Category: Recipes

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

Torta de Laranja – Orange Roll

Chef Vania prepares dessert at Bellota

 

I admire a chef that can bake, because I admit that I am not a good baker. Baking is a science, where precise measuring and timing is needed. I don’t have the patience for that, so I usually cook relying on my instincts and taste buds.

When I bake I usually go with my 4 basic desserts; Coffee Cake, Pao de Lo, Torta, and Brownies. That’s it! So, this is the reason that I only look for dessert recipes requiring very few ingredients and little measuring!

Portuguese Pastry Chef,  Vania Soares creates some sweet “Portuguese” desserts such as the trio of Pasteis,  Natas do ceu , and Sonhos de chocolate, among other treats as the Pastry Chef at 42 and Bellota at The Ritz Calton in Westchester NY.

When I asked her for an easy recipe for a Portuguese dessert, she gave this one for her Torta de Laranja. This looks amazing and it only requires 4 ingredients, has no oil or butter in the recipe.

Chef Vania, graduated from the “Escola Profissional de Leiria” a renowned cooking school in Portugal. She later worked at the Madeira (hotel CS) and at the Sheraton Hotel in Porto before coming to America four years ago.

She told me she loves living in America but she misses her family and friends back in Portugal. Congratulations to Chef Vania for her accomplishments both in Portugal and in the USA and we wish her much success!

You can see more amazing photos as some of these featured here with Vania preparing her sweet creations by visiting the Facebook page of Henrigue Mano – Journalist for the Luso Americano newspaper.

 

Chef Vania and Executive Chef Anthony Goncalves of 42 and Bellota

Torta de laranja Recipe:

Ingredients:
1  3/4 cups sugar
1/3  cup & 1 tablespoon  corn starch
12  large eggs
3  Oranges (crated rind from 2 – juice from all 3 )
Instructions:

In a bowl mix sugar & corn starch. Add eggs one at a time and mix until foamy. Add the orange juice & rind and mix well. 
Grease or Pam a sheet pan and cover with parchment paper (spray with pam)
Cook 20-30 minutes in a 350 degree oven until a toothpick comes out clean.

Let cool for a few minutes and invert onto a lightly sugared parchment paper. Roll up the cake along the long side with the paper to form a roll.
Let it cool for a few minutes. Unroll and serve with desired fruit and whipped cream.
Enjoy!


 


 

Appetizers / Holiday Recipes / Photo Gallery / Recipes / Side Dish

The Ultimate User’s Guide to Portuguese Cheese by Catavino

Part 1: The Ultimate User’s Guide to Portuguese Cheese | Catavino. July 20, 2009 | by Andrea Smith

Part 2. The Ultimate Guide to Portuguese Cheese/Catavino July 20, 2009 | by Andrea Smith

Part 3. The Ultimate Guide to Portuguese Cheese/Catavino July 20, 2009 | by Andrea Smith

Hi Everyone. I found a great blog to share with you. Catavino, is a wine blog run by husband wife team Ryan and Gabriella,who moved to Spain in 2004. “ Gabriella and Ryan combine their deep knowledge of Iberian wines and digital culture to develop a unique perspective on the wine industry.” (Catavino.net)

This amazing article written by one the blog’s writer’s Andrea Smith goes into detail about 15 Portuguese Cheeses given the designation: Denominação de Origem Protegida (DOP) – Protected Designation of Origin (PDO.  The article has three parts so be sure to click on each of the links above.


“Andrea Smith moved to Campo de Ourique, Lisbon, in early 2008 with a dream to work and learn more about Portuguese wine. Born in Northern Virginia in 1983, Andrea’s Italian family taught her the importance of pairing fresh food with great wine, eventually motivating her to graduate from the Culinary Institute of America (CIA), where she earned an Associates and Bachelor’s degree in Culinary Arts and Business Management, as well as her Introductory Certificate from the Court of Master Sommeliers in 2004. Andrea plans to use her love of culture, gastronomy and language to research the hidden recipes and wines of Portugal.” ( Catavino.net – http://catavino.net/part-1-the-ultimate-user%E2%80%99s-guide-to-portuguese-cheese/)

“Based in Barcelona, Spain, the two have founded Catavino, a comprehensive educational website covering Spanish and Portuguese wine through Iberian food, culture and travel. After years of exploring the Peninsula, they discovered that wine was the life blood and the common bond that unites this exceptionally diverse peninsula. And by sharing the stories that enhance, encompass and explain wine’s intricate relationship within the culture, we might better understand meaning and history of Spanish and Portuguese wine itself. However, Catavino wouldn’t be possible without our talented and passionate team of correspondent writers located across the globe in 5 different countries. Without their vast and profound knowledge of Iberian wine, food and culture, our content would lack significantly in both breadth and richness. If you are passionate about Iberian food, wine or culture and would like to become a correspondent writer for Catavino, please contact us.

