Pao de Queijo (Brazilian Cheese Puffs)
2 cups Tapioca Flour
1 cup Milk
½ cup Butter, Unsalted
1 tsp Salt
1½ tsp Dill, chopped
1 ½ cups Parmesan cheese
Cayenne Pepper for garnish
Preheat oven to 400 degrees. Bring milk, butter, and salt to a boil. Remove from heat when boiling. Slowly add the flour to the milk mixture, stirring constantly until completely mixed. Add cheese, eggs, and dill to the dough. Knead bread until smooth. Separate dough into 2 inch balls and place onto greased baking pan. Sprinkle with cayenne pepper. Bake until golden brown and serve warm.
Roasted Beets with Dill (Wear Gloves)
6 Beets, washed, trimmed with 1 ½ in. of the greens
2 tbsp Butter
½ tbsp Dill, chopped
1 tbsp Crème Fraiche
Preheat oven to 450 degrees. Wrap each beet in foil leaving about 1 inch of the trimmed stalk exposed. Roast the beets for 1 ½ hours and remove from oven. Peel skin from each of the beets and cut into julienne. Toss the cut beets with the dill, crème, and butter. Season the beets with salt and pepper.