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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.

 

 

Photo Gallery / Recipes / soup / Soups

Pasta Fagioli with Squash Soup | Sopa de Feijão e Abóbora

Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!

Look at the beautiful fall colors in these squash

Ingredients:

Note: You may use the following squash or substitute with your favorite.

1 cup Butternut squash (peeled and chopped into 2 chunks)

1 cup Acorn squash (peeled and chopped into 2 chunks)

1 cup Delicata squash (peeled and chopped into 2 chunks)

1 32 oz can of small white cannelloni beans

8 oz (1/2 package) of elbow pasta

1 small onion (finely chopped)

1 stalk of celery (finely chopped)

3 cloves garlic (finely chopped)

3 carrots (cut into 1/4 inch slices)

1 small ripe tomato (seeded and chopped into small pieces)

5 cups or more  of water (depending on how thick you want the broth)

3 cups of chicken or vegetable broth

1/2 teaspoon pepper

1 tablespoon salt

1/4 cup olive oil

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 teaspoon piri piri or hot sauce

1 tablespoon shredded Parmesan or pecorino cheese

 Olive oil for garnish

Preparation:

Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes.  Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.

 

chicken / Main Dish / Photo Gallery / Recipes

Asian Chicken and Broccoli

Why get take out when you can cure your Asian cravings at home with this easy recipe for chicken and broccoli. All you need is one big stir fry pan which makes clean up even easier. Serve this with Jasmine rice recipe, or linguini pasta.

My tip:  When ordering take out Chinese, I always ask for chop sticks and extra soy sauce and sweet sauce and of course the fortune cookies, which I save to create this dish at home. My family loves using the chop sticks and it feels like real take out!

Here’s a fortune cookie sayings archive to share with your family! 🙂

My favorite is: A smile is a passport into the hearts of the others!


 

Serves 4-6

Ingredients:

3 large boneless chicken breasts (cut into thin 2 inches pieces)

3 cups of broccoli florets

2 small carrots (cut into thin 2 slices)

1 tablespoon of corn starch

sesame seeds for garnish (optional)

peanuts or cashews for garnish (optional)

3 – 4 tablespoons of vegetable or canola oil

Sweet Sauce for seasoning

Soy sauce for seasoning

 

Sauce:

1 scallion (sliced)

2 cloves of garlic (finely chopped)

2 teaspoons of fresh ginger (finely chopped)

1/2 cup of soy sauce

1 cup of chicken broth

1 tablespoon of brown sugar

1 tablespoon of orange juice

1/4 teaspoon of crushed red pepper flakes

pinch of salt

Preparation:

Mix the sauce ingredients in a small bowl. Place the 1/2 sauce ingredients into a medium bowl or plastic bag, add the chicken and let marinade for at least 1 hour.

Heat 1 tablespoon of the oil in a large wok or non stick skillet on high heat. Drain the chicken and add to the oil cooking in batches and browning on both sides. Add more oil as needed.

When chicken is done, remove from pan and set aside while you cook the vegetables.

Add 1 tablespoon of oil to the same pan. Heat to high and add the vegetables. Stir fry the vegetables for about 5 minutes until slightly crispy. Don’t worry if they aren’t cooked through. They will cook longer when you add in the chicken.

I like my broccoli very crispy but you can cook longer if you prefer. Remove the broccoli from the pan and set aside.

Add the remaining 1/2 marinade to the pan and let come to a boil. Add the cornstarch and cook for a few minutes to thicken. Add the chicken and vegetables to pan and stir to coat with the sauce. Let cook for about 5-8 minutes to absorb all the flavors together.

Taste the sauce and add more soy sauce, sweet sauce, and the red pepper flakes if desired. When you achieve your desired flavors add the sesame seeds and nuts, and serve.

 

Look at that beautiful color on the broccoli.

Soups

Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais

My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.

I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a  mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.

 

Serves 8-10

Ingredients:

1 medium bunch of fresh kale (washed, stems removed and finely chopped)

2 medium pork chops or bone in spare ribs

4 cups of water

4 cups of low sodium chicken broth

2 large red potatoes (unpeeled and chopped into cubes)

2 large carrots (peeled and quartered)

2 cups of butternut squash (chopped into cubes)

1 large onion (chopped)

1 clove garlic (chopped)

1 tablespoon salt

1 teaspoon pepper

3 tablespoons of olive oil

 

Preparation:

Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.

Add the water and broth and let come to a boil. Add all of the remaining  ingredients except the kale and one carrot and bring back to a boil.

Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones.  Cut the vegetables in the soup into smaller pieces or leave whole if desired.

Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.