Category: Cook Books

Cook Books / Photo Gallery / Recipes

Taste Portugal | 101 easy Portuguese recipes

Introducing!

Taste Portugal | 101 easy Portuguese recipes

What began for my daughter Lisa and I as a challenging labor of love by simply sharing recipes on this Blog, has now transformed into a commitment of preserving the rich Portuguese food culture, promoting the nation’s cuisine, and inspiring people to learn how to cook these recipes so they can pass them on to the next generation.

A heartfelt thank you to all of our fans for your encouragement and support!

Obrigado!

Maria and Lisa

 

Order print version here!

Download my e cookbook to your computers, laptops, kindle,
iPad and iPhone, Android phones and other electronic devices!
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The 101 recipes contained in our cookbook have many recipes from Tia Maria’s Blog along with other classics dishes in Portuguese cuisine. The recipes are easy for the everyday home cook to prepare, they’re made with simple ingredients, and they require basic equipment that most home cooks have in their kitchen.

Recipes include; Soups, Appetizers, Side Dishes, Breads, Main Dishes and Desserts!

Come along, let us show you how to cook 101 easy Portuguese recipes so you can taste Portugal!

 

Cook Books / Photo Gallery

Chef George Mendes New Cook Book My Portugal – New Cervejaria Style Restaurant

Chef George Mendes owner of Aldea Restaurant has his new cook book set to launch on October 7,2014. The chef shares some of his recipes and takes us on a journey exploring his culinary roots which eventually led to his success and earning his Aldea Restaurant a Michelin Star!

He is also opening a new restaurant possibly named; “A CERVEJARIA”that will feature rustic Portuguese inspired dishes prepared on Wood cooking and will include many beers.

The chef was recently featured in Eater.com’s article of New York City’s Most Anticipated Fall Openings.

Michelin-starred Aldea chef George Mendes is opening a second restaurant where he “plans to tap into his heritage to open a rustic Portuguese,” Florence Fabricant reports. Mendes isn’t sharing the name of the new spot just yet, but says on Twitter that it will be “rustic, authentic, shellfish, Wood cooking and Many craft beers on tap: A CERVEJARIA.” Mendes also tells Eater “It will be different from Aldea — same flavors but the cooking will be rustic, gutsy, FUN, and true to my roots and up-bringing.” Expect a “very large dining bar” with beer, wine, and craft cocktails. The space, which is at 29th st. and 6th ave., is under construction and slated to open in December. (credits: eater.com http://ny.eater.com/2014/7/22/6182889/george-mendes-plans-a-rustic-portuguese-restaurant)

Get a signed copy of his new cook book by visiting this link at; aldearestaurant.com/giftsand events

Pre-order: My Portugal/Recipes & Stories – Chef George Mendes

Cook Books / Photo Gallery / Recipes

Michelin Star Chef George Mendes – New Cook Book – My Portugal/Recipes and Stories

Photo credits: Amazon.com, Star Chefs.com

Chef George Mendes of Aldea Restaurant, New York City, has risen to fame in the last few years receiving a Michelin Star in 2011 and again in 2012. He has written his first cook book titled; My Portugal/Recipes and Stories which includes 125 recipes from traditional to modern versions of the classic Portuguese dishes. The book is available on Amazon for per-ordering with an October 7,2014 launch date. Read about his discovery of his roots and research for his first cook book on his recent trip to Portugal.

Amazon review: In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey. credits: (amazon.com) Pre-order below.

 

 

 In 2011 he won the title of “Food and Wine Magazine’s Best New Chef New York”. Since then, Chef Mendes has been featured on many TV programs including Top Chef, The Today Show, and featured in many media outlets.

Here’s a recent interview by Food & Wine magazine March 27, 2014.

My husband and I had the pleasure of dining at Chef George Mendes’s Aldea restaurant in New York City a few years ago. It was a cold night in February when we took a quick 15 minute cab ride and arrived at a fully booked restaurant at 9 pm. Luckily there were two seats left with the kitchen view that seemed like they had been reserved just for the two of us. We had the pleasure of watching the Chef along with his talented and efficient staff preparing our meals.

I loved the view, since it was like watching one of the cooking shows I’d seen so many times on TV and I’d always wondered why the celebrity chefs made it look so effortless and so organized.

