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Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Carne Vinha d’alhos – Garlic Wine Marinated Pork

In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, a dish of Vinho d’ Alho,  pork loin marinated in wine is served.

Ingredients:

2 pounds of pork loin (with some fat cut into 2 inch cubes)

1 cup of red wine vinegar

1 cup of dry white wine

2 tablespoon of kosher salt

10 garlic cloves (chopped)

3 Bay leaves

1 teaspoon black Pepper

1 teaspoon dried red pepper flakes

1 teaspoon of paprika

1/4 cup olive oil

Preparation:

Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.

Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.

The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.

Serve with bread, potatoes, or rice.

 

 Image credit: portuguesefoodrecipes.com

Appetizers / Holiday Recipes / Photo Gallery / Portuguese Christmas

Holiday Berry Nut Salad

Start your New Year’s Eve festivities with this healthy Holiday Berry Nut Salad. I’m still finishing up with the leftovers from Christmas so I made this healthy salad using all of the leftover fruits, nuts, and specialty cheeses and cold cuts!

The dressing is a simple and light Balsamic Apricot dressing that pairs perfectly with the saltiness of the cheese and cold cuts!

Ingredients:

4 – 6 cups of Organic Spring Mix lettuce

1 carrot (sliced thinly into shreds) (optional)

6 – 12 blackberries

1/4 cup dried cranberries

1/4 cup dried cherries

6 -12 dried figs (cut in half)

1/4 cup almonds

1/4 cup walnut halves

1/8 cup cashews

1 or 2 oz. of Goat or Farmers cheese (crumbled)

2 slices of Gouda, Portuguese cheese or any other you prefer

3 or 4 slices of presunto (or Italian prosciutto) (rolled)

3 or 4 slices of any specialty cold cuts of your choice cut into strips

 

Dressing:

1/8 cup of olive oil

1/4 cup Balsamic vinegar

1/8 cup of Apricot preserves

1 drop of mustard

1 pinch of salt

1 dash of crushed black pepper

Preparation:

Place the spring mix on a large platter and arrange the ingredients on top. Mix all of the dressing ingredients in a small bowl and serve over the salad directly before serving.

You can make this salad in the morning and serve later. Enjoy!

 

Photo Gallery / Recipes / soup / Soups

White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients:

1 large onion (finely chopped)

2 stalks celery (finely chopped)

1 bay leaf

2 tablespoons olive oil

2 large carrots (diced)

1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta

1 large turnip (chopped)

4 cups of chicken broth

4 cups of water or more

2 cups cabbage (finely shredded)

1 – 28 ounce can white cannelloni beans

8 ounces of elbow macaroni

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon parsley (finely minced)

Olive oil for garnish

Preparation:

In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.

Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.

Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.

In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.

Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.

Pour soup into bowls and garnish with a little olive oil.

 

 

Photo Gallery / Recipes

Food and drink pairings with Portuguese wines | Examiner.com

Thanks to Examiner.com for this great article! This is just in time for the Holidays! Enjoy everyone!

Food-and-drink pairings with Portuguese wines | Examiner.com.

Portuguese wines come in a wide range–from highly structured “big” reds to lighter-bodied varieties, and from crisp, slightly effervescent whites to dense, just-sweet-enough whites and both tawny and ruby Ports. Below is a brief primer on which types to pair with various foods.

Fine, expensive reds may be very tannic when young, and all reds taste softer and less tannic as they age. Among Portugal’s most tannic winds are the classic reds of Bairrada and Douro, and they will pair well with game, meaty stews and other richly sauced meets. By the way, FYI here’s a really good explanation of the difference between tannins and acidity in wines.

If you prefer to drink red wine even with white meats, a softer or lighter-bodied wine can be paired with them and with most simple red meat dishes. In this instance a robust and or tannic red wine may overpower the flavors of these understated dishes. Try a smooth red Alentejo, light, easy-going Ribatejo red, an elegant Palmela, Algarve or Alenquer, a light red from Obidos, or a mature red from almost any of the regions. The fresh acidity of a red Dao can cut through the richness of some meat dishes.

Robust, gutsy reds from the Douro, Dao, Bairrada and Alentejo can overpower delicate food flavors. Powerful food flavors can completely mask the taste of gentle white wines; and oak-aged wines, red or white, can also dominate a soft subtle dish.