In the past 6 years, Catavino has grown immensely, allowing us to not only expand our website to include Iberian wine content as it relates to food and culture, but also enhance the wine blogging community as a whole by committing our time to equally important side projects, such as:

Vrazon, our wine marketing and conversation agency. With our partner, Robert McIntosh, we’re finding ways to build “social” into the wine world through our events, blogs, podcasts, client projects, speaking engagements, workshops and consultancy. Under the Vrazon banner, you can join the conversation in 5 distinct ways: Wine Conversation (our blog), European Wine Bloggers Conference, Born Digital Wine Awards, Access Zone and Wineblogger. (Catavino.net –  http://catavino.net/about-us/)


Photo Gallery / Recipes / Side Dish

Portuguese Fries & Piri-Piri Fries

Let’s make PORTUGUESE fries. The best part is you don’t fry these, they’re air fried or  baked in the oven so they are a low fat option for french fries! Enjoy!

Piri – Piri Spicy Chile Fries or or regular fries.

Ingredients:

2 lbs potatoes cut into fries

2 tbsp TASTE PORTUGAL SEASONING 

1 tsp Piri -Piri sauce (or any Tabasco sauce)

2 tbsp olive oil

Instructions: 

Wash the potatoes and slice with skin on, into wedges about 1/2 inches wide. Rinse and dry with paper towels.

Place the potatoes into a large bowl or a large food safe plastic bag. Coat with the seasonings and oil, then add remaining ingredients. Shake well to coat.

AIR FRY METHOD:

Place 1/2 of fries into air fryer and spray with cooking spray. Cook at 400 f. for about 20 min. Shake pan half way.

OVEN BAKED METHOD:

Spray a large cookie sheet with Pam. 

Spread potatoes evenly on pan so that each one is flat on the pan. Cook at 400 degrees for about 20 minutes.

Turn the fries over and cook for another 15 minutes. Cook longer if you like a crispier fry.

Holiday Recipes / Photo Gallery

Festa de Sao Joao – Old Traditions in Porto, Portugal

saojoaofireworksThere’s an old saying in Portugal that says; “Porto works while Lisbon plays”.  However during the Festa de Sao Joao – St John’s Festival, which is held on June 23-24th the city celebrates the birth of Saint John the Baptist.

On that day, the city of Porto comes alive and puts on one of Europe’s best summer festivals.

Porto is the second largest city in Portugal.  It’s one of Europe’s’ oldest cities and in 1996 it was registered as an official UNESCO World Heritage site.

porto

The name Porto is said to have originated by the Roman’s Latin world  Portus Cale –  meaning the name of a settlement along the river Douro “Port of Cale”. Some historians believe that it’s where the county’s name “Portugal” came from.

As many of you know, the infamous “Port Wine” derived it’s name from the area where it is produced.

Many traditional pagan rites connected with fire, water, and love are observed celebrating the “Summer Solstice”.

The festivities begin on the 23rd, the night of St. Johns Eve. In the afternoon the Avenida dos Aliados is filled with a parade of “Marchas” folk music, singing and dancing until the hour of midnight where there is a spectacular fireworks display on the “Ribeira” the coast along the Douro river. Visit Porto Tourism Official site for information on the planned events.

When the firework display finishes, singing, dancing, and the traditional marches continue as the people dance their way from Ribeira up to Foz on the Atlantic coast where they wait for the sun to rise.

SaoJoao_d3 Here they follow an ancient folklore tradition by bathing in the ocean before sunrise to ward off evil since it is believed that the water on St. John’s Eve has spirit healing quality.

Porto-Sao-Joao-2

sao joao

Along the streets you’ll find cafes and booths offering the traditional foods such as the most favorite food, sardinas assadas as well as many souvenirs.

sardines2

In old folklore it was custom to hit each other on the head with “garlic flowers” but in Porto these days they use plastic hammers.  Potted basil plants (manjericos) with a short poem of four versus, are exchanged as a ritual.

Basil

On the 24th the  Regatta of Rabelos Boats parade takes place along the mouth of the Douro river. These wooden boats have been used for centuries to transport the world renowned Port Wine.