My many years of working in restaurant kitchens told me otherwise. Aldea’s kitchen however was calm and relaxing and everything flowed smoothly. There would be no shouting at sous chefs that night, no clanging of dishes or of pots and pans. There was no temperamental “Portuguese Chef” like so many that I had worked with in my career.

That day, a very creative and talented Michelin Star Chef prepared our meal. Our dinner, was prepared with the Chef’s passion for his Portuguese culinary roots, but with a modern, artistic version of the classics. We ate, we relaxed, and we enjoyed the wonder of it all!

photo credit: aldea.com

We had mouthwatering, delicious meal including one of the chef’s signature dishes;  “SHRIMP ALHINHO” in a garlic sauce. Although Chef Mendes was extremely busy with a booked house, his warm and friendly Portuguese hospitality shined through when we said hello to him. He took the time to came to our table where we talked about Aldea, and his upcoming ventures. The next time I saw the chef was on TV when he appeared as contestant on Top Chef. I’m looking forward to my next visit to NYC and to Aldea!

On June 10, 2014 – In honor of celebrating “Dia de Portugal” Portugal Day, Aldea will be having a guest chef event featuring 4 Portuguese Chefs/5 courses/ 5 wines at 7 pm $155. Call for reservations.

Featured chefs include: Chef George Mendes of Aldea, Chef Rui Correia, of  Douro Restaurant in Greenwich, Connecticut, Chef David Santos of Louro restaurant in New York City, and  Chef Pedr Lemos of restaurant Homónimo Porto, Portugal.

ALDEA
31 W 17th st.
New York, NY, 10011
phone: (212) 675-7223
fax: (212) 675-7277

 

 

Cook Books / Photo Gallery / Traditional customs

Jean Anderson – The Food of portugal Cook Book Writer – Winner of; IACP 2014 Food Writing Award

Click to order the book on Amazon

Congratulations to Jean Anderson Winner of; IACP 2014 Food Writing Award  – Saveur Magazine for “Food I Dream Of” 

In the article, Jean Anderson writes about her love of the “Alentejo” region of Portugal!

When I bought “The Food of Portugal“ many years ago when it was first published, I found it fascinating in its approach at introducing and teaching the reader about Portuguese cuisine to someone like me who loved the food, but had little knowledge about the origins and the history of the many dishes that I had loved since I was a child.

The book begins with the following quote;  “For thirty years now, I’ve been in love with Portugal. And no matter how often I return or how long I stay, my passion shows no sign of cooling. It’s not just the Portuguese people I warm to, or Lisbon (to my mind one of Europe’s loveliest capitals). It’s the look of the land”.

The cook book begins with part I,  “The Food and Wine of Portugal” where she gives us a brief history and a translation of the language of Portuguese food, Drink and Dining. Part II is titled; “The Best of Portuguese Cooking” with detailed recipes of the classic traditional dishes from the various regions of the country.

According to her website, Jean  has traveled to Portugal 89 times since her trip back in 1964. It’s evident that when you read this cook book you get the sense for her and passion, for the food and the country.  Jean’s last visit was two years ago when she was on assignment for “Gourmet Magazine” but she’s planning to return again soon. “My favorite “food cities” are Lisbon and Porto”, Jean said to me during her interview. “But I have a particular fondness for the food of Alentejo province because it’s so earthy and honest. There’s some mighty good eating in Evora, particularly a Fialho Restaurant”.  (photo below)

Jean’s talents go beyond her cooking genius. Her creative photography skills are evident in the photographs that she personally shoots for her award – winning cook books. The Food of Portugal has stunning photos of the food, land and the people of our beautiful country of Portugal. Here are two examples; Still Life in Evora, and Sopa de Pedra, Palmela, Portugal.

In the past Jean has won six best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon AppÉtit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. Jean has written many cook books.  Her latest “Falling Off the Bone” is full of recipes for simple and nourishing comfort food with techniques for braises, pot roasts, soups, and stews for meats so tender that it falls off the bone!

When I asked Jean how Portuguese cuisine has influenced her cooking, she responded by saying;  “The Portuguese technique of “refogado” the technique of slowly sauteing onions and garlic in oil – preferably a good fruity olive oil, until translucent which intensifies the flavor, has been a major influence in my own cooking”.

As far her grasp of the Portuguese language Jean says; “I wish I could say that I am fluent in Portuguese but, alas, only speak what I call “kitchen, highway, and hotel” Portuguese”. But, I think those basic language skills which she mentioned is all anyone needs to enjoy the flavors of Portugal!

