Author: Tia Maria

Recipes

Chef Rui Correia Douro Restaurant

As you have read in my past posts, Portuguese chefs are becoming rising stars in the culinary world. Portuguese Chef Rui Correia is one of them. His dreams of opening his own restaurant was fulfilled in 2009 when he opened Douro Restaurant in Greenwich Ct.

“DOURO features a combination of traditional Portuguese dishes with a modern twist and Mediterranean dishes infused with Portuguese flavors”. The restaurant was recently featured in an article for ctbites.com: Douro: Portugese-Mediterranean in Greenwich – CT Bites – Restaurants, Recipes, Food, Fairfield County, CT

This past May, 2011 Rui became a chef instructor at The Clarke Culinary Center in Stamford, Ct

He’s also had guest appearances on The Today Show demonstrating his Pizza and Paelha recipes.

Here his bio from the restaurants website:

“Chef Correia was born in Porto, Portugal, a coastal city on the banks of the Douro River. Rui was raised in restaurants working with his grandfather at his restaurant in Gaia, Portugal. This is where his interest in the culinary arts started brewing, but the passion didn’t hit him until he moved to America.

Rui first attended Concordia University on a soccer scholarship, within a years time he decided to follow his passion of cooking. He left Concordia to attend the New York Restaurant School, in New York City. His studies and talent led him to some of the best kitchens in New York. Rui went to work for Bobby Flay at Mesa Grill Restaurant, then to acclaimed restauranteur Danny Meyer at Union Square Cafe.

Rui returned home to Westchester, and joined Palmer’s in Bronxville, New York as Executive Chef. Rui assisted in the opening of Palmer’s second restaurant in New York City called Washington Place, in the West Village. After traveling between both restaurants Rui decided to take the leap and open his own place, Cafe Porto.

Cafe Porto opened in 1999 and was located in Yonkers, New York, Rui brought a combination of his talent and what he learned years ago in Portugal with his grandfather. After five years of having Cafe Porto, Rui sold his business in 2004 to become the Executive Chef at Oporto Restaurant in Hartsdale, New York. During the five years Rui was at Oporto he always had dreams of getting back to his own kitchen and restaurant. In 2009 thats just what he did, in opening DOURO.”

R C

Congratulations on your success Chef Correia!

Cook Books / Recipes

LaSalette Cookbook

Coming soon… “New Portuguese Cuisine”..LaSalette cook book.

LaSalette Restaurant
452 First Street East, Suite H
Sonoma, CA 95476
(707) 938-1927

Press Article:

Chef Manuel Azevedo’s long awaited cookbook is nearing completion. The cookbook will include approximately 250 individual recipes combined to create nearly 100 dishes. Extraordinary photographs by Portuguese photographer Henrique Bagulho will complete the over 300 page book. The reader will learn how the chef combines the flavors of his homeland Portugal with the bounty of Sonoma. Seasonal chapters filled with extraordinary photographs will inspire readers to create their own “CozinhaNovaPortuguesa”. Retail price will be approximately $40.00. To reserve your cookbook, please email (lasalettedining@lasalette.com) and specify how many copies you would like and if you would like the English or Portuguese version. All cookbooks reserved early will be signed by Chef Azevedo.

Recipes

Chef Anthony Goncalves of 42 Restaurant Ritz Carlton

Chef Anthony Goncalves masters his culinary skills at the upscale 42 Restaurant at the Ritz Carlton. NY Times interview: Chef Anthony Goncalves at the Ritz Carlton He recently expanded the restaurant by making an upstairs tapas bar “The Bellota“. There you will find a Portuguese inspired menu that reflects his passion, skill and heritage. Here’s his quote about how he was inspired to open Bellota, from the 42 Restaurant’s website.

“My inspiration for Bellota at 42 came to me one day while reminiscing with friends about my childhood spent eating at Portuguese Tascas and Adegas, and Spanish tapas bars. Bellota at 42 is my way to share these flavours and memories with you.

On the countryside of Spain, the coveted “pata negra,” or Iberico black-footed pigs, roam casually and freely on open ranges, foraging for acorns – or bellota – to satisfy their hunger. In this rustic setting, farmers take great care in curing the delicious meat from these pigs in what can only be described as a ritualistic, primitive undertaking. The ham that results from this process has been savoured for centuries, and its preparation methods, to this day, remain untouched by technology and modern methodology.

