Tia Maria's Blog Blog

Photo Gallery / Recipes / Sauces and Jams

Compota de Figo com Vinho do Porto | Fig Jam with Port Wine

I’ve had many requests for Fig Jam so here’s a recipe for you in both English and Portuguese. I have never made fig jam because figs are hard to find in my town. I hope you enjoy the recipe and let me know how it turns out!

Recipe from Receitas de Portugal:

Find more jams, compotes, and jelly recipes here on their Facebook Page in Portuguese:

English Version:

Ingredients:

1 and 1/2 pounds of figs

1 and 1/2 cups of granulated sugar

1 cup of Port wine

1 stick of cinnamon

1 slice of lemon zest

Preparation:

Wash and dry the figs and cut into quarter pieces. Place the figs into a heavy pan and add the sugar, wine, cinnamon stick and lemon zest.

Let come to a boil and reduce heat to simmer. Stir once in a while as it cooks to a thick constituency. You should be able to make a clear line in the bottom of the pan with your spoon. Remove the lemon zest and cinnamon. Let cool slightly and place into sterilized jars. Flip the jars over for storing. This will create a natural seal for preserving the jam longer. Store in refrigerator.

Portuguese Version:

COMPOTA DE FIGO COM VINHO DO PORTO
Bom Apetite!

INGREDIENTES:
700 g de figos maduros
300 g de açúcar
1 chávena de café de vinho do porto
Casca de meio limão
1 pau de canela

PREPARAÇÃO – Tradicional:
Lave os figos, corte-os em quartos;
Coloque-os num tacho, adicione o açúcar, o vinho do porto, o pau de canela e a casca do limão;
Depois de levantar fervura, baixe o lume e deixe cozinhar lentamente mexendo de vez em quando para não pegar;
Quando estiver em ponto estrada ( quando depois de colocar um pouco de doce num prato e lhe passar a colher, se formar uma estrada);
Retire o pau de canela e as cascas do limão, coloque a compota em frascos esterilizados, feche os frascos e vire-os com a tampa para baixo – isto ajuda a criar um vácuo natural e ajuda a conservar o doce mais tempo.

 

 

Photo Gallery / Recipes / Sauces and Jams

Doce de Tomate – Tomato Jam

I love my Gallo de Barcelos sticker

I had a big tomato harvest this year so I decided to make tomato jam for the first time. I was pleasantly surprised at how easy it was to make and how delicious it turned out! I made some fresh home biscuits to serve with the jam and it was divine!

Recycle some of your old jelly jars. I wash and save them in my cupboard for later uses such as; spice mixes, jams, and to make salad dressings.

In case you’re not sure how to use the jam, here is a good reference below.

12 ways to use Tomato Jam

by Barbara Lynch
from Fine Cooking #130, p. 56

This Summer Tomato Jam is so good that I’ll eat it with a spoon right out of the jar while waiting for my bread to toast in the morning. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats. My spicy version complements sweeter flavors, such as corn (mix some into grilled corn stripped o the cob for a spectacular side) or caramelized onions (dab some on pizza, top with the onions and some blue cheese, and be wowed). For even more ways to use the jam, see the list below. If nothing there strikes your fancy, there’s always the spoon.

  1. Slather on a grilled cheese sandwich.
  2. Stir into a lentil or coconut curry soup.
  3. Dollop on a bowl of white beans.
  4. Serve with fried eggs and bacon.
  5. Garnish a crab cake.
  6. Use as the T in a BLT.
  7. Toss with avocado for a quick relish.
  8. Substitute for some of the molasses in baked beans.
  9. Smear on a biscuit or bruschetta with a creamy cheese.
  10. Whisk into a vinaigrette.
  11. Add red pepper flakes for a spicy jam and mix some into grilled corn stripped off the cob.
  12. Dab the spicy jam on a pizza, top with caramelized onions and some blue cheese.

 

Ingredients:

3 pounds of very ripe tomatoes (weight after peeled and seeded)

3 1/4 cups of granulated sugar

2 tablespoons lemon juice

1 stick cinnamon

What a beautiful color

How to peel tomatoes: Click on this site for a great tutorial

Preparation:

Place the tomatoes in a colander for about 30 minutes to drain any excess water. Don’t worry if you have a few seeds some people leave the seeds to make the jam. Place all ingredients into a large heavy saucepan or dutch oven, bring to a boil stirring often and reduce heat to simmer.

Let’s start the cooking process!

Let the tomatoes cook for at least 2 – 2 and 1/2  hours or until they thicken while stirring often. You should be able to make a clear line forming when you separate the jam in the bottom of the pan. This process time will depend on the water content of the tomatoes so be aware that it could take less than or more than the 2 hours to complete the cooking time.

It’s getting a great color!

Let cool slightly and remove the cinnamon stick. Puree the jam with an immersion blender to dissolve the bigger pieces of tomato to your desired consistency.

Let the jam cool down and place into jam jars. The jam will thicken more as it cools down. Store in refrigerator for 2 weeks. You can also freeze the jam in plastic containers and let them defrost in the refrigerator for later use.

It tasted divine! Enjoy everyone!