 

 The Food of Portugal Reviews:

“Jean Anderson is probably the food world’s greatest authority on Portuguese cooking, having made 54 trips there in the past 25 years. This fascinating and beautiful book (also photographed by the author) is the culmination of 10 years of research and testing. It is a valuable contribution to the realm of ethnic food.”
The Pleasures of Cooking
“Ms. Anderson has written many good cookbooks, but this one surpasses the rest. It is the result of a 25-year passion for the land, people, and food of Portugal. Such books are rare; buy this one and read it– even cook from it.”
Vogue Magazine
“Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer Anderson’s familiarity with the country’s people, regions, rivers, and markets. The narrative is buoyed by historical notes, reminiscences, and tips on the best inns and restaurants in Portugal.”
Publishers Weekly
“Anderson breaks new ground here with a big book on a cuisine that is virtually unknown outside its own country. . . Portuguese food is not at all what most people think: ‘just like the Spanish’ . . . It deserves, and now it has, its own major cookbook.”
Library Journal

 

Visit Jean’s website jeanandersoncooks.com to see her What’s New  posting with two recipes from the book. On her website, Jean says;  “Because I’ve yet to receive review copies of the cookbooks now being published for the 2012 Winter List, I’m breaking precedence here to celebrate the 25th anniversary of the publication of my Portuguese cookbook, which has never been out-of-print and continues to sell briskly. I’d also like for more people to sample what’s been called “Western Europe’s least known cuisine.” It’s unique, it’s gutsy, it’s delicious.

It was quite difficult to select which recipe to use in this article since there are so many great choices in the book, but with Jean’s approval, I’m giving you the recipe for Bolinhos de Bacalhau, undoubtedly Portugal’s most popular hors d’oeuvre!

The following recipe for Jean’s Bolinhos de Bacalau is taken from;

Anderson, Jean, The Food of Portugal. William Morrow Cookbooks, 1994. Print.
 
Here’s a recipe from her book which Jean personally gave me permission to use when I wrote this article a few years ago.

Bolinhos de Bacalhau

1/2 pound dried salt cod

2 medium Maine or Eastern potatoes, peeled and cubed

1 medium yellow onion, peeled and minced

1 large garlic clove, peeled and minced

4 teaspoons olive oil

2 tablespoons finely minced parsley

1 large egg, separated

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Vegetable shortening or oil for deep-fat frying

 

Soak the salt cod in the refrigerator 24 hours in several changes of cold water. (Keep the bowl covered so that the whole refrigerator doesn’t smell of fish.) Drain the co, rinse, and drain well again. Place in a small saucepan, add enough cold water to cover, and bring to a simmer over moderate heat. Adjust the heat so that the water barely trembles, cover and simmer the cod 15 to 20 minutes until tender. Meanwhile, boil the potatoes in enough water to cover about 20 minutes until soft, drain well , return pan to low heat, and shake well to dive off all excess moisture. When the cod is tender, drain well, then flake with a fork, removing any bones and bits of skin, mince fine and reserve.

Ina small heavy skillet set over moderate heat, saute the onion and garlic in the olive about 5 minutes until limp, mix in the parsley and set off the heat. Mash he potatoes, then mix in the reserved minced cod, onion mixture, egg yolk,  cayenne, and black pepper. Whisk the egg white to soft peaks, then fold into the cod mixture, cover and refrigerate until ready to shape the balls. (It’s best not to hold the mixture too long because it’s apt to adsorb moisture an soften too much to shape.)

Place the shortening in a deep -fat fryer, insert a deep-fat thermometer, and set over moderate high heat. Shape the cod mixture in 1-or 2 inch ball; then, as soon as the fat reaches 370 degrees F., fry in batches, about 4 large balls at a time or 6 to 8 small one, until golden brown -1 to 2 minutes. As the balls brown, lift with a slotted spoon to several thickness of paper toweling to drain then; then set uncovered in a very slow oven (250 F.) to keep warm while you fry the balance. Raise and lower the burner heat as needed to keep the temperature of the deep fat as near to 370 F. as possible. Serve the codfish balls piping hot, or , as they do in Portugal, serve at room temperature -they are especially good this way.

