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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

 

 

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

Baked Lobster a Maria

Happy New Year 2014 to all my fans and supporters of Tia Maria’s Blog!

This recipe for Lobster Maria, Baked Scallops wrapped in Bacon and Brocolli Rabe with Presunto, will be a hit for your New Years Celebrations! Enjoy!

Since I began making this easy recipe, I rarely order lobster out unless I’m dining at the shore.  I know you’ll never have to go out to a restaurant for lobster again!

If you have a hard time killing the lobsters yourself, just ask the Seafood clerk to split them in half for you (however, be sure to have them put the lobster on ice for you, and cook it within a couple of  hours).

My family exits the kitchen, thus leaving me with the honor of performing the evil dead of splitting the lobsters in half.

I don’t enjoy this and I admit that I do it as quickly as possible closing my eyes when I feel the knife cracking the shell.

Since I usually make this recipe for special occasions, I also make other family favorites; Bacon Wrapped Scallops and Sauteed Broccoli Rabe (Grillos) with Presunto.

This meal is simple to make, but it has a very upscale restaurant look for your next diner party when you want to treat your guests to something special! Enjoy!

Recipe:

Baked Lobster a Maria

Ingredients:

4 Lobsters split into halves

1 cup Panko Bread crumbs

10 Ritz crackers

4 cloves garlic

1/2 cup Italian parsley

1/4 cup olive oil

1/2 stick butter or margarine

 

Instructions:

Place all ingredients into a food processor and pulse about 6-8 times until all of the ingredients are fine.

Place the lobster halves in a large baking dish facing shell down.

Spread the breadcrumb mixture over the lobsters and bake for about 20 minutes at 350 degrees. Serve warm with melted butter.

 

Bacon Wrapped Scallops:

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook until slightly browned.

Wrap each piece around the scallop and secure with a toothpick.

Cook at 350 for about 10-15 minutes.

 

Broccoli Rabe with Presunto

Ingredients:

1 bunch of fresh Broccoli Rabe

1/4 cup of minced onion

3 slices of chopped presunto

1/4 cup of Olive oil

Instructions:

In a large pan bring water to a boil. Add the Broccoli Rabe and cook for about 5 minutes. Take out the Broccoli Rabe and strain in colander to remove excess water. Meanwhile, in a large skillet, saute the onions and Presunto until crispy. Add the Broccoli Rabe and continue sauteing for about 10 minutes until the Broccoli is tender. Drizzle some olive oil over the top when ready to serve. Enjoy!

 

 

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

Bolo de Bolacha Maria – Maria Cookie Cake

Maria Cookie Cake

 

Carla Almeida sent me her recipe for Bolo de Bolacha Maria. “This is usually the recipe made by mothers in Portugal, especially in the summer. It’s fresh, easy and kids love it! It’s one of those Portuguese desserts that everyone has at one point or another tried. It is, probably, the dessert most loved by kids in Portugal. I remember that my mother baked it for special occasions, when she wanted to surprised us” She said.
Bolo de Bolacha Maria

Ingredients:

1 can Sweetened Condensed Milk
1 can (same can)  milk
5 eggs
2 big packages of  Bolacha Maria (Maria Cookies)
4 – 6 cups of strong black coffee
1 pint whipping cream
1 tsp of sugar or brown sugar
Cinnamon powder

 

Instructions:
In a large bowl beat together the condensed milk, milk and egg yolks until creamy. Pour mixture into a pan on low heat and stir well until the mixture comes to a boil. Turn off heat.

Meanwhile dip cookies one at a time into coffee for about 5-10 seconds to coat with coffee, but don’t let them get soft. In a spring form pan or large platter, begin layering the cookies one a time then topping each with the egg cream until towers of your desired height form.

In small bowl beat the whipping cream with sugar until whipped. In separate bowl, beat the remaining egg whites until stiff peaks form. Fold the egg whites into the whipped cream gently. Top the cookie cake with the cream. Top the cake with desired amount of cinnamon and crushed Maria cookie crumbs. Put it in the fridge for about 5 hours, or overnight for best results.

Visit this youtube video Bolo de Bolacha for a demonstration of how to assemble the cake. The recipe is different but there are many variations of this classic. Carla’s recipe is unique!… Enjoy

 

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish / Traditional customs

5 Minute Portuguese Potato Chip Omelet Video

 

Hi Everyone, here’s my recipe for “5 Minute Potato Chip Omelet” which I prepared live on TV –  WWLP Mass Appeal preparing “5 Minute Portuguese Potato Chip Omelet”

 

The segment was taped live on February 23,2012. You can see it at the left of this post. I’ve received great comments about the segment.

Everyone was amazed by the simplicity of the recipe, and said they’re going to try the very interesting technique using potato chips. But the most comments were about my “Flip” technique of flipping the omelet back into the pan and they were going to use it the next time they made omelets!

