Category: Photo Gallery

Desserts / Holiday Recipes / Photo Gallery / Recipes

Puff Pastry Apple Tart

This recipe is deliciously easy! It’s my daughters recipe that she adapted from the Pioneer Woman.

What a scrumptious surprise to find this beauty waiting for me on the kitchen counter last night!

Perfect to serve to your family, yet it can be an elegant after dinner dessert for your guests!

Enjoy!

Ingredients:

1 box of frozen Puff Pastry (Pepperidge farm has 2 sheets)

4 Apples (cored, halved and sliced into very thin slices)

1/2 cup brown sugar

1/2 cup regular sugar

1/2 tsp cinnamon

1/4 tsp salt

Powdered Sugar for dusting

 

Instructions:

Defrost the pastry dough for about 20 minutes. Spray 2 sheet pans, with non stick spray or lightly grease. Heat oven to 415 degrees.

Place apples slices in a medium bowl and add the sugars, salt and cinnamon. Toss well and let them sit to absorb the flavor.

Cut the pastry dough into thirds which will give you 6 tarts.

Place the apple slices in a row overlapping each other onto the pastry dough.

*Note: She used unpeeled apples, but you may peel them if you prefer.

*Do not use the excess liquid from the apples since it may run over the pastry and cause burning.

Bake for 18-20 minutes until the pasty is golden brown.

Remove from pan and set on a platter to cool.

Dust with the powdered sugar and serve.

 

 

 

 

 

 

 

 

 

 

 

chicken / Main Dish / Photo Gallery / Recipes

Lemon Rosemary Paprika Chicken

lemon rosemary chicken

Lemon Rosemary Chicken is typically not a Portuguese dish, but I add paprika to give it a smoky flavor and a beautiful golden crust!

I like my chicken very well done with a crispy skin so I let the chicken cook for about 2 hours. Serve with sweet potatoes or roasted potatoes.

Roast Potatoes recipe

Portuguese roast potatoes

I recommend you cook 2 chickens so you can have the leftovers all week. Just double the recipe and make my easy Chicken Pot Pie Recipe!

Ingredients:

1 roaster chicken

2 lemons

2 tablespoons butter or margarine

2 tablespoon olive oil

1 tablespoon salt

2 teaspoons garlic powder

1 tablespoon paprika

1 tablespoon rosemary (finely chopped)

lemon rosemary chicken prep

Instructions:

Butterfly the chicken in half or cook whole if desired. Place in a roasting pan.

Slice the lemons in half and squeeze the juice from 1 lemon over the chicken. Cut remaining lemon into slices.

In a small bowl mix the salt, garlic powder, paprika and rosemary. Rub the seasoning mix over the chicken and add lemon slices.

Bake at 400 degrees for 1 + 1/2 – 2 hours until the chicken skin has become golden and crispy.

Note: You may notice your timer has popped up, but let the chicken continue to to cook longer to obtain a crispy golden color.

Remove the chicken from oven and cut into the thigh joint. If you find the juices clear, the chicken is cooked. If you have a meat thermometer, the temperature should read 180 – 190 degrees.

Let it rest for about 8  minutes before carving! Enjoy!

In this photo, I cooked the sweet potatoes along with chicken and left out the lemon slices. It was outstanding!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Arroz de Bacalhau – Salt Cod Fish & Rice Casserole

 

Most of you know the Portuguese saying; “there are 365 recipes for bacalhau, one for each day of the year”!

This recipe is super easy and takes only 30 minutes to prepare! If you’re lucky enough to have a Portuguese market nearby, you can buy the Codfish already hydrated.

It’s perfect for a main dish, or to serve as a side dish with Portuguese Fish Fillets! Enjoy!

 

Serves 4-6  Prep 10 min Cook 20 min

Ingredients:

1/2 lb of Salt Cod (boneless & hydrated)

4 cups of cooked long grain rice (recipe here)

2 tbsp of Olive Oil

1 small onion diced

1/2 cup red & green pepper diced

2 small crushed ripe tomatoes (about 1 cup)

2 cloves of chopped garlic

2 tsp of chopped parsley

Salt & Pepper to taste

Black Olives for garnish

 

Instructions:

Cook the cod fish in boiling water for 10 minutes. Pat dry, shred into chunks and set aside.

