tag:blogger.com,1999:blog-28357843987158456062024-03-20T11:59:14.639+00:00The Bacalhau ChroniclesLisbon Food and Culture as experienced by an American Expat/Portuguese Housewife.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-2835784398715845606.post-84719752616415687272014-04-05T03:34:00.000+01:002014-04-05T03:34:41.451+01:00Bacalhau à USA<div>
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Olá queridos!<br />
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It has been a long time since we last met. So very much to tell you...<br />
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Bacalhau Boy and I and our 10-month old baby boy and two cats moved to the US in the beginning of December. I started a demanding dream job with a full-on hour commute each way the same week the baby boy turned 1 year old. I had to re-take my driving license road test and pushed through some trauma there, having flashbacks to my 16-year old self. Bacalhau Boy built 15 pieces of IKEA furniture over the course of 2 weeks. And I see my parents every day for the first time in two decades, because they live next door and are taking wonderful care of our munchkin baby while BB and I work.<br />
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Annnnnnd, there may be a nervous breakdown or two scattered in there somewhere. And about 20 pounds from stress eating. No biggie.<br />
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And we had a Portuguese day! Bacalhau Assado, roast potatoes, boiled eggs, queijo da Serra, olives, and Portuguese wine. Keeping it real, right here in the suburbs of America.<br />
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I may not have a new recipe for you, and I may not have much homemade fodder for posts, but I have one picture which proves something very important.<br />
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You can take the Bacalhau Boys out of Portugal.<br />
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But you can't take the bacalhau out of the boys.<br />
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I vow to continue my recipe collecting, for their sake. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">See you back on the blog soon!</span></div>
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Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1tag:blogger.com,1999:blog-2835784398715845606.post-19710835875964358482013-04-09T23:05:00.000+01:002013-04-10T00:08:41.511+01:00Bacalhau à Vasca<div class="separator" style="clear: both; text-align: center;">
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Warm spring weather gives me an itch to eat the beautiful green veggies showing up at the market. It is a temporary but powerful urge, driven by both the beautiful look of the produce and the knowledge that I will have to wear fewer layers of clothing very soon. A great opportunity to make a greens-filled, springlike bacalhau recipe to welcome the new season, wouldn't you think?<br />
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Yes and no. The typical bacalhau dish in Portugal only has one green component: parsley on top. The rest of the dish is nearly always beige: onion, garlic, olive oil, and potato. Sure there are green olives sometimes, spinach or a green pepper here or there. But on the whole, bacalhau recipes suffer from a lack of color.<br />
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So just imagine my excitement when I came across this recipe for <b><i>Bacalhau à Vasca</i></b>. Asparagus and peas <i>and</i> bacalhau? It may as well be called <i>Bacalhau á Springtime!</i><br />
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In addition to the choice of veggies, this dish holds another first for me in my dealings with saltcod-- the bacalhau is braised. The idea is that the skin on the fish will hold a crispy crust while allowing the whole filet to cook in a shallow bath of fish stock. In reality, it meant I learned the hard way that turning a crispy-skinned fish filet is not so easy. They stick like very sticky things to the bottom of the pan. I lost the skin on three of my pieces, a feat both disappointing and entirely my own clumsy fault.<br />
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On the other hand, the braising pot was wonderful for cooking the peas and asparagus in a flavorful steam. I placed the asparagus right on top of the fish filets with only a few minutes remaining to cook, and watched in delight as they turned bright green. A few chopped up hardboiled eggs on the side, and the dish was complete.<br />
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<u><b>BACALHAU SCORE</b></u><br />
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<b>3 out of 5 fins</b><br />
All right, I had to dock my score because of the lost skin. Also, I have to take into account that when I proudly brought my heaping platter o' <i>Bacalhau à Vasca</i> to the table, Bacalhau Boy looked at the peas and asparagus and noted that never in his life had he seen anything like this. He ate the cod, the potatoes, and the eggs. Yes. He only ate the beige items. A few peas may have made the cut, but only by accident. <i>I</i>, on the other hand, devoured the peas and asparagus all by myself, quite happily, along with my bacalhau. Averaging both our scores, I would say a 3 is fair.<br />
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<u>Bacalhau à Vasca</u><br />
serves 4<br />
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1/2 lb (250g) small red or white potatoes<br />
4 eggs<br />
1/4 cup olive oil<br />
1 small onion, roughly chopped into half moons<br />
4 cloves of garlic, crushed and with skins on<br />
1 lb (500g) bacalhau, soaked and desalted and cut into thick filets with the skin on<br />
1 tsp coarse ground black pepper<br />
1/4 tsp red pepper flakes<br />
1 cup fish stock (or white wine or water)<br />
1/4 lb (125g) fresh asparagus, trimmed and washed<br />
1 cup peas<br />
salt and pepper to taste<br />
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1. Before you get started, cook the potatoes until they are nearly soft and hardboil the eggs. Drain and set the potatoes and eggs aside.<br />
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2. Heat the olive oil in a thick-bottomed saute pan over a medium heat. Turn the heat down to medium-low and add the garlic and onion. Cover and let cook slowly until they are soft, stirring occasionally, for about 8 minutes. Remove the onion and garlic with a slotted spoon, set aside, and leave the flavorful oil in the pan.<br />
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3. Turn the heat up to medium-high. Season the bacalhau on both sides with black pepper. Place the bacalhau skin side down in the pan with the oil, being sure not to crowd the pieces. Let it cook for about ten minutes, or until the skin is crisp but not burned. Turn the fish and cover, cooking for about 10 minutes.<br />
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4. Add the fish stock and let it come to a simmer. Add the onion and garlic, red pepper flakes, potatoes, and peas. Lay the asparagus on top and cover the pan. Cook for about 5 minutes, or until the asparagus turns bright green and the bacalhau is steamed and cooked through.<br />
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5. Arrange the cod, potatoes, peas, and asparagus on a platter. Check the seasoning on the veggies, adding a bit of salt and pepper if needed. Cut the eggs into quarters and serve with the rest.<br />
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Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com2tag:blogger.com,1999:blog-2835784398715845606.post-75915131073091444242013-04-04T13:56:00.000+01:002013-04-04T21:30:03.122+01:00Healthy Chicken Feijoada<div class="separator" style="clear: both; text-align: center;">
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I was a confirmed carboholic for most of my pregnancy. No regrets there-- I will always have the fond memory of leveraging my son's metabolism to eat ice cream and french fries with abandon. I kept my weight healthy and on track for all 9 months, which is the first time in my life I have been able to say that. I was a lucky gal.<br />
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Continuing the carb-fest for three months afterwards? Errr, my pre-baby wardrobe is seeming more unlikely with each passing day. So unless I want to embrace my maternity pants for another year or two, it is time to stop the madness and put down the fried potatoes.<br />
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Enter this dish, an easy, nutritious, and homey meal with no potatoes or refined carbs. It takes the delicious Portuguese <i>feijoada</i> and spins it into a healthy weekday meal which could even help me lose some of my baby padding.<br />
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The recipe here is not traditional in Portugal but the inspiration is. This is my riff on a <i>feijoada à transmontana</i>, which has a stew of kidney beans, carrots, and tomatoes as its base. In the traditional version, a variety of tasty pork sausages and fatty pork cuts are served with it, alongside a heaping pile of white rice to soak up all the good juices.<br />
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Instead of sausage, I opted for skinless chicken breasts which are quickly sauteed to give a crisp exterior. I added a big serving of turnip to the stew to mimic the texture of potato, making rice unnecessary. I also kicked up the heat with some red pepper flakes, since there is no <i>chouriço</i> in the dish to give it a garlicky hit.<br />
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The result is certainly not as indulgent as the original, but thanks to the spicy stew of beans and root veggies it packs a hearty punch-- which is important when you feel so sleep-deprived that feeling food-deprived as well would just be too cruel.<br />
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Even better-- with a few more nights of eating like this, I just may be back into my old jeans by Christmas.<br />
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<u><b>Healthy Chicken Feijoada</b></u><br />
serves 2<br />
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2 boneless, skinless chicken breasts<br />
1 tbsp olive oil<br />
1 medium onion, sliced in half moons<br />
3 cloves of garlic, minced<br />
2 small turnips, diced<br />
2 medium carrots, diced<br />
1 celery stalk, chopped<br />
1 tsp red pepper flakes<br />
1/2 cup white wine (or vinho verde)<br />
1 large can of kidney beans, rinsed and drained<br />
1 can diced tomatoes<br />
1 cup chicken broth<br />
1/4 cup chopped fresh cilantro<br />
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1. Preheat the oven to 400F (200C). Heat the olive oil in a frying pan over a medium high heat. Prepare the chicken breasts by rinsing and drying them, then seasoning well with salt and pepper. Once the oil is hot, sauté the chicken for about 5 minutes per side, until there is a nice golden brown color. Remove the chicken from the skillet and set aside.<br />
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2. Add the onions and garlic to the oil that is left in the frying pan, and cook over a medium heat until softened. Add the turnips, carrots, celery, and red pepper flakes next, cooking until the veggies are just beginning to brown and soften.<br />
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3. Turn the heat up to medium high and add the wine, simmering until most of it has evaporated. Add the beans and tomatoes, heat through and then add the broth and cilantro. Bring to a simmer.<br />
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4. Transfer the veggies to a small casserole dish and top with the chicken breasts. Place in the oven and cook for about 40-45 minutes, until the chicken is done and the veggies are bubbling. Let cool for 5-10 minutes before serving.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com2tag:blogger.com,1999:blog-2835784398715845606.post-52228964125290801012013-03-29T20:42:00.000+00:002013-03-29T20:48:59.422+00:00Páscoa = Easter = Candy<div class="separator" style="clear: both; text-align: center;">
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Easter as an expat can be a double-edged sword.<br />
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On the one hand, there are new traditions and treats to try on for size. Here in Portugal, I fight through the crowds at the grocery store to buy almonds. Chocolate almonds, jordan almonds, candied almonds, you name it. There is no Easter in Lisbon without covered almonds, Easter bread with an egg on top of it, and a big piece of lamb. (But mostly-- almonds.)<br />
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Alas, here is the double edge I mentioned: as much as I enjoy almonds, the Easter candy of my own youth is nowhere to be found. In particular, do you know what they don't have? Peanut butter eggs.<br />
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Easter without peanut butter eggs. It <i>looks</i> sad, as I am typing it.<br />
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So what is a girl to do but figure out how to make her own? And in the meantime, why don't I give these almonds a try?<br />
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(Bonus: all three recipes are insanely simple.)<br />
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<i>Peanut Butter Eggs</i><br />
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This recipe is so easy it is ridiculous that I haven't been making my own in various shapes for many years now. Little bells in December, tiny pumpkins for Halloween, shapeless delicious treats for your typical Saturday movie night on the couch... yum all around! There is no cooking at all, just strategic freezing. And the taste is smooth and delicious, even better than the packaged ones I so long for.<br />
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makes 25 eggs<br />
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1/2 pound powdered sugar<br />
1 stick of butter, softened<br />
3/4 cup of peanut butter<br />
3/4 pound of good dark chocolate<br />
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1. Mix together the first three ingredients in a bowl.<br />
2. Shape the mixture into little flattened eggs. Put in the freezer for an hour or so to firm them up before covering in chocolate.<br />
3. Melt your chocolate in a double boiler or the microwave. Take the eggs out of the freezer and dip them in the chocolate, trying to work quickly to get a thin coating on each egg. When the chocolate is mostly firm, transfer to the freezer to set.<br />
4. Store refrigerated or in the freezer in a sealed container for as long as you can resist them... (or no more than a week.)<br />
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<i>Chocolate Almond Bark</i><br />
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Errr, to call this a recipe is a bit wrong. It is (again) incredibly easy to make, and only requires a bit of toasting, melting, and refrigerating. But the home-toasted goodness and the little sprinkle of cinnamon into the super dark chocolate makes this an adult candy I will be making for years to come.<br />
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makes 2 cups of bark<br />
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2 cups almonds, skin on<br />
2 bars of good quality dark chocolate<br />
1 teaspoon of cinnamon<br />
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1. Toast the almonds in a single layer on a cookie sheet in a medium oven, until they become fragrant.<br />
2. Melt the chocolate in the microwave or a double boiler, and mix in the cinnamon.<br />
3. Toss the almonds in the chocolate and spread in a single layer on baking/parchment paper. Refrigerate for about an hour.<br />
4. Remove from the fridge and crack into pieces. Store in a sealed container in the fridge for as long as you can resist eating it all.<br />
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<i>Candied Almonds</i><br />
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These are actually better than the store bought version, mainly because they will not break your teeth when you bite into them. Also, in keeping with the easter candy theme-- SO easy. No candy thermometers, no "techniques" or special equipment. Do you have a saucepan and a cookie sheet? You are good to go. The sprinkle of sea salt over these makes them absolutely irresistible.<br />
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makes 2 cups of almonds<br />
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1/2 cup of sugar<br />
2 tbsp of water<br />
2 cups of almonds<br />
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1. Toast the almonds in a single layer on a cookie sheet in a medium heat oven. Meanwhile, put the sugar and the water in a small saucepan over a medium heat and stir until the sugar dissolves. After that, leave it for a few minutes until it comes to a boil.<br />
2. Remove the almonds from the oven when they are fragrant. Once the sugar comes to a boil, take it off the heat and stir in the almonds.<br />
3. Put the almonds on a piece of parchment paper on a cookie sheet and sprinkle with sea salt. Put them back in the oven for about 20 minutes, tossing around every 5 minutes or so. They are done when the sugar is golden and crackly.<br />
4. Cool and store in an airtight container for as long as you can resist them.<br />
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Happy Easter to all, and I hope that wherever you are, you are indulging in your favorite candy, friends, and family.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-45754630737036537492013-03-28T12:41:00.000+00:002013-03-28T12:56:30.125+00:00Torresmos de Vinha d'Alhos<div class="separator" style="clear: both; text-align: center;">
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Although technically spring has sprung, it seems that the weather has not chosen to cooperate yet. For me, this is not unwelcome since:<br />
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a) I thrive in cooler weather and can maintain a happy mood for longer periods of time;<br />
b) The baby has many cute long sleeved outfits and sweatshirts which he is getting good use out of; and<br />
c) Comfort food tastes better when there is a chill in the air.<br />
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Case in point: this <b>Marinated Pork in Wine and Garlic</b>, known in its native Açores as <i>Torresmos de Vinha d'Alhos</i>.<br />
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The recipe I am using comes from a cookbook my father-in-law gave me, <i>Cozinha Açoreana</i>. It is a Portuguese-language cookbook, and with a recipe like this (completely new and with so many steps!) there was every likelihood of my messing up multiple ingredients and/or the entire cooking process. Google translate could (in theory) have helped me out, but it was telling me things like:<br />
