New recipes

Drink More Portuguese Wine

Drink More Portuguese Wine


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It’s a conversation that occurs regularly at my job, which is to be expected when working with at a restaurant that has more than a few esoteric wines on the list. “I’ll have a , please.” “I don’t have one of those, but I have something similar,” I respond. “This wine from Portugal would be excellent.” The guest looks at me, bewildered: “From Portugal? But I’ve never had a Portuguese wine!”

Yes, it’s easy to forget about Portugal, a country often overshadowed in American minds by its much-larger Spanish neighbor to the east. Though its two famous fortified wines, Port and Madeira, enjoyed great success in the 17th and 18th centuries, subsequent years of political struggle, both internal and external, hindered the Portuguese wine market’s growth. While many U.S. wine consumers have tried, or at least heard of, Port wine, recent trends towards drier styles have contributed towards a decline in its popularity.

But it’s a shame to forget about Portugal, not only when it comes to wine, but when it comes to food, travel, culture, and more! The Portuguese are some of the warmest, most welcoming people, and they hold their country’s history in high respect, all of which shines through in their wines.

Need more convincing? Read these five reasons why you should drink more Portuguese wine, and have no shame if you then want to go seek one out immediately.

Value

Because Portuguese wines remain unknown to many U.S. wine drinkers, the quality to price ratio is high; where there is less demand, prices can remain low. Many bottles remain in the under-$15 category, but drink like they cost upwards of $20. Take the 2010 Herdade do Esporão Reserva Red: priced at just $25, this wine is has richness and complexity and will continue to evolve into meaty, tobacco-like goodness as it ages. This vintage especially is spectacular, and worth far more than the price tag.

Unique, indigenous varieties

Want to impress all of your wine friends? Just brush up on your Portuguese grapes, many of which can’t be found anywhere else in the world. Castelão, Fernão Pires, Trincadeira, Antão Vaz – they may be tongue-twisters, but they all contribute to the unique landscape of Portuguese wine. Portugal’s most famous grape is Touriga Nacional, which is traditionally used in Port but also makes top-notch table wines smelling of blueberries and violets.

Variety

Portugal may be small, but it has a huge diversity of microclimates, from cool, lush Vinho Verde along the northern Atlantic coast to hot, arid Alentejo in the landlocked Southeast. This creates a variety of wine styles: white, red, rosé, still, sparkling, fortified, dry, sweet, and more! There’s a Portuguese wine out there to please any and every wine drinker.

Food-friendliness

Portuguese hospitality is often centered around a table, so it is unsurprising that Portuguese wines tend to be incredibly food-friendly. The wines are typically well-balanced, have excellent acidity, and, as previously mentioned, have a wide range of styles to match both local and international cuisines.

Tradition meets modernity

Ever see that episode of I Love Lucy when the gang stomps wine grapes? That is called “foot-treading,” and while it’s synonymous with winemaking in many peoples’ eyes, the technique is rarely used today – except for in Portugal. It’s just one example of how Portuguese winemakers’ continuation of tradition creates exceptional wine. That being said, Portugal also embraces innovation in winemaking, especially when it comes to conservationism.

Courtney Schiessl is working the 2014 Portuguese wine harvest with Herdade do Esporão in the Alentejo and Quinta dos Murças in the Douro. She will be writing about her harvest experiences here on The Daily Meal and on her website, www.courtneyschiessl.com.


Portuguese Liqueurs – A Beginners Guide

There are some pretty fabulous liqueurs on offer in Portugal. Perfect for enjoying after a meal, or indeed just for the sake of it!

Friendly restaurateurs sometimes hand out a free glass of something Portuguese after a meal, but it is usually port or aguardente (Portuguese “fire water.”) You have to hunt down or request some of the other treats. As far as I have seen, even here in the touristy Algarve, not a lot is done to publicise some of these enjoyable drinks.

Amendoa is a sweet almond liqueur, rather like the Italian amaretto but lighter and lower in alcohol. Great with a dessert, it is perfect straight from the bottle but, for me, is especially good poured over ice and lemon. When we celebrated a recent birthday in the Quatro Aguas restaurant in Tavira, we were given a cocktail which included amendoa shaken with fresh lemon juice which was rather special—the sweet and sour blending together wonderfully.