Bellota at 42 is my tribute to those same farmers of the Iberian Peninsula, who have, for centuries, dedicated their lives to an artisanal vision of food. With tapas that bring to life this age-old practice of creating small, meaningful plates from the heart, Bellota at 42 strives for the same traditional, rustic appeal of Spain and Portugal in a modern setting. Lit by candlelight and torches and decorated with oak and birch, the space evokes the romance, friendship, and nostalgia associated with the food and culture of this region – a place I hold very dear to my heart.

Bellota’s food is as much a part of me as my family’s Portuguese roots, and I am very proud to share this communal yet intimate experience with you and your friends.”

– Chef Anthony Goncalves

Chef Goncalves is one of the featured chefs at the upcoming Summit Hotel’s Wine & Food Festival on September 9-11th. http://www.summitwineandfood.com/chefs/anthony_goncalves.html

Here’s a recent interview at the Bellota:
http://www.huffingtonpost.com/josh-ozersky/anthony-goncalves-42_b_804511.html

Anthony cooks Shrimp, Tuna and an Molecular Orange Cream Sickle: http://vimeo.com/12203331

Here’s a sample of the Tapas Menu that will tempt your pallet as it did mine.

Mignon de Faixa – Ash-Crusted Petit Filet Mignon, Kimchi
Datiles con Beicon – Valdeon & Almond Stuffed Bacon Wrapped Dates
Chouriço Assado – Portuguese Sausage Flambeed Table side
Toucinho – Braised Pork Belly, Espresso-Honey Glaze, Sriracha
Alas de Pollo Picante – Spicy Chicken Wings in Piri Piri
Carrilleras – Braised Beef Cheek with Romanesco
Bitoque Steak – Fried Egg, Mojo Verde
Dedos Queimados – Torched Baby Lamb Chops
Chourico Picante – Spicy Pork Sausage, Cannelini Beans, Roasted Pepper Juice

Desserts / Holiday Recipes / Recipes

Bolo de Laranja

 

Bolo de Laranga/Orange Sponge Cake

Just in time for Berry season. This recipe is similar to Pao de Lo, (Portuguese Sponge Cake) but the orange flavor really stands out. I was surprised at how easy it is to make. The best part of this cake is that it uses; NO OIL & NO BUTTER which makes it a great low fat dessert.  All you need are 6  basic ingredients that most of you have on hand everyday so it’s a great go-to dessert when you need something easy and quick.

 

Ingredients:

5 eggs (room temp)

1 1/2 cups flour (sifted)

2 oranges

2 cups sugar

1/4 tsp salt

1  tsp baking powder

Wash oranges and slice off peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane.

In a food processor, add the orange peels and segments, 5 eggs & salt. Blend into a puree consistency.

Strain the batter through a fine strainer into your mixing bowl. Stir the batter with a fork to sift through stainer.

Discard any remaining segments left in strainer.  Add sugar and beat the batter for about 15 minutes until very thick and foamy.

Sift flour and baking powder together into a small bowl and mix well. Add the flour mix to the batter 1/4 cup at a time  on low speed until incorporated.

This should only take about 2-3 minutes. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.

 

 

 

 

 

 

 

 

Add your batter and bake at 350 for about 15- 20 minutes or until a toothpick comes out clean.

 

 

 

 

 

 

 

Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

Enjoy!

Tia Maria

Uncategorized

Vinho Verde Festival NYC JUNE 20-27

Looking for something to do this summer? Spend a few days in New York City during Vinho Verde  Wine festival from June 20-27.

I just received the upcoming press release from the Vinho Verde Regional Viticultural Commission (CVRVV) of Portugal with the details of participating retailers and restaurants.View additional details on Vinho Verde Week participants and events at www.vinhoverde.com/week. Be sure to visit the Vinho Verde  website; www.vinhoverde.com. The website will give you the history of this exclusive wine grown only in the Northwest of Portugal. There’s an extensive list of the vineyards, best wine routes and even the best brands.  I also found a great video with breathtaking scenes of this beautiful wine region. Just click on the media page which has a link to download the English version.

Have a great time in NYC!….

NEW YORK, NY (June 14, 2011) – The Vinho Verde Regional Viticultural Commission (CVRVV) of Portugal presents the second annual Vinho Verde Week, taking place June 20 – 27, 2011.  During the week, top restaurants in New York City and surrounding areas will celebrate the food-friendly nature of Vinho Verde by offering special pairing menus and by-the-glass selections.  Additionally, participating retailers will host complimentary in-store Vinho Verde tastings.