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<i>"Clean up the skins and meat fats and breaks, leaving 2 cutlets (or chopsticks) for each cracklings."</i><br />
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<i>"With the predicament that is at the bottom of the pan, called foot crackling, make up dry cakes furnace, pouring boiling water at the bottom of which was crackling and joining cornmeal."</i><br />
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Uhhh. Yeah. So I basically just worked out what the Portuguese meant on my own.<br />
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The vinha d'alhos is the marinade for the pork, and it is a tasty mixture of garlic, wine, chilis, peppers, and liver. Liver is not an ingredient I am very familiar with, mainly because I never think, "Ooooh, you know what I could go for tonight? A nice fried piece of liver." So it doesn't get much use in our house.<br />
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Actually, while we are on the subject of things I don't normally use while cooking:<br />
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Who's up for some pork fat? A POUND of pork fat!<br />
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Now, liver and pork fat are not the most appealing ingredients. But you know what? As this dish came together, I started to see that it was a celebration of various parts of the pig. Ribs, liver, fat-- it made me imagine a farmhouse where these all came from the same pig one season, and the lady of the house needed to find a way to marry the various odds and ends which weren't going to market, creating a tasty, hearty dish for the family.<br />
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That's right-- this recipe made me wax poetic about pig liver. There must be something special about it. If nothing else, it is a fantastic example of the "head to toe" cooking that I respect and love about traditional Portuguese fare.<br />
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And in the end, it was a lovely, comforting, homey stew of meat that warmed up the afternoon very nicely-- especially when served with a nice bottle of red wine like the one used in the marinade. For all the "new" ingredients, it tasted like Sunday dinner -- warm and familiar.<br />
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So, if one cold evening you are in the market for trying something new, I highly recommend this regional Portuguese classic. (And I hope that <u>my</u> recipe translation helps you more than Google translate did me.)<br />
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<i><u><b>Torresmos de Vinha d'Alhos</b></u></i><br />
Marinated Pork in Wine and Garlic<br />
serves 8<br />
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4 kg/10 lbs pork ribs<br />
750g/1.5 lbs pork liver<br />
8 tsp chili powder or red pepper flakes<br />
1/2 liter full-bodied red wine<br />
1/2 tsp black pepper<br />
1/2 tsp white pepper<br />
10 cloves of garlic, minced<br />
500g/1 lb of pork lard<br />
3 tablespoons colorau (can substitute sweet paprika)<br />
salt to taste<br />
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1. Trim the skin and excess fat off of the pork ribs and cut it, leaving 2 bones worth of meat in each piece. Clean and cut the liver into pieces approximately half the size of the rib pieces.<br />
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2. Make the vinha d'alhos by mixing together the chili/red pepper, garlic, peppers, wine, and some salt if needed in a large bowl. Add the ribs and the liver and toss to coat. Leave to marinate in a cool place (or the fridge) for at least an hour, preferably two.<br />
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3. Put a heavy-bottomed, deep pot over a medium-high heat. When the pan is hot, fill it with the meat and the marinade (<u>but not the liver!</u>). Once the mixture has heated to a simmer, add the lard and cook at the med-high heat until the lard has melted and the mixture is simmering well. Then, reduce the heat to low and cool at a bare simmer for about 2 hours, stirring from time to time. It is nearly done when the meat is falling-off-the-bone tender and the marinade has nearly evaporated entirely.<br />
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4. Add the liver to the pot and let it cook for the final 10-15 minutes. Do not add the liver too soon or it will toughen and not be nice to eat.<br />
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5. Taste the sauce, which should be very reduced by now, and add the colorau/paprika and salt or other seasoning as needed. Mix the whole pot together well, and leave for a final 5 minutes on a low heat. Remove from the heat, and let the torresmos rest covered for 10-15 minutes before serving.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-18361979123914260342013-03-25T17:26:00.000+00:002013-03-25T17:26:18.654+00:00Bolinhos de Bacalhau<div class="separator" style="clear: both; text-align: center;">
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Whenever Portuguese family and friends are gathered together, little fried balls of bacalhau and potato-- <i>bolinhos de bacalhau</i>-- are likely to show up on a table nearby. They are a type of snack called <i>salgados</i>, a subset of petiscos that describes a variety of similar fried savory bites.<br />
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I have attempted <i>bolinhos de bacalhau</i> once before, the night I did <a href="http://bacalhauchronicles.blogspot.pt/2011/07/petiscos-of-portugal.html" target="_blank">petiscos</a>. Those are not featured on the petisco blog post because they were horrid, bland, lead balloons. Bacalhau <u>fail</u>. But not being one to give up easily, one rainy Saturday I decided to try again. I threw myself into the task of making these light on the inside, crispy on the outside bacalhau and potato fritters.<br />
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Bacalhau success!<br />
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The key difference between this time and the last is that I used very starchy potatoes instead of more waxy ones, and I let the mixture cool for a bit in the fridge before attempting to fry it. I can't say for certain which of these things was the key to success this time around-- but I suspect it is wise to do both.<br />
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<u><b>BACALHAU SCORE</b></u><br />
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<b>4 out of 5 fins</b><br />
One area in which I need to improve is in my shaping technique-- ideally these should look like perfect quenelles, evenly browned on all sides. Alas, that will have to wait for another rainy day. One doesn't become a perfect Portuguese dona da casa overnight!<br />
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In the meantime, these were absolutely delicious, light and fluffy and crispy and perfect with a plainly dressed side salad for a cozy lunch. Highly recommended, and suitable for the bacalhau novice as well. The flavor of the fish is subtle when surrounded by potato, and the texture makes them fairly addictive.<br />
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<u><b>Bolinhos de Bacalhau</b></u><br />
<i>Saltcod fritters</i><br />
serves 4 for a meal, more if served as a snack<br />
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2 pounds starchy potatoes<br />
1 1/2 pounds bacalhau, soaked and desalted<br />
1 onion<br />
1 handful of roughly chopped fresh parsley<br />
6 large eggs<br />
salt and pepper to taste<br />
vegetable oil for frying<br />
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1. Peel and cut the potatoes to more or less the same size, so they will cook evenly. Cover with water and bring to a boil, then simmer until they <u>almost</u> give easily when pierced with a fork. Add the bacalhau and cook for another 3-5 minutes, until the water starts to get foamy and the fish and potatoes are soft but not mushy. Drain the potatoes and cod and let everything cool for a few minutes.<br />
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2. Remove the bones and skin from the bacalhau. Place the meat of the fish in a tea towel, close the top and twist it tighter and tighter until the excess moisture come out. Keep wringing and kneading the towel to completely shred the bacalhau into fine threads. Mash the potato also, either with an electric mixer or a ricer.<br />
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3. Combine the cod shreds, potatoes, onion and parsley in a big bowl. Once they are mixed, add the eggs and use your hands to mush everything together into a wet consistency that will just hold its shape when formed into balls. Add salt and pepper to taste. (Be careful with the salt, as the cod will add saltiness.) Put the mixture in the fridge to cool for about an hour before proceeding with the next step. This will help the dough stick together when you fry it and keep it light and fluffy inside.<br />
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4. Heat a large pot over medium-high heat with at least 2 inches of oil in the pan. It should come up to about 375F (190C). (If you don't have a thermometer, you can test it with a bit of the dough-- if the mixture sizzles when dropped into the pot and holds its shape, it is just the right heat.) While the oil is heating, you can form your dough into formal quenelles using two spoons (see how <a href="http://www.youtube.com/watch?v=MXcIZ4aRHBU" target="_blank">here</a>), or just roll them into rough football shapes like I did, if you are more anxious to cook them up than to impress guests.<br />
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5. Cook the bolinhos until they are golden brown and cooked through, which will only take a few minutes. Be sure not to crowd the pan, and give the little balls room to roll around in that oil. When they are done, remove with a slotted spoon and dry on paper towel.<br />
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6. I like them best served while piping hot, but more typically they are eaten at room temperature when the crisp shell has gone a bit softer. Either way, they go great with a little salad and a nice Sagres or Super Bock beer.<br />
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<br />Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1tag:blogger.com,1999:blog-2835784398715845606.post-46917744809223713162013-03-25T00:18:00.000+00:002013-03-25T17:44:38.148+00:00Custard with Port Wine Sauce<div class="separator" style="clear: both; text-align: center;">
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Oh my, how things have changed. When I created this blog, it was in large part to give myself a challenge. Things are slower here in Portugal than they were in my action-packed workaholic US life, so cooking Portuguese food, taking pictures of it, and writing about my attempts was a fun new hobby and filled many quiet hours.<br />
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Now, as the mother of a ten-week old, I shake my head nostalgically at the thought of those quiet hours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpaD8YXoDAi17J126OpLlvgKiRAHZKNEKNRbHT2by-qEPuV2VY3wZ9vsKAsioeHi0knHT_h388HX4wqAId02Puke5aUvSvI0hRUTUrR6vPzIIW4s0ll3-wfwLROj92YcddmRWM0MXmNyq/s1600/ingredientsandbabystuff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpaD8YXoDAi17J126OpLlvgKiRAHZKNEKNRbHT2by-qEPuV2VY3wZ9vsKAsioeHi0knHT_h388HX4wqAId02Puke5aUvSvI0hRUTUrR6vPzIIW4s0ll3-wfwLROj92YcddmRWM0MXmNyq/s640/ingredientsandbabystuff.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottles and blender... Port and high chair. Counter space has suddenly gotten tighter around here.</td></tr>
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We have a brand new baby in the house, an adorable tiny boy who keeps us in constant motion and fills our kitchen with things like bottles and play chairs with five point harnesses. He is also adept at filling my hours from dawn until dusk and through to dawn again, making it hard to carve out time to cook new things and even harder to find time to take pictures and thoughtfully blog.<br />
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This weekend, though, Bacalhau Boy took charge of the baby for a few hours while I shut the kitchen door and-- like any good Portuguese mom-- pulled out a bottle of Port wine. (For cooking purposes only, of course.)<br />
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I used the port in a sauce that we poured over a simple baked custard. Custard has the advantage of <i>looking</i> posh and decadent but actually being incredibly simple to make. In fact, the recipe I used called for nothing more than a blender and a baking pan. Rich vanilla-scented deliciousness with less than 5 minutes of prep? Yes please, and thank you.<br />
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The Port wine sauce was scarcely more complicated, just five ingredients and a saucepan. It gave off the most amazing scent as it reduced, which frankly was a <u>huge</u> payoff for very little effort. Simultaneously cozy and very adult, it was just the antidote for the mommy sweatpants doldrums that have been threatening to set in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRp-9XSMkVJ21NpKSgC7K6kWLo_NdpAyWAaj7B8jUL7vGYUVVrYyhhfKLO0DdMysNOCXX3szT6pZBNpmyb_i9ILdqdDzw9NXImcAsJ-K_6pz38swQlQN9arxLdCB3s5g5cYUDgZY0s-Dm/s1600/portwinesaucecooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRp-9XSMkVJ21NpKSgC7K6kWLo_NdpAyWAaj7B8jUL7vGYUVVrYyhhfKLO0DdMysNOCXX3szT6pZBNpmyb_i9ILdqdDzw9NXImcAsJ-K_6pz38swQlQN9arxLdCB3s5g5cYUDgZY0s-Dm/s640/portwinesaucecooking.jpg" width="640" /></a></div>
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In fact, the alone time in the kitchen making a decadent custard and wine sauce dessert had me almost feeling like my old self, rested and refreshed and in charge of my kitchen again.<br />
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Until BB opened the kitchen door and brought a fussy baby in to see his mommy. Looking at this little munchkin, I can say I have gained a whole lot more than I lost-- even including the counter space.<br />
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Enjoy the custard and Port wine, and I will be back posting as much as baby and time allow! Keep your fingers crossed that as one grows, so will the other...<br />
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<i>Baked Custard and Port Wine Sauce</i><br />
slightly adapted from Not Your Mother's Casseroles<br />
serves 6<br />
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For the custard:<br />
4 large eggs<br />
4 large egg yolks<br />
3 cups milk<br />
1 cup heavy cream<br />
1 tsp vanilla extract<br />
1 cup sugar<br />
1/4 tsp salt<br />
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For the sauce:<br />
1 cup Port wine (ruby will be sweeter, tawny will give it a big tang)<br />
3 tbsp sugar<br />
1 cinnamon stick<br />
1 strip lemon peel<br />
1 tsp balsamic vinegar<br />
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1. Preheat the oven to 325F (160C) and get out a 9x13 baking dish. Put a kettle of water on to boil.<br />
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2. Put the eggs and yolks in the blender and blend well, until beaten and lightening in color. Add the rest of the custard ingredients and keep blending at high speed until frothy. Pour into baking dish.<br />
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3. Place the baking dish in a slightly larger one, and pour the boiling water into this larger pan until it comes up to about 1 inch high on the outside of the custard pan. This step is a pain, and I do skip it on occasion, but it ensures that the cooking will be even and the texture of the custard consistently creamy.<br />
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4. Bake the custard for one hour, until it is barely set and the center is still wobbly. Remove the custard pan from the water bath and place the custard immediately in the fridge to stop the cooking.<br />
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5. To make the sauce, combine all the ingredients in a small saucepan over a medium-high heat and bring to a boil. Once it is boiling and the sugar is dissolved, turn the heat to medium-low and simmer slowly until the sauce is reduced by half, about 15 minutes for me. Remove from heat and let cool.<br />
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6. Serve the custard warm or chilled, topped with a little of the sauce. Be careful, that stuff has a potent flavor!<br />
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<br />Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-85158832530762796812012-08-31T17:12:00.002+01:002012-08-31T17:17:06.310+01:00The High Price of Good Bacalhau<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgympSj-FRMfHVuYIm00jOJtkHIG8v4WGaXTD01_dvzi266htcg9l2ar_Yuak9wTELIy3bdZI7LD9TMuqjh4h2CvYepqM8pPG6OpnbyzERv2hiUjeuwmLUKZUhZRKm4zb3Ky5oeV2j1ht_l/s1600/kittyandfish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgympSj-FRMfHVuYIm00jOJtkHIG8v4WGaXTD01_dvzi266htcg9l2ar_Yuak9wTELIy3bdZI7LD9TMuqjh4h2CvYepqM8pPG6OpnbyzERv2hiUjeuwmLUKZUhZRKm4zb3Ky5oeV2j1ht_l/s640/kittyandfish.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lily the kitty loves bacalhau, too. (Or is that fear in her eyes?)</td></tr>
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It may seem strange for a blog called <i>The Bacalhau Chronicles </i>not to feature bacalhau in every post. After all, if my goal is to cook 365 different bacalhau recipes, why do I only cook it once or twice a month?<br />
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Erm... good question. There are two solid answers to this one.<br />
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1. I am growing to like bacalhau more and more. It is a learning project for my tastebuds which I am embracing and appreciating. But I am not ready to eat bacalhau every day, not even in the name of blog science.<br />
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2. It is very expensive stuff.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pKMiTt5Ha4i95bX6rncnsP7XcckaOBkLaUDVcXZzVaaVHSfy4I8eIhbZIoiKyHFZ67BISLeyitZFdgjRkIJ8mXAfFYJz8j2fJXHAZHt87C3Zmj6jS-IZ-WdK9aB9ZR2QedRcLMCXtoPo/s1600/soakingsituation.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pKMiTt5Ha4i95bX6rncnsP7XcckaOBkLaUDVcXZzVaaVHSfy4I8eIhbZIoiKyHFZ67BISLeyitZFdgjRkIJ8mXAfFYJz8j2fJXHAZHt87C3Zmj6jS-IZ-WdK9aB9ZR2QedRcLMCXtoPo/s640/soakingsituation.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacalhau soaking in the kitchen for 24-48 hours. Towel required to protect it from cats.</td></tr>
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Much of Portuguese cooking is based around simple, cheap ingredients like onions, garlic, potatoes, gizzards, pig trotters, liver, tripe, octopus, eel, stale bread, and beans. It is a frugal country that knows how to make the most out of the odds and ends of land, sea, and garden. And then there is bacalhau-- a fish prized for centuries and which to this day holds pride of place at the Christmas dinner table. It is in high demand here, even as cod supplies the world over are dwindling. And from what little I understand about economics, this supply and demand dynamic does not bode well for consumer wallets.<br />