In a medium heavy skillet on medium heat, saute the onions, garlic and peppers in the olive oil for about 2 minutes until translucent.

Add the tomatoes and cod fish, and cook for 5 minutes until the tomatoes have concentrated.

Add the cooked rice and stir to incorporate. Cook on low heat for a few minutes until the rice is hot. Add salt & pepper to taste.

Add the parsley and olives as garnish when ready to serve.

 

Photo image credit: http://mdemulher.abril.com.br/culinaria/receitas/arroz-bacalhau-pimentao

Photo Gallery / Recipes / Soups

Sweet Potato & Broccoli Corn Chowder

When I owned a small cafe many years ago, I began making fresh home made soups for the customers. I calculated that during those years, I probably made over 3,000 pots of soup. If I was to add that figure to the soups I made at home through the years, the total amount is probably somewhere around 5,000!

Now that’s a lot of soup!

Today, the soup making continues and the title of; “The Soup Queen” bestowed upon me by my family, is well deserved!

Maybe I should follow the steps of the famous Seinfeld show’s “Soup Man” and open a soup restaurant?

But don’t worry I wouldn’t turn into a “Portuguese Soup Nazi” but maybe I call it; “Portuguese Soup Queen”?


Ingredients:

1 large sweet potato (cut into 1 inch cubes)

4 tbsp of butter

2 tbsp of olive oil

1 large celery stalk (chopped)

1 large onion (chopped)

1 pound of frozen or fresh Broccoli (chopped)

1 pound bag of frozen corn

2 cups of chicken or vegetable stock

1/2 gallon of low fat milk

3 tbsp of flour

1/4 cup of milk or cream

1 tsp of salt

1 tsp of pepper

 

Instructions:

Separate the broccoli into stems and florets. In a large heavy non stick soup pan, saute the onion, celery, broccoli stems and sweet potato in the butter and olive for about 2 minute on medium heat until the onion becomes translucent.

Add the stock, cover, and cook for about 10 minutes or until the potatoes are cooked.

Puree the vegetables with a hand held immersion blender until very smooth. *Add a small amount of milk if you find the mixture too thick to puree.

Add the milk, salt, pepper, corn and florets. Stir and cook on low heat for about 20 minutes stirring often so the soup does not stick.

In a small bowl mix the flour with the 1/4 milk or cream and mix until the flour is dissolved.

Add a few tablespoons of the warm soup to the flour to temper.

When the broccoli florets are cooked, add the flour and stir very well.

Cook the soup for an additional 20 minutes on very low heat stirring often.

Taste the soup and add more salt and pepper to your desired taste.

Cool and store in the refrigerator for up to 3 days!

*Note: If you prefer a creamier style soup, puree the soup with immersion blender to your desired consistency.

 

Photo Gallery

Leite’s Culinaria – The New Portuguese Table Cook Book

 

Author, David Leite’s, The New Portuguese Table cook book, takes him on a nostalgic trip back to Portugal.

His recipes will inspire you to try the classic dishes with his own unique take on the originals while bringing back memories of your own family traditions.

As I prepared one of my favorite dishes, “Cod Fish Cakes” (Pataniscas de Bacalhau), I became slightly teary eyed with the memory of my dear mother standing beside me, teaching me how to cook almost the identical recipe when I was a young girl so many years ago.

The book won the 2010 International  Association of Culinary Professionals’ First Book | Julia Child Award.

Visit David’s website;  Leite’s Culinaria website to read great reviews by newspapers such as The New York Times, Bon Appetite, The Miami Herald and other great members of the culinary press.


In 1999, David founded Leite’s Culinaria long before blogs became popular. In 2006, he and former food editor, Linda Avery, became the first winners ever of a James Beard Award for a website and received the award again in 2007. The website has thousands of recipes including some Portuguese, award winning writings, David’s Blahg, and amazing daily giveaways along with; “Hot food and dry wit, delivered fresh daily since 1999” Leitesculinaria.com

 

I asked David what his favorite Portuguese dish is? The classic Carne Alentejana of course, he replied!