New Yorkers can enjoy these specials during the first week of summer and discover firsthand why the fruity aromas and light, crisp, vivacious flavors of Vinho Verde make the wines ideal for the warmer months.  Vinho Verde wines have balanced acidity and are light in alcohol and calorie content, making them enjoyable on their own or when paired with a fresh summer dish.

“Vinho Verde Week is a great opportunity for consumers to try various Vinho Verde wines and see how well they pair with seafood, salads and international cuisines, such as Latin and Asian-inspired dishes,” said Manuel Pinheiro, Executive President of the CVRVV.  “Last year’s program was a great success and we are thrilled at the growing enthusiasm for Vinho Verde wines among restaurants, retail shops and even consumers.”

Vinho Verde Week is part of a three-year campaign, underwritten by CVRVV and the European Union, to increase interest and awareness for Vinho Verde wines and the Vinho Verde region of Portugal in the U.S.

 

 

Complimentary Vinho Verde Week in-store tastings include:

 

New York City

  • 67 Wine & Spirits (Saturday, June 25, from 4-7 p.m.)
  • Alcomir Liquors – Mineola, NY (Saturday, June 25, from 4-7 p.m.)
  • Best Cellars, Upper West Side (Thursday, June 23, from 5-8 p.m.)
  • Best Cellars, Upper East Side (Saturday, June 25, from 3-6 p.m.)
  • Blue Streak Wines & Spirits (Friday, June 24, from 6-9 p.m.)
  • Bowery & Vine (Thursday, June 23, from 6-8 p.m.)
  • Casa Oliveira Wines (Tuesday, June 21, from 5-8 p.m.)
  • The Chelsea Wine Vault (Thursday, June 23, from 4-7 p.m. & Sunday, June 26, 2-5 p.m.)
  • Garnet Wines & Liquors (Monday, June 27, from 4:30-7:30 p.m.)
  • K&D Wines and Spirits (Thursday, June 23, from 4-7 p.m.)
  • Liquorland – Suffern, NY (Saturday, June 25, TBD)
  • Red White and Bubbly (Wednesday, June 22, from 6-9 p.m.)
  • September Wines & Spirits (Wednesday, June 22, from 6:30-9:30 p.m.)
  • Stew Leonard’s – Yonkers, NY (Friday, June 24, from 4-8 p.m.)
  • Stew Leonard’s – Farmingdale, NY (Sunday, June 26, from 1-5 p.m.)

 

  • Union Square Wines (Saturday, June 25, from 2-5 p.m.)
  • Varmax Liquor Pantry – Port Chester, NY (Sunday, June 26, from 2-5 p.m.)
  • Vino (Friday, June 24, from 5:30-7:30 p.m.)
  • The Wine Hut (Friday, June 24, from 5-9 p.m. & Saturday, June 25, from 4-8 p.m.)

 

New Jersey

  • LBV Cellars – Newark (Friday, June 24, from 5-8 p.m.)
  • Little Bros. Beverage Outlet – Flemington (Friday, June 24, from 4-7 p.m.)
  • Lisbon Wines – Newark (Friday, June 24, from 6-9 p.m. & Saturday, June 25, from 11-3 p.m.)
  • Seabra Supermarket – Newark (Saturday, June 25, from 12-5 p.m.)
  • Seabra Supermarket – Kearny (Saturday, June 25, from 12-5 p.m.)
  • Stew Leonard’s Wines – Clifton (Friday, June 24, from 4-7 p.m.)
  • Stew Leonard’s – Paramus (Friday, June 24, 3-7 p.m.)

 

Connecticut

  • Stew Leonard’s – Norwalk (Saturday, June 25, from 1-5 p.m.)

