The Unveiled Portuguese Taste: Classic Portuguese and Mediterranean Cuisines with Contemporary Influence
I was born in Lisbon, Portugal on April 5, 1951. The tradition of Portuguese cooking is in my blood. Ever since I can remember, my favorite spot in the house has always been the kitchen. Growing up, my grandparents on my mothers side (along with several aunts and uncles) all had personal chefs who taught them their culinary expertise. In fact, one of my aunts Tia Madon, who was originally from Belgium, was very knowledgeable in the art of cooking and wrote a culinary book from which some of my recipes are based. As a little boy, I remember visiting my uncle Fernandos farm "Quinta da Amieira" in the Ribatejo province of Portugal. I would wake up early in the morning to the sound of horseshoes clicking on cobblestone roads. I would get up to find the cook churning butter, using cream from the cows that were milked that morning. Rustic bread was baked in an outdoor clay oven, and we would spread the fresh butter on warm slices of bread for breakfast. Really, is there anything better than this? I can still remember the smell and taste of it like it was yesterday. One particular day on the farm, I was running around playing in the kitchen (where else?), when I accidentally grabbed a red-hot iron rod from between the fire logs in the wood oven. That same iron rod, which burned my hands, would later be used to caramelize the sugar atop the crme brles we enjoyed for dessert.
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1A cup 20 minutes baking dish bay leave béchamel sauce black pepper boil bread cake cayenne pepper cheese chicken chocolate chopped ﬁne chorizo cilantro cloves garlic cod ﬁsh cold water cook couple minutes cover crab cream creme fraiche cubes dough duck egg whites egg yolks extra virgin olive ﬁne mesh sieve ﬁngers ﬂavor ﬂour garlic golden ground black pepper heat to low inch thick incorporate juice knife lemon low heat mashed mayonnaise meat medium heat medium high heat Melt mixture mussels octopus onion oregano parsley pastry bag pecorino Romano cheese peeled pepper to taste pieces plate potatoes refrigerator reserve rice roughly chopped salt and pepper salt to taste sauté Sea salt seafood SERVES 6 INGREDIENTS shallots shrimp simmer soup spinach tbsp butter tbsp extra virgin tomatoes Transfer Turn heat Turn oven Turn the heat vegetables virgin olive oil Wisk wooden spoon