The New Portuguese Table: Exciting Flavors from Europe’s Western Coast

by David Leite

ISBN-10: 0307394417
ISBN-13: 9780307394415
Region: Portugal
Publisher: Clarkson Potter
Publication Date: August, 2009
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Recipe Index

Recipesort icon Page Rating
Amped-Up Red Pepper Paste. Massa de Pimentão Forte 232
0
Azorean Kale, Sausage, and Bean Soup. Sopa de Couve 71
0
Baked Custard Tarts. Pastéis de Nata 217
0
Beef Stock. Caldo de Carne de Vaca 244
0
Beef Turnovers. Rissóis de Carne 51
0
Black Olive Risotto. Rizoto de Azeitonas Pretas 182
0
Black-Eyed Peas with Onions and Red Pepper. Feijão Frade com Cebolas e Pimento Vermelho 181
0
Braised Beef Shanks with Warm Spices. Alcatra à Moda de Restaurante a Colmeia 144
0
Cheese-Stuffed Pork Tenderloin. Lombinho de Porco Recheado com Queijo 132
0
Cherry Cordial. Ginjinha 228
0
Chicken in a Pot. Frangona Púcara 113
0
Chicken out of a Pot and onto the Grill. Frango fora da Púcara e na Brasa 115
0
Chicken Stock. Caldo de Frango 243
0
Chilled Fava Bean Soup with Apples. Sopa de Favas com Maçâs 56
0
Chocolate Mousse. Mousse de Chocolate 219
0
Cilantro Bread Soup with Poached Eggs. Açorda Alentejana 61
0
Cilantro Paste. Pasta de Coentro 235
0
Clams in Cataplana. Améijoas na Cataplana 92
0
Corn Bread. Broa de Milho 188
0
Crispy Fried Asparagus. Peixinhos da Horta 176
0
Curried Mussels. Mexilhões com Caril 98
0
Duck Breasts with Black Olives. Peitos de Pato com Azeitonas Pretas 129
0
Duck Risotto with Ham and Sausage. Risoto de Pato 125
0
Eggs Simmered in Tomato Sauce. Tomatada com Ovos 159
0
Fava Bean and Fennel Salad. Salada de Favas e Funcho 163
0
Fish Stock. Caldo de Peixe 245
0
Fried Cornmeal. Milho Frito 193
0
Fried Stuffed Olives. Azeitones Fritas Recheadas 36
0
Gazpacho with Garnishes. Gaspacho com Guarnições 60
0
Goat Cheese, Walnut, and Honey Triangles. Triângulos de Queijo de Cabra, Nozes, e Mel 48
0
Grandma Costa’s Dressing. Migas da Minha Vovó Casta 198
0
Grandma Leite’s Sugar Fritters. Malassadas da Minha Vovó Leite 208
0
Green Olive Dip. Patê de Azeitonas Verdes 45
0
Green Soup. Caldo Verde 69
0
Grilled Beef Kebabs with Madeira, Bay Leaf, and Garlic. Espetada 143
0
Grilled Chicken Breasts with Spicy Coconut Sauce. Frango Naufragado 116
0
Grilled Chicken Slathered in Hot Sauce. Frango com Piri-piri 118
0
Grilled Shrimp with Piri-Piri Sauce. Camarões Grelhados com Piri-Piri 97
0
Home-Rendered Lard. Banha 247
0
Kettle of Fish. Cataplana de Peixe 89
0
Lamb Stew with White Beans. Borrego Ensopado de com Feijão Branco 152
0
Lemon-Mint Chicken Soup. Canja de Galinha 66
0
Lightly Sautéed Onions and Garlic. Refogado Claro 240
0
Madeiran Griddle Bread. Bolo de Caco 190
0
Milk Liquer. Licor de Leite 229
0
Milk “Mayonnaise”. Maionese de Leite 237
0
Mini Chicken Pies. Empadinhas de Galinha 46
0
Mini Lamb Meatballs. Almôdegas de Borrego 150
0
Mini Salt Cod Sandwiches. o Mcsilva 105
0
Molasses Cookies. Biscoitos de Mel 207
0
Momma Leite’s Braised Beef in Wine and Garlic. Carne Assada em Vinha d‘Alhos da Minha Mãe 146
0
My Family’s White Beans and Sausage. Feijão Branco e Chouriço da Minha Família 178
0
Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce. Confitado de Bacalhau Fresco com Tomatado Assada 84
0
Orange Cake. Bolo de Laranja 220
0
Orange Salad with Pine Nuts. Salada com Laranja e Pinhões 165
0
Partridge in Fragrant Vinegar Sauce. Escabeche de Perdiz 123
0
Pasta Pyramids Stuffed with Pork and Cheese. Pirâmides de Carne 140
0
Piri-Piri Paste. Pasta de Piri-Piri 234
0
Piri-Piri Sauce. Molho de Piri-Piri 233
0
Pork Tenderloin in a Port-Prune Sauce. Lombinho de Porco com Molho de Porto e Ameixas Secas 138
0
Portuguese Pizza. Pizza à Portuguesa 196
0
Potato Skin Curls with Herbs. Batatas com Ervas Finas 40
0
Presunto and Cheese Loaves. Pãezinhos de Presunta e Quiejo 194
0
Pumpkin Soup with Spicy Seeds. Sopa de Abóbora com Pevides Picantes 77
0
Punched Potatoes. Batatas a Murro 173
0
Puréed Potatoes. Puré de Batata 174
0
Purslane and Cheese Soup. Sopa de Beldroagas 65
0
Quick Weekday Roast Chicken with Potatoes. Frango Assado com Batatas 110
0
Rice from the Pan. Arroz da Panela 184
0
Rice Pudding Redux. Arroz Doce Moderno 214
0
Rich Fish Soup with Corn Bread Croutons. Sopa Rica de Peixe com Broa 63
0
Roast Turkey with Two Dressings. Peru Assado com Dois Recheios 120
0
Roasted Garlic Butter with Madeira. Manteiga de Alho Assado com Madeira 241
0
Rosemary Custard. Leite-Creme com Alecrim 210
0
Salt Cod and Shrimp Fitters. Pastéis de Bacalhau e Camarões 37
0
Salt Cod in Potato Jacket. Bacalhau numa Casca de Batata 106
0
Salt Cod of My Youth. Bacalhau da Minha Infância 102
0
Sausage Spread. Mousse de Chouriço 43
0
Sausage Tortilla. Tortilha com Chouriço 156
0
Sautéed Chestnuts, Onions, and Bacon. Castanhas Salteados com Cebolase Toucinho Entremeado 170
0
Scrambled Eggs with Asparagus and Fresh Cod. Espargos Verdes à Brás com Bacalhas Fresco 160
0
Sea Bass with Fennel and Orange. Robalo com Funcho e Laranja 80
0
Seared Broccoli Rabe with Garlic. Grelos Salteados 169
0
Seared Skate in Garlic-Pepper Oil. Raia com Molho de Pitau 88
0
Shrimp Stock. Caldo de Camarão 246
0
Shrimp Turnovers. Rissóis de Camarâo 53
0
Silky, Lemony Egg Cream. Ovos Moles com Natas Batidas 213
0
Skate with Leeks in Saffron Broth. Raia com Alho Francés e Caldo de Açafrão 86
0
Smoked Paprika-Oil. Aziete em Infusão de Colorau Fumado 242
0
Spicy Azorean Garlic-Roasted Pork. Torresmos Açoreanos 137
0
Spicy Pumpkin Seeds. Pevides de Abóbora Picantes 34
0
Spinach with Toasted Bread Crumbs. Migas de Espinafres 166
0
Steak “On Horseback,” Redefined. Bife com Ovo a Cavalo, Redefinido 149
0
Stone Soup. Sopa de Pedra 74
0
Stuffed Squid. Lulas Recheadas 94
0
Sweet Bread. Massa Sovada 199
0
Sweet Lemon and Black Olive Wafers. Biscoitos Doces de Limão e Azeitonas Pretas 204
0
Sweet Red Pepper Jam. Doce de Pimento Vermelho 226
0
Sweet-Sour Carrots. Conserva de Cenoura 175
0
Tomato Jam. Doce de Tomate 225
0
Tomato Rice. Arroz de Tomate 185
0
Tomato Sauce. Tomatada 239
0
Trout and Presunto Napoleons. Trutas à Modo Moderna de Bragança 83
0
Tuna Spread. Pasta de Atum 42
0
Warm Baby Octopus and Potato Salad. Salada Quente de Polvo e Batatas 100
0
White Gazpacho with Crab Salad. Gaspacho Branoc com Salada de Caranguejo 59
0
“Russians” Nut Cakes. Russos 223
0