Cheeses come in many guises; their flavors vary greatly. Many individual cheeses clash with individual wines. But some wine and cheese matches are divine. And the best cheese wines are just as likely to be dry or sweet, white or red, Port or Madeira. Try some of these combinations:

White Vinho Verde – with Thai roast duck curry, smoked mackerel, salads, hummus
Red Vinho Verde – with grilled sardines
Bairrada/Baga – with fresh tuna, roast partridge, chili con Carney, soft goat cheese
Aragonez – with feijoada (bean stew) or cassoulet, Gorgonzola, thyme-flavored dishes, lamb, liver
Red Dao – with pork, roast suckling pig, kidneys, presunto (cured ham)
Un-oaked or subtly oaked Touriga Nacional – with beef
Setubal – (a fortified muscatel) with tiramisu, Christmas pudding/fruitcake, lemon tart
Douro red – with fresh goat’s cheese, aged Gouda, Stilton
Bual Madeira – with Roquefort, Stilton, Gjetost (a firm, brown Norwegian goat’s milk cheese)
10-year-old tawny Port – with Queijo da Serra (a soft, runny Portuguese cheese-in-a-rind from Serra), Stilton, walnuts
Ruby or vintage Port – with Queijo da Serra

chicken / Main Dish / Photo Gallery / Recipes

Chicken Pot Pie

Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

Ingredients:

2 cups or more cut up leftover cooked chicken

2 stalks celery (finely chopped)

1 small onion (finely minced)

2 small carrots (cut into small pieces)

1 tablespoon olive oil

1 tablespoon butter or margarine

2 cooked potatoes (cut into 1 inch cubes)

2 cups cooked butternut or any winter squash (cut into cubes)

3 or more  cups chicken broth (depending on how thick you want gravy)

1/2  cup of milk or cream

2 teaspoons chopped parsley

dash of nutmeg

Salt to taste

Pepper to taste

Dumplings:
2 cups of Bisquick or any biscuit mix
2/3 cup of milk

Preparation:

Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

Meanwhile:

Preheat oven to 400 degrees F.

Prepare Dumplings:

Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

 

Photo Gallery / Recipes / soup

30 MinuteTortellini Minestrone Soup

When I owned ran my deli/coffee shop I made soups every day so I had to come up with new soups for a change to the menu. This Tortellini Minestrone Soup was one of my favorites to make because it was so simple, yet full of flavor. If you’re looking for a quick fix dinner on a cold day, you’ll just love how easy this is to make. It pairs perfectly with a grilled cheese sandwich or even a big slice of crusty bread! Enjoy!

Ingredients:

1/2 pound of fresh or frozen tortellini

1 28 -32 oz. can red kidney beans

1 16 oz can of chick peas

1 can chopped tomatoes

1 bay leaf

2 large carrots (sliced to 1/4 inch)

1 large celery stalk (diced)

1 medium onion (diced)

2 cloves garlic (diced)

2 tablespoons olive oil

4 cups chicken broth

4 cups of water

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon or more fresh chopped basil

1/2 teaspoon oregano

Parsley for garnish

Red pepper flakes for garnish

Preparation:

Saute the onion, garlic, celery, carrot, and bay leaf in the olive oil for about 5 minutes on medium heat. Add the broth, water, tomatoes and seasonings.

Let come to a boil and cook for 5 minutes longer. Add the beans, chick peas and tortellini. Let come to a boil, stir cover and let cook for about 15-20 minutes until tortellini is tender. Taste and add more seasoning if desired. Turn off heat until ready to serve. Add the parsley, red pepper flakes and more olive oil as garnish.

Desserts / Photo Gallery / Recipes

Apple Crumb Pie – Bolo de Maçã

Rustic Apple Crumb Pie

                                                                  I baked this one without the crust. I was delicious!

This Rustic Apple Crumb Pie recipe is so easy that you’ll never buy another Apple Pie again! Lisa made this pie for our Sunday dinner dessert, and it was a big hit with everyone. The crust is flaky and light, and the apples cook perfectly because they are sliced into thin slices before baking.  Enjoy everyone!

Pie Crust

 2 cups of flour

1/4 teaspoon salt

1 1/2 sticks of butter (2/3 cup) cubed

5 tablespoons ice cold water

1 beaten egg for egg wash

1 teaspoon raw sugar for sprinkling

Preparation:

Combine flour & salt in food processor. Add the butter and pulse until crumbly. Add water until moistened and dough forms. Form into ball and wrap in plastic wrap. Place in fridge for 1 hour.

Apple filling 

 5 medium apples (peeled cored & thinly sliced 1/8 thick)

1/2 cup of dark brown sugar

2 tablespoons of flour

2 teaspoons cinnamon

1 tablespoon lemon juice

Crumb topping 

1 packet of Maple and Brown Sugar instant oatmeal

3 table spoons dark brown sugar

2 tablespoons flour

1 tablespoon melted butter

Preparation:

Preheat oven to 400 degrees.

