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!
Nancy Kilkenny's rice pudding looks delicious...
It's inspired me to want to make a batch this weekend!
Rachel Giguere's creations
from Katee Neal: rainbow carrots and cute chourico cookers
Melissa's 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.
14 comments
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
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
Hello from Washington, DC. I cooked the Stone soup. I used turkey stock from Thanksgiving, substituted bratwurst for the Portuguese sausage and added some leftover rice. All other ingredients the same as recipe. Delicious comfort food. And huge quantity. Shared it with a friend who doesn’t cook. I also prepared the beans in advance as suggested