Ginja (Ginjinha) is a brandy-based cherry liqueur, sometimes served complete with booze soaked sour cherries which have been steadily increasing in alcohol content whilst in the

Portuguese Liqueur Licor Beirao

bottle. Great for shots, ginginha is best enjoyed as the sun goes down in Lisbon, where it can be purchased from tiny bars lined with Portuguese tiles, barely big enough to accommodate 3 people. The drink is served is small paper cups and enjoyed amongst the crowds outside, consisting of a mixture of tourists, locals and resident nutcases.

Licor Beirao is quite a unique herby-tasting little number with a slight note of aniseed. However, it is light and fresh and nothing like a Greek ouzo taste.

Medronho is a very potent spirit brewed from the arbutus (wild strawberry) tree. Medronho can be fiercely potent and is available in variations ranging from unlabelled homebrew bottles, moonshine style, to connoisseur tipples at scarily high-prices. If you have the opportunity to try it, definitely have a go, but leave the car keys at home! I have been told that Monchique, in the west of the Algarve is THE place to go for medronho, but I have yet to buy any from there – watch this space!

This is a starting point but there are plenty more Portuguese liqueurs to choose from. Gourmet food shops around the Algarve are a good place to start. They often stock small-batches of liqueurs from local producers, including some made from local oranges.

The best part? These drinks are super-cheap. A bottle of amendoa in the supermarket comes in at less than €4 euros – so there’s no reason not to have a whole range in the drinks cabinet. Saude!


There’s More to Portuguese Wine Than Port

Lettie Teague

THE DOURO VALLEY in Portugal is home to one of the most famous wines in the world: Port. And while this great fortified wine has put the region on the map, its vintners also turn out first-rate dry reds and whites—to the seeming indifference of the wine-drinking world.

At least that was my impression when I returned to New York after spending time in the Douro last month. I had tasted some very good wines during my trip and was looking forward to drinking them at home. Yet in every wine shop I visited, even in the heavily Portuguese Ironbound section of Newark, N.J., I found only a few of the bottles I had tasted. Why are the region’s well-made, well-priced wines so hard to track down?

One reason may be that Portuguese wines and grapes are little known to drinkers in the U.S. The low profile of the country’s food stateside hinders awareness, too, with few Americans familiar with any Portuguese dish beyond salted cod (bacalhau). “The food is not helping us,” said Manuel Lobo de Vasconcellos, winemaker at Quinta do Crasto. “The Italians have pizza and pasta and the Spanish have tapas.”

Another reason may be that the best Douro dry reds and whites have only been around for a short time. While Port has a long, illustrious history dating back centuries, quality dry wines in the Douro are a much more recent endeavor. In fact, it was only a couple of decades ago that a sizable number of producers began making dry wines alongside their Ports. These wines didn’t even have an official government designation until 1982. By contrast, Douro received its official classification for Port in 1756.

The first dry Douro wine to win wide acclaim was Fernando Nicolau de Almeida’s 1952 Casa Ferreirinha Barca Velha. His son, the visionary João Nicolau de Almeida, followed in his footsteps, creating Duas Quintas in 1990 at Ramos Pinto. Today, Barca Velha is as elusive as it is expensive (the 2008 costs $400) it has been produced fewer than 20 times since that inaugural vintage.


Here, 17 Wine Resolutions from the country's top sommeliers:

"I plan to drink more wines from the Languedoc. It may sound a bit silly, but I&aposve visited a few times in the last couple years and have realized that there is incredible wine being produced there that rarely gets noticed. The problem is that the region is so large and is often associated with the bulk wines that give it a bad rap. I see a lot of Syrah, Grenache and Carignan in my near future!" – Carlton McCoy, The Little Nell, Aspen

"Pay more attention to what&aposs happening in the southern hemisphere. So much great wine is coming out of places like Australia and South Africa that are not getting enough attention." – Arvid Rosengren, Charlie Bird, NYC

"I&aposm definitely resolving to go through my home cellar and pull the stuff that I should be drinking now and not aging any longer. And at the restaurant, I resolve to keep trying to get new wines into the city. We&aposre seeing more and more importers here, but it always takes a little while for some of the &aposgems&apos to make their ways down south. We need to show support from jump street so they realize what a serious wine town New Orleans really is." – Joe Briand, Herbsaint, New Orleans

"Learn to love IPAs again. I got really tired of the over-the-top aggressive style that was really popular, but now it seems like people are dialing it back. Time for me to jump back in!" – Brahm Callahan MS, Grill 23, Boston