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How big of a splurge is it? Well, looking at my most recent grocery bills, I can tell you the costs of feeding two adults with the following proteins are:<br />
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Chickpeas: €0.99<br />
Ground beef: €2.50<br />
Pork chops: €2.99<br />
Whole chicken: €3.35<br />
Pork tenderloin: €3.45<br />
Boneless, skinless chicken breast: €6.00<br />
Salmon: €6.68<br />
Beef steaks: €7.00<br />
<b>Bacalhau: €13.89</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzW28ZuSxPKM4W5BT9yXRutnFRYpOpojOACHRvF9OD8b-VPqSUjv0cVF8AxzPAViIUSr63coP8AmzEhPx4Pnrb94T9XLObuHUNUJHgYU4tfiYIJRDOCe3S88aAs0yyZ4RqHeCyY5ZQyor/s1600/post+soak+full+shot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzW28ZuSxPKM4W5BT9yXRutnFRYpOpojOACHRvF9OD8b-VPqSUjv0cVF8AxzPAViIUSr63coP8AmzEhPx4Pnrb94T9XLObuHUNUJHgYU4tfiYIJRDOCe3S88aAs0yyZ4RqHeCyY5ZQyor/s640/post+soak+full+shot.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-soaked bacalhau, with a nice mix of ends and steaks and a healthy white color.</td></tr>
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Oh sure... you <i>can</i> find cheap bacalhau. That is what I tried when I first got here. I thought the little old ladies were suckers for buying from the fish counter when I could get a whole pre-packaged bunch of little shreds for just €2.50! Then I soaked the little shreds and learned that the phrase "nothing but skin and bones" can refer to more than just supermodels.<br />
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You have to pay attention if you want to get the good stuff. Good bacalhau is white, fresh-looking fish with plenty of meat on it. Cuts closer to the tail or fins are incredibly difficult to pick clean for shredding, and absolutely useless for roasting or boiling as steaks. So the bacalhau shopper's main goal is to find the most meat per kilo that they can.<br />
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At first I relied on the flash frozen and pre-soaked bacalhau sold by brands like Riberalves and Pescanova. There is pre-shredded bacalhau, which makes a dish like Bacalhau à Bras a breeze. Then there are the frozen loins of bacalhau, where you can just look to see how thick the filet is. The frozen stuff, however, is significantly more expensive than dried, and so these days I head to the fish counter to buy my bacalhau.<br />
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At any grocery store, the bacalhau is laid out in stiff salty planks. There, you can touch and smell and choose the exact fish you want. The nice ladies behind the counter will cut it up into pieces for you using a big band saw. If you choose well, one large bacalhau may give you 3-5 nice steaks, and plenty of meaty corners and ends from which to pick out shreds.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXZtsV2kANZ1rR_CL0zYdct-XJ37cyYSARCiJkqyl66tmiLMDea8YJ09XOpImYCQ88RVEd4xLuPO144y6xNDrNN4Jcs7bHMqk1lWrP8ai5J86TqASQ5tWg2Rp4jcpOvEameRcMwtmHP8k/s1600/momandbacalhau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXZtsV2kANZ1rR_CL0zYdct-XJ37cyYSARCiJkqyl66tmiLMDea8YJ09XOpImYCQ88RVEd4xLuPO144y6xNDrNN4Jcs7bHMqk1lWrP8ai5J86TqASQ5tWg2Rp4jcpOvEameRcMwtmHP8k/s640/momandbacalhau.jpg" width="479" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mom checks out the bacalhau selection at my local supermarket.</td></tr>
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Within the world of whole dried bacalhau, there are a few terms that are helpful to know when picking out the perfect fish for each dish.<br />
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<b><u>Bacalhau Miúdo</u></b>: This is the smallest size of bacalhau, and will usually produce thinner steaks and fewer of them. As a result, it is less expensive. If you choose wisely, this may save you a few Euros on bacalhau for a shredded dish like Bras or Gomes de Sa.</div>
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<b><u>Bacalhau Graúdo</u></b>: This is a bigger fish, so it will yield more thick steaks and is more expensive per kilo. This type is what you should choose if you want to try bacalhau assado or any dish where you will be serving a big piece of bacalhau to each person.</div>
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<u style="font-weight: bold;">Bacalhau Especial:</u> Even BIGGER than graúdo, and more expensive per kilo. This is the good stuff, for when you want to make an extra nice meal or are entertaining family and friends.</div>
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<b><u>Bacalhau Asa Branca</u></b>: This is a top type of bacalhau, but I can't find a definitive answer as to why. Some say it is the way the cod is cut before drying. Some say it is a particular type of cod itself. Maybe if I ever get to Norway to tour the factories someone will have an answer for me. But for now, I just know it is a prized type of cod which allegedly has the best flavor and the whitest meat.</div>
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<u style="font-weight: bold;">Bacalhau Noruega: </u>This just means Norwegian Bacalhau, and it is considered the highest quality here. It comes in any of the types listed above, and affects the price accordingly.</div>
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<b><u>Buyer Beware</u></b>: <i>Bacalhau desfiado</i> means "shredded bacalhau" and will sometimes come in salty styrofoam packages, already pre-measured and attractively priced. Be careful, though: this type of convenience bacalhau often yields more waste than useable meat. Also, check out the <i>tail of your fish</i> before buying. Apparently, some disreputable shopkeepers try to pass off lesser fish as bacalhau. Shameful! To be sure yours is real, look for a more or less flat tail, not a deep V-shape.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnXj7Y7wu8u-ApC8GVjccajfahDvusqatOY7t5fIW9cMQhi4T3eeVK0Ep6vmP5XUC80MjXXghhUti_MspiDsc6BfGCLVlaVkrWdRZh-BWU_LbDyiSpqgFK2yJzZd7dV4D8AeQICfLkhfv/s1600/beforeduringafter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnXj7Y7wu8u-ApC8GVjccajfahDvusqatOY7t5fIW9cMQhi4T3eeVK0Ep6vmP5XUC80MjXXghhUti_MspiDsc6BfGCLVlaVkrWdRZh-BWU_LbDyiSpqgFK2yJzZd7dV4D8AeQICfLkhfv/s640/beforeduringafter.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I generally go for about 36 hours of soaking.</td></tr>
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I hope you enjoyed your virtual trip to the grocery store with me. And I hope it helps you in your own bacalhau buying adventures... or at least lets you understand why this blogger cannot live on bacalhau alone. </div>
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(Although, frankly, I think Bacalhau Boy might try to if he could...)</div>
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Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com2tag:blogger.com,1999:blog-2835784398715845606.post-24926065108194456092012-08-24T10:05:00.000+01:002012-08-24T10:05:57.616+01:00Fresh Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdElF-C6c6e23pfFdoyA3HWvE6XDnK3mEGQ1nOFBVJfzSlK0K1xp0BclVmeiQ7d4LLc4WzZ2e8NH-ZKze0FhNoSi0J0RnATijjZf_OToeCrpHYZ_8JjXGAje3W2cpFxiBmvBqtTYpgnYT9/s1600/fullpeachpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdElF-C6c6e23pfFdoyA3HWvE6XDnK3mEGQ1nOFBVJfzSlK0K1xp0BclVmeiQ7d4LLc4WzZ2e8NH-ZKze0FhNoSi0J0RnATijjZf_OToeCrpHYZ_8JjXGAje3W2cpFxiBmvBqtTYpgnYT9/s640/fullpeachpie.jpg" width="640" /></a></div>
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I believe in happy accidents. Especially when they lead to fresh pie.<br />
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<a name='more'></a>I do my grocery shopping online sometimes, since it saves time and keeps me from running around crowded aisles when the Lisbon heat gets unbearable. Unfortunately, when I am online using the metric system to guess how much fruit or meat I want delivered, I tend to wildly overestimate. No matter how often I use kilograms, I still have no intuition about what a kilogram looks like in its various food forms unless it is standing right in front of me.<br />
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There was a week I had to hunt down a half dozen recipes to get rid of a giant side of pork. Another week gave us a kilo of bacon in the larder. And most recently? I bought a full bushel of saturn peaches. <br />
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I love peaches as much as the next girl, but I can only eat so many a day. And Bacalhau Boy, he is no help with fresh peaches because the fuzz freaks him out. It became apparent that there was only one sensible thing to do with our bounty: fix a pie.<br />
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I was lucky to catch a cool morning, so I seized it. Pie crust. Skinning the lovely peaches. Slicing and macerating them. Boiling the juices into a thick syrup. It was a perfect morning. It made me wish we were a wee bit closer to cool autumn weekends when pie weather breezes blow every day.<br />
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Then the pie arrived on the table, and I realized that there <i>is</i> a virtue to the summer fruit pie: it may be hot in the kitchen, but the sweet fresh peaches were irresistible when cooked soft in their crispy crust. Between the two of us, we finished that pie in less than 24 hours. After the first dainty after-dinner serving, we just took it on with two forks right from the pie pan. It was a perfect taste of summer and relished with abandonment.<br />
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I suppose I could get a better grasp of the size of a kilogram, but why risk missing out on these happy accidents?<br />
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<i>Peach Pie</i><br />
slightly adapted from the <i><a href="http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=sr_1_1?ie=UTF8&qid=1345798177&sr=8-1&keywords=pie+and+pastry+bible" target="_blank">Pie and Pastry Bible</a> </i>by Rose Levy Beranbaum<br />
serves 6 civilized folk or 1 greedy couple<br />
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Two-crust recipe for <a href="http://bacalhauchronicles.blogspot.pt/2011/06/perfect-american-pie-crust.html" target="_blank">Perfect American Pie Crust</a><br />
3 pounds of peaches (about 8 regular, or 12-14 saturn peaches)<br />
1 tablespoon lemon juice<br />
1/2 cup sugar (plus more for dusting the crust)<br />
1/4 teaspoon salt<br />
4 teaspoons cornstarch<br />
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1. Make the dough long enough in advance that it has time to rest in the fridge, preferably overnight, but at least for a couple of hours.<br />
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2. Peel the peaches. I find it is easiest to bring a large pot of water to a boil, and have another large pot filled with ice water. Pop the peaches in the boiling water for 30-45 seconds, then remove them immediately to the ice water. Let them sit there for about a minute, and when you take them out you should be able to slip them right out of their peels. (If not, just repeat the process one more time, and that should definitely do it.) Once the peaches are skinned, slice them about 1/2 inch thick.<br />
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3. Place the slices peaches in a bowl and toss with the lemon juice to prevent browning. Sprinkle on the sugar and salt and gently toss again. Let this mixture sit and macerate for 30 minutes to an hour.<br />
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4. Place a colander over a saucepan and pour the peaches in, capturing the released juices in the saucepan below. Put the peaches back in their original bowl, and toss them with the cornstarch. Put the saucepan and juices on a high heat, reducing the mixture down to about 1/3 of a cup, or until syrupy and slightly caramelized. Swirl the pan, but do not stir the liquid with a spoon.<br />
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5. As this is boiling down, remove the bottom pie crust from the fridge. Allow it to soften for a minute or ten (depending on the heat in your kitchen!) and carefully roll it out and transfer to the pie plate. Take the top pie crust out of the fridge to soften a bit.<br />
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6. Take the reduced juice syrup and pour over the peaches, stirring together. Do not be alarmed if the mixture hardens or seizes-- it will soften when it bakes. Pour the peaches into the bottom crust.<br />
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7. Roll out the top pie crust, and if you like you can cut it into strips to make a lattice top. If you are not doing a lattice top, be sure to cut a few decorative holes in the top of the crust to release the steam and prevent too much leakage. Dust the top with granulated sugar. Cover the assembled pie loosely and let it rest in the fridge for an hour before baking.<br />
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8. Preheat the oven to 425F (220C). Set the pie onto a parchment or foil-lined baking sheet (there is no way peach pie doesn't leak at least a little!), and bake for 40-50 minutes. After 30 minutes, it may be necessary to put foil around the outer crust to prevent it from browning too much.<br />
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9. Cool on a pie rack for 2-3 hours before serving. It can be stored at room temperature for up to 2 days (but I don't know how it would last that long!).Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com3tag:blogger.com,1999:blog-2835784398715845606.post-81343239252220462292012-08-23T17:55:00.000+01:002012-08-23T23:32:09.006+01:00Bacalhau com Grão<div class="separator" style="clear: both; text-align: center;">
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Hello? Remember me? Bacalhau blogger who went missing for a few months? I feel horrible about my long absence, but I have an excuse for at least four months of it. Morning sickness.<br />
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That's right, a Bacalhau Baby is on the way, and for quite a long while the little munchkin made it impossible for me to eat anything normal. Cooking? What's that? Bacalhau Boy ate a lot of frozen meals and a lot of pizza while I tried to keep nausea at bay with plain pasta, bread, and any fizzy drink I could stomach. Good times!<br />
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Thankfully, that has passed and I am feeling great. In fact, I am getting good and pudgy and ready to make up for lost time by cooking and eating as many good things as possible.<br />
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Included on that list of good things: a delicious meal of <b>Bacalhau com Grão</b>, or saltcod with chickpeas.<br />
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<a name='more'></a>This dish is a big departure from most bacalhau dishes-- <i><u>no potatoes</u></i>! Not sliced, shredded, mashed, boiled, deep fried, or roasted. It is one of the very few non-potatoed bacalhau dishes I have encountered. If you are a low-carb dieter who has been shying away from the potato content of these bacalhau recipes, now is the time to taste!<br />
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Speaking of taste, I have to confess that the traditional preparation of this dish-- boiled bacalhau pieces and boiled chickpeas with a side of olive oil, chopped raw onion, and parsley-- leaves a lot to be desired. It is, to my palate, pretty darn boring. And after four months of boring bread products, I was not about to settle for bland bacalhau. So purists beware-- this recipe is not your grandma's bacalhau com grão.<br />
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I decided to mimic one of my favorite chickpea stew recipes, letting the beans soak in plenty of flavor from onion, garlic, tomato paste, bay leaf, paprika, and saffron. After stewing the beans for a while, all you need to do is poach the bacalhau on top of the beans themselves. A one-pot meal that is simple, healthy, and packed with flavor.<br />
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<u>BACALHAU SCORE</u><br />
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<b>4 out of 5 fins</b><br />
This dish gets high marks for ease of preparation and comfort food levels of taste. It was also fun to see Bacalhau Boy so shocked when he saw it on the table. It not only was the first proper meal he'd seen on that table for many weeks, it was also very different from what he knew bacalhau com grão to be. This was no cause for concern, though-- he scarfed down two big pieces of bacalhau, commenting on how tender it was. And he was right, the poaching brought out a delicate nature to the fish which you usually only get in fresh cod. The chickpeas were a great accompaniment, and if I say so myself, they were a grand improvement over their plain boiled cousins.<br />
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<i>Bacalhau com Grão</i><br />
Saltcod with Chickpeas<br />
serves 4<br />
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2 medium onions, sliced into half-moons<br />
3 cloves of garlic, minced<br />
1/2 cup olive oil<br />
1 can of chickpeas, well-rinsed*<br />
3 teaspoons of tomato paste<br />
3/4 cup white wine<br />
2 bay leaves<br />
1 teaspoon smoked paprika<br />
1/2 teaspoon saffron<br />
salt and pepper to taste<br />
4 medium-to-large filets of saltcod, soaked and desalted<br />
1/4 cup chopped fresh Italian parsley<br />
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1. Heat the olive oil in a deep skillet with a lid over a medium heat until just hot. Add the onions and garlic, turn the heat down to medium-low, put the lid on and let it soften for about ten minutes. Check occasionally to stir and make sure the onion is not browning and the garlic is not burning.<br />
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2. Once the onion mixture is soft and translucent, add the rinsed chickpeas and mix well. Add in the tomato paste, wine, bay leaves, paprika, saffron, salt and pepper, and enough water to just cover the chickpeas. Turn the heat up to medium-high to bring to a simmer, then keep it as a slow simmer for about 15 minutes with no lid.<br />
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3. Add the bacalhau pieces on top of the chickpea mixture (there should still be plenty of liquid in the pan), and cover. Let simmer slowly over a medium heat for about 15-20 minutes, until the bacalhau flakes easily and is cooked through.<br />
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4. Remove the bacalhau to a plate. If there is some liquid remaining in the chickpeas (as I had), you can strain the chickpeas and then toss the dry beans together with the fresh parsley. Serve with the fish and enjoy.<br />
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*If you are not in the middle of a heatwave, as we are, this dish could be made even more flavorful by cooking 1/2 cup of dried chickpeas in the broth for several hours. You would need to use more water, of course, and keep an eye on the beans to ensure they were soft enough before adding the bacalhau.<br />