I never expected to get such a reaction from such as simple technique taught to me my mother, so many years ago when I was a young girl! Keep cooking everyone!

Recipe:

Ingredients:

6 whole eggs

1 6-8 oz bag of chips (any you prefer or use 1 – 2 cups of any cooked fries)

2 slices of Presunto, ham, chourica, cooked chicken, cooked shrimp turkey (meats are optional)

1/4 cup finely chopped onion

2 tsp chopped fresh parsley

olive oil

Pepper

Cheese (optional)

Instructions:

In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften.

 

Meanwhile, on high heat brown the onions and presunto in 3 tablespoons of olive oil until crispy.

Mix in the egg and potato mixture and 1 tsp parsley. Cook on medium for 3 -5 minutes (shake pan so it doesn’t stick)

Flip the omelet onto a large serving dish and place back in the skillet uncooked side down for another 2 minutes

At this point you can add cheese, or just top with the remaining tsp fresh parsley. Enjoy!

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Chef Rui Correia on “The Today Show”

 

Chef Rui Correia, chef/owner of Douro Restaurant in Greenwich Ct. made his Portuguese version of a croquet monsieur sandwich, “Francesinha”, on the “Today Show” Monday February 20th, 2012.

Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with molten cheese and a hot thick tomato and beer sauce served with french fries.

It is said that the Francesinha was an invention in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste. Other versions date the Francesinha to the 19th century. It is a very popular dish in Porto and is connotated with the city, although it can be sometimes found elsewhere in Portugal. It is often a ritual meal for some that will eat it once a week or whenever they get together with friends before or after attending a football match from a local team (FC Porto, Boavista, Salgueiros, …) A classic francesinha meal would include the sandwich, surrounded on a bed of chips doused in the famous sauce, and complimented with a fino (literally meaning thin) draught beer. Locals will have their favorite restaurant with the best Francesinha in town, typically arguing about the quality of the sauce (a secret recipe that varies by restaurant) and the quality of the meats..(Wikipedia)

 

 

Chef Rui has had may guest appearances on The Today Show demonstrating his Pizza and Paelha recipes.

Here’s his bio from the restaurants website:

“Chef Correia was born in Porto, Portugal, a coastal city on the banks of the Douro River. Rui was raised in restaurants working with his grandfather at his restaurant in Gaia, Portugal. This is where his interest in the culinary arts started brewing, but the passion didn’t hit him until he moved to America.

Rui first attended Concordia University on a soccer scholarship, within a years time he decided to follow his passion of cooking. He left Concordia to attend the New York Restaurant School, in New York City. His studies and talent led him to some of the best kitchens in New York. Rui went to work for Bobby Flay at Mesa Grill Restaurant, then to acclaimed restauranteur Danny Meyer at Union Square Cafe.

Rui returned home to Westchester, and joined Palmer’s in Bronxville, New York as Executive Chef. Rui assisted in the opening of Palmer’s second restaurant in New York City called Washington Place, in the West Village. After traveling between both restaurants Rui decided to take the leap and open his own place, Cafe Porto.

Cafe Porto opened in 1999 and was located in Yonkers, New York, Rui brought a combination of his talent and what he learned years ago in Portugal with his grandfather. After five years of having Cafe Porto, Rui sold his business in 2004 to become the Executive Chef at Oporto Restaurant in Hartsdale, New York. During the five years Rui was at Oporto he always had dreams of getting back to his own kitchen and restaurant. In 2009 thats just what he did, in opening DOURO.”

R C

Congratulations Chef Correia!

 

Holiday Recipes / Recipes / Side Dish

Chourico Brushetta

 

There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine,  and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He  launched his own cooking show on community TV called  “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct.  The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at rickyfeedstheworld@yahoo.com – 401-225-0865

Here’s a great recipe that he shared with me!

 

Red Pepper and Chorizo Bruschetta

Ingredients

  • 4 tbsp extra virgin olive oil
  • 250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
  • 1 medium onion, peeled and thinly sliced
  • 1 teasp Spanish smoked paprika
  • 6 red peppers cored and thinly sliced
  • 1 large red chili, seeded and finely chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 small twig fresh oregano, finely chopped
  • salt and pepper to taste
  • 3 tbsp sherry vinegar
  • 60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
  • 4 large slices of Italian or sourdough bread toasted

Preparation

Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.

 

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

Olive Oil Herb Dip

Extra Virgin Olive Oil Herb Dip | My Baking Addiction

Hi Everyone! Found this great recipe that I have to share with you from; mybakingaddiction.com.

perfect for serving with Portuguese Home Style Bread. Yum!

