Winner of the IACP 2010 Julia Child Award for First Book
Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.
In The New Portuguese Table , David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.
From the Hardcover edition.
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|Title of eBook: The New Portuguese Table|
|Release Date: 10-13-2010|
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|Publisher: Crown Publishing Group|
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The New Portuguese Table
patê de azeitonas verdes
makes about 1½ cups
When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip was brought to our table. As I nattered away with friends, I dipped, spread, and nibbled, until I realized I alone had eaten all of it. Later, when I became friendly with the cook, Ilda Vinagre, I watched her make it and was flummoxed when she whipped up its silky base: Milk “Mayonnaise” (page 237)–whole milk whirred into a smooth consistency with the addition of vegetable oil. I serve this as a dip with a platter of crudités, alongside crackers or bread, or, sometimes, as a topping for grilled fish.
Atenção •Don’t make this in a food processor. The bowls of most processors are too large to allow the scant amount of ingredients to whip up to the right consistency. A small narrow blender, or a mini chop or handheld blender, works best.
⅓ cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
Leaves and tender stems of 6 fresh cilantro sprigs
Pinch of freshly ground white pepper
¾ cup vegetable oil
⅔ cup pitted green olives such as manzanilla, rinsed quickly if particularly salty, roughly chopped
1.Add the milk, anchovies, garlic, two thirds of the cilantro, and the pepper to a blender and pulse to combine. With the motor running, pour the oil in what the Portuguese call a fio, or fine thread. Keep whirring until the oil is incorporated and the mixture thickens, 30 to 40 seconds.
2.Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.