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.

















across the lawn I should’ve mowed hours earlier. Once there, I’d willfully do a half-ass job, just to piss off my dad. When he checked the rooms I painted, he looked at each wall molding to make sure the lines were clean. Mine weren’t. He’s a real craftsman who trained as a mason in France and Portugal, and a ferociously hard worker who juggled a full-time factory job with these side projects to give us a better life in America. But I didn’t appreciate that then, didn’t really care that I’d

Bring to a boil, then reduce the heat to simmer until the liquid has reduced and is thick, about 3 minutes. Stir in 2 cups (480 ml) of the stock. Bring to a boil, then reduce the heat to simmer for 15 minutes, turning the chicken pieces occasionally. Season with salt and stir in the rice. Cover and simmer for 5 minutes, then nestle the chicken breast pieces into the mixture and add any accumulated chicken juices and 2 cups (480 ml) more stock. Season to taste with salt. Bring the stock to a

who’s been running his own place for decades and heads back to the kitchen to bring out our main courses. In the Alentejo, soup is the entrée, not the starter. But stew may be a better word for it. We start with a cardoons soup in which soft goat cheese is melted into the broth, then move on to a purslane soup studded with whole garlic cloves. To finish, we have dogfish soup, a staple in the Alentejo. Like a small shark, dogfish is meaty and its silky fillets flake into the creamy broth. I’m as

sweat, stirring occasionally, until the onion is tender, about 10 minutes. Meanwhile, fill a large bowl with ice and water. Bring a large saucepan of water to a boil. Slit an “x” in the base of each tomato and drop in the boiling water. Let sit for 10 seconds, then transfer to the ice water. Take the tomatoes out of the ice water, then peel, cut in quarters, and discard the seeds. Transfer the flesh to a blender and puree until smooth. Add to the onion mixture, bring to a simmer, and cook until

container. Return the cod to the container and cover it with cold water. Cover tightly with plastic wrap and refrigerate for 2 to 3 days, changing the water every 16 hours. Because the saltiness of the fish can vary, I start tasting it after 2 days. I want a slight salinity and will drain the cod when it’s where I want it. Remember that you’ll be using the cod in other dishes that you’ll season again, so you don’t want it to be too salty. Drain the cod well and use immediately. HANG DRY To make

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