Archive for the 'Portuguese' Category
Creme Brulee, Catalan style
Creme Brulee, Catalan Style (Crema Catalana)
6 egg yolks
1 cup granulated sugar
3 1/2 cups milk
Zest of 1 lemon
2-inch piece of cinnamon stick
3 tablespoons cornstarch
Beat the egg yolks and 3/4 cup of the sugar in a bowl.
Heat 3 cups of the milk, along with the lemon zest and cinnamon
stick, in a pot over moderate heat just until […]
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Galician Almond torte
Galician Almond Torte (Torta de Almendras Santiago)
This is usually decorated with a stenciled cross of Santiago de
Compostela on the top.
1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar
Toast the almonds in a preheated 350 degrees F oven until light
golden […]
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Portuguese Tomato rice
Portuguese Tomato Rice (Arroz de Tomate)
1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)
Heat the oil and butter in […]
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Portuguese Aviz Pork With clams
Portuguese Aviz Pork with Clams
Any type of lean pork can be used. Use the smallest clams you
can find - cherrystones or even smaller. The Portuguese marinate
their meat for at least two days, but marinating overnight is
sufficient for a spicy flavor.
1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white […]
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Potato, Onion And Salt Cod casserole
Potato, Onion and Salt Cod Casserole (Bacalhau a Gomes de Sa -
Portugal)
1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and […]
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