Category: Photo Gallery

Main Dish / Photo Gallery

Chourico and Egg Flat Bread

Find this recipe in my Taste Portugal More easy Portuguese recipes cookbook.

When you take one bite of this flat bread you’ll taste the delicious savory flavor of the chourico and eggs breakfast that you enjoy on weekend mornings!

This flat bread is my husbands new favorite! He loves everything with chourico and, he’s also is a pizzaholic so its a perfect combination for his taste buds. He did request more eggs on top the next time I make it! Now he wants me to make a flat bread out of his other favorite dish, Carne Alentejana! I better get experimenting. Enjoy!

Find this recipe along with recipe for dough in my Taste Portugal More easy Portuguese recipes cookbook. 

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Ingredients

1 lb of pizza dough (find recipe on this blog)

1/2 to 1 whole chourico or linguisa sausage cut into spices 

eggs (as many as you want for topping pizza)

1 small onion (thinly sliced)

1 clove garlic (finely minced)

1 or more cups shredded cheese (any favorite)

2 tablespoons chopped fresh basil

2 teaspoons olive oil

Fresh cracked pepper

1/4 cup Shredded Parmesan cheese

Flour and course corn meal for dusting pan

Preparation:

Preheat oven to 425 F.

Spread out pizza dough into a thin desired shape on a cookie sheet that has been dusted with flour an a little course corn meal.

In a small skillet add one teaspoon of olive oil and saute the onions and garlic for about 2 minutes on medium heat.

Add the sliced chourico and let brown for a few minutes. Set aside to cool.

When dough is cool, spread the chourico evenly on the dough. Sprinkle with the basil and the shredded cheeses.

Break the eggs gently and place evenly spaced on top. Drizzle the remaining olive oil over the eggs and chourico.

Top with fresh cracked pepper. Cook for about 15-20 minutes until the dough is golden brown.

Desserts / Holiday Recipes / Photo Gallery

Peach Blueberry Tart – Pastel de Pêssego e Mirtilo

You’ll love this fresh summer tart. My daughter Lisa made it last weekend for my niece’s bridal shower and it was a big hit! In fact it was such a big hit we barely got a chance to try it. I looked over at the dessert table and noticed one little piece left, so I got up and took the last delicious square. We’ll be making a lot this summer during peach season. Lisa had many requests for the recipe and here it is! Enjoy it everyone!

Ingredients:

  • 1 package of puff pastry (I used pepperidge farm)
  • 1 tablespoons sugar
  • 1 tablespoon flour
  • 3 large peaches (sliced into thin slices)
  • 1 cup blueberries (washed and pat dry)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cream cheese (softened)
  • 2 tablespoon apricot preserves
  • 1 tablespoon water

Preparations:

  1. Line a baking sheet with parchment paper. Pre heat oven to 425 and set aside.
  2. The package comes with 2 sheets but I used only 1. (The dough should be thawed but very cold, store in the refrigerator until ready to assemble the tart.) Score the dough to form along the 1-inch border. Prick the remaining dough using the a fork.
  3. Gently toss peach slices and blueberries in a bowl, with 1 tablespoon flour and 1 tablespoon sugar and salt.
  4. Whip cream cheese with remaining 1 tablespoon sugar and spread in a thin layer over crust inside border.
  5. Arrange the peaches layered into 3 sections with blueberries on the borders, or as desired. Place on parchment paper and bake 15-20 minutes until the crust is light golden brown. (check bottom of the tart, it should be golden and slightly crusty)
  6. Stir together apricot preserves and water until thinned and rush crust and fruit.
  7. Let cool slightly before cutting into desired squared. Serve warm or room temperature.

 

Recipe adapted from: http://foodbabbles.com/2013/08/blueberry-peach-tart/

 

Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner!   Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat.  I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

 

 

 

 

 

 

 

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

 

 

 

 

 

 

 

Add the fried egg on top of the onions and serve with the bread over it or on the side.

 

 

 

 

 

 

 

 

 

 

 

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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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