I learned many things that I didn’t know about the “Festa de Sao Joao” which my mother had always reminded of every June. It amazes me how the Christian celebrations are closely tied into the old pagan rituals.

I know that’s how they were able to convert many people to Christianity by allowing them to observe the rituals of Summer Solstice, Winter Solstice for Christmas, Spring Equinox for Easter, and so forth…

I’m glad that I remembered this year and I was able to share with you some of the traditions of our native home- Portugal.

Listen to one of the classic songs of the celebration –  “Sao Joao Bonito”

 

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Spaghetti Pizza Pie!

Yes, it’s Spaghetti Pizza! You won’t believe how deliciously easy this recipe is.

You will never waste leftover spaghetti again, and best of all your family will love this.

I learned this recipe many many years ago from an Italian friend.

At first I was skeptical about making this because I had never heard of anything like before but I’ve been making it for many years.

This recipe  is very versatile because you can use whole wheat pasta for a healthier crust, add your favorite toppings like pepperoni, chourica, cooked meats and variety of cheeses.

Great for your “Meatless Mondays” Enjoy!

 

Ingredients

4 cups leftover cold spaghetti (preferably capellini)

2 eggs

2 tsp dry oregano

1 tsp black pepper

1 cup any shredded cheese

1 – 2 cups any favorite spaghetti sauce

chopped fresh basil

Parmesan cheese (crated)

1/2 cup of thinly sliced chourica or pepperoni.

 

Instructions:

In a large bowl, beat the eggs with the pepper and oregano. Add the pasta and mix well until coated. Heat the olive oil in a medium non stick skillet on high.

Add the pasta. Lower heat to medium and cook pasta until a crispy golden brown coating forms on the bottom. (check bottom regularly to make sure it does not burn).

Turn over pasta and cook until bottom also forms a crispy coating. Top with sauce, cheese and desired vegetables or chourica toppings and cover.

Lower heat to low, and cook until cheese melts. Add basil and shredded Parmesan before serving. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Tia Maria’s No Oil Carrot Cake

 

Carrot cake is easy to make and I can bet that most of you have all of the ingredients in your pantry right now!

If shredding the carrots intimidates you, don’t kill yourself, or your arm, just shred them in your food processor!

I find that using oil in carrot cakes often leaves the cake greasy, so I use margarine and yogurt for moistness instead.

After you try this recipe and see how deliciously easy it is to make, you’ll never buy a store carrot cake again!  Enjoy!

 

Oil – Less Carrot Cake

Ingredients:

2 cups flour

1 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

3 eggs room temp

3 cups shredded carrots

1 stick margarine (soft)

1/2 cup Pineapple fruit on the bottom yogurt (or any you prefer)

1 cup chopped walnuts (optional)

1 cup raisins (optional)

 

 

Frosting:

1 Package cream cheese (room temp)

2 cups confectioners sugar

1 tsp  vanilla

 

Instructions:

In a large mixing bowl, mix eggs, sugar, and margarine until creamy.  Add Carrots and yogurt. Combine all other ingredients except walnuts in a bowl. Add dry ingredients to the wet batter and mix for about 5 minutes.  Add the walnuts and raisins if desired and fold into batter.

Poor into 2 greased 9 in round cake pans. Cook in 350 degree oven for 30 -40 minutes until toothpick comes out clean. Let cool and frost with desired amount of cream cheese frosting. Top with more walnuts!

(If you like lots of frosting, double the frosting recipe)

Perfect cake to have with some Organic Gorreanna Tea from the Azores, Portugal.

Watch this promotional video from Goreana Tea which uses my photo that I took of their tea last summer on my patio table.

 


Holiday Recipes / Main Dish / Photo Gallery / Recipes / Traditional customs / Video Collection

Bacalhau à Brás – Cod Fish and Egg Scramble

image credit: http://bacalhautuga.blogs.sapo.pt/2004.html

This video for the recipe of Bacalhau à Brás, (Cod Fish with Potato Sticks) by Michelin Star Chef Jose Avillez  is from Taste Portugal. The recipe for this dish is said to have originated hundreds of years ago in the Estremadura (meaning extremities), the coastline region of central Portugal known for its consistent wind and ocean waves. The Chef’s restaurant, Belcanto, Lisbon Portugal has been awarded a Michelin Star for 2013. Congratulations to the Chef!

This popular Euro windsurf and surf destination has great beaches which has hosted many surf championships including the IFCA wave championships.

It’s interesting to note that last month,  The Guinness World Records confirmed that Garrett McNamara broke the record for the biggest wave ever, a 78-foot wave (23,7 metres) in Nazaré, Portugal by riding the wave in November of 2011. Read the article in Surfer Today.