"Get a legit wine fridge. A box in the closet does not count." – Natalie Grindstaff, Craft Restaurants, NYC

"To source, taste, drink, and promote more Portuguese wines. Awesome native grape varieties, great terroir, made by a new crop of talented winemakers. They&aposre not only bargains price-wise but deliciousness-wise too, and they&aposve been underrated for too long!" – David Sawyer, Husk, Charleston

"I am resolving to help those on my team travel more and try more wines where the wines were made. You simply can&apost teach how special certain wines are unless you have them at the winery with the person who made them." – Andy Chabot, Blackberry Farm, Tennessee

"I&aposm hoping to re-orient myself with the ins and outs of domestic wine. I really want to dig in to get to know the producers and appellations in my own backyard more intimately. As far as consumption goals, I&aposm always looking to try more Champagne. I&aposve heard it prevents Alzheimer&aposs!" – Jack Mason MS, Pappas Restaurants, Houston

"I need a year of enjoying wine without constantly [email protected]*#ing those bottles. Don&apost get me wrong. I love how information-sharing has changed the game, and I&aposm reasonably active on social media. But sometimes it&aposs a real distraction and killjoy." – Josh Nadel, NoHo Hospitality, NYC

"To reacquaint myself with the wines of Bordeaux. When I first began the sommelier journey – over 20 years ago – Bordeaux was a major cornerstone of the profession. Nowadays, the wine world is more diverse than ever before, so I tend to focus on newer, undiscovered regions. A few weeks ago, we did a Bordeaux class for the staff, and it&aposs been on my mind ever since to get more into it on my nights off next year." – Bobby Stuckey MS, Frasca Food & Wine, Boulder

"I would like to integrate more Baltic wines. Those regions produce some awesome wines of great quality and value but that haven&apost hit the American market as strategically as they could. Many pair well with food and are still overlooked. I want to support them." – Rachael Lowe, Spiaggia, Chicago

"I resolve to learn how to pronounce German vineyard names correctly!" – Kathryn Coker, Rustic Canyon Family of Restaurants, Santa Monica

"My resolution for 2017 is to give Australia a chance. There are a lot of great things happening in Victoria that we know about here. That just means there&aposs a ton more going on that we don&apost know about yet. I&aposm really excited to explore a massively diverse wine region on the other side of the world." – Jonathan Ross, Eleven Madison Park, NYC (moving to Australia early 2017)

"To continue to champion under-appreciated wine grapes from around the world." – Jeff Vejr, Holdfast Dining, Portland

"To explore the connections between wine and other cultural fields by hosting a series of dinners and tastings at the restaurant. My next big thing is also tea and sake, so we will dive deep into both at Rouge. And of course, I plan on drinking more Chenin, Cantillon and Chartreuse than ever!" – Pascaline Lepeltier MS, Rouge Tomate, NYC

"I want to follow my own advice that I always give to clients, which is to step out of my comfort zone. Since I work predominantly with Italian wines, I always (naturally) gravitate to Italy. But we opened our second shop in Palo Alto two weeks ago, and I&aposve veered over into French selections there. I&aposve always loved the Jura/Savoie and the lesser-known native grapes, but like Picasso, you have to study the classics before you can go abstract. So, my goal is to totally geek out on &aposClassic French&apos: Burgundy, Rhone, and even Bordeaux, with some Jura in there to keep me sane." – Ceri Smith, Biondivino Wine Boutique, San Francisco

"My resolution for 2017 is to drink more outside of my comfort zone at home. For me, that means more New World wines." – Jordan Smelt, Cakes & Ale and Bread & Butterfly, Atlanta


Foodie Tours: The Port Wines of Portugal

Port wines may hail from Portugal, but their name actually comes from the city of Oporto along the coast, as that is where the wines are often exported. But there’s much more to the wine than the origins of its name.

The fortified Portuguese wine, which guests can learn more about during our cooking vacation “Seaside Cooking in Portugal,” dates back to the late 17th century. It’s produced in the demarcated region of the Duoro Valley, and the wine gets its sweetness from grape spirits, or brandy, that is added during production.