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<br />Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1tag:blogger.com,1999:blog-2835784398715845606.post-50910266639294333192012-03-07T16:35:00.000+00:002012-03-07T16:35:28.801+00:00Irish Fish Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD-iUicvitTX5139s2bNXLz9vVi89fY8WJpCvvoOnza2k81Vy2i8VxEf5jtLuxSOGJjhQg6ziz_xvM3FuW9G6UdMEOXHRAxOpMQcoZfC9mMSQDVJC5qOltVH0uUKB4av3LG0UEr1DxcXy/s1600/finished+pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimD-iUicvitTX5139s2bNXLz9vVi89fY8WJpCvvoOnza2k81Vy2i8VxEf5jtLuxSOGJjhQg6ziz_xvM3FuW9G6UdMEOXHRAxOpMQcoZfC9mMSQDVJC5qOltVH0uUKB4av3LG0UEr1DxcXy/s640/finished+pie.JPG" width="640" /></a></div><br />
Just in time for St. Patrick's Day: a tale of Irish Fish Pie and <i>saudade</i>.<br />
<a name='more'></a>I know an awesome Irish girl who lives in Dublin. She encourages me to fearlessly drive manual cars and to wear pajama pants when buying liquor at the corner store at night. She went to Brazil for Carnaval and brought me back cachaça. She is a smarty pants engineer. She introduced me to Primark. And she married one of the coolest guys ever. So it's like a <i>team</i> of awesome, every time they are around.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Awesomes</td></tr>
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The Awesomes lived in Lisbon up until about a year ago. They stayed with us for a few days before they left Lisbon for good, and thanked us (for doing not much of anything) with the <a href="http://www.avoca.ie/home/products/?mid=8&sid=27&pid=185">Avoca Cafe Cookbook</a>! Irish recipes, like real Irish people eat! The Awesomes are excessive in the thank you gift department, but I am not complaining. I <b>love</b> this cookbook.<br />
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Naturally, with friends like this, I have been to Ireland many times, right? To visit the Awesomes, to taste the Irish food of which the cookbook gives me a glimpse, to get in touch with my own wee bit of Irish heritage and soak in the lush green of it all.<br />
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Nope. <i>Nunca</i>. Not even once.<br />
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St. Patrick's Day is coming around, and that reminds me that BB and I still haven't managed a long weekend away in Dublin visiting the Awesomes. My heart is low, as one famous Irish lady has sung.<br />
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Since I have to be patient and wait for my trip to Dublin, I am choosing to pass the time with some new recipes from the Avoca cookbook. The latest? <b>Irish Fish Pie.</b><br />
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I didn't think I was going to be much of a fish pie fan, to be honest. I am experiencing a little bacalhau burnout lately, so a casserole made of fish didn't whet my whistle.<br />
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Consider me converted. It reminded me of a comforting pot pie, with a mild taste and a creamy interior that makes you wish it were gray and rainy every day, just so you could make this and enjoy it to the fullest.<br />
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If you are looking for a great, authentic, and meat-free way to celebrate St. Patrick's Day this year, give this pie a try. A little soda bread on the side, some boiled potatoes and a pint of Guinness-- delicious!<br />
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(And, um, if you have tips on great flight deals from Lisbon to Dublin and/or ways to subdue a workaholic husband, send me a message.)<br />
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<b><u>Irish Fish Pie</u></b><br />
from the <a href="http://www.avoca.ie/home/products/?mid=8&sid=27&pid=185"><i>Avoca Cafe Cookbook</i></a><br />
Serves 4-6<br />
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1 1/2 pounds of fresh mild fish (cod, haddock, etc.)<br />
2 onions, peeled and chopped<br />
2 1/2 cups whole-fat milk<br />
2 bay leaves<br />
10 black peppercorns<br />
1 stick (1/2 cup) of butter<br />
heaping 1/4 cup of flour<br />
4 eggs, hardboiled, peeled, and sliced<br />
one bunch of fresh Italian parsley<br />
8 ounces frozen peas<br />
1/4 to 1/2 cup breadcrumbs, panko if you have them<br />
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1. Put the fish in a saucepan with the onions, milk, bay leaf and peppercorns. Place over a moderate heat, bring slowly to a boil and poach the fish for 5 minutes, or until it flakes easily. Remove the fish and set aside to cool, reserving the cooking liquid.<br />
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2. Gently melt the butter in a saucepan and whisk in the flour. Strain the reserved milk from cooking the fish and gradually stir it into the roux. Bring to a simmer and cook for 5 minutes, stirring all the time. Season with salt and pepper.<br />
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3. Break the fish up into large chunks and place in a shallow ovenproof baking dish. Add the hardboiled egg slices, parsley and peas and pour the sauce on top. Scatter the breadcrumbs on top and dot generously with butter. Bake in an oven preheated to 350F (180C) for 30-40 minutes until brown and bubbling.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com2tag:blogger.com,1999:blog-2835784398715845606.post-84806246163205973122012-02-22T20:30:00.001+00:002012-02-22T21:49:34.362+00:00Arroz de Pato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn891_L9eisR3bmJTktdxKy-ZU49HLgv3WW6i8SM2c6KfPiq0M8aI9Aqk1NNvmYb-ieLtNxgITrNuSsjY1id-O9h8t7iXUtfi7qfVWBXg2Dnh4gnrqdAav81_t-e4nM9y-cGN9DWTQgEL/s1600/IMG_3254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn891_L9eisR3bmJTktdxKy-ZU49HLgv3WW6i8SM2c6KfPiq0M8aI9Aqk1NNvmYb-ieLtNxgITrNuSsjY1id-O9h8t7iXUtfi7qfVWBXg2Dnh4gnrqdAav81_t-e4nM9y-cGN9DWTQgEL/s640/IMG_3254.JPG" width="640" /></a></div><br />
Ever had <i>Arroz con Pollo</i>? Of course you have! Chicken and rice is just plain yummy.<br />
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And if you want to take <i>yummy</i> to the next level, try your rice with some <b>duck</b>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9LZpVXckDUX8AvesyYxeV9ZLTtW8WVT_o9uKAMRuyPW_Pm1dk6RI3h70t85jiqjBUmpOe-YUWj2xi0N99CFy8jmrfcx7naOXIpGkE5VgMokmksQth4uti4U7QgMjfpBcB68hGVDIWDVj/s1600/duckdraft.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9LZpVXckDUX8AvesyYxeV9ZLTtW8WVT_o9uKAMRuyPW_Pm1dk6RI3h70t85jiqjBUmpOe-YUWj2xi0N99CFy8jmrfcx7naOXIpGkE5VgMokmksQth4uti4U7QgMjfpBcB68hGVDIWDVj/s640/duckdraft.JPG" width="640" /></a></div><br />
<i>Arroz de Pato</i>, or Duck Rice, is a Portuguese classic. There is as much duck packed on supermarket shelves as there is chicken. I was really hesitant about buying it for a while. I wasn't sure I would love the taste, I had read nightmares on the Interwebs about it being hard to cook the fat correctly, and it just looked so <i>bony</i> in person.<br />
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I finally decided to stop making excuses and try it. Girl versus duck. No fear.<br />
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Last week I picked up two tasty duck legs. And you know what? I learned <i>again</i> how worthwhile it is to try new things.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZQbyUcjGZH6TuswPgQGlgslxq5AQR3weUX_X9F-c1Q48VuYtS7tE7ZyilmtnGRy9gKsYwDiwOgQDfE2OSIAmHIP9YG7I5YesXDkms4MzA-W01CvI1RLZ7byfsmNfdLxWWrpZdTPSFcCg/s1600/chourico.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZQbyUcjGZH6TuswPgQGlgslxq5AQR3weUX_X9F-c1Q48VuYtS7tE7ZyilmtnGRy9gKsYwDiwOgQDfE2OSIAmHIP9YG7I5YesXDkms4MzA-W01CvI1RLZ7byfsmNfdLxWWrpZdTPSFcCg/s640/chourico.JPG" width="640" /></a></div><br />
The flavor in this dish is amazingly rich. The duck and chorizo fat coat the rice with a glossy sheen as it cooks. A pinch of saffron gives it all a sunny, bright color. And the duck tastes like chicken's darker, brooding rival.<br />
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<i>(Duck : Chicken :: Darcy : Bingley, for those of you old-school SAT analogy/Jane Austen fans.)</i><br />
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The real kicker for me is this top crust. <b>DO</b> <b>NOT</b> stop baking the thing until the chorizo slices are curled at the edges and scarily dark, and the rice cracks on top like a good brulée when you cut into it. <br />
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Irresistible!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmE5PlxYm4T_62jjIBBaX5gxPl3LRJFbx-wH7rbY_meEeky5Vbv-vlunGbouFlQWXquvKWqY1B2e55O_7TNlXujWj83VbIBvmP65g1Azy2Fw7tc5tfBE5uMAKLsJTzSCmbjPshpz4rrzk/s1600/closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmE5PlxYm4T_62jjIBBaX5gxPl3LRJFbx-wH7rbY_meEeky5Vbv-vlunGbouFlQWXquvKWqY1B2e55O_7TNlXujWj83VbIBvmP65g1Azy2Fw7tc5tfBE5uMAKLsJTzSCmbjPshpz4rrzk/s640/closeup.JPG" width="640" /></a></div><br />
Next time you are having a cozy casserole night, invite some friends over and try this classic-but-new dish out on them.<br />
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And give yourself an extra big serving of the crispy crust. You earned it.<br />
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<b><u>Arroz de Pato</u></b><br />
<i>Duck Rice</i><br />
serves 4-6<br />
<br />
4 duck legs, trimmed of excess fat<br />
2 bay leaves<br />
1/2 tsp red pepper flakes<br />
2 onions, halved<br />
4 cloves of garlic, chopped<br />
2 tbsp. butter<br />
1 tsp. saffron<br />
1/2 pound of cured chorizo, sliced<br />
1 carrot<br />
1 cup long-grain rice<br />
<br />
1. Put a large ovenproof skillet over a medium heat, and once it is hot add the duck legs, skin sides down. Let them cook, rotating them occasionally but not turning them over, for about 4-5 minutes. Once the skin is nicely browned, turn the pieces over and sear them for 1-2 minutes on the non-skin side. Remove the duck from the pan. Pre-heat the oven to 400F (200C).<br />
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2. Add the onions, garlic, butter, saffron, chorizo, and carrots to the duck fat in the skillet. Over a medium heat, allow this cook for about 10 minutes, until the carrots are slightly soft and the chorizo has given up some delicious-looking juices. Remove everything except the onion halves with a slotted spoon, and set aside for later.<br />
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3. Add the duck back to the pan skin side up, along with enough water to come about halfway up the legs but <b>not cover</b> the top skin. Bring the water to a boil on the stovetop and then put the skillet into the preheated oven. Let it cook for about 30 minutes, then turn the heat to 350F (175C). Let it cook for about another 30 minutes. Remove the skillet from the oven and set the duck aside. Discard the onion halves. Turn the oven back up to 375F (190C).<br />
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4. Add enough water to the skillet broth to make about 3 cups. Over medium heat on the stovetop, bring the water to a gently boil. Add the rice. Cover, turn the heat to low, and cook for about 10 minutes, until the rice is about half done.<br />
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5. While the rice is cooking, cut the duck meat into chunks. (These do not have to look pretty, as they will be buried in the rice.)<br />
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6. Once the rice is half done, add the duck pieces and chorizo-carrot mixture into the skillet. Stir it all together gently. If you like, you can place some chorizo and carrot slices on top in a fanciful way.<br />
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7. Place that skillet back in the oven, and cook for about 20-30 minutes-- until the top is undeniable crusty and the chorizo pieces are curled and nearly burned on the edges. Serve immediately.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com3tag:blogger.com,1999:blog-2835784398715845606.post-70211185220862505692012-02-18T23:38:00.000+00:002012-02-18T23:38:50.269+00:00Bacalhau com Molho de Coentros<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mttTVgD0BVfAgLfFYB5VSJNK2Dd2uLvMe0mc9ncp3VPpQB3IfjoHBjousgQAlzd7JiEujE86tuwslZSUGZQKi_psj7dWSdpn1AnZTvW2_5OgFvzwDEKiszBYY8NNmnoksYfan25yM7Vs/s1600/bacalhaucoentros.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mttTVgD0BVfAgLfFYB5VSJNK2Dd2uLvMe0mc9ncp3VPpQB3IfjoHBjousgQAlzd7JiEujE86tuwslZSUGZQKi_psj7dWSdpn1AnZTvW2_5OgFvzwDEKiszBYY8NNmnoksYfan25yM7Vs/s640/bacalhaucoentros.JPG" width="640" /></a></div>The nickname for this bacalhau, I have just decided, is "Undercover Bacalhau."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAGkyNOy2Lw9ZxfCG7Xt7cYquO-8DguxcJRvRzbhkZFYgRLoxMQ8oWdQ2AloQeRykTYdi9NMwPAnbdC8XAsTR8zbzq1erhRpvWazKO1J1YzuNbQIPz1GN8ScHOBG_1bAwl7D27X-PgLav/s1600/bacalhauonions.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAGkyNOy2Lw9ZxfCG7Xt7cYquO-8DguxcJRvRzbhkZFYgRLoxMQ8oWdQ2AloQeRykTYdi9NMwPAnbdC8XAsTR8zbzq1erhRpvWazKO1J1YzuNbQIPz1GN8ScHOBG_1bAwl7D27X-PgLav/s640/bacalhauonions.JPG" width="640" /></a></div><br />
<a name='more'></a>Go ahead-- what is in this dish, pictured above? You may know it is bacalhau because, well, that is what the post title says-- but can you <u>see</u> it?<br />
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It reminds me of that episode of <i>Alias</i> where Sydney walks into a drug store as a normal CIA operative and walks out in a skirt made of cow-patterned wrapping paper with blonde hair and new sorority girlfriends. Even her own dad's goon doesn't suspect it is her. Then she goes electric bull-riding at a bar in Moscow.<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/YqYWaZimrFQ?feature=player_embedded' frameborder='0'></iframe></div><br />
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Okay, new nickname. This is officially the <b>"Bristow Bacalhau"</b>.<br />
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Because besides being in a great disguise, this dish kicks butt. Just like Syd.<br />
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(Yeah, I can call her that now-- I just named a saltcod dish after her for heaven's sake!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdlQStBFfpgTWp0rnIS6HycFreX5AjpFUZcM9ZPvmDagQXItSsux8l-drcO33uQ1QY7eppeDDsXPXVpfy_Qj5xtlzxj5Q6Saj4gZghYdX6kyR3o3kK8TaGNwjNhHWEMn6ocu6vhCS-J-i/s1600/potato+and+bacon.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdlQStBFfpgTWp0rnIS6HycFreX5AjpFUZcM9ZPvmDagQXItSsux8l-drcO33uQ1QY7eppeDDsXPXVpfy_Qj5xtlzxj5Q6Saj4gZghYdX6kyR3o3kK8TaGNwjNhHWEMn6ocu6vhCS-J-i/s640/potato+and+bacon.JPG" width="640" /></a></div>For people who want to actually know what they are eating, here are the non-metaphorical details:<br />
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Roasted saltcod smothered with sauteed onions.<br />
A wreath of tiny bacon-wrapped potatoes.<br />
A simple cilantro and olive oil dressing.<br />
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<u>BACALHAU SCORE</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx2VO2_6PGyixc_FKuqkt3pL1admZMv636IIhwXypCBt2BQEM_hwpjHXQihURmLfhWdN87wdQ_30eAMiqsR4CdW2ae9C7QK0dXpoKllSdKYaQ_sS3n264yomLdS0C-ycf3toM7kGd0IKH/s1600/five+fin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx2VO2_6PGyixc_FKuqkt3pL1admZMv636IIhwXypCBt2BQEM_hwpjHXQihURmLfhWdN87wdQ_30eAMiqsR4CdW2ae9C7QK0dXpoKllSdKYaQ_sS3n264yomLdS0C-ycf3toM7kGd0IKH/s640/five+fin.jpg" width="640" /></a></div><b>5 out of 5 fins</b><br />
I am a big fan of plain old roasty bacalhau. But to me, the star of this dish is how great each of the elements are-- and that there ARE several elements. I adore this dish because of the potatoes wrapped in bacon. I am in love with the fresh, bright cilantro sauce. Unlike the normal scattering of leaves that a saltcod dish may get, the olive oil is infused with a whole bunch of bright green leaves and brings the whole dish together. It is a slightly different spin on the Portuguese classic <a href="http://bacalhauchronicles.blogspot.com/2011/10/bacalhau-assado-no-forno.html">Bacalhau Assado</a>, and it works.<br />
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<u><i>Bacalhau com Molho do Coentros</i></u><br />
Saltcod with Cilantro Sauce<br />
serves 4<br />
<br />
4 bone-in bacalhau steaks, soaked and desalted<br />
4 cups milk<br />
3 cloves garlic, sliced<br />
2 bay leaves<br />
2 pounds of baby red potatoes (or other waxy potato cut into small, even pieces)<br />
1/2 pound of bacon, sliced<br />
2 medium onions, sliced into half-moons<br />
3/4 cups olive oil, divided<br />
one small fresh bunch of cilantro, finely chopped<br />
pepper to taste<br />
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1. In a large bowl, combine the milk, garlic, bay leaves, and a little pepper. Soak the bacalhau in this milk mixture for about an hour. <br />
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2. In the meantime, preheat the oven to 350F (180C). Scrub and dry the potatoes. Wrap a piece of bacon around each potato, securing it with a toothpick. (I used regular Oscar Meyer bacon and cut each piece in half once to get the right length for wrapping.)<br />
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3. Heat a teaspoon of the olive oil in a pan and add the onions and a small bit of salt. Let the onions cook over a medium heat until they are just a little soft and translucent. Don't let them get brown.<br />
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4. Remove the bacalhau from the milk, and arrange it in the center of a roasting pan skin-side down. Surround the bacalhau with the tiny potatoes in bacon. Top the bacalhau with the onions. Drizzle the whole dish with 1/2 cup of olive oil.<br />
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5. Place the pan in the middle of the preheated oven, and cook for approximately 40 minutes.<br />
