Cookbooks of the Month for October 2013: The Food of Portugal and The New Portuguese Table: Exciting Flavors from Europe’s Western Coast
Next month we will explore two books that will introduce us to Portuguese cuisine. Jean Anderson’s THE FOOD OF PORTUGUAL and David Leite’s THE NEW PORTUGUESE TABLE: EXCITING FLAVORS FROM EUROPE’S WESTERN COAST have been selected as October’s Cookbooks of the Month. On October 1st, I'll post individual threads for reporting your experiences from these books, but until then you can use this announcement thread for general discussion about the books.
The voting thread that got us here:
The nomination thread:
A general explanation of Cookbook of the Month, and a list of past books:
Are you still adhering to a cookbook embargo or want to try some recipes first before buying the book? Join in on the fun by trying some of the recipes available online.
Food of Portugal
Hot Red Pepper Sauce (Molho de Piri-piri) http://tinyurl.com/qjb69ju
Shrimp with Hot Red Peppers (Camaroes de Piri-Piri) http://tinyurl.com/nts5ccb
Pineapple in Port http://tinyurl.com/kuoj95d
Chicken Escabache (original recipe uses patridge or cornish hen) http://tinyurl.com/kbsm8dz
Jugged Chicken http://tinyurl.com/n4yd3gs
Green Beans with Coriander and Garlic http://tinyurl.com/kagkwnv
Scallops Algarve Style http://tinyurl.com/mlayjye
Fresh Coriander Soup http://tinyurl.com/omytx66
Chickpea Soup Alentejo-Style http://tinyurl.com/qdda48e
Alentejo-Style Pork and Clams http://tinyurl.com/q2mqkae
Pineapple in Port with Fresh Chopped Mint http://tinyurl.com/qc9bd89
Strawberries in Port http://www.savorsa.com/2013/04/showcase-the-best-of-this-springs-strawberries/
Portuguese Tomato Rice https://www.recipebinder.co.uk/recipe.aspx?rid=6421
Bacon from Heaven http://www.cookingchanneltv.com/recipes/bacon-from-heaven.html
Clams in a Cataplana http://www.cork-popper.com/tag/quinta-de-romeira-arinto-bucelas/
Caldo Verde http://tinyurl.com/ppaklsn
Grilled Sardines http://eatinwithlynne.blogspot.com/2006/02/simple-portuguese-supper.html
Rice Pudding http://tinyurl.com/qc4pyaa
Maria Eugénia Cerqueira da Mota's Roast Stuffed Turkey http://www.ochef.com/r133.htm
Pao Minho (Minho Provence Rough Country Bread) http://rustychefs.com/feijoada-bean-and-sausage-stew/
Portuguese Chickpea and Spinach Soup http://tinyurl.com/pysq9jc
New Portuguese Table
Milk Liquer http://www.seriouseats.com/recipes/2010/08/milk-liqueur-recipe.html?ref=search
Azorean Kale, Sausage and Bean Soup http://www.seriouseats.com/recipes/2010/08/cook-the-book-azorean-kale-sausage-and-bean-soup-recipe.html?ref=search
Fried Stuffed Olives http://www.seriouseats.com/recipes/2010/08/fried-stuffed-olives-recipe.html?ref=search
‘Russians’ Nut Cake http://www.seriouseats.com/recipes/2010/08/russian-nut-cakes-portuguese-desserts-baking-recipe.html?ref=search
Caldo Verde http://www.seriouseats.com/recipes/2009/03/caldo-verde-recipe.html?ref=search
Curried Mussels http://www.seriouseats.com/recipes/2010/08/cook-the-book-curried-mussels.html?ref=search
Sweet Lemon and Black Olive Wafers http://www.seriouseats.com/recipes/2010/08/sweet-lemon-and-black-olive-wafers-recipe.html?ref=search
Clams in a Cataplana http://familyfoodie.com/join-us-for-sundaysupper-with-david-leite-and-win-the-new-portuguese-table-cookbook/
Spicy Molasses Cookies http://glutenfreegirl.com/2009/11/the-new-portuguese-table/
Orange Cake http://www.recipegirl.com/2007/09/21/orange-cake-bolo-de-laranja/
Green Olive Dip http://www.recipegirl.com/2007/09/21/green-olive-dip-pate-de-azeitonas-verdes/
Black Olive Risotto http://katieatthekitchendoor.com/2011/10/27/cookbook-of-the-month-the-new-portuguese-table/
Amped-Up Red Pepper Paste http://www.splendidtable.org/recipes/amped-red-pepper-paste
Roast Turkey with Two Dressings http://leitesculinaria.com/82912/recipes-portuguese-turkey-stuffings.html
Quick Weekday Roast Chicken with Potatoes http://theshiksa.com/2013/03/28/weeknight-roast-chicken-with-potatoes/
