Photos from my Instagram feed

Photos from my Instagram feed 

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PΓ£o de Queijo is a Brazilian treat

OMG, we are in the middle of March already. I promised the recipe for PΓ£o de Queijo, a gluten free Brazilian treat, so here it is! This tradition started in the state of Minas Gerais. 

It's a great appetizer or it can substitute the dinner rolls. Great for school snacks, breakfast, and the 4 o'clock tea, that in Brazil is the "cafezinho".

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PΓ£o de Queijo

Served in a Golden Bowl with flowers 11"

Served in a Golden Bowl with flowers 11"

AUTHENTIC BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO)

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

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Author: Olivia's Cuisine (her blog is fab! check it out)

Serves: 30 cheese rolls

INGREDIENTS

  • 4 cups tapioca flour
  • 1ΒΌ cups milk
  • Β½ cup water
  • 6 tablespoons oil
  • 1Β½ cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt

INSTRUCTIONS

  1. Preheat oven to 400F degrees with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
  4. With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.
  5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
  6. The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
  7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
  9. Bake for 15-20 minutes or until they are golden and puffed.
  10. Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

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BOM APETITE!!

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Thank you, Obrigada, arigato, Merci, Grazie, Dunke, Gracias, Xie Xie!

Thank you, Obrigada, Arigato, Merci, Grazie, Dunke, Gracias!! For being a loyal customer! Thank you for your business! Thank you for your friendship!! My deepest gratitude!

November makes us go deep and make a list of all the things we are grateful for... in my family we have a tradition to memorize the word thank you in several languages.

It's that time of the year when we open the doors and invite you to Hidden in the Hills, a fantastic art show with more than 40 open studios for 2 full weekends.

I am at studio #4 this year (same location from last year, but different number)Please save the date and come support me in this event! I am counting on your presence for hot cider, wine and appetizers!

Address is 6061 E cave Creek Rd. Cave Creek, AZ 85331

Most of my dinnerware is made to order. In the Show I will have mostly unique and one of a kind pieces. Check the photos of some bowls below. 

Because I sell mostly online its always exciting to participate in a  show and get to meet my customers face to face, talk, receive feed back, learn about their favorite glazes, etc. Can't wait to meet you in person!

This set is from my new fall/winter collection. Its modern looking, chic and playful! Already available to order on my website! Β Β 

This set is from my new fall/winter collection. Its modern looking, chic and playful! Already available to order on my website!   

This new golden plate have a neutral color and go with everything! Any napkin color, any food presentation! Because its so neutral and "gold" at the same time it makes the colors of the food pop!
I used some tiny pumpkins from Trader Joes, my daily placemats, fresh flowers and some crystals to decorate the table. 

Ideas for a Happy simple and chic table Β 

Ideas for a Happy simple and chic table

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A tried to make a plate that is a mix between California chic and zen

A tried to make a plate that is a mix between California chic and zen

Some bowls getting ready for the art show

Some bowls getting ready for the art show

Check this out! Was this a loooong summer or what??

According to my dad August is "Rabies shot month" for dogs, and its also my Birthday!! HA!

I turned Fifty 5.0 on August 28th (OMG!!) and I can say that my life so far have not been boring! 3 children, each one born in a different country, 3 citizenships, and several different careers.  I can't wait to see what's out there reserved for me for this next phase! I am a self made artist and I cannot describe how great it is to wake up everyday excited to "go to work". 

For those that don't know me, I am Christiane.


I am happy to share with you that I was featured in 2 magazines this summer! Images AZ and Modern Luxury Scottsdale. My kids think I am famous!! Ha! I can say for sure that magazines gives the reader credibility about my work and gives me the self confidence I need to know that I am changing the world into a more beautiful place, one plate at a time. It would be possible without the support of my family, friends and customers! Thank you so much!!

The portrait photo is from Wendy Davis Photography and the article was written by Brian Garrido. Thank you Wendy and Brian for an amazing job!!

You can read the articles here: http://digital.modernluxury.com/publication/?i=314713&ver=html5&p=46

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Lorelai Photography is the amazing photographer that captured my work. And Katie Braden wrote the story. Thank you so much!Β 

Lorelai Photography is the amazing photographer that captured my work. And Katie Braden wrote the story. Thank you so much! 

Inspired by the SEA...

This is a white porcelain bowl with a gorgeous turquoise glaze and a coral print. It transports us to paradise islands and white sand beaches.  I was such an honor to make lots of these to chef Suzi and ship them to the Middle East to Bahrain. 

HERE ARE SOME PICTURES OF OUR SUMMER 2016

Including the visits of amazing chefs to my studio to chose plates for their restaurants, trips to California and to Flagstaff to cool down from our extreeemely hot and long summer this year, (I could almost fire my plates on top of the ping pong table! hahahah). We had a whole week with 98F at 6am and 118F at 4pm, and 110F at 10pm!! 

Thank you all so much for your support! I love that my clients become my friends! What a blessing!! I got to try amazing restaurants like the Bourbon Steak in North Scottsdale with chef Jeremy Mc Millan and Roka Akor with chef Jason Afford. OMG! If you haven't gone yet, those are a must! My daughter Rachel decided she loves squid and Raw fish and Chloe was crazy with the best falafel in town.  

In October I'm going to have a Fall sale! Stay Tuned!! 

Also if you are thinking of upgrading your Thanksgiving table this year with some gorgeous plates, this is a great time to order!  It takes me around 6 weeks to ship. If you are Local (Phoenix, Scottsdale, Cave Creek, Carefree, Mesa, Surprise, etc) I will be participation in Hidden in the Hills 2016! I will be in studio #4. The same studio location from last year, they just changed the numbers. Please come visit me and have some treats and wine with us! Soon I will post more information!! 

Hope your summer was as exciting and fun as ours. And wishing that the new season comes with lots of new opportunities for all of us! 

I will post a recipe for PΓ£o de Queijo in the next blog! 

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Love

Christiane