 

The following participating Vinho Verde Week restaurants will offer menu specials during the week:

  • Agozar
  • Aldea
  • Alfama
  • Apiary
  • Bar Luna
  • Blind Tiger Ale House
  • Café Español
  • Cavatappo Grill
  • Cavatappo Wine Bar
  • Churrascaria Plataforma
  • Churrascaria TriBeCa
  • City Crab
  • Docks Oyster Bar
  • Eatery
  • Ember Room
  • Fish
  • Greenwich Grill
  • H2O Seafood Grill
  • Ideya Latin Bistro
  • Jack’s Oyster Bar
  • Jewel Bako
  • Junoon
  • Kashkaval
  • L’Ecole – The Restaurant of the French Culinary Institute
  • Los Feliz
  • Macao Trading Co.
  • Mad Dog & Beans
  • Mullanes Bar and Grill
  • Nuela
  • Oak Wine Bar
  • Oceana
  • The Oyster Bar at Grand Central
  • PÃO!
  • Pier 9
  • Prime
  • Resto
  • Tellers Chophouse
  • Tolani Wine Restaurant
  • Verace
  • Whym
  • Zigolini’s Downtown
  • Zigolini’s Hell’s Kitchen

 

View additional details on Vinho Verde Week participants and events at www.vinhoverde.com/week.

 

……..Meanwhile; here’s some great music to get you in the mood for the event!

Robert Leal sings-Vinho Verde e Campania– Roberto_Leal_-_Vinho_Verde

Roberto Leal sings- Verde Vinho–www.youtube.com

Paulo Alexandre sings-Verde Vinho–www.youtube.com

Holiday Recipes / Photo Gallery / Recipes / Side Dish

Portuguese Homestyle Bread – Pao Caseiro

When one of my friends Miguel, who loves to cook Portuguese food, sent me his recipe for Pao Caseiro.

This is his photo of his bread and the wooden spoon he uses to mix the dough using only one mixing bowl. “I never get my hands dirty” he said.

“I grew up watching my mother and her friends cooking, especially deserts. Fortunately she always involved me and my brother in the cooking … and the favorite task was “rapar os tachos, especially the dessert ones! Before moving to the United States in December 2001, I  asked my mother to write down my favorite recipe from her. Once in the states I really started missing the desserts and the cooking.Taking advantage of my mother in laws visits to the US, I asked her to teach me how to make bread, plus trouxas de ovos, and over time I started to adapt it and learned from my mistakes.

The secret “orange” ingredient in this Pao Caseiro recipe, was discovered watching a you tube video about pao caseiro da Vidigueira, Alentejo. And a curious fact … my mother was born in evora, so I do love pao Alentejano and grow up with acordas, sopa de cacao e soupa de ovo com pao.”

I made the bread last week and it was delicious of course. I ate far to much of it. So now, I’m  happy to share with you.

The next day, I told him that I loved the recipe and that I couldn’t stop eating it! Miguel said he loves it too, especially toasted with butter for breakfast.

Miguel was born in Leiria Portugal and lives in NY with his family. He works  AICEP Portugal Global – Portuguese National Tourist Office. A few years ago Meridith Vieira of “The Today Show” had segment on the show which documented her visit to her  family’s ancestral home in the Azores. Miquel was her quide. Meredith-vieira-azores .

The video is very interesting and we can all relate to it.  This is Meredith’s last week on “The Today Show” and we wish her the best. Merediths last “Today Show”. Miguel is also in this video sitting with Meredith at the Vieira Cafe.

Enjoy the recipe…and let me know how it turns out:).. Tia Maria

P.S. Thanks to Miguel for a great bread recipe!

Here’s a photo of Miquel enjoying Pasteis de Nata in Belem, Portugal.

 

Pao Caseiro

Ingredients:

7 cups white flour

2 tsp spoons sea salt

2 tsp (pkg)  granulated active dry yeast

1 tsp regular sugar

½ cup orange juice

½ cup milk

2 1/2 cups of hot water

 

Instructions:

Dissolve the sea salt in the water.

Put the flour in a large bowl and add the yeast, sugar, milk, orange juice and the salted water.

Mix all the ingredients with a wooden spoon until you form soft dough. You can use your mixer with a dough hook, or use your bread machine on dough cycle. If dough is still extremely soft add more flour.

Cover the bowl with a warm cloth and let it rise for at least one hour or until it doubles in size.

Flour your hands; place the dough on a floured surface. Knead the dough for a few minutes and separate into 2 parts

Pre heat oven to 400 degrees.

Form the dough into round loaves and place on a lightly floured sheet pan. Let dough rest for 15 minutes.

Cook for about 30 to 40 minutes or until a dark golden crust forms.

Take bread out of the oven and tap with your knuckles. If you hear a hollow sound, the bread is cooked.

Remove bread when fully cooked and serve warm with butter.