 

Manny the Milkman
Official Mascot of Leite’s Culinaria
Manny may be new to you, but in fact, he’s been around for decades. He first made an appearance in 1966 when one day Momma Leite looked at David and said, “Hey, kid, you know something? You’re the milkman’s son!” Perplexed, David looked at his father, then his mother, then back at his father. They both nodded solemnly. He walked to his room shaking his head, wondering how on earth Mr. Lawton, their milkman, could be his father, seeing as he was old enough to be Momma Leite’s father. It took him several days, but he finally figured it out. “Leite” means milk in Portuguese. David’s dad is Manny, who’s a man and has the last name of Leite, er milk. Ergo, David is the milk man’s son. When Manny asked to come on board as LC’s official mascot, he was welcomed with open arms. Because he’s eternally in a crisp white uniform, which he’s careful not to sully, Manny eats only white food, such as Forked Mashed Potatoes, Vanilla Bean Ice Cream, and, of course, Cereal Milk. http://leitesculinaria.com/about

Subscribe to the Leite’s Culinaria newsletter to receive updates, like the page on FaceBook which I highly recommend, or visit the website for fantastic recipes and giveaways which are posted daily!

David’s new culinary venture is his new podcast Talking With My Mouth Full. You may subscribe to the podcast in iTunes here .

Get yourself a copy today! Go back, explore your cultural roots, start cooking and carry on the traditions of our Portuguese cuisine! !

Giveaway!!

Like this post or leave a comment below

Win a The New Portuguese Table Cook Book!

One winner to be chosen at random on November 1, 2013

Order your copy on Amazon in time for Holiday gift giving below!

 

 

 

 

 

 


 

Photo Gallery / Traditional customs

Portuguese Rolls – Papo Secos

The Portuguese passion for it’s cuisine is surely matched by the love of it’s bread!
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard

Various regions of the country have their own artisan favorites such as Pão de Centeio “Rye Bread” and “Broa de Milho” from Tras-Os-Montes, and Pão Alentejano from Alentejo.

The Papo Seco which literally means “dry throat” is the most popular bread eaten all over the country both in homes and a staple at every restaurant. Often people will say I have a “Papo Seco” to signify they need something to drink.

The roll is crusty on the outside and light and airy in the center which make it perfect for sandwiches and for absorbing sauces.

The method of preparing it and shape of the roll is uniquely Portuguese and extremely popular but I found there are many recipes.

While researching some bread recipes I discovered that there are many different recipes to make Papo Secos. Some use basic dry yeast, while other use (fresh starter).

Papo Seco Recipe :

Ingredients:

10 and 1/2 cups of all purpose flour (plus more for kneading)

1 and 1/4 tablespoon salt

1 and 1/4 tablespoons sugar

2 packages of active dry yeast

3 cups warm water


Instructions:

Mix water, sugar, salt and yeast in a bowl.  Add the flour a little at a time and mix with your hand or with a dough hook.

Knead for at least 10 minutes until the dough is smooth and forms a ball of dough. Poor the dough onto a floured surface and knead into a ball.

Place in a bowl, cover and store in a warm place until the dough doubles in size. Approximately one hour.

Shape the dough into balls, make a crease with your palm to form a crease and let rise for at least one hour or until doubled.

Cook at 375 degrees for 40 -45 minutes until golden brown.

 The rolls will be crusty after cooking. Place in a plastic bag when cooled and they will become softer.

 

 

 

 

 

Photo Gallery

Portuguese Wineries in North America

Portugal’s love affair with wine began around 2000 BC when the Tartessians began cultivating the first vineyards in Portugal. When the Roman empire reached into Portugal, they named the area Lusitania, after Lusus, the son of the RomaGod of wine Bacchus.

Portuguese wine has evolved through the centuries and no longer only recognized for it’s Port and Madeira and considered by specialists among the best in the world.

The upcoming Dia de Sao Martinho, (The Feast of St Martin) on November 11, is a major celebration in Portugal. It’s a celebration of the harvest-time, the time when newly-produced wine is ready for drinking!