 

 

Cook Books / Holiday Recipes / Main Dish / Photo Gallery / Recipes

Alcatra – Portuguese Pot Roast

Most often at the Portuguese Festa, or Holy Ghost Festival as some call it. The story goes like this:
Read more at http://www.farmgirlgourmet.com/2012/03/alcatra-portuguese-pot-roast-in-slow.html#bu0ukcesDDt7UDH0.99

I’ve had many requests for the Alcatra recipe recently but I waited until the weather got a little cooler to share it with you.

Alcatra is a pot roast very popular in the Azorean Island of Terceira in Portugal. It is mostly made during the Holy Ghost Festivals which are celebrated at all the other Azorean Islands, as well as in many Azorean immigrant communities in the United States and in other countries with an Azorean – Portuguese immigrant community. Here’s a list of Holy Ghost and other Festas.

You can learn more about the gastronomy of the Azores here or read this book: Sopas: A brief History of Portuguese Islanders, the Cape Cod Town of Falmouth, and the Feast of the Holy Ghost (2012) Lewis A. White.

This following recipe for Alcatra is from the cook book;

Portuguese Home Style Cooking by Author Ana Patuleia Ortins

Thank you Ana!

Alcatra – Beef Rump

“The Azorean Portuguese from the Island of Terceira are famous for this unique dish, Simply seasoned with allspice, pepper, salt and bay leaf, it is traditionally served on the Feast of the Holy Ghost, but can be served on other occasions as well. Cooked in red wine, the meat takes on a deep mahogany color.

Other Azorean Islands have versions of this popular meal. Some cooks use white wine for a lighter color. Served with rice as a separate coarse after the Soup of the Holy Ghost. (see page 40 of cook book), or is prepared in a clay pot.

The traditional pot is somewhat like an inverted lamp shade in shape. Similar deep, unglazed clay bakers may be found at kitchen specialty shops (or see resource guide at the end of the book). New -clay pots must be seasoned. Unglazed clay pots must be soaked before each use and placed in a cold oven to prevent cracking.”

Ingredients:

1 – Pre soaked unglazed 4 quart red clay pot or 4 quart dutch oven or casserole pan *soaking instructions below*

1   Stick of soft butter

3  Large onion, thinly sliced

½  Pound slab bacon cut into 1 inch pieces

6   Cloves garlic

2   Bay leaves

1    5 Pound rump or chuck roast, bone in, cut into 4 inch pieces

1   Pound shin bone (if using rump roast)

½  tsp whole allspice (Jamaican is best)

½  tsp black peppercorns

1   tsp coarse salt

4   tbsp firm butter, cut into pieces

1   cup water

4-6 Cups medium bodied red or white wine

Instructions:

1.  Generously grease the interior of the pot with the soft butter

2.  Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Add the meat, including the bone from the roast or shin bone. Followed by the second bay leaf, the garlic and remaining bacon. End with the remaining onions. Scatter the allspice and Peppercorns over top along with the salt. Dot the top with pieces of the cold butter.

3.   Mix the water with 1 cup of the wine, pour over the ingredients followed by enough additional wine to cover everything by 1 inch.

4.   Place the pot in a cold oven. Set the temperature to 400 degrees F. When the liquid begins o boil, reduce the temperature to 300 degrees, cover the pot with foil and cook, without turning the ingredients until tender –  about 3-31/20 hours more.

5.  Turn off the heat. Uncover the pot and remove some of the broth for cooking the rice. Leave the uncovered pot in the oven just until the oven heat has dissipated.

The top will brown a little. Serve meat with rice cooked in the broth.

Soaking & Seasoning Pot – Notes:

Lucia Costa, who learned to prepare this dish as a young girl in Terceira, says long slow cooking is necessary to cook this dish.

A new unglazed clay pot needs to be seasoned to avoid passing an earthy flavor to food.

To season; fill the pot with water and add several cabbage or collard leaves and and some onion peelings.

Then place the pot on a flame diffuser over medium heat. Bring to a boil then reduce to a simmer. Simmer for about 2 hours and then drain.

When you want to cook in the pot, immerse it in water and soak for 24 hours. Then proceed with the recipe by generously greasing the interior with butter.”(Portuguese Home Style Cooking by  Ana Patuleia Ortins)

Alcatra Photo credit: http://www.visitazores.com/en/the-azores/the-9-islands/the-archipelago/food-and-drinks

Cook Books / Recipes

LaSalette Restaurant – A Taste of Portugal in Sonoma, California

 

LaSalette Restaurant/By Guest Editor, Dan Dias

I had always heard that California’s climate, the rich abundance of fresh seafood and locally grown produce made it similar to Portugal.

