The New Portuguese Table: Exciting Flavors from Europe's Western Coast: A Cookbook

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9780307394415: The New Portuguese Table: Exciting Flavors from Europe's Western Coast: A Cookbook
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James Beard Award-winning writer, David Leite takes you on a culinary journey into the soul of Portugal.

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table looks at this fascinating country's 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, traditional dishes, and wines. 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 common in American kitchens and now combined in innovative ways.

In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both 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. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the definitive handbook of the exciting cuisine of Portugal.

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About the Author:

DAVID LEITE, a Portuguese citizen, is a James Beard award-winning writer and the founder of the popular website www.leitesculinaria.com, a hub for recipes and food journalism. The New Portuguese Table won the IACP 2010 Julia Child Award for First Book.

Excerpt. Reprinted by permission. All rights reserved.:

Green Olive Dip
patê de azeitonas verdes
makes about 1½ cups

When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip was brought to our table. As I nattered away with friends, I dipped, spread, and nibbled, until I realized I alone had eaten all of it. Later, when I became friendly with the cook, Ilda Vinagre, I watched her make it and was flummoxed when she whipped up its silky base: Milk “Mayonnaise” (page 237)–whole milk whirred into a smooth consistency with the addition of vegetable oil. I serve this as a dip with a platter of crudités, alongside crackers or bread, or, sometimes, as a topping for grilled fish.

Atenção ·Don’t make this in a food processor. The bowls of most processors are too large to allow the scant amount of ingredients to whip up to the right consistency. A small narrow blender, or a mini chop or handheld blender, works best.

⅓ cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
Leaves and tender stems of 6 fresh cilantro sprigs
Pinch of freshly ground white pepper
¾ cup vegetable oil
⅔ cup pitted green olives such as manzanilla, rinsed quickly if particularly salty, roughly chopped

1.Add the milk, anchovies, garlic, two thirds of the cilantro, and the pepper to a blender and pulse to combine. With the motor running, pour the oil in what the Portuguese call a fio, or fine thread. Keep whirring until the oil is incorporated and the mixture thickens, 30 to 40 seconds.
2.Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.

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