Saturday, June 4, 2016

Serradura


Serradura-Sawdust Pudding

Ingredients 
•30 Maria Biscuits
•2 cups of chilled Heavy Cream
•1 tsp. vanilla extract
•1/2 cup of sweetened condensed milk (1 can)

Directions:

1. Put the Maria Biscuits into the food processor to get a fine powder out of the cookies
2. Whip the cream with vanilla extract with an electric beater to soft peaks.  Then and half the condensed milk. 
3. Continue whipping and add the rest of the condensed milk slowly. Keep beating till until you get stiff peaks. 
4. Transfer the cream into a piping bag and pipe (or spoon the cream if you can do it neatly) it equally between 4 serving glasses, alternating layers of cream and Maria Biscuits. 
Finish of with cream as the topmost layer. Refrigerate for at least 4 hours or until you are ready to serve the Serradura.


Saturday, February 1, 2014

"Amigo" Post!

We toyed with this idea for a while, and finally decided to pull the trigger.
Here is our first submission from a fan.  We asked those interested to write out the recipe, take photos, and write a little something about it.
Here is Liz's recipe, story and photos!
Thanks again Amiga!!

"I didn't grow up in a neighborhood with other Portuguese families, but I was surrounded by my family, our language, our traditions and beliefs, and of course...the food!  While all the other kids on the block were eating Kraft dinner, Chef Boyardee and Zoodles, I was eating my mom's pasta sauce...fresh and homemade, just like she does everything.
 
The smell of onions frying in her small penela would send me on the hunt for the tell tale pasta.  Once I spotted it, I would await in delicious anticipation of the thick red gravy laden with onions that I would dig to the bottom of the pot for.  No matter what my mom served her pasta with - the pasta was always the highlight and I always saved it for last.
 
As it happens with little Portuguese girls, I grew up and soon became a wife and mother.  I've always loved to cook, but always seemed to go home to moms or Vavos if I wanted some home cooking.  Tasked with the job of meal planning along with running a house, I would find myself cycling through the same meals....over and over and over.  I do believe I had myself convinced I couldn't cook like my mom until one day I was craving my grandmothers soupa and I called her for her recipe and well, well, well, turns out I can cook as good as my elders ;).
 
When it's cold out, that's when I crave this meal, it's my ultimate comfort food that takes me back to our duplex on Culver Street where I had the best of both worlds - mom and dad on the main floor AND my grandparents upstairs.  I always hear my grandfather's laugh when I'm eating this, I think it makes it taste even better!!!
 
I usually don't have any calde de pimenta on hand, so I just make my own.  I realize there is a specific type of pepper used for this, but my mom also taught me to use what I have on hand in a pinch.  So I take a seeded and chopped red pepper, strain the majority of the juice off and add salt and olive oil to taste
 


 
 
Hi...my name is Liz and I'm an onion-a-holic!!!  Seriously!!!  My mom says to take one onion and 3-4 cloves of garlic and fry in a good quality olive oil, but I always double up on the onion.  I have also found that her original instruction are just barely enough for me and my husband.  We love to have it two days in a row, and on day two, I do believe it tastes better, so I double her recipe for good measure.
 
 




 
 
Saute onions and garlic in olive oil until the onions are cooked but still maintain a crunch if that is to your taste.  If you prefer them carmelized...that works too!!! Add salt and pepper to taste along with the calde de pimenta and cinnamon and fry on medium low, always stirring, stirring, stirring.  This is about how I like my onions done, about 8-10 minutes
 
 




 
 
Smelling like my moms kitchen now.  I can still see her burgundy pot set that cooked thousands of delectable meals for us.  Cinnamon is one of my moms (and now my) favorite spices to use.  We add just a hint to hamburger dishes to give it that eu nao sei flare that gets people thinking while they're eating - "O!!!  That's a lovely hint of...hmmm....what is that???"  Ancient Portuguese recipe ;)
 
 



 


 
Stir until heated through and aromatic.  Now add the ketchup...when my mom first told me she laughed at the look on my face.  Ketchup???  Really???  Who would've thunk???  I have made homemade ketchup in the past and it was spectacular!!!  I think I will grow some extra romas this year and reserve some Kischook Ketchup especially for this recipe.  My mom advises that you can also use tomato paste interchangeably for the ketchup.  Personally, I think the ketchup has more flavor from the spices added to it...again...it's all up to your own taste.  I do think that tomato paste would be better as a diabetic option if you're loved ones have this ailment as ketchup is unfortunately loaded with sugars. 
 
