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    Portuguese Famous Recipes: European Cookbook Series
    Portuguese Famous Recipes: European Cookbook Series
    Portuguese Famous Recipes: European Cookbook Series
    Ebook174 pages32 minutes

    Portuguese Famous Recipes: European Cookbook Series

    By Claude DeLucca

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    About this ebook

    "European Cookbook Series: Portuguese Famous Recipes" containing more than 70 famous recipes from Portuguese, in some big categories: Soups (Soup of a thousand infants, Chicken soup, Shrimp soup, Almond soup, etc.), Fish (Fresh cod fish with rice, Baked fish, Fish lusitania style, Fishwife's stew, Small mackerel grilled, Stuffed salmon, etc.), Eggs (Ovos com molho do peixe, Eggs in portuguese style), Meat dishes (Meat balls, Little beefsteaks, pan-fried, Minced beef, Meat flowers, Portuguese curry, Baked kid, etc.), Sauces (Portuguese cooking sauce, Portuguese sauce for meats, Olive sauce for meats), Vegetables (Nourishing rice, Summer squash, Shelled green beans, Spinach with sardines), Desserts (Almond cake, Cake to eat with wine, Fried cream, Almond pie, Chocolate pudding, Apple pudding, Rice pudding, Bread pudding, Maiden's kisses, Tinder-boxes, etc.), Sweet sauces (Chocolate sauce, Lemon sauce, Red wine sauce, Prune or plum sauce) and more...

    LanguageEnglish
    PublisherWangunbooks Publishing
    Release dateJul 20, 2014
    ISBN9781311680273
    Portuguese Famous Recipes: European Cookbook Series
    Author

    Claude DeLucca

    Claude is just an ordinary chef, loves cooking, baking and experimenting with new ideas for recipes. Writing recipe books just flows naturally from that. My cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them (so I could find them and use them), I created recipe documents

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      Book preview

      Portuguese Famous Recipes - Claude DeLucca

      BECAUSE Portugal is such a steep narrow strip of land along the Atlantic it has to cling to its rocky coast like a crab and wrest its living likewise from the sea itself. Besides the fishing industry this country, still known by its ancient name Lusitania, lives by making wines, chiefly port, and by marketing the vinous specialties of its colonies, the islands of Madeira and the Azores.

      In consequence of these two national activities, the Portuguese knows his fish and wine even better than the Britisher knows his fish and chips. The Lisboner can have oysters before every meal if he likes and wash them down with dry golden Madeira, besides. Having been once a part of Spain, the cuisine of Portugal is somewhat influenced by its past, and as with Spain itself, there are oriental overtones to many dishes.

      Hordes of Moors long ago deserted North Africa to settle among the Latins on this rocky strip of seacoast, and they brought along the ancient cooking arts of Arabia, their conquerors as well as Spain's and Portugal's. So we find stuffed cucumbers, melons, almonds even in the soup, and oriental rice.

      But Portugal long ago left her imprint on Eastern cooking, in exchange, as the result of early voyages to India and the Orient, where she introduced bread, which is still known there as pao, or pan. Another of her contributions abroad was the cooking of shrimps tempura style, which is the favorite mode of Japan down to this day. The Portuguese, in fact, are almost as fond of rice as the Chinese themselves.

      The cooking of Lusitania is also influenced by France, where the nobility of Lisbon and Oporto have always sojourned; and by Italy, whose language is indeed closer to Portuguese than Spanish itself. But more than any other influence, the Brazilians have added their fruits and eating fashions to the mother country that governed Brazil through the Emperors Dom Pedro I and II down until 1889.

      Just as Cortes took chocolate to Spain from Mexico and it became the national eye-opener, so early Portuguese travellers returned to Lisbon in ships laden with rich Brazilian coffee, mellow sugar and rum. Soon the two shores of the Atlantic were so close that the Portuguese and Brazilian cuisines were scarcely distinguishable. Portugal learned to cook bananas and eat goibada, the guava jelly that is Brazil's national dessert, and before long she was putting coconut in everything and sprinkling snowy mandioca meal on black beans a Brazileira.

      But in spite of all these out-land influences the cooking of Portugal remains basically native, and as marine as that of Scandinavia. In place of the chicken-and-egg diet of mother

      Spain, Lusitania subsists on lobster and fish roe, oysters, shrimp and whitebait. This North Atlantic whitebait is eel spawn, so fat and toothsome that no other can compare with it. In the

      seaports it is eaten as commonly as spaghetti in Naples; and oddly enough, when boiled white and plump this eel whitebait resembles the Neapolitan staff of life.

      Oysters sometimes begin both main meals, and are so plentiful that the over-production is shipped to England and France, where this luscious bivalve is distinguished from all others by its delicate sea green tint. The bulk of oysters consumed in France are Portugaises de Claire and selected Verts Portugaises.

      Shrimp are as common here as mosquitoes in New Jersey. They go into most sauces and accompany lobster every day in every way. Both of these crickets of the deep, boiled red, appear alongside the ever present sardine in the characteristic national bouquet do mar, which is more of a seafood cornucopia than a bouquet, for it is crammed to overflowing with mussels, octopi, ray, squid, eel, crabs, cod and any

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