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6. Before serving, take the finely chopped cilantro and whisk it together with the remaining olive oil. When everything is done, make yourself a plate and drizzle cilantro oil all over the fish and potatoes.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-64524909020072574542012-02-09T16:03:00.003+00:002012-02-11T12:10:59.456+00:00Baked Calamari<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdtAGHytBznnAoCHvY85rRMv0EbKdVEAeTSYL88EiAMNjEE4gcH7BGS8ZyU5YP5R0z_kKhNjPxY26qmQkWUP4xnwqjnscwWqGlmx_DbJUu-sCxxpcWd1m8_UftxsUrX5KeuCicAHP95qY/s1600/baked.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdtAGHytBznnAoCHvY85rRMv0EbKdVEAeTSYL88EiAMNjEE4gcH7BGS8ZyU5YP5R0z_kKhNjPxY26qmQkWUP4xnwqjnscwWqGlmx_DbJUu-sCxxpcWd1m8_UftxsUrX5KeuCicAHP95qY/s640/baked.JPG" width="640" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Last week I saw a big sign at my supermarket saying there was <b>a sale on jumbo packs of squid</b>. I stopped my cart in front of the giant refrigerated case, surrounded by other bargain-hunting <i>donas de casa,</i> and wondered when I last saw a grocery store displaying family-packs of squid. Probably not at Stop and Shop. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Then, I decided I would have to find a recipe to suit this bargain Portuguese find.</div><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuHs_os49s9qczP2cbwsvfa4TESp9_NqLkvMpQaaehSEXO35gPwwsOmnWQKR9NptHqm6lJoNhDjPIUO0o7GYMW48YOigId5Xhf3a0liTn-6oPUdrsdF3Cyg9s_QkbcnkqHhEGFX3-2wrJ/s1600/montage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuHs_os49s9qczP2cbwsvfa4TESp9_NqLkvMpQaaehSEXO35gPwwsOmnWQKR9NptHqm6lJoNhDjPIUO0o7GYMW48YOigId5Xhf3a0liTn-6oPUdrsdF3Cyg9s_QkbcnkqHhEGFX3-2wrJ/s640/montage.jpg" width="640" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I loved Carmine's Restaurant when I was in college in New York City. I dragged my parents there every time they came to visit. If I could manage to get a big group of friends to go out, this was my first choice. Would I try to trick dates into taking me there? You know it!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">All the food was good, of course, but there was only one reason I was obsessed: <b>heaping family-size platters of crispy, light calamari rings</b>. I didn't know what a real squid looked like for many years, I just liked popping the breaded versions into my mouth as quickly as possible.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Shamefully, I have eaten them for about fifteen years without laying my actual hands on actual squid. Until now.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>I am ignorant no more, friends!<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While I love fried calamari (have you heard?), I am trying to slim down a bit and deep frying can make a mess of both thighs and kitchen. This baked calamari made a tasty alternative. Not exactly a dieter's special when served over buttered fettuccine, but if you are more serious about slim thighs than I am, you could put it over some greens and fresh tomatoes and have a very happy lunch.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Squid. The perfect comfort food, at a bargain price. (At least in Lisbon.)<br />
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<b><u>Baked Calamari</u></b><br />
adapted from <i>Not Your Mother's Casseroles</i><br />
serves 4<br />
<br />
2 pounds of cleaned squid<br />
salt and pepper<br />
1/3 cup olive oil + more to drizzle<br />
4 cloves garlic, minced and divided<br />
1/2 cup dry breadcrumbs<br />
1/2 pound fettuccine<br />
2 tbsp butter<br />
one bunch of fresh cilantro<br />
2 lemons<br />
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1. Preheat the oven to 500F (260C) while you prepare the squid. Take the tentacles out of the body cavities. Slice the body into rings, and slice the tentacles into pieces of roughly equal size. Rinse the pieces, then blot as dry as possible with paper towels. (The cookbook suggests putting the pieces in the fridge for a little while, to dry them off even more.)<br />
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2. Take the squid pieces and toss them lightly with some salt and pepper and a drizzle of olive oil. Set this aside while you heat the 1/3 cup olive oil on the stove. Once the oil is hot, add half of the garlic and cook over a medium heat until it is golden and smells fragrant. Remove the garlic pieces with a slotted spoon (Otherwise you will get a burned garlic taste in the final product.) At this point, it is a good time to put the pasta water on to boil.<br />
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3. Toss the breadcrumbs into the pan with the oil, and toast them over a medium heat for about 3 minutes, or until they get nice and golden. Toss the breadcrumbs and squid together, and put it all in a casserole dish. Roast the squid for 8 minutes in the preheated oven, stirring twice.<br />
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4. While the squid roasts, cook the pasta according to package directions. Once it is tender, leave it to drain in a colander while you put the butter and garlic in the pasta pan, over a medium heat. Cook for just a couple of minutes, until the garlic starts to get fragrant and the butter melts, and then toss in the cooked pasta. Stir to coat everything in melty garlic butter, add salt and pepper to taste. Squeeze in the juice of 1 lemon, and toss again.<br />
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5. Remove the squid from the oven and roughly chop the cilantro over the top. Serve the squid over a nice pile of pasta, with extra lemon wedges for each portion.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com6tag:blogger.com,1999:blog-2835784398715845606.post-21284473171650461462012-01-29T23:50:00.003+00:002012-02-11T12:13:21.922+00:00Massa de Pimentão Pork Roast<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce9RgdIyw8p4TR5b3WT5EfWXeAyLUoWba2KIC4euwc5fBm1tbmJkISuEOlh308TE0DW6fVH49c-hHFA9OGKUaWpLXVr7q1pC8-GSvxfMYWNbFBVeiQsrNbqkO4x5OiNuU8d7Q5CVijNSr/s1600/massapimentao.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce9RgdIyw8p4TR5b3WT5EfWXeAyLUoWba2KIC4euwc5fBm1tbmJkISuEOlh308TE0DW6fVH49c-hHFA9OGKUaWpLXVr7q1pC8-GSvxfMYWNbFBVeiQsrNbqkO4x5OiNuU8d7Q5CVijNSr/s640/massapimentao.JPG" width="640" /></a></div><div><br />
</div><div><i>Massa de pimentão</i>, or red pepper paste, is a condiment I had tasted many times before I ever knew what it was. Or that it existed.</div><div><br />
</div><div>Why did the juice on Portuguese pork roasts have a red tinge? What was the spicy-but-not-spicy flavor that the pan drippings gave my potatoes? I tried putting some slices of chorizo in the roasting pan, doing a paprika-based spice rub-- not the same taste.</div><div><br />
</div><div>Then, I found a smiley little jar. (See above.) Bingo!</div><div><a name='more'></a></div><div><br />
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</div><div>Now, Portuguese food being as simple as it is, it shouldn't surprise you to know that this is a condiment that takes only four ingredients and a little patience to make at home. It is a marinade, a dry rub, a crust that keeps all the good meaty juices inside the pork roast. So many things!</div><div><br />
</div><div>Also, it is yummy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3rP3fvNmdYWX6I-nrQd_u4LLDutHFDGyhJ3avw0avNu813us2ySE8vfDNi-lOVFS2Va3RoQNPS10hFkTjJORlhlkeDor6sqR5Iz2TBEJpPi_zaqghqowkeDvpdWobZr3leGBETNjZw4y/s1600/cooking.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3rP3fvNmdYWX6I-nrQd_u4LLDutHFDGyhJ3avw0avNu813us2ySE8vfDNi-lOVFS2Va3RoQNPS10hFkTjJORlhlkeDor6sqR5Iz2TBEJpPi_zaqghqowkeDvpdWobZr3leGBETNjZw4y/s640/cooking.JPG" width="640" /></a></div><div><br />
</div><div>Combine this one rub with a pork shoulder and a little time in a low oven. Do whatever you want for a couple hours. Take the pork out to rest. Get a little rice or potato action going on the stovetop. And before you know it, everyone thinks you are a pork roasting prodigy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6-4G0AVKTbFNJxTMhNto6OFAOuJSAJtEtvgnP-b97v2kV7S6mqmMlQWX_yBHjmshv65t_IlKRw2CyGu-HFppjLF_aeEA4d93tjSM5jaOSfwEaJiWMBcQk95BoyDIMRiqGdR2QsfGtxYo/s1600/porkdone.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6-4G0AVKTbFNJxTMhNto6OFAOuJSAJtEtvgnP-b97v2kV7S6mqmMlQWX_yBHjmshv65t_IlKRw2CyGu-HFppjLF_aeEA4d93tjSM5jaOSfwEaJiWMBcQk95BoyDIMRiqGdR2QsfGtxYo/s640/porkdone.JPG" width="640" /></a></div><div><br />
</div><div>Bingo!</div><div><br />
</div><div><u>Red Pepper Paste Pork Roast</u></div><div><i>Porco Assado com Massa de Pimentão</i></div><div><br />
</div><div>2-3 pound boneless pork roast<br />
1/4 cup red pepper paste (recipe below)<br />
2 tablespoons pork lard or cooking oil<br />
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1. Rub the pork roast on all sides with the paste. Set in the roasting pan and let it sit in the fridge for 6-12 hours.<br />
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2. Preheat the oven to 325F (160C). Heat the lard or cooking oil in a large sauté or frying pan on the stove. When it is hot, nearly smoking, carefully brown the pork roast on all sides, including the ends. This will make sure the paste forms a crust on the outside which will keep the juices in.<br />
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3. Put the roast back in the roasting pan and slide it into the oven. Let it roast for about 30 minutes per pound, basting occasionally. The roast is ready to come out when it is has an internal tem<span class="Apple-style-span" style="font-family: inherit;">p of 145F (6</span>3C). Let it rest, covered with foil, for about 10 minutes.<br />
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4. Slice and serve with boiled potatoes or rice, with the pan juices on the side as a thin gravy.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><b><u>Red Pepper Paste</u></b></span><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Massa de Pimentão</span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i><br />
8 red bell peppers<br />
<span class="Apple-style-span" style="font-family: Arial;">3 tablespoons kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Arial;">3 large garlic cloves, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial;">1/3 cup olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial;">1. Wash the peppers and core, seed, and cut them into strips about 1 inch wide. Place a layer of pepper in the bottom of a wide, shallow oven-safe bowl. Sprinkle with some of the salt. Add another layer of peppers, then salt, and repeat until you have 8 salted layers. Let stand covered with plastic wrap at room temperature for at least 12 hours, but 24-48 is even better.</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial;">2. Drain the peppers of all the liquid you can. Place the uncovered bowl in a 250F (120C) oven and bake for 2 hours, stirring occasionally. Remove from the oven and cool to room temperature.</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial;">3. Peel and discard the skin from the peppers. (It should come off very easily when they are cooled.) Combine the skinned peppers, garlic, and about 1/4 cup of the oil in an electric blender or food processor. Process until the paste is smooth. With the processor running, add the remaining oil in a thin stream until the paste is a whipped, light consistency, more or less like mayonnaise. </span><br />
<span class="Apple-style-span" style="font-family: Arial;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial;">4. The paste is ready to use immediately. Keep any leftover paste in a jar with a tightly fitting lid and refrigerate. Use as needed, allowing the paste to come to room temperature before serving or rubbing on pork.</span><br />
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</div></div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-7751027264434673942012-01-22T12:34:00.001+00:002012-02-11T12:12:43.903+00:00Boeuf Alentejano<div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzeL4WGq5ZjeS75OdbmPZO8gbiSXjYxhZ0CGbLIosn-t9LAFRsmU7UYr0TvKY70kv28488tCgnokvZmfT7VINm_dqmDpdZOE73yE0n5aqkBAqG-YPsiHeH_ZTw_wq2bZPLa1S-V3XdrAE/s1600/finalpot.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzeL4WGq5ZjeS75OdbmPZO8gbiSXjYxhZ0CGbLIosn-t9LAFRsmU7UYr0TvKY70kv28488tCgnokvZmfT7VINm_dqmDpdZOE73yE0n5aqkBAqG-YPsiHeH_ZTw_wq2bZPLa1S-V3XdrAE/s640/finalpot.JPG" width="622" /></a></div><br />
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If you are looking for a quick weeknight meal, look away.<br />
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On the other hand, if you are snowed in for the day with a side of beef and feel like transforming yourself into a beloved wintertime kitchen god or goddess-- here you go. Julia Child's <i>Boeuf Bourguignon </i>recipe, featuring a robust Portuguese wine and even more robust side of Portuguese beef.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnds6UrdgL5XgbIjuxl4OJYUIn8hcutkT3rF7PzikFjOAzFThIjd5NQm3NGnqHNT5-9uoNGUqecJLsrvfow0u3r4G2eDMdV3N9TFOHxfzyRiG4WRTA9kpnfECVCBgFmOHVvOXXDM0p4Eij/s1600/wine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnds6UrdgL5XgbIjuxl4OJYUIn8hcutkT3rF7PzikFjOAzFThIjd5NQm3NGnqHNT5-9uoNGUqecJLsrvfow0u3r4G2eDMdV3N9TFOHxfzyRiG4WRTA9kpnfECVCBgFmOHVvOXXDM0p4Eij/s640/wine.jpg" width="640" /></a></div><br />
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This is a French dish, of course, and not Portuguese. But when you use a whole bottle of good wine from <a href="http://www.guardian.co.uk/travel/2011/may/21/portugal-alentejo-new-flights">the Alentejo region</a> of Portugal in the savory sauce, surely that makes it just a bit of a Portuguese treat, too. (Albeit with wonderfully exacting French technique!)</div><div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3QXRnBgR2WO-M-_5Z9MGnRNkQzNbIlvWzCVEFs5Jj-HIwrlyptqUkSzb-KJRQlhv_B8oAwTt6lb-EGVxPlU-SxT99SudREaj2qO-y5Qvmtnf8-l1VOyQkRNmVpxCrO-iXvYn-bc7tCjM/s1600/ingredients1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3QXRnBgR2WO-M-_5Z9MGnRNkQzNbIlvWzCVEFs5Jj-HIwrlyptqUkSzb-KJRQlhv_B8oAwTt6lb-EGVxPlU-SxT99SudREaj2qO-y5Qvmtnf8-l1VOyQkRNmVpxCrO-iXvYn-bc7tCjM/s640/ingredients1.jpg" width="640" /></a></div><br />
The beef in this recipe is Portuguese as well. How do I know? Well, much like Lucy Ricardo or Alice the Brady's maid, when I want meat I head out to a butcher shop. <br />
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Just a few weeks ago, a new shop opened right next door, bringing with it a very friendly and talkative butcher. Is he put off by the fact that I can only reply to him in my best-but-not-really-fluent Portuguese?<br />
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<i>"That here looks good, I cook it today at night, I think. I would like a sock kilo... uhhhh... I mean, a <u>half</u> kilo, thank you."</i><br />
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For whatever reason, he seems to find this a welcome challenge in his day, connecting with the crazy American lady. When yesterday I walked in and asked for <i>"one and a half kilos of meat of cow, cut on cubes"</i>, he was delighted to tell me that this beef was from a family farm that he has visited, and it is a very good quality. And then he took a whole 10 minutes getting the batch perfectly free of gristle and cut to my specifications.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmAhvz2OpmTxul3N6oo3Ho6qRzswS7-SZKiwyw4AFvT_c0tU22kYOucmak0BV7Su6fKhT-Stsv1_DEsDBd7RkMs8lr69coN_iWudNOQWw9K6vZfXh6uOQyk4-_6oQeLJBaT3OlmAFoJDT/s1600/mushroomsonions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmAhvz2OpmTxul3N6oo3Ho6qRzswS7-SZKiwyw4AFvT_c0tU22kYOucmak0BV7Su6fKhT-Stsv1_DEsDBd7RkMs8lr69coN_iWudNOQWw9K6vZfXh6uOQyk4-_6oQeLJBaT3OlmAFoJDT/s640/mushroomsonions.jpg" width="640" /></a></div><br />
The meat, therefore, was perfect. So the pressure was on for me to deliver excellently browned onions and mushrooms, just as Julia told me to in <i>Mastering the Art of French Cooking. </i> Luckily, she is very talented at giving instructions, so the supporting players for this stew looked almost as good as the farm fresh meat and local wine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnlHWwqKcuMpIGIXhPjCl9TEjSsKZvtr0aC8WxXR8WqQIO_qQVSsOShqoQwOMSemc7iUWZlaFNZGldNZI7-79HJpdF1SLHEmsFPMcV1Mn6wfjqRY2Ge0AkjKHsVjIfd-snJpEQly5AKkP/s1600/ingredients2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnlHWwqKcuMpIGIXhPjCl9TEjSsKZvtr0aC8WxXR8WqQIO_qQVSsOShqoQwOMSemc7iUWZlaFNZGldNZI7-79HJpdF1SLHEmsFPMcV1Mn6wfjqRY2Ge0AkjKHsVjIfd-snJpEQly5AKkP/s640/ingredients2.jpg" width="640" /></a></div><br />
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I know there may be easier ways to get a delicious beef stew on the table, but I selfishly loved this whole long process. From negotiating meat to picking out wine to cooking all parts of the stew separately before letting them mingle-- it was a perfect winter afternoon. It felt cozy while I was doing it, and I lazed around in the warm kitchen with a glass of wine and a good audio book-- all while feeling productive. <br />
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But really, nothing could beat the rewards of ripping a piece a fresh crusty bread right off the loaf and dipping it into the stew for a late afternoon lunch. If you are looking for a reminder of why it can be nice to slow down and enjoy a day of simple pleasures, I highly recommend giving this recipe a try. And if you see my butcher, tell him I sent you.<br />
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<u><b>Boeuf Alentejano</b></u><br />
serves 6<br />
slightly adapted from <i>Mastering the Art of French Cooking</i><br />
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1/2 pound of bacon, in cubes<br />
1 tablespoon olive oil<br />
3 pounds lean stewing beef in 2-inch cubes<br />
1 sliced carrot<br />
1 sliced onion<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
2 tablespoons flour<br />
3 cups of full-bodied red wine (from the Alentejo, to keep this recipe title)<br />
2 to 3 cups beef stock or canned bouillon<br />
1 tablespoon tomato paste<br />
2 cloves minced garlic<br />
1/2 teaspoon thyme<br />
crumbled bay leaf<br />
24 small brown braised onions (recipe below)<br />
1 pound quartered sauteed mushrooms (recipe below)<br />
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1. Preheat the oven to 450F (220C). In a large, fireproof casserole heat the oil over a moderate heat, and add the bacon pieces. Cook for 2 to 3 minutes until browned. Remove the bacon with a slotted spoon, and reheat until the oil and bacon grease is almost smoking.<br />
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2. Dry the beef in paper towels as well as possible; it will not brown if it is not dry. Sauté it, a few pieces at a time in the hot oil and bacon fat until it is nicely browned on all sides but not cooked through. As each batch finishes, remove to the side with the bacon.<br />
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3. After the beef is all sautéed, brown the sliced carrots and onions in the same fat until they are just barely softened. (Add more cooking oil if needed.) <br />
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4. Return the beef and bacon to the vegetables in the large casserole. Toss everything with salt and pepper. Sprinkle the mixture with the flour, tossing again to coat the beef lightly with it. Put the casserole uncovered in the bottom third of the preheated oven. Let it cook for four minutes, remove and toss the contents, then return to the oven for four more minutes. (This browns the flour and covers the meat with a light crust-- do not skip this step, it is fussy but it makes a big difference!)<br />
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5. Put the casserole back on the stovetop burner and turn the oven down to 350F (175C). Stir in the wine and enough stock or bouillon so the meat mixture is barely covered. Add the tomato paste, garlic, and herbs. Bring everything to a simmer on the stove. Then, cover the casserole and set back in the lower third of the oven, regulating the heat so the liquid simmers slowly for 2 1/2 to 3 hours.<br />
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6. While the meat is cooking, prepare the onions and mushrooms and set aside until needed. (Recipes below)<br />
