Author: Tia Maria

Events / Photo Gallery

Lupulo Celebrates Dia de Santo Antonio – Saint Anthony’s Day

George Mendes (ALDEA) recently opened Lupulo, his second restaurant, inspired by the famed cervejarias, or breweries, of Lisbon. Designed to be an inviting, convivial neighborhood restaurant and bar for locals and visitors alike, Lupulo offers a relaxed and approachable atmosphere complemented by Mendes’ traditional Portuguese comfort food.

On June 13th Lupulo joins forces with The Vine & The Eventi Hotel to host an outdoor celebration in their combined courtyard for “Dia de Santo António” (Saint Anthony’s Day). Santo António is the famed patron saint of Lisbon. In Portugal, every year on this day, people go out onto the streets, eat sardines & pork sandwiches, and drink beer late into the night.

This event will bring Lisbon to Manhattan and features not only Portuguese flavors and music but is being sponsored by Sagres, Portugal’s iconic beer & Esporao, Portugal’s family-owned wine & olive oil maker. Credits: (lupulonyc.com)

Free admission for guests of all ages, 12pm – 4pm for reservations at Lupulo after the event please call 212.290.7600.

Menu

Grilled sardines Sardinhas assadas
Pork spicy cutlet sandwiches Bifanas de porco
Salt cod croquettes Bolinhos de bacalhau
Grilled chorizo Chouriço assado

Cerveja Sagres

Info:
Free admission
Cash only
Food and drinks charged by consumption
Address: Outdoor courtyard of The Vine/Eventi Hotel/Lupulo, entrances on 29th St & 30th Streets between 6th & 7th Avenues
(851 6th Avenue Eventi Hotel Courtyard)

Desserts / Photo Gallery / Recipes

Banana Cake with Cinnamon Sugar – Bolo de Banana com Açúcar e Canela

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banana-cake-3

 

This warm banana bread is irresistible! The recipe for this batter is very light and fluffy, with a touch of sugar and cinnamon. FYI, did you know that the word “banana” originates from the Portuguese word “banana”?

This recipe is shared from a fan of Tia Maria’s Blog!

Thanks Mary! I’ve posted the recipe in both English and Portuguese as shared by Mary. Enjoy!

Um bolo de banana quentinho… hum irresistível! A receita dessa massa é muito levinha e fofinha e leva um toque de açúcar com canela. Prepare essa delícia!

Recipe by: Mary Connie De Pao

Ingredients:

3 eggs – 3 ovos (separated)
1/2 cup orange juice – ½ xícara (chá) de suco de laranja
1 and 1/2 cups of sugar – 1 e ½ xícara (chá) de açúcar
1/2  cup vegetable oil – ½ xícara (chá) de óleo
2 cups sifted flour – 2 xícaras (chá) farinha de trigo peneirada
1 tablespoon baking powder – 1 colher (sopa) fermento químico em pó
2 large ripe bananas – 2 bananas ( grandes) nanica madura
Sugar and cinnamon for topping – (1/4 cup sugar + 2 tsp cinnamon)  Açúcar e Canela para decorar

Preparation:

1. Beat the egg yolks, orange juice, sugar and the oil in a blender or kitchenaid mixer.

1- No liquidificador bata as gemas, o suco de laranja, o açúcar, o óleo.

2. Cut the bananas lengthwise into thin strips and reserve for later.

2- Corte as bananas no sentido de seu comprimento, em fatias bem finas. Reserve.

3. Place the egg and sugar mixture into a large bowl and add the flour a little at a time mixing well.

3- Passe a mistura para uma tigela e adicione a farinha aos poucos.

4. Add the baking powder and mix well.

4- Acrescente o fermento em pó e misture.

5. In a separate bowl, beat the egg whites to form stiff peaks.

5- Em outra tigela bata as claras em neve.

6. Gently fold the egg whites into the batter until mixed.

6- Coloque delicadamente as claras na massa de bolo e misture.

7. Pour the batter into a greased and lightly floured bundt pan.

7- Despeje a massa em uma forma untada e polvilhada com farinha de trigo.

8. Place the banana slices over the entire top of the cake batter.

8- Em cima da massa adicione as fatias de banana cobrindo toda a superfície do bolo.

9. Make a mixture of sugar and cinnamon and sprinkle 1/2 of mixture over the banana cake.

9- Faça uma misturinha de açúcar e canela e salpique em cima do bolo de banana.

10. Bake in pre heated oven at 350 degrees F. for approximately 45 minutes until golden.

10- Leve ao forno pré-aquecido 180° por aproximadamente 45 min ou até que esteja dourado.

11. Sprinkle on the rest of sugar and cinnamon and cook for another 5-10 minutes.

11. Salpique o resto de açúcar e canela em cima do bolo e leve of forno por aproximadamente 5 -10 min.

12. Let cool slightly and remove cake.

12.  Deixe esfriar um pouquinho e desenforme.

12. Serve

12- Sirva a seguir.