Perhaps that’s why the wave of Portuguese immigrant fisherman, whalers, and farmers who arrived there, soon made it their home for many generations to come.

Today, California has a large and thriving Portuguese community that embraces their culture and heritage.

On our second trip to California, my wife and I visited Napa Valley, toured the vineyards that truly reminded us Portugal and visited many other sights.

We ended our last night in Sonoma, California, with a wonderful cultural dinning experience at LaSalette Restaurant.

Owner/Chef Manuel Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients.

LasSalette’s old world ambiance, with it’s open hearth kitchen, generates home style comfort and appeal.The gracious Portuguese hospitality provided by the attentive staff as well as the familiar “Gallo de Borcellos” the LaSalette mascot, a national symbol of Portugal adorning the staff uniforms said to us; “Welcome to Portugal” as soon as we walked in the door!

The taste tempting menu with it’s quintessential Portuguese flavors, the home made breads, and tempting aromas in the air, left our pallets craving and anticipating our planned Summer trip to Portugal in August!

Our first bite of the amuse bouche (first bite) of Chourica with melted Sao Jorge Cheese with olives temped us with it’s spicy yet creamy taste. The appetizer of Scallops, chourico crusted Japanese sweet potato puree, with leek confit and Portuguese molho was superb.

We dived into the appetizer combination platter of succulent baby octopus, sweet tripe stew, fried goat cheese with compote jam, homemade bread and almonds all complemented by our Portuguese Douro valley wine selection; Vale de Bomfim.

Amuse Bushe – Chourica & Sao Jorge Cheese – LaSalette Cook Book

For my entree, I ordered the classic “Fisherman’s Stew” made fresh California coastal seafood of;  juicy clams, mussels, shrimp and fish prepared in a rich broth with Portuguese chourica and spices.

My wife’s Wood Fired Branzino was simply the best she’s ever had!

Wood Fired Branzino

Whole Wood Fired Branzino – LaSalette Cook Book

Caldeirada – Portuguese Fisherman’s Stew – Sea bass, scallops,

clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet

Vale de Bomfim

Chocolate Fetish – Chocolate mousse with almond tuile, chocolate soufflé

with ruby port geléeand bitter chocolate sorbet with caramelized banana

We smiled at each other as we overheard the couple at the next table who had never tasted tripe or Portuguese cuisine before, rave on and on about it’s goodness! We knew they would become adoring fans of Portuguese food just like many others before them.

The Chocolate Fetish dessert created a perfectly sweet ending to our diner that lasted during the taxi drive back to our hotel. We had a great experience dining at LaSalette and we plan on re-creating it again next year!

You don’t have to fly to California to taste the amazing dishes that Chef Azevedo has created for his guests, just visit the LaSalette website and order the LaSalette’s cook book because most of the dishes served at the restaurant are in it!

This book is not an ordinary cook book. It is meant to be used, shared and then passed down in the family. It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes.

What a perfect gift for the special Portuguese foodie in your life!

*Order now for FREE SHIPPING ON COOK BOOK ONLY-  for the month of MAY with SPECIAL CODE: “PICK UP”

*Free Shipping on cook book only – available in Continental USA-May only

*If purchasing book with other products you must order items separately to receive FREE SHIPPING on The Cook Book*

Here’s the video from the cook book!


“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo/Owner – LaSalette

Chef Manuel Azevedo

Grilled Sardines, Pickled Sea Beans and Azorean Green Sauce – LaSalette Cook Book

 

Olive Oil Poached Salt Cod Fish

Alentejana Style Pork & Clams – LaSalette Cook Book



Chef Azevedo has recently opened a new restaurant in Healdsburg, CA, called Cafe Lucia!

Lasalette

lasalette-restaurant.com

18625 Sonoma Highway 12
Sonoma Ca 95476
707-938-192

Cafe Lucia

Inventive, contemporary Portuguese Cuisine
in the heart of the Sonoma County Wine Country

www.CafeLucia.net

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448

Tel (707) 431-1113

 

 

 

Cook Books / Desserts / Photo Gallery / Recipes / Side Dish

Banana & Yogurt Muffins with Streusel Topping!