 

Estremadura, Nazaré historical coastal province of central Portugal that contains Lisbon and the Tagus River estuary.

The landforms of Estremadura are geologically younger than other parts of the Iberian Peninsula, containing sandstone, limestone, and volcanic rock instead of granite and schist. The peninsulas of Lisbon and Setúbal are divided by the lower Tagus River valley. Land use north of the Tagus is diverse. Vineyards, olive groves, and cereal plots are found on the hilly slopes, and the Cartaxo and Torres areas are known for their wines. South of the Tagus the landscape is less tamed; much is still unproductive or in extensive estates of cork oak forest. Along the Tagus valley, corn (maize), grapes, rice, and wheat are cultivated, and some of Portugal’s finest horses and fighting bulls—both used in Portuguese bullfights—are raised there. A bullfighting museum is near Sintra.

Known as the Portuguese Riviera, the coastal region west of the city of Lisbon has important resort centres, including Estoril, Cascais, and Sintra. Apart from Lisbon, other chief towns include Setúbal, the main sardine port, with canneries; Barreiro and Almada, suburbs of Lisbon; and the fishing towns of Peniche and Nazaré.

“Estremadura”. Encyclopædia Britannica. Encyclopædia Britannica Online.
Encyclopædia Britannica Inc., 2012. Web. 21 May. 2012

Now that I shared a little bit of Portugal’s geography with you let’s get back to the recipe for this centuries old, yet one of Portugal’s most popular dishes!

 Recipe:

Bacalhau à Brás

Ingredients:

4 oz of hydrated salt cod finely shredded

1 small potato cut into small match stick size

1 egg + 2 yolks

1/4 cup thinly sliced onion

1 clove garlic

2 bay leaves

1 tbsp chopped parsley

5 olives

Salt & Pepper to taste

2 tbsp olive oil

 

Preparation:

Fry the potato sticks in very hot oil and set aside. Saute onions Garlic and Bay leaf until translucent (about 2 minutes) in olive oil.

Stir the cod fish into the onions and cook for about 1 minute. Remove Bay Leaf. Add eggs on very low heat until cooked leaving a creamy texture.

Stir in the potato sticks and parsley.  Reserve a few sticks to use as garnish. 

Add salt and pepper to taste.  Garnish with olives and parsley. Enjoy!

Photo Gallery / Recipes

No Reservations – Lisbon, Portugal

 

Anthony Bourdain taped his Travel Chanel show; “No Reservations” in Lisbon” last fall, but the episode finally aired on April 30, 2012. I enjoyed watching the variety of the rich cuisine, the culture, and I even learned a  little bit of history. Portugal, as Anthony and I discovered is experiencing a culinary and cultural rebirth as it embraces it’s past tradition and culture.  Here’s a link to the No Reservations Youtube Channel.

No Reservations Lisbon Episode

 

Anthony holds a press conference in Lisbon in Nov 2011.

 

 

No Reservations

Restaurants visited by Anthony in this episode:

 

O Ramiro

Tony meets with local chefs Henrique Sa Pessoa and Jose Avillez at O Ramiro. Specializing in seafood, O Ramiro has become one of the most popular spots for seafood in Lisbon. O Ramiro Av. Almirante Reis n_1 – H, 1150-007 Lisbon, Portugal

Both chef Avillez, and Pessoa, will be welcomed by Chef Anthony Goncalves, Executive Chef of 42 The Restaurant/Bellota at the Ritz Carlton Westchester NY ; this year where they will prepare a joint menu. Dates have not been specified yet but I will post them when finalized.

 

Alma

Calçada Marquês de Abrantes, 92 Santos District, Lisbon, Portugal

Tony dines at Chef Henrique Sa Pessoa’s restaurant Alma with local comedian/actor Zé Diogo Quintela.

 

 

Henrique Sá Pessoa – Executive Chef –   Alma, Lisbon, Portugal –  RTP cooking site –  www.ingredientesecreto.tv

 

Cantinho do Avillez

Rua dos Duques de Braganca 7, 1200-162 Lisbon, Portugal

Tony dines with local producer/musician Tóze Brito at Chef Jose Avillez’s restaurant Cantinho do Avillez.

 

José Avillez – Michelin Star Chef

 

 

 

 

100 Maneiras

Rua do Teixeira, 35, Bairro Alto — 1200-459 Lisbon, Portugal

After a great match of Chinquilho, Tony and his new found friends head to chef Ljubomir Stanisic’s 100 Maneiras for lunch.