Appetizers / Photo Gallery / Recipes

Portuguese Panzanella with Chourico and Presunto

Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!

Ingredients:

Chourico sausage (thinly sliced)

Presunto (Prociutto * thinly sliced and chopped)

Tomatoes (cut into chunks)

Cucumbers (cut into chunks)

Apple (cut into chunks) This is optional

Cheese (cut into small cubes)

Red Onions (sliced thinly)

Olive oil

Red wine vinegar or Balsamic vinegar depending on your preference

Salt

Pepper

Basil (chopped)

Crusty Bread cut into cubes or store bought croutons

Preparation:

Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.

Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.

Pour dressing over the salad. Top with basil and the croutons.

Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.

Photo Gallery / sandwich / Sauces and Jams / Side Dish

Tzatziki Dressing

I made this last night using fresh cucumber, zucchini and tomatoes from my home garden, and fresh dill from a friends garden. The dressing is a perfect compliment to the vegetables because it’s light and doesn’t overpower them. Grill up some chicken and make chicken gyros, or make a Greek salad. Enjoy!

Tzatziki Dressing

1 cup low fat yogurt or light sour cream

1/2  of a cucumber (peeled, seeded and chopped)

1 or 2 teaspoons of minced dill (depending on your taste)

1/2  teaspoon garlic powder

2 teaspoons lemon juice

1/4 teaspoon salt

pinch of black pepper

Preparation:

Place all of the ingredients in a food processor and mix until creamy. Taste for seasoning and add more salt, and pepper if desired.

 

Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:

6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Recipes

Pão de Ló de Alfeizerão – Portuguese Sponge Cake Alfeizerão Style

This is a cake which was once served to a King of Portugal has become the traditional cake of AlfAlfeizerão and is famous throughout Portugal.

In Portuguese tradition, it is said that this cake has its origins from the Monastery of Stª. Maria de Cós, a nuns convent which was founded in the Twelfth century by Abott D. Fernando in Cós, Alcobaca, Portugal.

Around the Fourteenth century, the nuns of the monastery taught the Pão-de-ló , recipe to local women of the nearby town of AlfAlfeizerão which is a few miles from Alcobaca and was the home town of the Sir Knight Vitorino Froes, a close friend of the then King Don Carlos.

The King often visited Knight Froes estate S. Martinho do Porto, where the best delicacies and desserts where served. Pão-de-ló was a favorite and revered dessert at that time. The legend is that, on one occasion, the cake was served slightly unbaked which gave it a runny consistency in the middle upon slicing it. However, the king instantly fell in love with this cake and from then on insisted it be served in this same way.

The recipe below is in both English and Portuguese in (red) text. Enjoy!

Pão de Ló de Alfeizerão

Ingredients:

Ingredientes:

4 eggs – 4 ovos;

8 egg yolks – 8 gemas;

1 and 1/4 cup granulated sugar – 250 g de açúcar;

1 cup flour – 125 g de farinha;

1 teaspoon whiskey – 1 colher (chá) de aguardente; (optional)

Zest from 1/4 of 1 lemon – raspa de ¼ de limão; (optional)

Butter or margarine for greasing pan – manteiga (para untar)

Preparation:

Preparação:

Beat the eggs, egg yolks, sugar, with the lemon zest and the teaspoon of whiskey for about 10 minutes until light and fluffy and double the volume.

Bata as gemas, os ovos e o açúcar, com a raspa de limão e a colher de chá de aguardente, até obter um creme fofo e volumoso.

Fold in the flour gently until all incorporated.

Junte suavemente a farinha sem bater muito.

Grease a cake pan very well or use and bake the cake at 320 F. for about 15-20 minutes.

Unte uma forma com manteiga. Leve ao forno a 160ºC, durante cerca de 15 a 20 minutos.

Remove the cake slowly from the pan so it does not split open.

You may bake in a round cake pan which is lined with parchment paper.

Deve ser desenformado cuidadosamente para não abrir.

Nota: para o pão-de-ló de Alfeizerão há umas formas artesanais feitas propositadamente. Também o pode fazer em forma redonda lisa, forrada com papel.

 

Recipe credit:

https://www.facebook.com/deliciasdaestrela/app_160650480751745

https://artesviagensesabores.wordpress.com/2008/04/20/pao-de-lo-tipo-alfeizerao/

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. 

  1.  

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.

 

 

 

 

 

 

 

 

 

 

 

Uncategorized

Eater.com NYC, Review of Lupulo, Portuguese Restaurant

Lupulo: The Cool Portuguese Restaurant Midtown Didn’t Know it Needed.. by Eater.com NYC

“Welcome to Lupulo in Midtown South, a no-reservations spot selling pimenton-laced mackerel spread and wood grilled sardines. It’s rustic fare, mostly. And that’s an important distinction. If Spain, as a country, is often touted as the future of food, with its foams, spheres, airs, and other modernist techniques, Portugal is perhaps more famous for its creations of yesteryear, like its caldo verde, a collard green soup traditionally served at weddings, or its its bacalhau, a salt cod whose underlying technique allowed explorers to preserve fish caught off the coast of Newfoundland as early as the 15th century. ” (credits, images and full article here:  eater.com)