Sauteéd Chestnuts, Onions and Bacon http://www.simplyrecipes.com/recipes/sauteed_chestnuts_onions_and_bacon/
Baked Custard Tarts http://www.ecoronado.com/profiles/blogs/our-portuguese-dessert-table
Punched Potatoes http://www.losgatosfoodie.com/Recipes/PunchedPotatoes.html
Lemon Mint Chicken Soup http://www.jwmag.org/page.aspx?pid=1623#sthash.xw7HJtPa.dpbs
White Beans and Sausage http://www.thibeaultstable.com/2010/04/white-beans-and-sausage.html
Sausage Tortilla http://doriegreenspan.com/2010/05/sausageegg-tortilla-adios-aurevoir-and-cheerio.html
Momma Leite’s Braised Beef in Wine and Garlic http://www.food.com/recipe/momma-leites-braised-beef-in-wine-and-garlic-487241
Cheese-Stuffed Pork Tenderloin http://projects.washingtonpost.com/recipes/2009/12/16/cheese-stuffed-pork-tenderloin/
Chilled Fava Bean Soup with Apples http://www.bookendbabes.com/2010/08/27/the-new-portuguese-table-chilled-fava-bean-soup-with-apples/
Portuguese Corn Bread http://recipes.pgplate.com/food/portuguese-corn-bread-broa-de-milho-and-clams-in-a-cataplana-ameijoas-na-cataplana-231335/
Mini-lamb meatballs http://beforeitsnews.com/alternative/2012/07/mini-lamb-meatballs-portugal-2435140.html
Pork Tenderloin in a Port-Prune Sauce http://chezus.com/2009/12/01/drinks-dinner/
White Gazpacho with Crab Salad http://food.mamiverse.com/a-portuguese-dinner-party-7852/
Sea Bass with Fennel and Orange http://theglobalkitchen.blogspot.com/2009/09/sea-bass-with-fennel-and-orange.html
Spicy Pumpkin Seeds http://www.guideposts.org/inspiration/recipes/snack-recipes/spicy-pumpkin-seeds
Alentegan-Style Pork with Clams http://oregonwinepress.com/article?articleTitle=if-the-stew-fits-eat-it--1327957862--1094--food_features
Rich Fish Soup http://whatthefig.blogspot.com/2011/12/david-leites-rich-fish-soup.html
Eggs Simmered in Tomato Sauce http://www.post-gazette.com/stories/sectionfront/life/whats-for-dinner-tomatada-com-ovos-eggs-simmered-in-tomato-sauce-224147/
Fried Cornmeal http://www.projectfoodie.com/spotlights/cookbooks/the-new-portuguese-table.html
Grilled Shrimp with Piri Piri Sauce http://www.savorsa.com/2009/10/portuguese-fare-extends-beyond-salt-cod-and-cilantro/
Piri-Piri sauce http://www.savorsa.com/2009/10/portuguese-fare-extends-beyond-salt-cod-and-cilantro/
Duck Risotto http://leitesculinaria.com/76141/recipes-portuguese-duck-risotto.html
Scrambled Eggs with Salt-Cod and Potatoes http://tinyurl.com/6yfbwwf
Salt-Cod and Potato Casserole http://tinyurl.com/owpcw5m
Thank you, Big Sal! You did a beyond wonderful job with this whole thing :)
I'm excited to see these books voted as the winners! Since I'll be in Portugal for the first 10 days of the month, I'll lay a little silent, but am excited to bring some of my favorite plates from that trip into my own kitchen!
Another thanks for a job very well done BigSal. I gave the Anderson book away during a recent book purge. I'll also be gone or busy for most of the month, but having those links makes it more likely that I'll be able to participate at least a little. My husband has been to Portugal many times (I've been once) and he loves the food so he'll appreciate anything I make!
Big Sal you've taken the COTM to a whole new level, what an incredibly helpful and informative intro to the October COTM.
Though I'll be away for 90% of the month, I'll follow along from afar when I can and look forward to cooking from these books (both on my shelf) and adding to the discussion at a later date. While I'm disappointed I won't be able to participate since this looks to be a very exciting month, I feel fortunate that I'll have all of your experiences to guide me when it comes time for me to cook from the book.
Yippee! Cataplanas of the world (well, Portugal anyway) unite!!
Big Sal, I do have both books but I find that seeing the list of on-line recipes you compiled for us is really giving me an nice overview of the offerings of each book. VERY helpful in deciding which ones I might want to focus on. Thank you so much.