Publishers Information

About The New Portuguese Table: Exciting Flavors from Europe’s Western Coast

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

Winner of the IACP 2010 Julia Child Award for First Book. 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 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, and their food culture, typical 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 beloved by Americans 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 handbook to the exciting cuisine of Portugal. (http://www.randomhouse.com/)

Author Information

About David Leite

Author Web Link: http://leitesculinaria.com/

David is the author of The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, which won the 2010 IACP First Book/Julia Child Award. When not agonizing over his next book, a memoir, he writes about everything from champagne to Welsh food to high tea to being a super taster for publications including the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, epicurious.com, and Ridgefield Magazine, where he was the food editor for three years. He’s also the resident food geek at The Morning News. David is a frequent guest on the Martha Stewart Living Radio program, Living Today, hosted by Mario Bosquez, and often reads his work on public radio’s food program The Splendid Table hosted by Lynne Rossetto Kasper. He’s a regular guest on WTNH-TV and was profiled on Radical Sabbatical on Fine Living Network.

David won the 2008 James Beard Award for Newspaper Feature Writing Without Recipes for his article, “In a ‘64 T-Bird, Chasing a Date with a Clam” and was nominated in 2009 for his article “Perfection? Hint: It’s Warm and Has a Secret,” both from the New York Times. He’s also a four-time nominee for the Bert Green Award for Food Journalism, which he won in 2006. In addition, he was a 2007 and 2006 winner of an Association of Food Journalists Award. His essays have been included in the Best Food Writing series from 2001 to 2008. Leite’s Culinaria, which David created in 1999, won the 2007 James Beard Award for Web Site Focusing on Food, Beverage, Restaurant, or Nutrition and the 2006 James Beard Award for Best Food Web Site, a 2006 Food Blog Award, the 2005 World Food Media Award for Best Food and/or Drink Web Site, and was named Best Writer’s Web Site for 2002 by Writer’s Digest.  (http://leitesculinaria.com/about)

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