Due to its sweetness, Ports are often considered dessert wines, but they can also be enjoyed as an aperitif or an after dinner drink. Some ports, particularly full-bodied Vintage ones, also match well with soft cheeses, while white ports can complement a savory entree. One thing all these different vintages have in common is that their alcohol content is high, typically between 19% and 22%. If you’re looking for a wine that has been aged, try the Vintage. For a younger wine, start with Ruby ports.

Our culinary vacations in Portugal will introduce you to special port wines with a tastings during the itinerary. Additionally, if you have less time to spend in Portugal, consider a wine tasting tour in Lisbon, which includes a premium tasting unlike any other. In addition to sampling premium port wines, including a tawny — often aged for seven years in wood barrels, you’ll discover the best in Portuguese cuisine, such as award-winning cheese and Pata Negra ham.

Cheers! Or, as they say in Portugal, “Tchin Tchin!”

You can try some our favorite Portuguese recipes, including:

Find more photos, food facts, and travel stories from The International Kitchen on Facebook and Instagram.


Portuguese Wines Showcased at Nana in Dallas

One of the most interesting things about appreciating wine is discovering new wines and growing regions. This week Portuguese producer Herdade do Esporão introduced their premium offerings at a dinner prepared by chef Anthony Bombaci at Nana atop the Hilton Anatole Hotel in Dallas. Leading the tasting was Esporão winemaker David Baverstock, an Aussie who has worked in Portugal for over a decade and now, as he puts it, speaks more Portuguese than English.

One unavoidable feature of the Portuguese wine landscape is exposure to previously unheard of grape types. Treat them as intriguing, rather than ‘weird’. Portugal has 250 indigenous wine grapes so you could, in principle, drink a wine made from a different grape every day, Monday through Friday, for a year. This would still leave the problem of what to drink at the weekends of course.

From this week’s tasting two reserve wines are of particular merit. The 2008 Esporão Reserva White ($20) is a blend of three grapes, Antão Vaz, Arinto and Roupeiro. It is a bright, straw-colored medium-high acid wine that has flavors of grapefruit and lemon. Its fruitiness and generous mouth feel mean that it can substitute for the ubiquitous Chardonnay as a quaffing wine, while its acidity makes it a substitute for Chardonnay with lobster or white fleshed fish.

The 2007 Esporão Reserva Red ($25) is a blend of Trincadeira, Aragonês (aka Tempranillo), Cabernet Sauvignon and Alicante Bouschet. It is a substitute for Cabernet Sauvignon, Malbec or red Rhone wines with beef or lamb in terms of its suitability. However, it brings a completely different set of flavors to the table. Alicante Bouschet, in particular, is a variety to watch for in future. It has traditionally been a blending grape, even in well-known wines, where it brings opacity to wines that would otherwise be thin. Looking through a glass of Alicante Bouschet is like scuba diving in the Trinity River (but without the catfish). You can’t see though it. The grape (at least, in this incarnation) has the acid one normally associates with northern Italian wines such as Tuscan Sangioveses or Piedmont Dolcettos. This makes it better as a food wine than a quaffing wine. Nana served it with a tasty Grilled Filet of Beef, Foie Gras’ed Fingerling Potatoes, Creamy Goat Cheese, Zante Currants. I didn’t see anybody leave any of that uneaten.

Both of these wines are good value in my estimation. The jury will be more divided on the more expensive Private Selection line from Esporão. The 2005 Esporão Private Selection Red ($60) is made from Alicante Bouschet and Aragonês. It is a good and distinctive wine to be sure. But $60 good? As a friend in the trade told me a few months ago, “In this recession, $30 is the new $60”. Esporão also makes other wines, at lower price points. Expect to see more of them around Dallas


PORTUGUESE EASTER LAMB WITH OFFAL RICE Cabrito Assado com Arroz de Miúdos

Ingredients for the lamb:

Lamb
Garlic
Onions
Salt
Pepper
Cumin
Thyme
Bay leaf
Rosemary
Paprika
Olive oil
White wine

Ingredients for the rice:

Short grain rice (Portuguese Carolino rice preferred)
Liver
Olive oil
Salt
Pepper

Recipe:

On the eve of serving, season the lamb with garlic, onion, salt, pepper, cumin, thyme, bay leaf and rosemary, pour olive oil and white wine on top and let it marinate. On the following day, roast it in the oven at 180°C.

When the meat is almost done, add small potatoes and laminated onions seasoned with olive oil, salt, pepper, paprika, thyme and rosemary. Keep checking how the roast is progressing, and if the ingredients are getting dry, feel free to add a little more white wine during the cooking process.