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7. When the stew is done, pour the contents of the casserole into a sieve set over saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.<br />
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8. Take the saucepan with the sauce in it, and skim off the fat as best you can. Simmer the sauce for a minute or two, skimming off additional fat as it rises. In the end, you should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil down quickly. If too thick, mix in a few more tablespoons of stock. Taste for seasoning and then pour the sauce back into the casserole over the meat and vegetables.<br />
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9. Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables several times. Serve the stew in its casserole, over boiled potatoes, noodles, rice-- or with a big hunk of crusty bread for dipping.<br />
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<u><b>Brown Braised Onions</b></u><br />
24 peeled white pearl onions (you can use frozen to save time, but don't use pickled)<br />
1 1/2 tablespoons butter<br />
1 1/2 tablespoons oil<br />
1/2 cup beef bouillon<br />
salt and pepper to taste<br />
bay leaf<br />
1/4 teaspoon thyme<br />
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1. In a 9-10 inch skillet with a lid, heat the butter and oil over a medium heat. Once the butter has stopped foaming, add the onions and sauté for about 10 minutes, rolling the onions so they will brown as evenly as possible. Try not to break the skins.<br />
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2. Pour in the liquid, season to taste, and add the herbs. Cover and simmer slowly over a low heat for 40 to 50 minutes, until the onions are perfectly tender but still retain their shape. Most of the liquid will have evaporated.<br />
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<u><b>Sautéed Mushrooms</b></u><br />
4 tablespoons of butter<br />
2 tablespoons of oil<br />
1 pound of fresh mushrooms, washed, dried, and quartered<br />
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1. Place a large skillet over a high heat with the butter and the oil. As soon as the butter foam subsides, add the mushrooms. Toss around the mushrooms for 4 to 5 minutes. During their sauté, the mushrooms will absorb the fat, then the fat will reappear and the mushrooms will brown (after about 3 minutes). As soon as they have browned lightly, remove from the heat.</div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-3223865018245006142012-01-18T22:40:00.001+00:002012-02-11T12:14:06.461+00:00Bacalhau Fishcakes with Spanish Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLPWI7vHSaa_YtltARuRHjoonxYfyUIzzD1DEf4__nydeB8VhoV50ydx8FoX10Rkk009giu_LFeJDFfBYt1RT-YoYfWztJWdsYSYcdcfIvF1hB2qI0SS6vX-zVNUvyOLjv3pB205b98Ug/s1600/table.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLPWI7vHSaa_YtltARuRHjoonxYfyUIzzD1DEf4__nydeB8VhoV50ydx8FoX10Rkk009giu_LFeJDFfBYt1RT-YoYfWztJWdsYSYcdcfIvF1hB2qI0SS6vX-zVNUvyOLjv3pB205b98Ug/s640/table.JPG" width="640" /></a></div><div><br />
</div><div>This week's bacalhau dish is a riff on a Portuguese classic, Bacalhau Fritters and Tomato Rice (<i>Pataniscas de Bacalhau com Arroz de Tomate</i>). It is a tasty dish, to be sure. But deep frying? I think we all learned our lesson on that one this week. <a href="http://newsfeed.time.com/2012/01/17/pass-the-butter-paula-deens-9-most-gluttonous-recipes/#ultimate-fantasy-deep-fried-cheesecake">No one escapes the revenge of the deep fried cheesecake.</a> </div><div><br />
</div><div>So in case deep fried cod poses the same risks, here is a patanisca made a bit lighter. Instead of tomato rice, here is a Spanish rice that packs in more veggies than the original. Is it super healthy? Errrr, not exactly. But it is genuinely delicious and not as unhealthy as it <i>could</i> be. <br />
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Success!<br />
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<a name='more'></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH8v-Et8cPFAR24hRLLUETIuSdtbVxYjpqixRjQOmqnSLX2Bu2gS0X-yzMr91H86azzRs2pmqSKPie5jMvZFCeXazTqEYX74pYKI4wTHnbgxW614DC9Ai6hpx5ju3ZvNNG7eRQVGrFZ0C/s1600/plate.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH8v-Et8cPFAR24hRLLUETIuSdtbVxYjpqixRjQOmqnSLX2Bu2gS0X-yzMr91H86azzRs2pmqSKPie5jMvZFCeXazTqEYX74pYKI4wTHnbgxW614DC9Ai6hpx5ju3ZvNNG7eRQVGrFZ0C/s640/plate.JPG" width="640" /></a></div><div><br />
</div><div>The salt cod cakes are based on a recipe for Maryland Crabcakes which lets the fish be the main attraction by adding as few other ingredients as possible. Although they are not fritters-- since they aren't deep fried puffs-- they have a similar texture, all crispy and crackly on the outside. </div><div><br />
</div><div>The Spanish rice is a recipe from my Bittman Bible, <i>How to Cook Everything</i>. It is a dauntingly big cookbook, but every time I flip to a page I see some other relatively simple thing I just HAVE to make. This rice has been on my wish list for a while and I'm glad I saved it to use here. It is similar enough to tomato rice that it gives the same pleasantly rich contrast to the crispy cakes. On the other hand, it has a bigger kick of flavor behind it and isn't as soupy-- and those are marked improvements.</div><div><br />
</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>BACALHAU SCORE</u></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz8HdufFFoKPMGNv8s_ArhEAcVaLY22NbNVZ0Oxnj3L-Xq-14N0KuxCNShbrM3VqXL8rhu3Tr_gnz8ctq1EcJw3fH-_nJuKhNeQHV86YR6yxxxpFbM7aaJ3SWaPVl18IdMgmWlaeqq4Tf/s1600/four+fin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz8HdufFFoKPMGNv8s_ArhEAcVaLY22NbNVZ0Oxnj3L-Xq-14N0KuxCNShbrM3VqXL8rhu3Tr_gnz8ctq1EcJw3fH-_nJuKhNeQHV86YR6yxxxpFbM7aaJ3SWaPVl18IdMgmWlaeqq4Tf/s640/four+fin.jpg" width="640" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>4 out of 5 fins</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a tasty way to get a bacalhau fix in a manner that seems more or less familiar to a non-Portuguese person. Fishcakes are approachable, no matter what the fish inside. These fritters are nice in an comforting everyday way, and the rice complements that perfectly. Consider this a very crowd-pleasing way to serve bacalhau.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u>Salt Cod Fishcakes</u></b><br />
<i>Pataniscas de Bacalhau</i><br />
serves 4<br />
<br />
1 pound bacalhau, desalted<br />
1 egg<br />
1/4 cup greek yogurt<br />
2 tablespoons dijon mustard<br />
salt and ground pepper<br />
2 tablespoons breadcrumbs<br />
1/2 cup flour for dredging<br />
2 tbsp oil for frying<br />
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1. Bring a large pot of water to a boil. Cook the bacalhau for about 10-15 minutes until it is tender and done. Remove it from the pot with a slotted spoon, let it cool, and then shred it into chunks. Take care not to let any bone or skin remain.<br />
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2. Mix the shredded bacalhau with the egg, yogurt, mustard, and salt and pepper. Add the breadcrumbs, just as many as you need to bind the mixture so it will hold its shape. Refrigerate the mixture until you are ready to use it. (It is ready to use immediately, but easier to shape from the fridge.)<br />
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3. Form the mixture into flat round cakes about 1 inch thick while you heat the oil in a large skillet over medium high heat. Dredge the cakes in flour, twice on each side, and fry them in the oil for about 5 minutes on each side, until cooked through and golden brown.<br />
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<u><b>Spanish Rice</b></u><br />
serves 6<br />
from <i>How to Cook Everything</i></div></div><div><br />
2 1/2 cups chicken stock<br />
one large pinch saffron threads<br />
3 tablespoons olive oil<br />
1/2 pound chorizo, sliced<br />
1 cup chopped onion<br />
1 red bell pepper, deseeded and chopped<br />
1 tablespoon minced garlic<br />
1 1/2 cups long-grain white rice<br />
salt and ground black pepper<br />
1 ripe tomato, cored, seeded, and chopped (I used one out of a can to save time)<br />
1 teaspoon paprika<br />
1 cup frozen peas<br />
chopped fresh parsley<br />
<br />
1. Warm the stock with the saffron. Put the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the chorizo and cook until it colors the oil and starts to brown. Add the onion and bell pepper and cook until the onion is translucent, about 5 minutes.<br />
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2. Stir in the garlic and rice, sprinkle with salt and pepper, and turn the heat down to medium. Stir together and cook until the rice is glossed with oil and starting to color lightly, about 5 minutes.<br />
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3. Add the tomato, paprika, peas, and warmed stock with saffron. Stir and adjust the heat to low, so it is just bubbling gently, and then cover.<br />
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4. Cook for about 15 minutes, until most of the liquid is absorbed. Then turn the heat off and let stand on the hot burner (or keep the burner on its absolute lowest if you have a gas range) for another 15 to 30 minutes, covered and left alone.<br />
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5. Sprinkle with parsley, and serve.<br />
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</div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1tag:blogger.com,1999:blog-2835784398715845606.post-5954209152600671682012-01-14T11:54:00.000+00:002012-01-14T11:54:40.159+00:00Spicy Rice with Black Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDK38BLQQjKM-YLB6L1O7end47-t0v2G8Lzoi5h1WpewMKTyXkE-u_nylrE3-EeV-OKsz2LCKrrNtg3CORz-qEduivUfcRYlF9FuIrQso3nyO025jVhbCyfZSd65NfRipH1ICNWabZy03/s1600/sideshot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDK38BLQQjKM-YLB6L1O7end47-t0v2G8Lzoi5h1WpewMKTyXkE-u_nylrE3-EeV-OKsz2LCKrrNtg3CORz-qEduivUfcRYlF9FuIrQso3nyO025jVhbCyfZSd65NfRipH1ICNWabZy03/s640/sideshot.JPG" width="480" /></a></div><div><br />
</div><div><i>Hello, my name is Jen and I am a spicy food junkie.</i></div><div><br />
</div><div>Sad to say, I'm actually not interested in a 12-step program to cure my addiction. The nasal-clearing rush you get from a big green pea of wasabi on a piece of sushi. The tingling burning lips you get from too much hot-label salsa on a burrito. The kick in the back of the sinuses you get from a cheese sandwich slathered with English mustard. The combination of blistering hot sauce on wings that can only be tamed by a dip in some blue cheese sauce. These are happy feelings.</div><div><br />
</div><div>Generally, I don't indulge this urge for spice very much these days. As you can see from the recipes on this site, <b>Portugal is a land where the flavors match the temperament of its people and its climate: mild, pleasing, and friendly</b>. On the rare occasions I have encountered "spicy" food, I find that my weathered American tastebuds barely register the kick, while Portuguese friends are gulping water and fanning their mouths.</div><div><br />
</div><div>Sometimes, though, a girl needs her heat. And this Jamaican-inspired baked rice and bean dish really hits the spot.</div><div><br />
</div><div><a name='more'></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2bv3GzDIh1p9W1PFgPcjGsuO8njnxgnE4Ed-cKYkSsfYve-ZWqUX3NoAud97MKj-Ywg8fxYoBTNeLwY41NRFfBHCTQdFfmQ-Lmmk0NpDPhMqBSQhmY38DXY_aCVDA2QW9dqnZG-UIvpE/s1600/closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2bv3GzDIh1p9W1PFgPcjGsuO8njnxgnE4Ed-cKYkSsfYve-ZWqUX3NoAud97MKj-Ywg8fxYoBTNeLwY41NRFfBHCTQdFfmQ-Lmmk0NpDPhMqBSQhmY38DXY_aCVDA2QW9dqnZG-UIvpE/s640/closeup.JPG" width="640" /></a></div><div><br />
</div><div>There are other virtues to this dish as well. It is a one-pot meal, it is protein-loaded but vegetarian, it is madly economical, and it has a crispy top crust that is heavenly and crunchy and perfect. </div><div><br />
</div><div>And though it <i>is</i> spicy, the coconut milk in which you cook the rice manages to mellow it out, making it a more mild and friendly kind of heat. Slightly more luso-picante, if you will. </div><div><br />
</div><div><i>And yes... I will. Another serving, please. </i></div><div><i><br />
</i></div><div><i>Don't judge me. </i><i>I can quit any time I want!</i></div><div><br />
</div><div><u><b>Jamaican Baked Black Beans and Rice</b></u></div><div>serves 6</div><div>from <i>How to Cook Everything</i></div><div><br />
</div><div>2 tablespoons olive oil</div><div>1 medium onion, finely chopped</div><div>1 red bell pepper, in thin slices</div><div>1 tablespoon minced garlic</div><div>1/2 to 1 teaspoon red pepper flakes (depending on your heat tolerance)</div><div>3/4 cup dried black beans, washed, picked over, and soaked*</div><div>1 1/2 cups long-grain rice</div><div>14-ounce can unsweetened coconut milk</div><div>salt and pepper</div><div>1 tsp thyme</div><div><br />
</div><div><i>* You can substitute 2 cups canned beans, if you want. The end result will be mushier beans, but still delicious. Add them, rinsed, in step one as directed, but skip the addition of water and boiling time. Continue the recipe as directed.</i></div><div> </div><div>1. Over medium heat, put the oil in a large shallow oven-proof pot. When the oil is hot, add the onion, bell pepper, garlic, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the beans and cover with water. Bring to a boil, then turn the heat down to low so that it just bubble gently. Cover loosely and cook, adding more water as necessary, until the beans are about half-done-- softening on the outside but still tough on the inside. This could take from 40 minutes to an hour.</div><div>2. Preheat the oven to 350F (175C). Use a potato masher to semi-puree the bean mixture, being sure to leave about half of the beans unmashed.</div><div>3. Stir in the rice, coconut milk, a good amount of salt and pepper and the thyme. Bake the pot in the oven until the rice and beans are tender, about an hour. Add water as necessary throughout the cooking time-- I needed to use almost an entire cup by the end.</div><div>4. Remove from the heat, season with more salt and pepper if needed. Serve piping hot and crusty. </div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1tag:blogger.com,1999:blog-2835784398715845606.post-74856916298564611332012-01-13T11:26:00.001+00:002012-01-14T00:44:40.449+00:00All Gold Bolo Rei<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2L3Hn3d_npby64scZzBCbc3ntkUkfsY30ANOKDw6n1u_iCpPhy-J-d6tym0swbSVjDc1WPR85f4d0NJMKQP25JCytM7T7eghKkuN_BaS9TAUUOqimFHkqNd9tNxtQEPaviKcvX0LHn2_/s1600/cakefromabove.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2L3Hn3d_npby64scZzBCbc3ntkUkfsY30ANOKDw6n1u_iCpPhy-J-d6tym0swbSVjDc1WPR85f4d0NJMKQP25JCytM7T7eghKkuN_BaS9TAUUOqimFHkqNd9tNxtQEPaviKcvX0LHn2_/s640/cakefromabove.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>This <i>Bolo Rei</i> is missing its traditional jewels. Candied fruits in neon colors are not bedecking the top, and piles of chopped dried fruit are not baked into the dough. <br />
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It is more like a simple gold crown for the king. A lack of ostentation. A Portuguese King Cake which has been subjected to austerity measures.<br />
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But this cake is not a socio-economic political statement. It is merely a matter of taste-- MY taste. In the past few years of tasting<i> bolo rei</i> in Portugal, I have found the visual impact of the fruit entirely cancelled out by its off-putting taste and slimy shiny texture. Meh.<br />
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This year I decided to attempt a make<i>under</i> on this Lisbon holiday staple. The result was a golden, crusty, simple, sweet treat that made for many a happy winter breakfast.<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx6h2jkyJD3E8pZ13W8qJ5K4PWV2hTpgl2rdLfOTsRCcml5Ed0u0kUPCUpHWBJnPGGabF4yP96CW6NsgmYrH_a3NgyB_uY8QK8hEil7hJVWiVo_-m5WiRTmMv2x8WSFCB6xWGhvy6B7WG/s1600/ingredientsmontage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx6h2jkyJD3E8pZ13W8qJ5K4PWV2hTpgl2rdLfOTsRCcml5Ed0u0kUPCUpHWBJnPGGabF4yP96CW6NsgmYrH_a3NgyB_uY8QK8hEil7hJVWiVo_-m5WiRTmMv2x8WSFCB6xWGhvy6B7WG/s640/ingredientsmontage.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><i>Bolo Rei</i>, or King Cake, is not a Mardi Gras treat in Portugal as it is in New Orleans. The <i>Dia de Reis</i>, or Kings' Day, is the night of January 5 into the morning of January 6. It is known in English as Epiphany or Twelfth Night: the visit from the Magi to the newborn Jesus. <br />
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In any case, in Portugal the cake rather outshines the holiday itself. It is sold throughout the whole holiday season, from November through mid-January. Some families bury small trinkets or fava beans in the cake, and whoever finds it in their slice has to make (or buy) the <i>bolo rei</i> for the next year.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rBZVTr-thVliJUWdaRCQKG2v88dI7Ti4MonX9h3yTZpgzOdCfyive8e7VPfKivVodBnYU7NWaOrmycCyf9C0Wp74TdqFGNYIvZiW5TIyawT7lCg79BbWJiqsZm4I18U4jDkFOJSh7mmC/s1600/doughmontage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rBZVTr-thVliJUWdaRCQKG2v88dI7Ti4MonX9h3yTZpgzOdCfyive8e7VPfKivVodBnYU7NWaOrmycCyf9C0Wp74TdqFGNYIvZiW5TIyawT7lCg79BbWJiqsZm4I18U4jDkFOJSh7mmC/s640/doughmontage.JPG" width="640" /></a></div><br />
There are plenty of jokes to make about the overwrought versions of this cake and the lack of attention they get on the dessert table. BB likes to say we should just recycle the things from year to year. On the other hand, I love the soft eggy dough. I love the sweet-but-not-sweet flavor, somewhere between a bread and a cake. I love that it toasts in slices with hundreds of nooks and crannies for the butter to slide into. I love that it lasts for about a week before losing its luster.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRVujFwDRY3uJwnUnPFeyjLpr1HnB74JMifVj4Neu1tkg3oR8TEPOBSftYtp-QFVlQeyfGWFh4A3o1c5tAXzH4gp2PZZPokvlOBPQNbWJxQviosPEIcY0OIkOcKGQcQd-Myq55mQF2Kx5/s1600/cakemontage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRVujFwDRY3uJwnUnPFeyjLpr1HnB74JMifVj4Neu1tkg3oR8TEPOBSftYtp-QFVlQeyfGWFh4A3o1c5tAXzH4gp2PZZPokvlOBPQNbWJxQviosPEIcY0OIkOcKGQcQd-Myq55mQF2Kx5/s640/cakemontage.jpg" width="640" /></a></div><br />
And so, here is a simple <i>bolo rei</i> celebrating everything I love about this cake and nothing I don't. Some sultanas, some slivered almonds, some honey, some almond liqueur. A deep golden crust that tempts me more than any candied fruit could.<br />
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<i>Viva o Rei! </i> Long live the King!<br />
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<u><b>All Gold Bolo Rei</b></u><br />
makes one 10-inch ring cake<br />
adapted from <i>The Food of Portugal</i><br />
<br />
1 package active dry yeast<br />
1/2 cup sugar<br />
4 cups sifted all-purpose flour, divided<br />
1/4 cup lukewarm water<br />
1/3 cup sultanas<br />
1/3 cup slivered almonds<br />
1/3 cup amêndoa amarga, Cointreau, or other sweet liqueur<br />
6 tablespoons of unsalted butter<br />
grated rind of one orange<br />
grated rind of one lemon<br />
2 large eggs<br />
