My Portugal: Recipes and Stories

My Portugal: Recipes and Stories

George Mendes, Genevieve Ko

Language: English

Pages: 256

ISBN: 1617691267

Format: PDF / Kindle (mobi) / ePub

In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.

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specialty stores. THE WAY TO EAT SEAFOOD 2013 | LISBON I stumble off the red-eye in Lisbon for a week of tasting Portugal’s cuisine for this book and I know exactly where to start. After a few shots of espresso and a cold shower at the Bairro Alto Hotel, I climb into the backseat of my friend Mário Neves’s car. He and his wife, Margarita, drove down from Évora to join me for lunch at Cervejaria Ramiro, my favorite restaurant in the city. We wind away from Bairro Alto’s beautiful city square

to end, leaving the back intact. You should be able to open the pig so that it looks like it’s flying. Rub the garlic paste all over the inside of the pig, getting it into the legs and shoulders. Place the pig on the rack in the pan, skin-side up. Cover the ears with foil. Roast for 45 minutes, then reduce the heat to 350°F (175°C). Continue roasting until a cake tester inserted in the thickest part of the leg feels warm (the internal temperature should register 145°F/60°C), 15 to 20 minutes.

cooking until the chickpeas are very, very soft and almost falling apart but still holding their shape, about 30 minutes longer. The chickpeas will firm up when they cool; that’s why it’s so important to get them really tender now. Discard the carrot, celery, onion, bacon, and herb sachet. Let the chickpeas cool to room temperature in their cooking liquid, then cover tightly and refrigerate in their cooking liquid until cold, at least 3 hours or for up to 5 days. Drain before eating or using in

strawberries with the chilled cream and sprinkle with the pistachios. NOTE Use a really smooth, thick fresh ricotta here. If you can’t find that and are using one that has a lumpy texture similar to cottage cheese, then strain it through a fine-mesh sieve first to remove the excess liquid. Once it’s strained, puree it in a blender or food processor until smooth. OLIVE OIL CAKE A high-quality olive oil keeps this cake moist and adds another dimension of fruity flavor. Even though I usually

and Saffron (Caldeirada) Roasted Squash Soup Spring Pea Soup Tomato, Bread, and Egg Stew (Açorda) White Button Mushroom Stew See also rice sous-vide cooking Duck Rice Glazed Lamb Shoulder Partridge Escabeche Red Snapper with Shellfish, Tomato, and Saffron (Caldeirada) Roasted Pork Belly Spanish ham Spice Mix, Goan Spring Chicken Rice Spring Greens and Almonds, Sardines with squash Pumpkin Fritters (Filhozes) Roasted Squash Soup Zucchini and Squash with Coconut Sauce Squid Ink

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