 

Sol e Pesca

Rua Nova do Carvalho 44 | Bairro Alto, Lisbon, Portugal

Tony meets up with the Lisbon-based band Dead Combo (Tó Trips and Pedro V. Gonçalves) for some drinks at Sol e Pesca, a tackle store turned bar.

 

O Trevo

Praça Luís de Camões, 48, 1200-243, Lisbon, Portugal

Tony has a Portuguese version of a pork sandwich topped with chili oil and mustard, with a side of beer.

 

 

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

Portuguese Lemon & Vanilla Torta

This recipe for Torta (similar to a Jelly Roll) is easy to prepare and only takes 15 minutes to bake.

What’s great about this recipe is that you can change the fillings to any that you prefer such as; chocolate pudding, flavored jams, or fresh chopped fruits like strawberries, peaches, berries etc.

 

Lemon Vanilla Torte

 Ingredients:

5 room temp eggs separated

3/4 cup flour

1 tsp baking  powder

1/2 tsp salt

2 tsp crated lemon rind

1 tbsp lemon juice

1 package instant Vanilla or Lemon pudding mix

1 1/2 cups milk

3/4 cups sugar

 

Instructions:

Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper. Combine flour, salt, baking powder in a bowl.

In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour mix, lemon zest and lemon juice and mix well for about 5 minutes.

In a separate bowl beat the egg whites until they form soft peaks. Add the 1/2 cup sugar gently into the whites until stiff peaks form.

Gently fold the egg whites into the eggs with a rubber spatula. Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.

Prepare the pudding by mixing the contents of the package with only 1 1/2 cups of milk (not 2 cups as package directs).

Mix for 2 minutes, then place in fridge to thicken.

Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar. Slowly flip the cake pan onto the towel with the sugar.

Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.

Unwrap the rolled up cake let sit for a few minutes and spread the pudding (or any filling you prefer) evenly over the cake.

Gently roll up the cake without the towel leaving the edge on the bottom.

Sprinkle more sugar on top of the Torta to serve. Enjoy!

 

 

 

 

Holiday Recipes / Photo Gallery / Recipes

Portuguese Easter Bread – Folar de Pascoa

 


“Folare da Pascoa” –  “Easter Bread” is a symbolic bread made for Easter celebrations.

There are many different versions of the bread made in the Christian, Catholic, and Orthodox communities around the world.

They all have the common theme of a cross, or Chris-crossed, shape made on top of the bread with dough to represent the crucifixion of Christ.

Sometimes eggs are baked inside the bread to represent rebirth or fertility.

In Medieval times eggs were exchanged to represent seasonal rebirth. When Christianity evolved, the eggs significance changed to represent the rebirth in man as Jesus Christ was reborn on Easter Sunday.

Chef Luisa Fernandes  Executive chef at Robert Restaurant/MOD Museum of Art & Design made these Easter Breads.  I was so happy that she gave me her recipe to share with you.

Watch the chef in a recent interview on Portuguese TV:

 

Recipe Folar de Pascoa by Chef Luisa Fernandes.

Ingredients:

4 cups flour
1 1/2 cups flour to begin starter dough
3/4 cup margarine
4 eggs
2 packages dry east
1 3/4 cups sugar
1 tbsp cinnamon
1 tbsp Anise seed
1 tsp salt
2 cups warm milk
crated rind of 2 lemons

Instructions:
In a large bowl dissolve yeast in a 1/4 cup of warm water. Add the 1 1/2 cups flour, knead well and set aside.
Mix dry ingredients together in a bowl. In a mixing bowl with a dough hook,  mix eggs and warm milk, margarine, then add dry ingredients and the prepared dough.

Continue mixing until the dough feels like soft bread dough.  Place dough into a large bowl that has been coated with flour, cover with saran wrap and a warm towel. Let the dough rise for about 3 hours in a warm area.

Meanwhile boil the 4 eggs in onion peels (yellow onions for golden eggs, red onion peels for red eggs) for about 10-12 minutes which will make them get a golden color. Set them aside. (This step is optional, you can leave out the eggs.)

When your dough has risen remove from bowl and place on a floured surface.

Divide the dough in half or quarters depending on how big you want to make each bread. Form into round loaves then place 1 or two eggs in the center.

Make a cross with at strip of the dough and place over the eggs.

Brush the bread with egg wash. Cook at 375 degrees for about 1 hour or until the bread is golden brown.
Watch Chef Luisa on Chopped