 

 
Add the paprika and allow to heat through.  My mom says it's extremely important to ensure to cook this on low heat as the sugars in the ketchup and the paprika itself will burn very easily. While I love any and all things caramelized, I don't think paprika would top the list...um...no!
 
 




 
 
 
Keep mixing all the goodness together until it bubbles just a little, you can add a touch of water if you don't prefer your sauce thick.  I've never had a problem with thick sauce, however, it will make the sauce cover more pasta, if you really want to add a layer of flavor, try a little chicken or beef stock instead of water.  I keep homemade stock by freezing it in an ice cube tray then transferring it to a Ziploc bag.  The small quantity of the cube gives me more control over the amount I add to my recipes and sometimes...I use those stock cubes for cooling off soup without watering it down like normal ice cubes would.  I do believe my husband and I may try to thin this with a bit of wine and cook it off to see how it affects the flavor profile.  An old friend did tell me many times that a recipe is just a guideline....
 
 



 
 
 
This night....served up with meatballs mmmmmmm...ENJOY!!!
 
 



 
 
 
Here's the full recipe and directions...
 
1 - 2  tbsp olive oil
1 - 2 medium onions, chopped (I always use two...you be the judge)
3 - 4 cloves garlic, minced
1 tbsp calde de pimenta
salt and pepper to taste
1/4 tsp cinnamon
1/2 - 1 cup ketchup (I always use one cup as I like my pasta saucy)
1 tsp paprika
 
Saute onions and garlic in olive oil to desired doneness.  On medium low add calde de pimenta, salt, pepper and cinnamon for a few minutes to allow to heat through.  Turn heat to low, add ketchup and paprika, again allow to heat through.  Mix into hot oiled pasta or serve hot on top of pasta.  Bom appetite!!!!"

Saturday, January 4, 2014

Crockpot Tomato Soup


Ingredients:
1/4 cup of olive oil 
1/4 cup Portuguese red wine or a dry red
1 onion chopped
1 pound tomatoes chopped
1 bay leaf
1 1/2 cups milk
1/4 cup stelline pasta (small stars)
s+p to taste


  1. When crockpot has been heated to high add oil, onions and s+p. Let the onions soften.
  2. Now add tomatoes, red wine and bay leaf.
  3. Season with salt and pepper.
  4. Let cook for 5-6 hours on low. If it thickens too much add water. 
  5. Discard the bay leaf and blend with an immersion blender or pour into blender if you don't have one. 
  6. Process until smooth.
  7. Add your small pasta stars and let the soup continue to simmer for another 15 minutes. 
  8. Lastly stir the milk in until combined.
  9. Add salt and pepper to taste.
  10. Pour into bowls, garnish with the parsley, serve and enjoy!




Thursday, December 12, 2013

Christmas Cookies-Lavadores (Washboard)

It's Christmas time around this house, and that means baking cookies everyday.  We love to try new recipes, and in the spirit of the new blog, I had to do some Portuguese ones :)

Here are the Lavadores, which is translated into Washboard Cookies. 

We also decided to do something fun for you all.  Included in the post is a recipe card designed for you.
If you click on the photo, you can then right-click and select save, and then print it for your own use at home! :)




Lavadores
•½ c. butter , room temp
•1 c. sugar
•4 eggs
•zest of a 1 lemon
•4 c. flour
•1 Tbs. baking powder
•1 tsp. salt
•¼ c. sugar for rolling the cookies in before baking

Preheat your oven to 350 degrees F. Cream the butter and sugar for about a minute or so. Add eggs, beating well in between each one. Mix in the lemon zest.
In a separate bowl, wisk together the flour, salt and the baking powder.  Add dry mixture to wet slowly.
Knead the dough in the bowl for about 5 minutes.
Shape the dough into balls that are about one and a half inches.
Roll each ball in the sugar until completely coated and place on a sheet of parchment paper on a cookie sheet about an inch to two inches apart.
Use a fork to gently flatten the balls with the fork tines.
Bake for 15-20 minutes or until a lightly golden color.