Note: Mary doubled the recipe for an extra large cake.

Desserts / Holiday Recipes / Photo Gallery

How to Brew French Press Coffee

I like my coffee to simply taste like coffee and the best way to make great coffee, is with a French Press! This also known as a Press Pot or Plunger Pot. Make this coffee for your friends right at the dinner table and they’ll surely be impressed with your coffee making skills.

I’m a plain Jane when it comes to coffee.  This drives my “Coffeeholic” family crazy! Currently we have 4 coffee makers at home; Keurig, Tossimo, Mr Coffee, and a Cuisinart drip coffee maker! They buy all of the new flavored coffees but, hopelessly get me to drink them.

I think the reason is because many years ago I managed a gourmet coffee shop similar to today’s Starbucks where I smelled flavored brewed coffee all day long!

I still remember the nauseating aroma’s from the flavored coffee beans such as, “Peppermint” and the my most hated; “Amaretto” UGH!

We served and sold coffee beans from around the world from the basic,  Colombian to the more expensive Hawiian – Kona and Jamaican Blue Mountain.

Today’s most expensive coffee is from Indonesia. But, this isn’t a lesson on coffee so I won’t go into the details unless you’re daring enough to click on the link and find out why!

 

Here are 2 coffee tips: 

Number 1. You’ll never get your coffee to taste as good as Starbucks, Dunkin Donuts or your favorite coffee shop.

The temperature for perfect brewed coffee should be 200 degrees Fahrenheit which is 93-94C. Most home coffee makers will not maintain a temperature that high especially the cheaper models.

Number 2. Never pour away any leftover coffee! Did you know that the longer coffee sits in the refrigerator, the stronger and more robust it gets? Simple let it cool completely and store for up to 1 week!

Ingredients to make perfect coffee press coffee:

Medium or coarse ground coffee

Boiling water

Sugar (optional)

Cream (optional)

Preparation:

Use 2 tablespoons of ground coffee for every cup of (8 oz) coffee. (use less if you enjoy milder coffee)

My press takes 32 oz, so I used 5 tablespoons because I like a milder taste but you can experiment until you find the perfect balance.

Place the grounds in the pot and slowly pour 32 oz of boiling water that has cooled for about 20 seconds. Stir the coffee gently and place the plunger with the lid over the coffee but don’t press down on the plunger yet. Some of the coffee grounds will float to the bottom.

Let the coffee sit for about 5  minutes to brew.  Press down on the plunger slowly and firmly.

Your coffee is now ready to serve. Note: The coffee will continue to brew if you leave it in the press. You may find grounds at the bottom of your coffee cup, this is normal but you may not want to drink the last sip.

 

Perfect coffee every time! Enjoy!

Appetizers / Photo Gallery / Recipes / Side Dish

Chick Pea Giardiniera Salad

Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).

In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.

If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.

The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!

Ingredients:

2 cans cooked chick peas

½ teaspoon salt

½ teaspoon pepper

½ of a small onion (finely chopped)

2 to 3 tablespoon fresh parsley (finely chopped)

½ cup pickled vegetables (finely chopped)

¼ to ½ cup extra virgin olive oil

¼ cup white vinegar

Preparation:

Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.

Let the mixture sit for at least 15 minutes to absorb flavors.

 

 

Desserts / Photo Gallery / Recipes

Orange Pound Cake with Orange Marmelade Glaze – Bolo de Laranja

Recipe and image by: Mary Connie De Pao

A beautiful summer cake recipe sent to me by a fan of Tia Maria’s Blog. Enjoy the recipe!

Orange Pound cake

Ingredients:

2 3/4 cup sifted flour + 1 tablespoon flour

1/2 pound (2 sticks of soft unsalted butter)

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs

zest of 2 oranges


1/2 cup of whole milk

1/2 cup of fresh orange juice

Glaze:

6 oz of jarred orange marmelade

or orange marmelade recipe here

2 tablespoons of water


Preparation:

In a large bowl, beat the butter, sugar, salt and baking powder until creamy.  Add the eggs one at a time and continue beating. Add the orange zest and beat well to mix.

Combine the milk and orange juice. Begin making batter by adding 1/3 of the flour, then 1/2 of the liquid and beat on medium. Add another 1/3 of flour and the remaining liquid followed by the rest of the flour. Beat well until everything is smooth.

Grease well a 10 inch bundt pan with cooking spray or margarine.  Poor in batter and cook for 50 minutes at 350 degrees F.. Rotate cake 180 degrees in the oven and continue baking  another 5-15 minutes until toothpick comes out clean. Let cake cool slightly before removing from pan.

Make glaze by heating the marmalade with the water for a few minutes until thickened. When ready to serve, poor glaze over the cake.