Extra Virgin Olive Oil Herb Dip

by Jamie on November 3, 2011

Extra Virgin Olive Oil Herb Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

A copycat of Carrabba’s Italian Butter made with a blend of herbs, garlic, and olive oil.

Ingredients:

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt (or according to your taste)
freshly ground black pepper
1 pinch red pepper flakes
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil

Directions:

1. In a small bowl, mix together the dry spices. Add crushed garlic, stirring to combine and moisten the herbs.

2. Transfer herb mixture to a small dish or bowl. Pour olive oil over herb mixture.

3. Serve with fresh bread.

Notes:

– Feel free to use fresh or dried herbs.

– For the recipe above, I used all dry herbs with the exception of the rosemary.

My Baking Addiction adapted from food.com

 

 

Appetizers / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs / Video Collection

Mariscada – Portuguese Seafood With Rice


Chef Luisa Fernandes sent me the following recipe to share with you.

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal.

The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Chef Luisa is a very accomplished chef with an extensive resume. Currently she is the Executive Chef at Robert Restaurant. MOD Museum, NYC.

She has appeared on Chopped, The Food Network where she was crowned a Champion.

Read more about Chef Luisa here: tiamariasblog.com/chef-luisa-fernandes/

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA.

One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

Watch Chef Luisa on Chopped

 

Mariscada - Portuguese Seafood With Rice
Prep time: 
Cook time: 
Total time: 
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Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal. The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.
Ingredients
  • 3 ripe tomatoes
  • 2 cloves of minced garlic
  • 1 branch of Coriander leaves (finely chopped)
  • 2 sliced onions
  • ½ cup of oil
  • ½ cup of white wine
  • 1 chopped bell pepper
  • 8 clams – medium
  • 12 mussels
  • 4 squid (cut in pieces)
  • 2 lobster tails
  • 12 large shrimps with heads
  • juice of 1 lemon
  • salt, pepper, paprika
Instructions
  1. Put the olive oil in a saucepan and arrange the tomatoes, onions and peppers in layers.
  2. Add ½ of the chopped coriander, ½ cup of white wine , a little of Portuguese paprika and salt to taste.
  3. Cover the pan over medium heat until it starts to boil. At that time, add the clams and allow to cook for five minutes.
  4. Then add the lobster tails, shrimp and mussels. Increase heat slowly so that it does not retain a lot of liquid.
  5. Let the clams and mussels open and uncover the pan. Keep checking the heat for another 10 minutes or until everything is cooked.
  6. Add the other half of chopped coriander on top and the juice of a lemon. Serve with white rice.
  7. Note: Recipe was one of the dishes that Chef Luisa prepared for her casting at Chopped.

Recipes

Life on The Douro Documentary Now Available on DVD

 

Life on the Douro is a documentary by Zev Robinson tracing 300 years of history of the Douro wine producing region in Portugal with the direct, living ties with the present. The film is the product of 45 days of filming over the course of five trips in 15 months, and 28 people, many of key figures, were interviewed. Many of the interviewees talk about their family history going back two and three centuries as if they had lived it themselves, in great detail, intimacy and warmth, and often with a great sense of humor as well. lifeonthedouro.com.  For more information visit Life on the Douro – Facebook page.

You may purchase a copy of the 90 minute video which was released on January 12, 2012 at: http://kunaki.com/sales

 

 

 

 

” I’m a Canadian-British filmmaker and artist currently living in Spain and have been working on a series of wine related documentaries over the last three years. What has kept me fascinated about this theme is not so much wine as a beverage but how it embodies, and is the product of, a long history and culture. Everyone subsistence farmers who toil long hours in the hot sun to expensive bottles of wine in the best, air-conditioned restaurants are crucial and intertwined in a complex fabric, and it is that fabric that I am examining. I’ve been lucky to have such fantastic material to work with – the personal stories, the history of the region, and the breath-taking terraces and scenery – all which has lent itself to my concerns of creating a strong story structure and powerful imagery.” Zev Robinson

 

Preview Part 1 – Video

A preview of my “Life on the Douro” documentary. Still a lot of work to do on it, but I’ll be returning to Porto and the Douro region to film more material, including traveling about a dozen Port wine enthusiast to about a dozen wineries on the “For The Love of Port” week-long tour, giving a variety of perspectives on the region, its wines and its histories.

 

Preview Part 2- Video

This is the second trailer using material filmed during 23 days on my third and fourth trips to Porto and the Douro region. The fourth trip was with a For the Love of Port tour, arranged specially for my film. Due to be released in September, 2011, the film will deal with the three centuries and current situation of the region and its wines

Preview Part 3 – Video

This is the third trailer for Life on the Douro, this time focusing on the family and other connections that make the region so fascinating, and adding material from my fifth trip there.

 

Screening for the documentary were held in Canada and the US to rave reviews. More are scheduled for New York City – Spring 2012 –  Dates TBA