Meanwhile, make the rice following these steps. Sautée the cut up liver with onions, salt, pepper and olive oil. When they are almost done, add in Carolino rice and water: for one portion of rice, add in two portions of water. When the rice has absorbed the water, transfer it to an oven tray and place it in the oven so that the top layer is slightly roasted.

You’ll know when your roast is done simply by pricking the lamb with a meat fork. Make sure it’s cooked all the way through before serving and enjoy a comforting meal paired with your choice of red wine.


New Portuguese Cookbook Brings Unexpected Recipes to the Table

Today, if you want to start a website called portuguesecooking.com — good luck! Ana Patuleia Ortins has owned it since 1997, just a year before Google was founded. For decades, Ana has been spreading the gospel about Portuguese food. Author of Portuguese Homestyle Cooking, she’s a pioneer in cookbooks written about Portuguese cuisine in America. After the success of her first book, Ana received tons of emails from people hungry for more recipes, inspiring her newly-released Authentic Portuguese Cooking, replete with nearly 200 recipes from mainland Portugal and the islands of Azores and Madeira.

When I married in 2004, and went into a deep withdrawal from my Portuguese mother’s delectable home cooking, I came across Ana’s first book at my Barnes & Noble. It was the only Portuguese cookbook on the shelves back then. I devoured the book, making homemade sweet red pepper paste (massa de pimentão), savory bread porridge (açorda), pork and clams (carne de porco e ameijoas) from the Alentejo, where Ana has family roots in Portugal — all with success. Over the years, I grew into a pretty good cook, and in part I have Ana’s detailed recipes to thank for the confidence I gained. Having her book in the kitchen was like having a Portuguese aunt by my side, holding my hand with step-by-step insights and instructions — but in English! Though I have several new English-written Portuguese cookbooks in my cupboard these days, Ana’s remains one of my go-to books for traditional recipes sprinkled with a sense of warmth and nurture — it’s a friendly choice for anyone interested in dabbling in Portuguese cooking, but especially for newbies in the kitchen. I bought it for all of my family and friends moving out and saying goodbye to their mother’s perfect Bacalhau à Gomes de Sá, and they all loved it, too.

When I recently called Ana at her Massachusetts home about her new book, we talked for hours just as I do with my Portuguese aunts. She is as I had imagined her, an open-hearted nurturer — what a treat to speak to the woman behind the book. Thanks for taking the time to talk to me, Ana!

In the introduction to your new book, you profess a desire to erase the opinion that all Portuguese food is salty. Share a bit more…

Portuguese food is not any saltier than other cuisines. The hand that salts the food determines its saltiness. Properly soaked, our salted cod (bacalhau) is not salty. When used judiciously, red sweet pepper paste (massa de pimentão, a salt-cured seasoning) doesn’t render a dish salty. In fact, salt is rarely necessary when using this paste in the preparation. The recipes in my books call for coarse kosher salt or coarse sea salt for the best flavor. But “coarse” is subjective to the size of the grains of salt. One tablespoon of coarse kosher is about 1 ½ teaspoons of table salt, which I like to reserve for baking. In the first book, I wanted to list the salt ingredient as “salt to taste,” but I was asked to provide a measurement instead. Some folks, not understanding the difference in salt grain size, would see a tablespoon measurement and gasp at the amount of salt when it was really half the measure in table salt. I like coarser grains, because they don’t have additives like finer grains, resulting in a cleaner flavor. In the second book, I cut the amount of coarse salt to a minimum but left the words “or to taste.” (photo by oneterry)

Editor’s note: Portugal’s history of hand-harvested sea salt is thousands of years old, and in recent years artisan methods of production have slowly been revived after years of being pushed around by the mechanized salt industry and government laws. The new efforts have resulted in coveted sea salt and top notch fleur de sel (in Portugal: flor de sal). A preference for sea salt in general and the proper use of it by the Portuguese in preparing dishes is one of the reasons why the incredible food you taste in Portugal is challenging to experience again outside the country. Ana is absolutely right when she says that the person salting makes all of the difference!

What was your objective with this new book?