1/4 cup lukewarm milk<br />
<i>Glaze</i>: 1 large egg yolk whisked with 2 tablespoons water<br />
<i>Topping</i>: 1/4 cup slivered almonds, 2 tbsp raw sugar and 1/4 cup honey<br />
<br />
1. In a large warm bowl, combine the yeast, 1 tablespoon of the sugar, and 1/2 cup of flour, pressing out all lumps. Pour in the lukewarm water and whisk until smooth. Cover with a dry cloth and set in a warm spot for about 30 minutes until spongy, light, and doubled in bulk.<br />
2. While the sponge is rising, macerate the sultanas and the almonds in the liqueur.<br />
3. Cream together the butter, orange and lemon rinds, and remaining sugar until it is light. Beat in the eggs, one at a time, and when light yellow and airy add the milk.<br />
4. When the sponge is done rising, stir it down and add it to the butter-egg-milk mixture along with 1/2 cup of flour. Mix until smooth. Add the macerated raisins and almonds and the liqueur. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. The final dough will be sticky and too soft to knead at this point.<br />
5. Scoop the dough into a well-oiled bowl and pat the surface with oiled hands. Cover with a dry cloth and set in a warm spot to rise until doubled in bulk (about 1 hour).<br />
6. When it has risen, punch the dough down and knead it 30 to 40 times on a well-floured surface. Shape it into a chunky rope about 22 inches long. Bend into a circle and knead the ends together well. <br />
7. Ease the ring onto a silpat lined baking sheet. Brush the ring with the egg and water mixture, trying to keep the glaze on the top of the dough. (If you don't use silpat, then the eggs will act like glue and it will be very hard to remove the loaf after it is cooked.) Sprinkle with the almonds and raw sugar, and cover with a dry cloth to let rise for about 45 minutes.<br />
8. As the dough has its final rise, preheat the oven to 400F (200C). Glaze the top of the loaves again with the egg mixture.<br />
9. Bake the loaf uncovered for 20 minutes, then lower the oven temperature to 350F (160C). Bake for 10-15 minutes longer, until deeply golden. Remove from the oven and cool on a rack. Drizzle the honey over the center crack on the top of the loaf, around and around until it is all soaked in.<br />
10. When cool enough to eat, cut into wedges and enjoy. After a few days, it is still excellent when cut into slices and toasted, then covered with butter.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-88142498405919182922012-01-12T13:06:00.003+00:002012-01-13T14:28:00.280+00:00Fish Chowder and Crusty Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZcg57r9e20dSXQuonFvP-uuHzGtbPMTxIUzxGN_fOnvZ4VCeY4b-49JxmFgcVhx4mT_QbaDd9-KjXYDmIEo8VuDnyUJYtP2eHvogvkzCVTKPs6LC-cabk9vaOPb7fY7LL2ulT2SfR0R7/s1600/fishchowder2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZcg57r9e20dSXQuonFvP-uuHzGtbPMTxIUzxGN_fOnvZ4VCeY4b-49JxmFgcVhx4mT_QbaDd9-KjXYDmIEo8VuDnyUJYtP2eHvogvkzCVTKPs6LC-cabk9vaOPb7fY7LL2ulT2SfR0R7/s640/fishchowder2.jpg" width="640" /></a></div><br />
The weather is not exactly frosty here in Portugal. As I walked around town yesterday, I had on a long sleeve shirt and a sweater vest. All around me were people stubbornly making the most of their winter wardrobes-- full length wool jackets, fur collars, chunky knit scarves and knee high leather boots. I couldn't help but smile, thinking of how the Vermonters I used to live and work with would be happy to run around in t-shirts on a 60-degree sunshiney afternoon.<br />
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Nonetheless, winter is here juuuuust enough, and as night falls I am cozied up in my favorite sweater and leggings and socks imagining what warming dinners I can make in the next few weeks before spring arrives. The first thing on my cold weather menu is hearty and healthy all in one, and slightly adapted from a meal my sister-in-law made us in DC this fall.<br />
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The fish I used here is a Portuguese staple: <i>tamboril</i>, or monkfish. You know, this guy:<br />
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It's not a pretty face, but the beauty lies within. <i>Tamboril</i> is a meaty, tender fish, with the virtue of having no tiny little bones to pick out. And in a rustic fish stew, it holds its shape and texture while keeping the calorie count down a bit. (New Year's Resolutions have to last at least a couple of weeks, right?)<br />
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Added to this simple meal is only a small loaf of crusty bread. I have a Venezuelan friend to thank for this one. He raved about it to me, and he was right! You make up a batch of the dough, keep it stored in a little bowl for up to two weeks, and simply bake it up each day when you want to eat it. The idea is from the book <i>Artisan Bread in Five Minutes a Day, </i>and if you need a bit of positivity and confidence-building as you begin breadmaking at home, I cannot recommend this book highly enough. It will make you feel like a magician of the kitchen, no matter what your starting experience or skill level.<br />
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And the results? Fresh, hot bread! Every day for a week! (OK, so I don't make very often and I still buy fresh bread from the baker down the street. But it is nice to know that when I DO make it, I will be reaping the rewards for a few more days to come.)<br />
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</div>Whether you are in Lisbon or in colder climes, try this delicious fish chowder and fresh bread whenever you want to warm your belly on a frosty night.<br />
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<b><u><span class="Apple-style-span" style="font-family: inherit;">Fish Chowder</span></u></b><br />
<i><span class="Apple-style-span" style="font-family: inherit;">serves 6</span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;">recipe courtesy of my sis-in-law, and in her words.</span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;">(Any changes I made are in red... and this recipe seems to be happily adaptable to your own tastes and whatever you have on hand!)</span></i><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span">3 teaspoons </span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">butter</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1 small yellow onion, finely chopped</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">4 small stalks of celery, finely chopped</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">2 cloves of garlic, minced</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1/2 red pepper</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1/2 green pepper</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: red;">1 small linguiça, sliced</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">12 oz vegetable stock</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">12 oz water</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">4 small red potatoes, cubed</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1 cup whole milk</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1.5 cups fat-free evaporated milk</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">3 tbls flour</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: red;">2 tsp Old Bay-- <i>I didn't have this, so I relied on the linguica to give it a kick.</i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Bay leaf</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Salt and pepper</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: red;">1.2 lb Tamboril in cubes-- <i>Mahi Mahi was the original fish used, and that works excellently as well.</i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">2 cups corn (frozen is fine)</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">2 tsp fresh parsley</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">2 tsp fresh dill</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">1. Melt 1 tsp of the butter in a large stockpot, add finely chopped onion, celery, garlic, red and green pepper, and linguiça. Sweat these until the vegetables are soft.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">2. Add broth, water, potatoes, bay leaf, and about 1 tsp salt, ½ tsp pepper</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">3. After bringing it to a boil, reduce to a simmer. Cover and let simmer until the potatoes are soft –should be about 15-20 minutes.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">4. In the meantime, w</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">hisk the flour in with the whole milk until smooth. Chop up your fish into spoonable-bite-sized pieces. Enjoy some wine, time-permitting.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">5. Once the potatoes are soft, add in the corn, fish, remaining 2 tsp of butter and stir. Then add in the milk and flour mixture, and the evaporated milk [note: the original recipe said add these first, but I get nervous about curdling]. Bring it all to a boil, then reduce to a simmer. Cook for an additional 5-10 minutes, giving it a stir every now and again. Reassure nervous husband and patient guests that dinner is almost ready. Once the fish is cooked, you're good to go! Oh and pull out the bay leaf. Duh. </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">6. Sprinkle chowder with chopped parsley and dill and serve with crusty bread. </span><br />
<b><u><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></u></b><br />
<b><u><span class="Apple-style-span" style="font-family: inherit;">Fresh Crusty Bread</span></u></b><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="border-collapse: separate; color: black;">I can't in good conscience print just the recipe here, since the source has so many general tips and tricks which make all the difference in your success. So I will merely point you to the recipe and tips all in one article: </span><span class="Apple-style-span" style="border-collapse: separate; color: black;"><a href="http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx"><b>Five Minutes A Day for Fresh Baked Bread</b></a></span><span class="Apple-style-span" style="border-collapse: separate; color: black;">. The recipe I used was the first one, the Master Boule.</span></span>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-24269862354798885762012-01-05T13:12:00.000+00:002012-01-05T13:12:30.383+00:00My Portuguese Christmas Eve<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qme9qmjGwlI/TwWC987v-PI/AAAAAAAAC8k/1QsSL5ia0UU/s1600/treeandtable.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-qme9qmjGwlI/TwWC987v-PI/AAAAAAAAC8k/1QsSL5ia0UU/s640/treeandtable.JPG" width="640" /></a></div><br />
Christmas Eve is a big deal in Portugal. It is the day when the presents are opened, it is the night of the traditional meal of bacalhau, and it is the day when the family gathers together for the holiday. So I was not too surprised when we arrived at Bacalhau Boy's sister's home for the <i>Ceia de Natal</i> and we were greeted by this huge sideboard of goodies:<br />
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<a name='more'></a>After a couple of quick hellos and kisses and hiding the nephew's presents I headed straight for the table's fried yummies. My mother-in-law and brother-in-law had prepared these in the afternoon so they would still be fresh for the dinner. Americans have many varieties of cookies at the holidays, and likewise the Portuguese make different kinds of fried sweet treats for Christmas. My mother-in-law tells me that when she was growing up, she and her mom would spend Christmas Eve cooking them all before she was tricked into going to her bedroom so <i>Menino Jesus</i> could show up... but more on that later.<br />
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These little gems are called <i>sonhos</i>, or "Christmas dreams". They are fluffy and leave a ring of sugar around your mouth as you eat them. Although they are much smaller, they remind me of the fried dough we used to have at summer fairs in New England. Simple, but so very good. BB's mom made another batch which had pumpkin in the dough, and those had an even richer texture. There are apparently countless variations on the idea of sweet fried dough for Christmas treats. Case in point:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u8aQmhpDxuQ/TwWFtKdz4oI/AAAAAAAAC9c/BqIVIfN2Jo8/s1600/sweetsandmoscatel2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://3.bp.blogspot.com/-u8aQmhpDxuQ/TwWFtKdz4oI/AAAAAAAAC9c/BqIVIfN2Jo8/s640/sweetsandmoscatel2.JPG" width="640" /></a></div><br />
The round ones on the left are called <i>azevias</i>, and they have a creamy filling hiding inside. These were luscious, crispy on the outside and smooth and sweet on the inside, like sugary dough truffles. I may have eaten four or seven of them, but who is counting?<br />
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The flat fried treats on the right are called <i>coscorões</i>. They are crispier, thin and crunchy, with a sugary cinnamon coating that flies off with every bite. <br />
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The groaning board included more traditional appetizer fare like cheeses and sliced presunto and chouriço, which my nephew seemed to prefer. I tried those as well, to be fair to the savory end of the appetizers, but before I filled up entirely it was time for the main event: t<b>he Christmas Eve Dinner</b>.<br />
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The menu was: boiled saltcod, octopus, boiled sweet potatoes, boiled carrots, boiled cabbage, and boiled eggs. Seasoning? On the side-- there were bottles of good olive oil, vinegar, and fresh ground pepper on the table so that everyone could spice up their own plate to their liking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8i0ll_oSoqk/TwWPqU-UQ7I/AAAAAAAAC-A/xGr8xBflRY4/s1600/bacalhaucloseup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8i0ll_oSoqk/TwWPqU-UQ7I/AAAAAAAAC-A/xGr8xBflRY4/s640/bacalhaucloseup.JPG" width="480" /></a></div> <br />
The <i>bacalhau de natal</i> was plain as plain could be. Nothing to taste but the brine of the bacalhau and a little olive oil and vinegar. The Christmas Bacalhau, my friends, is no beginner's bacalhau. I think it was serendipitous that I had nearly three years of Lisbon under my belt before tasting this one.<br />
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Now, I'm not going to pretend that this wasn't a strange meal to sit down to on Christmas Eve. Nor will I say that it doesn't blow my mind to see my 8-year old nephew eating octopus tentacles with no jokes or a single complaint. But I have been in Portugal for a few years now, and I guess I am getting more acculturated as time goes by... because this meal tasted pretty darn <b>good</b>. As a bonus, it was light enough to make me feel a little better about all the fried dough appetizers I had eaten.<br />
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After the dinner, coffee, and round two of fried sweets, it was approaching 10 pm and the little boys were getting sleepy. How, I thought, is my sister-in-law going to pull off a Christmas Eve Santa visit?<br />
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In Portugal, Santa is called <i>Pai Natal</i>. And although he is getting more popular these days, there is still a very strong tradition of another guy bringing the presents: <i>Menino Jesus</i>, or baby Jesus. It is still very common to see this little guy being called to windows in Portugal-- these standard red flags are scattered across the outside of every apartment building at Christmastime:<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In my sister-in-law's home, secular jolly-man Pai Natal is the one who brings the presents. But how can he secretly deliver presents to two little boys who are still awake and waiting for him? What happens when Santa has to come on Christmas Eve instead of Christmas morning?</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The answer lies in some well-timed distractions from Grandma and Uncle BB. They took the boys into one of the bedrooms to play legos, closed the door, and immediately my sister-in-law darted into her bedroom. I helped her as quietly as possible down the hall with all the bags of presents and we scattered them under the tree. Afterwards, we calmly walked into the bedroom where the boys were and joined in playing. After a few minutes she asked her four-year-old son to go get his dad. Who was in the living room. Near the tree. Heh heh heh.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A high pitched squeal, and some shouting, "Pai Natal! He was here! He was here! Finally!" We all ran into the living room, and there were the boys, eyes shining, surveying the presents under the tree. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ocD3j_Aw-6k/TwWVkR6jWJI/AAAAAAAAC-Y/1McUF7lBG_Y/s1600/presentopening.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ocD3j_Aw-6k/TwWVkR6jWJI/AAAAAAAAC-Y/1McUF7lBG_Y/s640/presentopening.JPG" width="640" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">They didn't survey for long. A flurry of wrapping paper, excited shouts, scrambling to see whose name is on which gifts... it was a wonderful, giggling Christmas. As we left the house, the little guys were still excitedly playing with their presents, and I knew the grownups would actually be glad to sleep in tomorrow. As was I.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I hope you all enjoyed a wonderful Christmas and a Happy New Year! More recipes and Portuguese kitchen experiments to come in 2012...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com4tag:blogger.com,1999:blog-2835784398715845606.post-65666558733310969912011-12-22T19:50:00.001+00:002011-12-23T09:49:42.785+00:00Frosted Shortbread Cutout Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DnGWoVMk0Xw/TvN_XA281_I/AAAAAAAAC58/bcTMGAEyqtk/s1600/cookiepic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-DnGWoVMk0Xw/TvN_XA281_I/AAAAAAAAC58/bcTMGAEyqtk/s640/cookiepic.JPG" width="640" /></a></div><br />
It is a big year for the Bacalhau Chronicles, y'all. This will be the first year Bacalhau Boy and I spend Christmas here in Lisbon. Do you know what that means?<br />
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<b>I am going to finally experience FIRST HAND that most holy of all bacalhau days-- Christmas Eve.</b><br />
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They call it <i>vésperas</i> here, as in "the night before", and indeed December 24th is the day when everything seems to happen-- food, family, gifts, the whole shebang. My vivacious sister-in-law and her family are hosting this year, and I know that we will be eating well and laughing long into the night. (Have I mentioned that her husband is a freaking amazing chef? Seriously! This is not American hyperbole-- click <a href="http://www.assinatura.com.pt/index.php?lang=en">here</a> to see for yourself.)<br />
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I plan on taking pics of the whole bacalhau-centered feast on Saturday night. But until then, I have been filling my house with little holiday food traditions of my own. For me that means lots of cookies, and I wanted to share my favorite with you. <br />