Banana Muffins easy to make and delicious! I’ve never thrown out any more old “Bananas” at my house since I began making these muffins.

Banana bread can sometimes turn out heavy and dense but these have the texture of a cupcake. They’re made with only 1 stick of margarine and 1 small container of low fat yogurt!

 

Ingredients:

1 stick melted margarine

1 cup sugar

1/4 cup brown sugar

2 eggs

1  6 – 8 oz. container Vanilla yogurt (any brand)

2  mashed ripe Bananas

2 cups flour

1 low fat cup milk

1 cup Biscuit mix (any brand)

1 and 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

 

Streusel topping:

1/2 cup instant oatmeal

1/4 cup brown sugar

1 tbsp flour

1/4 cup granulated sugar

2 tbsp melted margarine

1 tsp cinnamon

Instructions:

 

Step 1:

Preheat oven at 350 degrees. Make Streusel topping first, by mixing all ingredients in a small bowl until a crumble forms.

Sift all dry ingredients in a small bowl and set aside.

Step 2:

In  a large mixing bowl – mix margarine with sugar until creamy. Add eggs and vanilla and mix well.

Step 3:

Incorporate 1/2 of the mashed banana mixture into the eggs and yogurt mix. Add 1 cup of milk and mix well. Add 1/2 of the flour and mix well.

Add the remaining banana, mix and add the remaining flour.

Step 4:

Pour into large greased 12 muffin pan or 24 small. Top with the Streusel topping. Bake 25 – 30  minutes until golden or when a toothpick comes out clean.

Let cool and remove from pan and serve! Enjoy!

 

 

Cook Books / Photo Gallery

Portuguese Cook Books

LaSalette Cook Book – Cozinha Nova Portuguesa

This substantial 12 by 10 inch book contains 360 pages and at least as many mouth-watering photographs,a multitude of inspiring and historical segments,

and of course over 270 recipes presented through complete dishes in seasonal chapters

The LaSalette Cookbook is a finalist in the prestigious Gourmand World Cookbooks Awards to be presented at the Carrousel du Louvre in Paris February 23, 2013.

The LaSalette Cookbook is among five vying for the “Best in the World” Mediterranean Cuisine Book.

www.cookbookfair.com/index.php/gourmand-awards/winners-2013

 

The New Portuguese Table by David Leite

Winner! of the International Association of Culinary Professionals / Julia Child – First Book Award.

 

 

REVIEW:
Bon Appétit Three-time James Beard Award winner Leite has written a foodie love letter to a European nation.

The culinary profile of the 13 historic provinces, along with a shopping guide to the Portuguese pantry, are great,but the real payoff is the 130-plus recipes that range

from the veggie-rich caldo verde to such new classics as scrambled eggs with asparagus and fresh cod.—Dana Dickey

 

Portuguese Homestyle Cooking bye Ana Patuleia Ortins

Portuguese Homestyle Cooking by Ana Patuleia Ortins

 

REVIEW:
“Learn more about Portuguese cooking with the book Portuguese Homestyle Cooking.

The recipes included exemplify the heartwarming, soul-comforting food prepared and enjoyed in Portuguese homes.”

 

 

 

Congratulations to Author, Maria Lawton on publishing her new cook book!

 

 

The Food of Portugal by Jean Anderson

REVIEW:
“Jean Anderson is probably the food world’s greatest authority on Portuguese cooking, having made 54 trips there in the past 25 years.

This fascinating and beautiful book (also photographed by the author) is the culmination of 10 years of research and testing.

It is a valuable contribution to the realm of ethnic food.” The Pleasures of Cooking

To order these books Click here: Shop A Taste of Portugal! 


Cook Books / Photo Gallery

Giveaway! LaSalette Restaurant Cookbook – Cozinha Nova Portuguesa & Gift Certificate

Hello to all my “Portuguese Foodies”!

I have an amazing GIVEAWAY for you this month!

WIN a FREE – LaSalette Cook Book and a FREE $50 Gift Certificate to LaSalette Restaurant in Sonoma CA courtesy of Chef Manuel Azevedo!

Just leave a comment at the end of this post or like the post on my Facebook page to enter to win! *

*CONTEST HAS ENDED – 10/30/2012*

CONGRATS TO THE WINNERS!