 

 

Cook Books / Events / Photo Gallery

Portugalia Marketplace Fall River Ma, Taste Portugal Cookbook Signing

Thank You to Portugalia Marketplace in Fall River Ma, for hosting our Taste Portugal Cookbook signing on May 2, 2015. We had a wonderful time meeting great people who stopped by to meet us and buy the book. It so nice to hear personal stories about family roots and the love of Portuguese food from everyone!

The Benevides famiy, and crew welcomed us like family into their home! The Market was renovated from an old mill and the original architecture of the exterior brick wall was incorporated into the redesign to create a stunning backdrop entrance when you first walk in.

The sounds of Portuguese music and the aromas from the Portuguese food in the cafe and the prepared food, meats and cheese invokes memories of being in Portugal. We enjoyed a morning cappuccino, espresso and a presunto and cheese sandwich on a “papo seco” Portuguese roll which made us feel like we were in a Lisbon cafe! Portugalia is a Portuguese foodies dream so stop by on your next trip to New England!

Image credit: Portugalia.com

Cafe and prepared foods section

This market is a Portuguese food lovers dream.

A cold room dedicated exclusively to “bacalhau” salt cod, imported from Norway.

Cured meats and imported cheese section

Dried fruits, nuts and produce

Frozen fish and seafood section

Pottery and housewares

Dried fruits, grains and nuts

Here are more photos for your viewing

 

Experience a world of difference.

Portugalia Marketplace is Southeastern Massachusetts premier specialty food grocer offering a unique shopping experience. We are a spinoff of Portugalia Imports, an importer and distributor of primarily Portuguese specialty items since 1988.  We are proud to showcase our newest location which will offer the same quality, service and price which customers associate with the Portugalia name.

Portugalia Marketplace

489 Bedford Street, Fall River MA, 02723 • 508.617.9820

Store Hours: Monday – Saturday: 8am – 7pm Sunday 9am – 2pm

Events / Photo Gallery

Lupulo – George Mendes NYC Portuguese Brewery, Style Restaurant

George Mendes, left, the chef and owner of Lupulo, with Brad Willits, the chef de cuisine. Credit Karsten Moran for The New York Times

Lupulo, the second restaurant of Michelin-starred George Mendes has opened in New York City! The restaurant is inspired by the cervejarias, or breweries, of Lisbon. It’s wonderful to finally see our Portuguese cuisine becoming popular and finally recognized! Congratulations and much success to Chef Mendes!

Menu items feature classic Portuguese dishes such as: SARDINHAS ASSADAS COM PIMENTOS, RISSÕIS DE CAMARÃO, BOLINHOS DE BACALHAU, FRANGO PIRI-PIRI and the ever popular; BACALHAU À GOMES DE SÁ (Para Dois)! See the full menu here.

At Lupulo, the Portuguese word for “hops,” Chef Mendes draws inspiration from his heritage and travels to serve a menu of rustic Portuguese fare paired with an extensive menu of craft beers, cocktails and wine. A raw bar and charcuterie station located at the restaurant’s central, wrap-around dining bar serves seafood, cured Iberico ham and petiscos, or tapas-style bites meant for snacking. A curated list of more than a dozen Portuguese and American craft beers on tap offers refreshing pairings for Lupulo’s casual dishes, along with a rotating selection of Portuguese wine and simple, well-executed cocktails.

The restaurant’s design by Créme (Red Farm and Danji) pays homage to traditional Portuguese taverns with handcrafted blue and white tiles and rustic wood accents, while objects collected throughout Mendes’ travels in Portugal decorate shelves lining the walls and street-facing windows. Tables topped with hand-made Portuguese tiles and accented with black iron surround Lupulo’s focal point, the lively, 35-seat, blackened steel-topped bar. text credit: Lupulo.com

LUPULO is located on the northwest corner of 29th st and 6th avenue in New York City. The closest subway stations are 34th st. (A, C, E) and 28th st (1). Paid parking is also available directly behind the restaurant on 29th st.

Hours of operation:
Mon-Weds: 5:30pm-12am;
Thurs-Sat: 5:30pm-2am;
Sun: 5:30pm-11pm

Events / Photo Gallery

Chef Luisa Fernandes Featured Chef, at Women Chefs and Restauranteurs 2015 NYC Conference

Congratulations to Chef Luisa Fernandes, Executive chef at Robert restaurant, Museum of Modern Art, NYC. She was one of  featured women chefs preparing a multi-course dinner which featured the best of the best culinary talent in NY!

Chef Luisa prepared Portuguese “Bacalhau Crudité with Olive Oil, Vinegar, and Breaded Olives with Cilantro” (Bacalhau cru com azeite vinagre e azeitonas panadas e coentros,  at WCR’s 22nd annual Women Who Inspire awards Gala and dinner in NYC.

Gail Simmons, Top Chef, and Carla Hall, The Chew were the hosts at the dinner.

The WCR, Women Chefs and Restauranteurs: Creating a community of women in all walks of the food and beverage industry.

Photos Credit: Chef Luisa Fernandes