Today, in North America, many Portuguese American winery and vineyard owners, are celebrating their heritage and their love of wine as their ancestors did. Here are a few of them below.

Morais Vineyards – Bealeton, VA

Morais Vineyards is a Farm Winery that has been offering great scenery, memorable experiences and a unique wine selection for several years; we have a little something for everyone. We craft elegant and powerful wines that reflect the place from which they originate. With a strong Portuguese influence in everything from our wines and architecture to our hospitality we are the perfect spot where you can enjoy a wine tasting and picnic with friends or hold your special event.

We dream it. We grow it. We create it. We respect those who have come before us and in their spirit we progress. We experiment and push the boundaries of tradition. We are family. We love what we do. We create a world class experience in a style recognized as our own. moraisvineyards.com.

 

 

 

A perfect destination wedding can be held at the spectacular venue . It’s also perfect for receptions, private parties, and corporate meetings, with capacity up to 500 guests.

 

 

 

 

 

 

 

 

 

“To own and operate a winery has been a lifelong dream of mine. Keeping the traditions of wine making alive and passing my Portuguese heritage to my children and grandchildren brings me great joy. It is the sense of family and tradition that I would like to pass on to all of you.” José Morais

 

 

 

The winery offers a wide collection of wines. Some of which make their way into reserved cellars, and private libraries.
Touriga National, for example is a Portuguese grape variety vinified through traditional Portuguese techniques resulted in this full-bodied yet smooth red wine. It presents aromas of peach and apricot with a smoky scent which are present when tasted.

Wine tastings are offered from 12pm – 6pm every Saturday and Sunday in their Tasting Room.

Morais Vineyards & Winery

11409 Marsh Road

Bealeton, VA 22712

(540)729-2763

Website: www.MoraisVineyards.com

Facebook: www.facebook.com/Morais.Vineyards

If you are interested in holding an event at Morais Vineyards or any other information regarding our facility, please contact our Venue Coordinator for more details.

Venue Coordinator: Nicole Warner

E-mail: moraisvineyards@aol.com


Gouveia Vineyards – Wallingford, Ct.

 

Gouveia Vineyards is located high atop 140 sun-kissed acres. Built of stone and old timbers. The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards. Bring food, family and friends to enjoy a glass of one of our 11 award winning wines. Picnic in the summer or cozy up to a warm fire in the winter. Come relax and savor the charming surroundings of Wallingford, CT.

Growing up in a Portuguese village, Joe Gouveia learned the importance of being a proactive member of society and the love of belonging to a community. Throughout his time in America, he noticed the enjoyment of work and the values of community were diminishing. He wanted to bring the value of a village to America, which inspired the idea of Gouveia Vineyards.

Joe Gouveia and his wife Lucy’s dream beautifully demonstrates the opportunity for a greater future. Through lives of hard work and being encouraged by their own hearts and passions, they were able to establish Gouveia Vineyards. From a vacant farm, the family planted a vineyard by hand and opened up a winery. Gouveiavineyards.com

“Adversity is a testament of God, but the confidence to believe in yourself defines the reason for living” Joe Gouveia

The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards.

 

 

Since 1999 when they first bought the property and the original vine was hand planted, the vineyard has continued to grow each year adhering to traditional skills of Portuguese wine making. Each vine is hand planted and hand pruned.

 

Gouveia Vineyards produces 90,000 bottles a year. Eleven different wines are produced including; 6 whites, 1 rosé, 3 reds, and 1 red dessert wine ranging from dry to sweet.

Wine Tastings

The friendly and knowledgeable staff will guide you through, as you enjoy the ambience of the Stone House.

Wine tastings are $8.00. You’ll sample 4 pre-selected wines and 1 of your choice from our wine list. Also included is our signature etched glass which is yours to keep.

Gouveia Vineyards
1339 Whirlwind Hill Road
Wallingford, CT 06492
Permit#LFW.0000055
203-265-5526

Website: www.gouveiavineyards.com

Facebook: www.facebook.com/gouveiavineyards

 

Travessia Winery – New Bedford Massachusetts

TRAVESSIA – From Portuguese, meaning…

  A trip across a great distance of sea or land.
                            A passage… “the journey of life.”