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<b>May I present the most cozy of all cookies-- the frosted sugar cookie cut out:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tQhs1YtPLyM/TvOAkUYPwaI/AAAAAAAAC6I/pt5UELBPsCc/s1600/cookiehorizont.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://3.bp.blogspot.com/-tQhs1YtPLyM/TvOAkUYPwaI/AAAAAAAAC6I/pt5UELBPsCc/s640/cookiehorizont.JPG" width="640" /></a></div><br />
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The cookie itself is my mom's recipe, and it is PERFECT. (Not that I am biased.) Light and soft and chewy and not too sweet. It is the perfect pillowy blank slate to carry a dollop of this fantastic icing. <br />
<br />
This icing is a new one for me, and I absolutely love it. It dries so shiny and hard, it makes the cookies look gorgeous and stay completely stackable. While I would never monkey with my mom's cookie recipe, I think this icing might be a keeper! Just look at the shine on these bad boys:<br />
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Mmmmm. I will be sitting over here, eating these up with some tea. In the meantime, I hope you and yours are keeping warm and filled with tasty food and friends and holiday cheer.<br />
<i><br />
</i><br />
<i>Feliz Natal</i>!<br />
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<b><u>Frosted Shortbread Cutout Cookies</u></b><br />
makes about 3 dozen<br />
<br />
Cookies:<br />
1 cup butter or shortening<br />
1/2 cup white sugar<br />
1/2 cup brown sugar<br />
2 egg yolks<br />
3 tbsp. milk<br />
2 tsp. vanilla<br />
2 2/3 cups flour<br />
2 tsp. cream of tartar<br />
1 tsp. baking soda<br />
1/2 tsp salt<br />
<br />
1. Cream together the butter and the sugars at a high speed until creamy and smooth. Add the egg yolks and milk and beat on a medium speed until it lightens up a bit in color. (The more air you beat in now, the lighter the cookies will be!)<br />
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2. Mix together the dry ingredients, and add them to the butter mixture a cup at a time, stirring in to incorporate. Try not to overmix at this point-- str it just until the flour has disappeared into the dough. Let the dough chill for about one hour in the fridge.<br />
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3. Preheat the oven to 350F (180C). Line a cookie sheet with parchment or silpat, but do not grease it.<br />
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4. Take a ball of dough about the size of a grapefruit and roll it out on a well floured surface. Roll it out to about 1/4 to 1/2 inch thickness-- the thicker you leave it, the more chewy and pillowy the cookie will be. Use your favorite cutouts to make shapes, and transfer the cookie shapes to the cookie sheet.<br />
<br />
5. Bake each batch for 6-8 minutes. Remove from cookie sheet immediately and frost when completely cooled.<br />
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Frosting:<br />
1 cup powdered sugar<br />
3 tsp. milk<br />
2 tsp. corn syrup or honey<br />
1/2 tsp almond extract (vanilla is good too, but will color the icing a bit)<br />
<br />
1. Stir together the sugar and milk into a thick ball of icing. You can add more milk if you need, but just do it by half teaspoons-- at this point it should still be very thick!<br />
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2. Add the honey and beat until thick and shiny, but spreadable. At this point, if it is too thick you can add more honey, by the half teaspoon.<br />
<br />
3. Stir in the extract. You can then separate this icing into smaller bowls and add food coloring as desired.<br />
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4. Decorate the cookies with a thin layer of the icing. Let the frosted cookies sit out for 4-8 hours before stacking, so that they are completely dry and will not stick.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com3tag:blogger.com,1999:blog-2835784398715845606.post-61383435872908228282011-10-18T14:44:00.002+01:002011-10-22T01:22:49.738+01:00Ginjinha<div>I have to share this amazing piece of reporting on ginja, the sweet cherry liqueur of the Lisbon streets. I am a hardcore "ginjinha" fan, and if you aren't yet... well, watch THIS:<br />
<a href="http://www.portugaldailyview.com/01-whats-new/there-is-nothing-like-ginjinha">Liqueur: There’s nothing like Ginjinha (video)</a></div>Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-42999270093743288052011-10-16T13:34:00.001+01:002011-10-16T13:36:19.224+01:00Bacalhau Assado no Forno<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjh2fSEfnjZ1gJJ5XFfWb8Wc_wS_MaNVKu7J5d1LqOCmR8VAIL9sfREMqIcGKmTZeZ4YGyJINKLVLAm-0rHHagiq6q-REtYe3xcR28tTwX1HMEbg0VoCO3gBvncBW0Ls60VoV8MUET-8P/s1600/IMG_3033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjh2fSEfnjZ1gJJ5XFfWb8Wc_wS_MaNVKu7J5d1LqOCmR8VAIL9sfREMqIcGKmTZeZ4YGyJINKLVLAm-0rHHagiq6q-REtYe3xcR28tTwX1HMEbg0VoCO3gBvncBW0Ls60VoV8MUET-8P/s640/IMG_3033.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
If <a href="http://bacalhauchronicles.blogspot.com/2011/04/bacalhau-bras.html">Bacalhau à Brás</a> is the dish I hear most foreigners call their favorite, then Bacalhau Assado has to be-- hands down-- the one I hear most Portuguese call <i>their</i> favorite.<br />
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It shouldn't be terribly surprising, really. Of all the simple ways to prepare bacalhau, this is one of the simplest. And in a culture where quality ingredients are prized above fancy culinary techniques, how could you help but love a no-fuss dish which showcases the taste of bacalhau at its best?<br />
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<a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1bEG8lyWEoJA1LuyrF9RKiynE6OTsC5lN1psDSFQ2T6nSjCE83j7XKjVBtnp8om8UImC1PC6VSbDmZpkkes8y3DnH83Bxt0XBN9nDW5bztFfwuH1NTAquH6ijMSI3mspfy9a-pv4oYWe/s1600/bacalhauassado2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1bEG8lyWEoJA1LuyrF9RKiynE6OTsC5lN1psDSFQ2T6nSjCE83j7XKjVBtnp8om8UImC1PC6VSbDmZpkkes8y3DnH83Bxt0XBN9nDW5bztFfwuH1NTAquH6ijMSI3mspfy9a-pv4oYWe/s640/bacalhauassado2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
As a blogger of the bacalhau, it is actually a bit inexcusable that it took me this long to post such an core member of the saltcod tradition. My only excuse is that it took me five or six tries to get it right.<br />
<br />
<i>What's that? The simplest bacalhau dish, and you couldn't get it right??</i><br />
<br />
Yes, I admit it. I couldn't stop tinkering with the basic formula. Adding a breadcrumb and parmesan crust. Doing spicy things with the potatoes. Skimping on olive oil to save calories. Buying bargain saltcod wrapped in plastic.<br />
<br />
DO NOT DO THOSE THINGS.<br />
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(Actually, try the breadcrumb and parmesan crust, but beware that if you call this Bacalhau Assado in front of my husband he will look at you quizzically and then tell you that it may be lovely, but it is not Bacalhau Assado.)<br />
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The main thing I learned was that I should stop trying so hard and simply do as generations of tiny Portuguese women have done before me:<br />
<br />
<b>1. Buy the best bacalhau you can afford.</b><br />
<b>2. Use lots of olive oil.</b><br />
<b>3. Make sure the pan and oven are very hot before you start roasting it.</b><br />
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And with those few rules... the result is the best bacalhau assado ever.<br />
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<u>BACALHAU SCORE</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx2VO2_6PGyixc_FKuqkt3pL1admZMv636IIhwXypCBt2BQEM_hwpjHXQihURmLfhWdN87wdQ_30eAMiqsR4CdW2ae9C7QK0dXpoKllSdKYaQ_sS3n264yomLdS0C-ycf3toM7kGd0IKH/s1600/five+fin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx2VO2_6PGyixc_FKuqkt3pL1admZMv636IIhwXypCBt2BQEM_hwpjHXQihURmLfhWdN87wdQ_30eAMiqsR4CdW2ae9C7QK0dXpoKllSdKYaQ_sS3n264yomLdS0C-ycf3toM7kGd0IKH/s640/five+fin.jpg" width="640" /></a></div><b>5 out of 5 fins</b><br />
After working so hard to get this right, I feel confident calling this a 5 fin dish. <br />
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Well... the caveat here is that if you enjoy the taste of bacalhau, its tangy and salty and distinctive flavor, then the roasting in nothing but garlic-infused oil until the top gets crusty will make you swoon. On the other hand, if you are a bacalhau novice and prefer a dish which doesn't scream "BACALHAU! I TASTE LIKE BACALHAU" quite so loudly-- well, you may not want to start out with this one.<br />
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<i><u>Bacalhau Assado no Forno</u></i><br />
Oven-Roasted Bacalhau with Potatoes<br />
serves 2<br />
<br />
2 large fillets of bacalhau, bone-in, soaked and de-salted<br />
3/4 cup olive oil<br />
2 small or 1 large head of garlic<br />
chopped fresh cilantro<br />
5 small red potatoes, halved<br />
pepper to taste<br />
<br />
1. Preheat the oven to 425F (220C). Pour 1/2 cup of olive oil into a shallow roasting pan. Squish the garlic cloves out of the bulb, but do not bother peeling them out of their purple skins. Scatter the garlic cloves into the oil, and place into the oven while it preheats.<br />
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2. Bring a medium pot of water to a slow boil. Add the bacalhau, and cook for about 5 minutes, or until the water gets foamy. Remove the bacalhau with a slotted spoon and set aside. Add the halved potatoes to the bacalhau cooking water, and cook for 5-7 minutes, until just tender.<br />
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3. Remove the hot pan from the oven. The garlic should be sizzling and the oil should smell deliciously fragrant. Place the bacalhau fillets skin side down in the center of the dish, and baste with some of the hot oil. Scatter the potatoes around the bacalhau. Pour the remaining 1/4 cup of olive oil over the potatoes. Sprinkle the entire dish with some pepper, and place back in the oven.<br />
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4. Bake uncovered for 30-40 minutes, until the potatoes have crisped around the edges and the top of the bacalhau is a golden brown. Chop some cilantro roughly over the whole, and serve with nothing more than a bit of red wine. (Unlike other fish, bacalhau traditionally takes red in Portugal.)Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com0tag:blogger.com,1999:blog-2835784398715845606.post-35247670097376898792011-10-07T22:25:00.000+01:002011-10-07T22:25:58.424+01:00Tastes Like Vacation<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg87aS7GijwL5Lf5_zYLS-HuOiruo6yVVKkoA4dEVaqzgXUizB0rE5XqENw6U6oEVO0I7ZrBO7xrD9040XB2SQgDoW3wUqMCcRbtaxF9gSeBMuTXI0HqUnCnrENGbX4Obkd8p0RRqH3bF/s1600/lead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmg87aS7GijwL5Lf5_zYLS-HuOiruo6yVVKkoA4dEVaqzgXUizB0rE5XqENw6U6oEVO0I7ZrBO7xrD9040XB2SQgDoW3wUqMCcRbtaxF9gSeBMuTXI0HqUnCnrENGbX4Obkd8p0RRqH3bF/s640/lead.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>My vacation tasted like home. <br />
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Hold on a minute-- don't start making assumptions there, bucko. I am no McDonald's tourist. I firmly believe that vacations should taste of exotic spices and meats, with a side of foreign scenery and menus you can't really understand but order from anyhow. I believe in trying whatever the locals consider best and opening your mind to what you find. <br />
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But when I return home to the US for my two-week visit with the family each year, I love becoming reacquainted with the familiar flavors of my childhood. I can't get enough of the <i>huge</i> range of multi-cultural offerings you find in the States, with all these ingredients I can't get my hands on in Lisbon. And the spiciness! Ohhh, how I love getting my hands on the spicy. <br />
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Luckily, anytime my family gets together in one time zone there is a 100% chance that delicious food will be involved. Every hour, on the hour, if possible. I am still smiling at the memories of all the good stuff I got to eat. Wanna see the highlight reel?<br />
<br />
(Yes, you do. You totally do.)<br />
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<a name='more'></a><b><span class="Apple-style-span" style="font-size: x-large;">Anniversary Lunch at <a href="http://www.capitalalehouse.com/">Capitol Alehouse</a> in Fredericksburg, VA</span></b><br />
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Bacalhau Boy and I celebrated our second wedding anniversary by having lunch with my folks at the Capitol Alehouse. Romantic, shmo-mantic-- letting loose with some family laughter and afternoon beer tasting may just have to become an anniversary tradition after this.<br />
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<u>Highlights</u>:<br />
The <b>Pumking Ale </b>was amazing. Not too sweet, just perfectly spiced. Like autumn in a bottle.<br />
<div class="separator" style="clear: both; text-align: center;"></div>The <b>Bavarian Pretzel</b> was soft and chewy, served with mustard which was a creamy spicy delight.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Cocktails and Take-out Taco Feast in Columbia Heights</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKScqEqX3pclOgaVrH-_hKaLAlhLaULySYt069Gb-E7hlfkmSyyTZlIlNZUz2BbOUg58J_6m0j5D4APwSHZdCeWdD2wPCrdMr3-2PNdcE2iU40cQMmldqhwZ8ptS9xQ7wqNq5nZtHbH_rR/s1600/tacos+and+drinks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKScqEqX3pclOgaVrH-_hKaLAlhLaULySYt069Gb-E7hlfkmSyyTZlIlNZUz2BbOUg58J_6m0j5D4APwSHZdCeWdD2wPCrdMr3-2PNdcE2iU40cQMmldqhwZ8ptS9xQ7wqNq5nZtHbH_rR/s640/tacos+and+drinks.jpg" width="640" /></a></div><br />
My brother and sister-in-law live in Columbia Heights, a neighborhood in Washington, DC which has a vibrant mix of latinos, african-americans, and young whiteys. Hipster bars spring up next to shops that sell jeans with padded bums. That sort of thing. I loved it.<br />
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Also? This neighborhood has the best take-out tacos ever.<br />
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<u>Highlights</u>:<br />
<b>El Salvadorian tacos</b> from a tiny establishment in which the owner is always sitting around drinking a mysterious tea. If I lived near this place, I would speak Spanish is no time. Also, I would find out what was in the tea and see if drinking it helped <i>me</i> make awesome tacos.<br />
<b>Dark and Stormies</b>: where have you been all my life? My sister-in-law mixed us up some of these addictive cocktails with dark rum, ginger beer, and a squeeze of lime. Ohhhhh, so nice.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Lunch at <a href="http://www.wearefoundingfarmers.com/">Founding Farmers</a> in Foggy Bottom</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-e1CXu5cmWwFTEqfeWeXMhJzb7W5srLJR1QDYHksZu2Ljb2hyphenhyphen4gIwVgmC6u3PMzg3aQpmedxTHTUmzXKe5Z24CiygsKLNSCRxwXe46U40ENh7FTqCvUVNkUHCDD-7ekYzcamWzfUR_WL/s1600/farmer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-e1CXu5cmWwFTEqfeWeXMhJzb7W5srLJR1QDYHksZu2Ljb2hyphenhyphen4gIwVgmC6u3PMzg3aQpmedxTHTUmzXKe5Z24CiygsKLNSCRxwXe46U40ENh7FTqCvUVNkUHCDD-7ekYzcamWzfUR_WL/s640/farmer.jpg" width="484" /></a></div><br />
BB and I stumbled into this restaurant after wandering for miles around the DC monument circuit. We were tired, overheated tourists who honestly might have walked into any establishment with food + air conditioning and come out satisfied. But luck was smiling on us, and we ended up having one of the most inspired meals of the whole trip. (Also, the air conditioning was excellent.)<br />
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<u>Highlights</u>:<br />
The <b>cranberry-cucumber juice</b> was so light and fresh, I wish they would bottle it and sell it overseas. Just to me. One of my favorite drinks, will definitely be trying to re-create that one.<br />
The <b>fresh vegetables</b> served in every menu item are sourced from local farms, showcasing the best of what is in season. The results were delectable-- from our cornbread with fresh bits of corn sizzling along the bottom to the open-faced eggplant and roasted pepper sandwich I wolfed down afterwards.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Oktoberfest Dinner Party</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8BkVxkons_ujoMlqYQ7OZUsY66IwRL-R6eEhtNNwMFs3ouQvqeUXdbCU2Su6GoQZ33RIpiXweqHcKN22T2rwkfT6NfIj1t23xRVBsgMTi9IiV8xiguHvSu430HmXSo7U7sPRHA1kseHJ/s1600/Oktoberfest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8BkVxkons_ujoMlqYQ7OZUsY66IwRL-R6eEhtNNwMFs3ouQvqeUXdbCU2Su6GoQZ33RIpiXweqHcKN22T2rwkfT6NfIj1t23xRVBsgMTi9IiV8xiguHvSu430HmXSo7U7sPRHA1kseHJ/s640/Oktoberfest.jpg" width="640" /></a></div><br />
OK, perhaps I should not be showing you this or telling you about it, because this is the post in which you discover that my brother and sister-in-law are better cooks than I am. <br />
<br />
It's true. But I don't care if you know it, as long as they keep inviting me to feasts like this one! We got to spend a Friday evening with some of their closest friends, enjoying some Oktoberfest microbrews and an amazing menu of Bavarian treats.<br />
<br />
<u>Highlights</u>:<br />
The centerpiece of this dinner was a <b>homemade sauerbraten</b> which had been marinating for days in the fridge, and was tender and tart and so very tasty.<br />
<b>Black Forest Cupcakes</b> capped off the meal. I may have eaten more than 3.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;"><a href="http://www.statefair.com/">Virginia State Fair</a> in Doswell, Virginia</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApmk-gmewINZxGxYbcxHk8n1yxNHyDGh0Zz8mceHxoe36bv1wJAD_SHmqdUFbtRuz0idQouCkZK4o2l5sj5QXGWomUF55mebCOQmoE3POyy2JdRhI_zsSU7qqKeceJVpKfglJZ_9sj-Dg/s1600/vafair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApmk-gmewINZxGxYbcxHk8n1yxNHyDGh0Zz8mceHxoe36bv1wJAD_SHmqdUFbtRuz0idQouCkZK4o2l5sj5QXGWomUF55mebCOQmoE3POyy2JdRhI_zsSU7qqKeceJVpKfglJZ_9sj-Dg/s640/vafair.jpg" width="580" /></a></div><br />
<b><br />
</b><br />
We ate our way through the Virginia State Fair this year, and as a result I am currently looking for full-time employment as a State Fair taster. If you hear of any job openings, pass them along.<br />
<br />
<u>Highlights</u>:<br />
BB ate his first ever <b>corndog</b>! It was a great specimen, fully worthy of his time. It only took him a few minutes to devour it and declare himself an official fan of the c-dog.<br />
My dad and I braved the beast called the <b>Donut Burger</b>. Picture a delicious bacon burger. Now, imagine that the bun is actually a Krispy Kreme donut. Strange, and worth trying. (But not likely to grace my barbecue.)<br />
<b>Funnel cakes</b> are reason enough to pay the price of admission to most fairs. These were no exception. So light and crisp and sugary that I couldn't resist eating it immediately, even as it burned my tongue.Jenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.com1