RECIPE CARD

Enjoy!


Wednesday, November 27, 2013

Thanksgiving Leftovers, Portuguese Style

I'm sure all of us in the States are going to be eating Turkey for days this week, so why not take it and make something totally new!

Here is a good recipe to make for the day after Thanksgiving!

Turkey & Couves Soup

Leftover Cooked Turkey Bones
Water
Salt
2 Carrots (small rough chop)
1 Yellow Onion (small chop)
1/2 bunch Kale
1 package Egg Noodles
1 Baguette (thinly sliced on bias)
1/3 cup freshly grated Parmesan Cheese
Leftover Shredded Turkey

1.  Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
2.  Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
3.  Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
4.  Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
5.  Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.

Tuesday, November 19, 2013

Recheio - Portuguese Stuffing



Recheio
Portuguese Stuffing



Ingredients: 

1 whole chicken (about 3lbs)
1/2 cup olive oil 
2 lbs. chourico (about 2 links)
2 celery stalks
2 lg. Vidalia onions (chopped) 
5-8 cloves garlic (chopped) 
4  day old pop seco’s (Portuguese rolls)
1 tsp. sage finely chopped
Salt & Pepper

In a large stock pot drizzle ¼ cup olive oil and sauté chopped onions until softened. Then add garlic, chourico, and celery. Sauté for a couple minutes.
Wash entire chicken with water (and lemons if desired). Put whole chicken into the same stock pot. Add enough water to cover the chicken. Add tbsp of salt and tsp of black pepper. Cover and let it come to a boil. Bring down to a simmer until chicken is cooked. About 45 minutes.
In the meantime take out a large baking tray and food processor. After chicken has been thoroughly cooked, carefully remove everything from the pot onto the tray. Set the celery aside for now. DO NOT discard the broth. Let the chicken cool enough for you to handle.

After chicken has cooled, tear apart all of the chicken and chourico into large chunks. Throw out the bones and skin. In a food processor, pulse chicken, chourico, onions, garlic. Add a little broth to help it move if needed. You will have to do this in batches. Do not over pulse. Pulse about 4 times each batch. If you like hearty chunks you can skip the food processor part. Put back processed ingredients into large tray.
Tear bread apart into small pieces and mix well into the meat in the tray. Chop celery and add as well. Along with the finely chopped sage or any herb you love.  Mix to combine. Pour some broth over everything. About a half a cup. Taste to see if it needs more salt or pepper. Drizzle ¼ cup of olive oil all over.
Bake for about 30 minutes covered with foil. Then bake uncovered for another 15 minutes or instead you can broil on low for 5-8 minutes. Keep an eye on it if broiling.






Friday, August 30, 2013

Lombo de porco recheado com chourico

My mom and dad still host lunch on Sundays for all of us.  We all head into Taunton to hang out as a family, and do what Portuguese families do best, EAT GOOD FOOD!  My mom and dad were kind enough to measure (!!!) and take pictures of the process from this past Sunday's meal!  So here you go! Courtesy of Fatima & Daniel.


Lombo de porco recheado com chourico
4lbs. of pork loin
tablespoon of pimenta moida
tablespoon of paprika
3-4 cloves of garlic
salt to taste
12 oz can of beer
8 potatoes (or more if you want more)
1-2 links of chourico

Place all ingredients (except potatoes) in a freezer bag and marinate overnight. (if the loin is too big, use a deep bowl.  You want me to make sure the mixture covers it.)


Cut the pork open so it lays flat and is about 1 inch thick (you can actually do this before marinating, and it will taste even better!)

like this.

place your chourico links inside

roll it up and tie it.  place in a roasting pan with the marinate you used earlier.  cook for 1 hour at 350 degrees.

after an hour, quarter your potatoes and place in the marinate in the roasting pan.  return to the oven for another 30 min.

Pull it out and slice it up!

pretty dish, and it's super yummy and full of flavor!  The marinate is now safe to eat, and can be used at the gravy for the dish.  Perfect to dip your bread in :)