Travessia is a micro-winery in downtown New Bedford, Massachusetts. Primarily using Massachusetts-grown grapes, Travessia makes wines, such as Chardonnay, Pinot Grigio, Vidal Blanc, and Pinot Noir.

“I began my journey in the world of wine as a kid living in a small village in the Tras-Os-Montes region of Portugal. Every September I would help my family and neighbors with the grape harvest. Wines were made in an artisan manner to be consumed by family and friends. Grape stomping with one’s feet was not a romantic or cool way to crush grapes, it was the only way” Marco Montez

 

Travessia wines are an authentic reflection of our local soils and micro-climate. We love to experiment and push the boundaries but our wines are also made with simplicity.

You can purchase Travessia wines directly from the winery through our very simple order form or by calling them directly at the winery.  Join their mailing list to receive a quarterly newsletter which includes updates on everything Travessia.

Travessia’s tasting and sales room is inside the winery in the heart of downtown New Bedford, Massachusetts.

Mention (Tia Maria’s Blog) for a FREE wine tasting in October 2013.

Currently, Travessia is open for tasting and sales Wednesday through Saturday from Noon to 6P.M. and Sunday from Noon to 5P.M. Please note for a tasting of our wines, you must arrive no later than 30 minutes before closing time. Also available by appointment. Groups of 10 or more please call at least 24 hours ahead… Tel.774-929-6534

Travessia Winery
760 Purchase Street
New Bedford, MA 02740
41.634668,-70.925881

Website: www.travessiawine.com/index.html

Facebook: www.facebook.com/travessia

 

 Coelho Winery – Amity, Oregon


Bem-vindo! The Coelho Family invites you to enjoy our finest Portuguese hospotality in our comfortable Amity, Oregan tasting room! Saove our award winning wines including our refreshing Estate Pinot Gris, enticing Estate Pinot noir, classic Estate chardannay, flirty Estate Pinot noir rose, elegant Estat Pinot noir, spicy Portuguguese varietals, sophisticaed Petite Sirah and our celebrated Port-Style desssert wines. coelhowinery.com


Coelho Winery

111 5TH Street P.O Box 618

Amity, Oregon 97101 USA

Phone (503) 835-9305

 

 

 

Morey Cellars – Napa, CA


The Portugal born, Morey family has been involved in wine making and grape growing for several centuries both in Europe and in the United States.

 P.O. Box 4261, Napa,

California 94558

(707) 225-4829

Leal Vineyards – Hollister California

Léal Vineyards is the creation of a self-taught wine fanatic. Owner Frank Léal is living his dream. His goal? To have fun, to reestablish San Benito County’s
historic reputation as a winegrowing region, and to consistently provide limited, exceptional vintages to his discerning fans. lealvineyards.com

Leal Vineyards Hollister CA

300 Maranatha Drive, Hollister, California

831.636.1023


Raymond Burr Vineyards – Geyserville California

Raymond Burr and Robert Benevides had met, as professional actors, in the middle 1950s on the television program which was to make a legend of Burr, “Perry Mason.” Motivated in the beginning by friendship, the Burr/Benevides relationship was bolstered and advanced by their individual interest in, and knowledge of, the cultivation and hybridization of orchids. In the next several years this shared hobby began to grow until the obvious resolution was to make it a commercial venture. And so, Sea God Nurseries was born, becoming in the 20-odd years of its life an international presence with ranges in Fiji, Hawaii, the Azores Islands and in Southern California.