I wanted it to be similar to the first book, but with a deeper and wider scope of recipes that are traditionally popular but not seen as much in restaurants. I’m trying to preserve recipes used every day (by immigrants in the U.S. and in Portugal) to hand them down to future generations. Between the two books, I feel that on a small scale they’re a mini library of Portuguese recipes, they cover a lot of ground. And they’re different from say books by George Mendes, David Leite or Manuel Azevedo, who take the traditional and bring it up to a new level. Mine are more about the traditional nature of the recipes. I try to get as close to traditional as possible without going out to the backyard and killing a pig myself! (photo Terras De Sal)

That’s a good objective, because I’m often disappointed when I don’t find any of the traditional recipes of my childhood at Portuguese-American restaurants. Your new book seems to stem from this desire to revive Portuguese food nostalgia. What was the process of collecting these recipes like?

After the first book, I received many emails from folks around the world searching for a recipe for something their grandmother or mother made, or from travelling to Portugal and enjoying a dish there. You see, not all mothers or grandmothers shared their recipes with their family! So, I dug around for details, picked apart memories and consulted Portuguese immigrant friends to see what they knew of the dish. At times, it was as simple as writing it down and testing. Other times, if I asked “Maria” she might need to ask “Maria” and the other “Maria,” and finally the last “Maria” would pass it back to me to test and pose any questions if needed. I also wanted to include recipes that would show the Mediterranean influence and appeal to universal cooks who are interested in expanding their repertoire. The biggest challenge in acquiring some of these recipes was in finding someone either, who (a) immigrated here and was still alive or living abroad or (b) who was willing to share their family recipe the way it was cooked traditionally.

Though the book is about highlighting traditional recipes, you include your own creations and updates. Why is this important to you?

I tried to update some of the methods without losing the traditional dish. I offer substitutions for our time-pinched lives like, for instance, using filo dough to make Pasteis de Tentugal (a flaky pastry with egg custard filling) or to use good quality canned beans if you forget to soak the dried ones. The shortcuts — some of which I learned in culinary school — are useful because today, even in Portugal, women are working full time, shuttling kids to activities and trying to do it all. And updating cooking techniques improved dishes like duck rice (arroz de pato), which requires a whole duck to boil until everything falls off the bone, and finished in the oven. This can cause the meat to get chewy, so since duck breasts take the least amount of time to cook while the legs take the longest, I updated the first step of cooking the duck. It’s still an authentic dish, just improved. But even in Portugal today, you’ll find plenty of restaurants serving updated versions of their old dishes. Ultimately, Portuguese cooks are creative and we rarely waste anything, including time. However, I do believe that in order to create new Portuguese dishes, you must understand the traditional flavors before going outside of the box.

You say that a key ingredient in cooking is a balance between perfection and patience? Is that what you want to help the reader achieve with your highly detailed recipes?

I was raised on slow food and the detailed descriptions are the teacher in me. I really wanted novice cooks to be able to achieve success without having me by their side. My aim was to avoid vague recipes I didn’t want to assume that every cook attempting a recipe would know what to do and why. Cooking good food does require patience.

Your book has traditional recipes that nobody really talks about when discussing Portuguese cooking, like the beef dishes. Most people just think of pork. Is this your way to help forge a new conversation about traditional Portuguese food?

I wanted my new book to show that there are other dishes besides pork, sardines and codfish, so I included other dishes like the steaks and stews, the suckling pig, braised goat and lamb, whole baked fish, the stuffed squid and so on. I would like to see American cooks become more familiar about non-Americanized Portuguese fare and stir up conversation about it. I mean, caldo verde soup is more than a bowl of mashed potatoes with broth ladled over it.

There were some wonderful surprises in the book, for instance, meatballs (almôndegas). In Maria de Lourdes Modesto’s Portuguese cookbook, there are references to meatballs including hare meatballs from where my family originates, the Beira Baixa. But bring them up and it’ll feel like you’re asking for the holy grail. Your thoughts?

Some might argue meatballs are Italian not Portuguese, and question if this is rather a Portuguese-American recipe. Not so, but perhaps there is a Roman influence from centuries ago. I enjoyed lamb meatballs in the Alentejo a few years back with a stew of beans. I make it clear that this isn’t a history book, because if it were then it would go on forever with no space for recipes. In history, Portugal has had influences from so many cultures. And today, the country’s cuisine is once again evolving with the impact of globalisation.

As with your first book, you include your email address and encourage readers to send you questions and comments. Why is this exchange important to you?

