Tuesday, July 18, 2017

CSC, Red Lobster,

I have just completed a questionnaire for the group who run our exercise classes, Community Support Connections. They also do Meals on Wheels and many other services. I didn't know they also sell frozen meals. Interesting, might look into that and see if they are edible!!! Would give me a break now and then. I have a nasty suspicion they would not appeal to us although they sound alright on paper. Same with the Meals on Wheels, I have a list of sample menus which also sound OK, but.... not that I am planning to have them of course. Thankfully I can still manage to cook. Our tastes would be pretty hard to satisfy I think. I may be doing them an injustice of course.

Matt had his senior driving test, well really an acuity or cognitive test, they don't have to drive or anything. Then we went to get/order his new license. No idea how long that will take but they gave him a temp license well into October!!! It was all a tad stressful so I decided I was going to go on strike and we went out to supper at the Red Lobster. It just so happens they are having a crab fest at the moment so guess what I chose? There were Snow Crab legs and Dungeness Crab legs. Prefer the Dungeness, more meat. Together with a corn on the cob which was good too. I thoroughly enjoyed every mouthful. Matt had stuffed mushrooms and then had my favourite their chocolate wave cake. I had a taster but that was all. I was even good and only ate one of their biscuits.

I really like the looks of this recipe and think these would be very "moreish" but will probably never make it as I do not have a stand mixer and the thought of vigorously stirring with a wooden spoon does not appeal. I could have done it once, but not these days.

Pão De Queijo (Brazilian Cheese Bread)

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese. Our recipe calls for both Parmesan, which adds a sharp and salty flavor, and farmer's cheese, which is creamy and milky. You definitely want

½ cup whole milk
¼ cup ( ½ stick) unsalted butter
1 ½ tsp kosher salt
2 cups tapioca flour
2 large eggs
5 oz fresh farmer's cheese, crumbled (about 1 cup)
2 oz crumbled Parmesan (about ½ cup)

1. Arrange a rack in center of oven; preheat to 425°. Heat milk, butter, salt, and ¼ cup water in a large saucepan over medium-high, stirring occasionally, until butter is melted and mixture begins to boil, about 4 minutes. Remove from heat and add flour; vigorously stir with a wooden spoon until dough is dry and shaggy, about 10 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Let cool 5 minutes.

2. Beat mixture on low speed just until dough starts to come together, about 30 seconds (alternatively, vigorously stir with a wooden spoon). Add eggs, one at a time, and continue to beat on low speed until incorporated (dough will look broken at first, then come together). Continue to beat on low speed until dough is smooth, sticky, and somewhat stretchy; do not overbeat or dough will lose its stretch. Add farmer cheese and Parmesan and beat on low speed until evenly distributed.

3. Using a 1?-oz. ice cream scoop, portion dough and transfer to a parchment-lined rimmed baking sheet, spacing about 2" apart (alternatively, form dough into ping pong ball-sized pieces with your hands).

4. Bake 5 minutes, then reduce oven temperature to 350° and continue to bake until pão are very light brown, with some darker brown speckles all over (that’s the cheese), and sound hollow when tapped on the bottom, 20-25 minutes. Let cool 10 minutes before serving.


Author: Rick Martinez
Source: Bon Appétit

Have a great day


  1. Hi Jo- when I had my hip done ... I had frozen meals from a couple of sources ... and they weren't great - but served their purpose ... could be same for you - find a couple Matt like, which he'll enjoy and you can do something else a little different perhaps ...

    The little breads sound delicious - but not things I normally eat ... and seem relatively easy to make ... cheers Hilary

    1. Interesting Hilary, but I am still able to cook so don't want to have food which "serves its purpose" only. If I didn't much like it, Matt probably would be the same.

  2. I just had a client who gets the heart on wheels where they supply frozen. Now, he was a single man who didn't seem picky in the slightest so he liked these better than the meals on wheels.i haven't been to Red Lobster in years

    1. Unfamiliar with heart on wheels Birgit. We go at least twice a year to Red Lobster with the travelling bowling league and got to like it that way. They do some pretty good food - they do have some non seafood items.

  3. Dungeness crabs come from the Pacific NW! Of course I can't have shellfish.

    1. Well I just learned something I never knew JoJo. There is a headland in the UK called Dungeness and I had always believed that Dungeness Crabs were found in the waters off Britain. I just googled and I have been wrong for a loooong time. Thanks.

  4. Seems like a long time to wait to get the actual license.
    I like crab but I don't like working for it.

    1. Well it could come any day Alex, but the date is a just in case, I assume.

      Matt is the same.

  5. I heard Meals on Wheels was a bit salty, but that could be the one in the area where we were living at the time. Red Lobster is one of those restaurants I enjoy going to, we just seem to forget its here. Maybe soon.


    1. As you say Betty, that could be a local thing or it could be everywhere if they have recipes they are bound to follow. We don't go to Red Lobster often but we are never disappointed although I do try and avoid their biscuits - they are so moreish!!