Raymond Burr Winery

Sonoma CA,
Dry Creek Valley
8.5 miles outside Healdsburg at 8339 West Dry Creek Road

 

St, Jorge Winery – Acampo California

 

 

Our Portuguese family has been growing food and making wine for hundreds of years.  The family tree comes from the Azores Island of St. Jorge where my grandfather took pride in farming and producing wine.  The St. Jorge Wine embodies this custom and stays true to the culture.  Our wines follow Portuguese tradition with a slightly lighter color and full fruit flavor. stjorgewinery.com

St. Jorge
22769 North Bender Road
Acampo, California 95220
(209) 365-0202

 

 

Menarick Vineyard and Winery – Ronda, NC

 

MenaRick Vineyard and Winery is a family owned vineyard and winery located on over 33 acres nestled in the foothills of the Yadkin Valley. We are a unique Yadkin Valley vineyard and winery specializing in Spanish and Portuguese varietals. We currently have 8 acres of vines planted, including Syrah, Merlot, Chardonnay, Albariño, Grenacha, Tempranillo, Touriga Nacional, Tinta Roriz and two fruit wines.  The MenaRick story started in 2006 with the purchase of the property in Ronda, NC—but our winemaking journeys started in California where Rick grew up and Mena in Portugal growing up around her family’s vineyards. menarick.com

MenaRrick Winery

328 Luffman Road
Ronda, NC 28670
(336) 328-7038

 

 

 

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Roast Pork Loin with Caramelized Onions and Carrots

This picture tells the story! You’re going to love the savory and sweetness from the Caramelized Onions and carrots. Enjoy!

Ingredients:

(1) 4 to 5 lb Boneless Pork Loin

1 1/2 tbsp Taste Portugal Seasoning 

2 large sliced onions

2 large carrots (cut into pieces)

1/4 cup olive oil

2 tablespoons butter

Instructions:

Season the pork and let it marinate for at least 1 hour or overnight in the refrigerator.

When ready to cook, top with the olive oil and 1/2 onions. Place remaining onions and  carrots around pork. Mix vegetables once in a while as they cook.

Roast the pork for about 1 hour and 15 minutes at 350 degrees. Remove from the oven and marinate with the onions and cooking liquid that has formed. Cook for another 15 minutes. Test for doneness using a thermometer.

When the temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving.

Serve with Portuguese Rice!

Main Dish / Photo Gallery / Recipes / Side Dish

Oven Fried Pork Chops and Stir Fry Cabbage

If you’ve wondered why pork and other meats are so tender at an Asian restaurant, here’s the reason why.

The secret is that they use a technique called velveting to tenderize the meat.

Velveting;  is soaking meat in an egg white and corn starch wash before cooking.

I don’t use the exact technique, in this recipe, but I soak the pork in egg wash for a few minutes to tenderize it.

The pork always comes out tender and juicy. I’ve made this recipe many times and I have never fried a pork chop again!

The stir fry cabbage retains all it’s nutrients and it’s easy to make while your pork is in the oven.

Enjoy!

 

Ingredients:

6 Pork chops (3/4″ center cut)

1 egg

1 + 1/2 cups of flavored bread crumbs

1/4 cup of all purpose flour

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1/4 tsp pepper

Cabbage Ingredients:

1/2 of a small head of cabbage (Shredded into 1 inch strips)

1 small onion (sliced)

1 tbsp of olive oil

1/2 tsp of salt

Pepper to taste

 

Instructions:

Season the pork chops with the salt, garlic, pepper and paprika and let them marinate for at least 1 hour in the refrigerator or overnight.

When ready to cook, heat the oven at 350.

In a small bowl, beat the egg with a tbsp of water to make a light egg wash.

Place the bread crumbs and flour in a plastic bag or large bowl and mix well.

Dip each pork chop into the egg wash and let them sit for about 10 minutes.

Place them 2 at a time in the plastic bag with the breadcrumbs and shake well to generously coat.

Grease a medium flat baking sheet with a heavy coat of cooking spray or margarine and place the pork chops on pan.

Cook on the lower oven rack for 15-20 minutes until golden brown on the bottom.

Flip the pork chops over, and cook for another 15-20 minutes.

The pork should be golden brown but not over cooked or it will become dry.

 

Cabbage instructions:

While the pork chops are cooking the oven, place the olive oil and in a large skillet.

Add the onion and the cabbage, and cook on high heat for about 2 minutes stirring once in a while.

Lower the heat to medium and cook for about 5-10 minutes longer, depending on your preference for a well done or crunchy cabbage.