RDiorio – Cookbook

PMoreira – Gift Certificate

 



 

I tried to come up some catchy phrases to describe the Chef Manuel Azevedo’s cook book; LaSalette Restaurant  – Cozinha Nova Portuguesa but one world says it all.  Spectacular!

The Chef begins his book with the heartfelt Portuguese custom of greeting guests! ….Bem-Vindo! “Welcome to the LaSalette Restaurant cookbook and the thank you for letting me share with you my passion for Portuguese cuisine and my vision for it.”  Chef Manuel Azevedo

By beginning the first chapter with a very familiar story of family and sacrifice which most Portuguese immigrants can relate to, Chef Azevedo makes an instant connection to the reader by taking us on a personal journey of how he developed his passion for Portuguese cuisine and how it inspired his menu at LaSalette Restaurant in Sonoma CA. which is named after the person who taught him to cook, his mother, LaSalette. 

“My mother, LaSalette, instilled in my my love of cooking and Portuguese cuisine, and some of my earliest memories revolve around food. I can still smell the smoky aroma of linguica curing over an open stove.” Chef Azevedo

As I read further along, I learned that the chef and I have a shared passion. We want to  inspire people to learn about our unique Portuguese cuisine and we want to promote it, so that it can receive the recognition that it deserves. 

“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo

But this is not a standard cook book with a copulation of recipes. This cook book is a learning tool for anyone that wants to learn about how Portuguese flavors work in creating not only the traditional classics but how the flavors can help you to “Think Like a Portuguese Chef” (page 322) and to create your own interpretation on the classics in your own kitchen.

The book is massive, with 370 pages and 270 recipes which include US and metric conversions.  The chapter titled; Flavor Toolkit, has recipes for all the classic spice blends and flavor profiles used in Portuguese cuisine. In this book, you will learn recipes from the basics such as Piri Piri sauce, soups, main dishes, breads and pastries which include the all time Azorean classic Massa Sovada (Sweet Bread).

The stunning and beautiful photos of pallet tempting dishes taken by Portuguese Photographer, Henrigue Bagulho will leave you craving the flavor of Portugal and inspire you to try the recipes.

“For me like for most Portuguese, eating is not merely the consumption of food. It is an act of appreciation! Chef Manuel Azevedo.

In Chapter’s titled Spring, Summer, Autumn and Winter the chef takes us with him on his personal journey through Portugal where we are given a connoisseurs brief history lesson about the unique flavors that make up Portuguese cuisine. The recipes in Cozinha Nova Portuguesa (New Portuguese Cuisine) incorporate these traditional flavors with the local fresh ingredients of Sonoma CA, to create a unique menu that has received rave reviews by his customers since 1998.

“It’s been nearly 15 years since LaSalette welcomed it’s first guests and I’m ever thankful, they’re still coming back for more.” Chef Azevedo

Visit the LaSalette website to purchase the NEW Cookbook, gift certificates, and quality products such as spices, piri piri sauce and embroidered apparel.

I encourage you to buy this cook book because this is a book that will be passed down to the next generation! It’s a perfect book not only for the special “Portuguese Cook” in your life but  for someone that is just beginning to learn about the extraordinary cuisine that inspired the cuisines of countries all over the world!

Congratulations to another great Portuguese American Chef on this outstanding achievement. If you’d like to contact the chef to congratulate him you may reach him at LaSalette!

 

Sample video of the stunning dishes  in Chef Manuel Azevedo’s cook book

 

 

Info@LaSalette-Restaurant.com

LaSalette-Restaurant – Facebook page

Read More: Face Book Page – Henrique Mano – Luso Americano

Random drawing to be held on October 30th. 2 Winners- 1  for the (cook book) and 1 winner for the (Gift Certificate) will be notified by email or Facebook message.

Please share this contest and enter today!

*CONTEST HAS ENDED – 10/30/2012*

CONGRATS TO THE WINNERS!

RDiorio – Cookbook

PMoreira – Gift Certificate

Cook Books

Best Cookbooks 2011

The Very Best Cookbooks 2011 –Yumsugar Magazine


 

 

 

 

Start 2012 with some new cook books!..  

 

 

 

 

If you’d like to order any, just go to my favorites listed here to order directly from Amazon.com….

 

 

 

While you’re there don’t forget to order a “Portuguese” cook book of course!