I include my email because there is always that young cook who has a question and I want them to be able to get an answer from me without going through all the social media hoops. I have had wonderful phone conversations with some, exchanging ideas and memories.

Though I love a delicate pastel de nata (custard egg tarts), I was thrilled to see you delve into other pastries. To end on a sweet note, what’s your favorite in the book?

So many Portuguese desserts, not enough time! I can’t choose just one, because it depends on my mood. (photo Stijn Nieuwendijk)

However, the pastel de nata aside, I love farofias (poached egg white meringues and custard sauce). Once I learned how to make it in Portugal at 13, I made it every week for months to come. I love bolo de bolacha made with coffee and Maria cookies. Molotov meringue pudding and, of course, arroz doce (rice pudding) and sericaia (pudding cake). You said one, right? Sorry, what can I say, I love them all!

If you’re salivating to savor the long list of delicious foods that have inspired Ana’s books, drop us a line! We’d love to craft a customized and mouthwatering tour through Portugal just for you.


47 emeril lagasse portuguese Recipes

Portuguese Rice and Salt Cod Salad (Emeril Lagasse)

Portuguese Rice and Salt Cod Salad (Emeril Lagasse)

Portuguese Meat Pies (Emeril Lagasse)

Portuguese Meat Pies (Emeril Lagasse)

Emeril's Kicked Up Stovetop Clam Bake with Lobsters, Mussels, Potatoes, Artichokes, and Sausages (Emeril Lagasse)

Emeril's Kicked Up Stovetop Clam Bake with Lobsters, Mussels, Potatoes, Artichokes, and Sausages (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Pork and Clams (Emeril Lagasse)

Stewed Chaurice (Emeril Lagasse)

Stewed Chaurice (Emeril Lagasse)

Hilda's Clam Stew (Emeril Lagasse)

Hilda's Clam Stew (Emeril Lagasse)

Sam's Beef Stew Omelet (Emeril Lagasse)

Sam's Beef Stew Omelet (Emeril Lagasse)

St. John's Club Kale Soup (Emeril Lagasse)

St. John's Club Kale Soup (Emeril Lagasse)

Braised Chorizo-Spiced Pork Butt (Emeril Lagasse)

Braised Chorizo-Spiced Pork Butt (Emeril Lagasse)

Fried Red Pepper-Rubbed Mackerel (Emeril Lagasse)

Fried Red Pepper-Rubbed Mackerel (Emeril Lagasse)

Emeril's Portuguese Shrimp and Pasta (Emeril Lagasse)

Emeril's Portuguese Shrimp and Pasta (Emeril Lagasse)

Portuguese Rice (Emeril Lagasse)

Portuguese Rice (Emeril Lagasse)

Portuguese Chowder (Emeril Lagasse)

Portuguese Chowder (Emeril Lagasse)

Portuguese Clams Stew (Emeril Lagasse)

Portuguese Clams Stew (Emeril Lagasse)

Emeril Lagasse's Portuguese Sweet Bread

Emeril Lagasse's Portuguese Sweet Bread

Portuguese White Beans (Emeril Lagasse)

Past Port

Portugal is finally getting its well-deserved time in the wine limelight. While its port and Madeira have capped our meals for years, Portugal's dry reds are now becoming mainstays on wine lists across the country.

The country has thousands of indigenous grapes--some with names that vary by region--so breaking into Portuguese wine can be a bit overwhelming. Start your quest by investigating the regions of Douro and Alentejo.

Most of these regions' best reds are blends of grapes that include Touriga Nacional, Tinta Roriz/Aragonez (both are names for Tempranillo), Touriga Franca and Trincadeira. Each grape adds something different to a blend, but the common result is wine that steps away from the homogenous, fruit-forward style of New World wine and reveals something uniquely Portuguese.

And because Portugal is still somewhat off the radar, you'll reap huge values with bottles that taste as though they should cost much, much more. Here are a few favorites for the soon-to-be converted:



Comments:

  1. Paiton

    I read your article and loved it, thank you.

  2. Tehn

    What a luck!

  3. Yardly

    I don't understand what it means?

  4. Denby

    I would like to have a little patience. RIGHT NOW!!! A man of a banal sexual orientation. They lived happily ever after and died on the same day. Spouses Rosenberg. The World History. Bank Imperial. Announcement in a brothel: “For GSM network subscribers - 10 seconds free”



Write a message