Posts

Garlic Nailed Steak

Garlic Nailed Steak

Garlic Nailed Steak (Prego no Pão) is one of the earliest cooking methods for Portuguese steak that  I learned from my aunt.  It is simple, but you can up the level with serving an egg on top. Serves 2 to 3 1/2 pound of rump or  sirloin…
Kale Soup (Sopa de Couves)

Kale Soup (Sopa de Couves)

This soup Kale Soup (Sopa de Couves) is not a version of the classic Caldo Verde soup. The deliciously delicate and classic Caldo Verde kale soup (Green Broth Soup) is of the Portuguese mainland.  It is served with  a few slices of sausage…
Carrot Soup (Sopa de Cenoura)

Carrot Soup (Sopa de Cenoura)

Carrot Soup (Sopa de Cenoura) is best with freshly harvested carrots. Of course, we all do not have access to just harvested carrots.  Nonetheless, this soup is a truly wonderful one that is easy to make and loaded with vitamin A. It's perfect…
Carrot Soup (Sopa de Cenoura)

Black Scabbard Stew of Madeira -

Black Scabbard Stew of Madeira is not heard of in north America. Peixe Espada Estufado de Madeira (as we know it)  is known more among the immigrant Portuguese.  Fresh swordfish or tuna is sometimes substituted for Black Scabbard Stew of Madeira. Serves…
Carrot Soup (Sopa de Cenoura)

Pot Luck Soup

Since there is a lot of utilizing what is on hand, it could be said that with the exception of a number of soups, a Portuguese cook might never serve the same soup twice. My aunt made this pot luck soup known as "sopa de panela" thirty years…