THE NEW PORTUGUESE TABLE: EXCITING FLAVORS FROM EUROPE’S WESTERN COAST from 2009 by David Leite
DKennedy, maybe you didn't see this paragraph which BigSal posted at the head of the previous voting thread and which tells you something about it. Apologies if you already saw it and wanted more information!! I have both books and think that they are nicely complementary to each other.
The New Portuguese Table by David Leite:
“…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. 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…(including) 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.” http://tinyurl.com/kdgrnf6
Thank you BigSal!
I also wanted to point out for those of you who are trying to resist buying cookbooks, that Anderson's FOP has about 90 pages available via google books: http://books.google.com/books?id=FDpRRK9YpqoC&printsec=frontcover&dq=jean+anderson+food+of+portugal&hl=en&sa=X&ei=cKQ_UujlJeiMyAH2yIHgAQ&ved=0CEYQ6AEwAA#v=onepage&q=jean%20anderson%20food%20of%20portugal&f=false
I've imported a bunch of BigSal's recipe links into pepperplate, which is what I obsess over when I'm holding firm on not buying cookbooks.
We love love love Anderson's Caldo Verde at our house (it's the only time i've been able to persuade my husband to adore kale), so we'll make that at least once next month!
And here are a couple more recipes I found for Anderson's book (though I have not compared them to the book to confirm they have not been changed), plus a couple of duplicates of the recipes BigSal linked except that the versions I'm linking will import directly into pepperplate:
As an aside, Sara Moulton sure uses a lot of Jean Anderson recipes on her show...
Sweet red pepper paste (Massa de pimentão)
Fresh figs with smoked cured ham (Figos com presunto)
Ginger Cake: Bolo do Gengibre
Caramelized Flan from Pinhao
Green Bean Soup with Mint:
Green Beans with Coriander and Garlic (this one will import directly to Pepperplate)
Clams in a Cataplana Casa Velha (will import directly into PP):
Enca Mello's Creamed Salt Cod (will import directly into pepperplate)
And this is a Jean Anderson Portuguese recipe, but it's from Process This!, not FOP:
Portuguese Farm Bread
And, this Cheese Wafer recipe attributed to Jean Anderson seems to have the same ingredients EYB lists for Rosinha Santos's cheese wafers (Biscoitos de queijo da Rosinha Santos, so I wonder if it's the same:
Same with these Ferreira's Olive Oil Sauteed Almonds
And not attributed to Jean Anderson, but I think this is her recipe Roast Stuffed Chicken in the Old Portuguese Manner. He just had someone rewrite it ever so slightly... (And, comparing Emeril's sanitized version of the recipes vs. the recipes I can see in google books, I am reminded why a cookbook is so much more than a mere collection of recipes.)
As is the putrid cake. http://www.foodnetwork.com/recipes/emeril-lagasse/putrid-cake-recipe/index.html
And probably the Caldo Verde from the same episode:
I don't know what month you are referring to specifically, as last month I don't see much in the way of paired books. Maybe the two books you're talking about just didn't receive enough votes or nominations? But Westminstress is right, there have been quite a few months where a book pairing came out on top.
JPR, in the past I have said I prefer a one book COTM and yet this month I voted for the pair. Sometimes it just seems like an interesting thing to do, i.e. two different takes on the same cuisine. In this case the Anderson book more or less focuses on classic Portuguese food whereas David Leite brings the cuisine forward into our contemporary world.
Presently, I own "The Food of Portugal" and have yet to buy "The New Portuguese Table" but perhaps I don't need to since there are so many on-line recipes. But you know me. No self discipline.
I was lucky to be able to review David Leite's book when it came out a couple of years ago. We really enjoyed all the dishes I made from it.
Since I won't be able to cook along this coming month, if anyone in New York wants to borrow my book to cook from, I'd be willing to loan it out.
Just got the book today, 11 days from Amazon to the door. Stuff always used to come in two days. Are they slowed down now to encourage people to purchace other shipping options, like Amazon Prime?
Anyway, LOTS of dishes I can't wait to jump into. Even given our recent dietary directives, and restriction, still plenty of food with which we can happily partake. Yay!
I knew there was a reason I had salt cod in my freezer. Yay again!
Yes, it is. Jean Anderson says in the head note that while some say the recipe originated in a convent, a "pharmacist and culinary historian" named Maria Eugénia de Castro Cerqueira da Mota insists that it is from a town near her own, and was originally made with bacon fat, "which accounts in part for the recipe's unusual name (the flavor explains the rest)."
Incidentally, the link omits the instruction to sprinkle the top with 1 T. sugar and an optional 1 T. finely minced blanched almonds before baking.