Here in Portugal we have many traditions of holiday food, but from North to South, at the Christmas Eve table, there’s something that you can’t miss: King Cake and Codfish Boiled With Potatoes, Eggs and Cabbage (dried and salted codfish). When I was a child I just hated both! I still don’t eat the King’s Cake candied fruits.
Don’t let that dark burnt-looking crust fool you. Beneath it lies some of the best bread you could ever spread with jam. Or pile with pulled pork. Or make into french toast. You get the idea. Just promise you’ll try it soon, okay?This slightly sweet, perfectly chewy bread is forever linked in my mind with summer getaways to Cape Cod. There was one bakery in Provincetown that made it in roll form, and I’d buy one for breakfast and a few more for snacks at the beach.
I was recently in Lisbon, Portugal (a wonderful city!) and I had the opportunity to meet Susana Gomes, a blogger friend. Susana is a simply delightful person, and a great cook, too. Here is one of her own favorite cookie recipes, fresh and spicy, and perfect for Christmas time. – Faith I like the fragrant smell of this fruit. I like the size, and I like the juice and flavor. I like to be reminded to admire the tangerine, which turns the orchard into a splendid garden.
Around the World in 30 Soups: This month Kitchn is collaborating with chefs and cookbook authors to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Portugal. David Leite, author of a marvelous book about the Portuguese food of his family, shares the official unofficial soup of Portugal — complete with its essential slice (or two, or three) of sausage. Caldo verde is the official unofficial soup of Portugal.
I don’t know about your garden, but in summertime the mint in my own vegetable patch always threatens to take over. I love that sweet herb, but how many juleps can one gal make? Luckily I was in Portugal recently and I found that mint, or hortelã, as the Portuguese call it, was a common ingredient throughout the meal there.
Back when I posted about octopus, a reader in Portugal emailed me this recipe called Polvo à Lagareiro, which is octopus cooked with potatoes and drizzled with olive oil and garlic. It was absolutely delicious, and it gave me a chance to experiment with the marble potatoes that I’d bought.Polvo à LagareiroIngredients:2 1/4 lb. of frozen octopus1 onion1 1/3 lb.