The store will be closed Saturday, July 2 through Monday, July 4.

Cooking From Portuguese Home Cooking by Ana Patuleia Ortins

Cooking From Portuguese Home Cooking by Ana Patuleia Ortins

Our first book is Portuguese Home Cooking by Ana Patuleia Ortins.

I'm about 5 recipes into it and loving the flavorful comfort foods right now. They're not the most attractive presentations I've prepared - more "ugly delicious" and soul-satisfying. 

This is the post where I'll share YOUR experiences via the photos you send me. I'm hoping you'll comment and engage as we go...

from Amy Steiner

Amy shared photos of baking rolls and making the bean and kale soup. Her rolls would have been perfect, but life got in the way and they ended up over-proofed. Not a problem at all for flavor, just not as pretty as they might have been. 

The upside of home cooking vs restaurant cooking: appearance isn't important, flavor is!

bean soup and homemade roll by Amy Steiner

Nancy Kilkenny's rice pudding looks delicious...

It's inspired me to want to make a batch this weekend!

rice pudding with cinnamon sunburst stencil

Rachel Giguere's creations

Gomes de Sa Salt Cod by Rachel GPepper Paste by Rachel GOrange bars by Rachel G

from Katee Neal: rainbow carrots and cute chourico cookers

piggy chourico cooker from Katee NKatee N's Carrots

Melissa's Market Adventure

Melissa's Market AdventureMelissa's Meat Market Adventure

from Annette

I bought a food mill just so I can make some of these recipes, starting with the red pepper paste. The Gomes de Sá-style Salt Cod was my favorite dish so far. I made a half batch in a loaf pan. 

Red Pepper Paste in Food Mill by Annette TomeiGomes de Sa Style Salt Cod by Annette Tomei

 

Older Post
Newer Post

15 comments

  • In our discussion, I’ll be referring to an article I read in my research. If you’re interested in reading it yourself, check it out here: https://quench.me/longform/portugal-cuisine-changed-the-culinary-world/

    Annette Tomei
  • Annette, I have a question about the recipe for molho escabeche for fried fish. The second line is to pour the sauce over cooked fish and refrigerate for two or three days. I have done that. Fried filets from page 76. Is the fish and sauce to be served cold from the refrigerator or warmed and served? Thanks

    Susan sanders
  • Annette, I have a question about the recipe for molho escabeche for fried fish. The second line is to pour the sauce over cooked fish and refrigerate for two or three days. I have done that. Fried filets from page 76. Is the fish and sauce to be served cold from the refrigerator or warmed and served? Thanks

    Susan sanders

Leave a comment

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now