Combine apples, 1/2 cup of brown sugar, lemon juice, cinnamon, and flour in a large bowl.

In a separate small bowl, combine the oatmeal packet, brown sugar, melted butter and flour and set aside.

Roll out pie crust to 1/4 inch thick circle, on a cold surface that has been lightly floured. This doesn’t have to be perfect, remember this is ‘rustic’ apple pie. Pour apple filling in the middle of the pie crust, leaving a one inch border. Fold edges of crust over apple filling.

Spread crumb topping evenly over apple filling. Lightly brush crust with beaten egg wash and sprinkle with the raw sugar. Grease baking sheet with a light coating of cooking spray or margarine and carefully place pie onto the baking sheet.

Bake in oven for approximately 35-40 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

Photo Gallery / Recipes / Side Dish

Home Fry Rounds – Batatas Fritas a Rodela

Most of us remember the delicious home fry rounds that our moms or grandmothers made for us. My mother was not exception. Every time the grandchildren spent the day at her house she would make them these fries with eggs. It became a tradition with all the kids in the family to expect to fed Avo’s fries and eggs for lunch. I kicked up the recipe with some spices, but you can just add a little salt if you prefer. These potatoes are almost always served with the famous dish; Bife a Portuguesa – Bife a Cavalo, (Steak on Horseback) which is a favorite on most Portuguese restaurant menus.

 

Ingredients:

3 large Russet Potatoes (scrubbed, washed, unpeeled, and sliced into 1/4 – 1/2 inch slices)

1 teaspoon salt

water

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons oil (for frying)

2 tablespoons olive oil (for frying)

Piri Piri or any hot sauce for seasoning (optional)

Fresh Parsley (finely chopped)

Preparation:

Place the potatoes in a pan with enough cold water to cover them, add salt, ring to a boil and cook on high for about 15 minutes or until fork tender. Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.

Meanwhile heat 1/2 of both oils in a large skillet. Mix the salt, garlic powder and paprika in a small bowl.

Remove the potatoes from the pan and lay flat on a large sheet pan. Sprinkle with a light coating of 1/2 of the seasoning mix.

Fry the potatoes in batches with the oils on both sides until golden brown. Sprinkle with the remaining seasonings while still warm. When ready to serve, top with the parsley and piri piri if desired.

Desserts / Photo Gallery / Recipes

Pumpkin Roll | Torta de Abobora

This easy Pumpkin Roll will be your go to dessert for fall and a great alternative to the same old Pumpkin Pie you make at Thanksgiving. You can substitute the filling in the recipe with your favorites such as vanilla or chocolate pudding.

Ingredients:

5 eggs separated

1 and 1/2 cups flour

1 teaspoon baking powder

Pinch of salt

1 cup sugar

1 cup canned pumpkin

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Filling:

1  (8 ounce) package of cream cheese

4 tablespoons butter (soft)

1 cup powdered  sugar

1 teaspoon vanilla

Instructions: 

Preheat oven to 350 F.

Beat the egg yolks with 1/2 of the sugar until lemony colored. Mix the flour, baking powder,  cinnamon, and nutmeg in a small bowl and mix. Add the flour mix and the pumpkin to the eggs and mix for a few minutes.

In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff peaks form. Fold into the batter.

Grease a jelly roll pan with margarine and line with parchment paper. Grease the parchment paper and then pour the batter into the pan. Spread the batter evenly with a spatula and shake the pan gently from side to side to even out the batter

Cook for about 12-15 minutes or until a toothpick comes out clean. Be careful not to overcook the cake or it will crack.

Place a clean white towel on the counter and sprinkle with a thin layer of regular sugar. Flip the cake onto the towel, remove parchment paper, and begin rolling the cake with the towel. Let the cake cook for at least 20 – 30 minutes.

While the cake cools make the filling by combining all ingredients and mixing well.

When cake is cool cut off the crusty edges and spread the filling in a thin layer over the cake. Roll the cake with the filling inside and cover with saran wrap until ready to serve in slices.

 

 

 

 

 

Appetizers / Photo Gallery / Recipes

Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette

I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.

I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.

Ingredients:

4 cups fresh spinach

1/2 small roasted butternut squash (recipe below)

1 large apple (chopped into small pieces)

Chopped pecans

Dressing:

Maple Syrup Vinaigrette

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons of maple syrup or more if you want more maple flavor

pinch of salt

1/4 teaspoon of mustard

Instructions for squash:

Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.

Instructions for salad:

Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;

Layer the spinach in the serving bowl. Arrange the pieces of squash and apples on top. Add the dressing and top with pecans.