Vinho Verde Citrus Sangria

Recipe by Paula

Vinho verde literally means 'green wine' in Portuguese and is produced in my family's home province of Minho. It's a young wine that is not meant to age and is best consumed the year it was bottled. I love this refreshing and effervescent wine. I especially love it in this sparkling citrus sangria.

The lemon, lime and orange flavours pair well with the citrus notes of this wine. I guarantee this will become your new favourite summer sangria. I like the refreshing tartness of this sangria but if you want it a little sweeter, increase the amount cointreau, orange juice or ginger ale. Enjoy!

Serves: 9-10

Ingredients:

6 cups vinho verde wine

1 1/2 cup orange juice

1/2 cup Cointreau or Triple Sec

1/3 cup fresh lemon juice

2 or 3 limes, thinly sliced

2 or 3 oranges, thinly sliced

2 or 3 lemons, thinly sliced

3 cups ginger ale

Directions:

 1. In a large pitcher, combine all the ingredients except for the ginger ale and ice cubes. Refrigerate for a couple of hours or overnight.

 2. Just before serving, stir in the ginger ale.

 3. Serve over ice.

   

Portuguese Supper Club - February 2014 Recap

On February 23, 2014, I hosted my first Portuguese Supper Club in Toronto at the Aphrodite Cooks Studio.  24 guests joined me for a night of delicious Portuguese food and wine. It was a fun and emotional night as friends (new and old) helped me celebrate my heritage through food. I'm already planning my next supper club! I couldn't have done this on my own and I'm grateful for my partner Peter's support and help in the kitchen. I also want to thank Peter and Sid Friedman for taking such great photos.

I wanted to share with you the evening's menu and some photos. I've added links to the recipes on my blog.

The Menu

Petiscos ~ Appetizers

Warm Citrus & Herb Olives and Lupini Beans
Sardine Pate on a Crostini with Quail Egg
Rissois de Camarao “Shrimp Turnovers”
Piri Piri Chicken Lolipops

Primeiro ~ First Course
Salt Cod Salad

Segundo ~ Second Course
Caldo Verde “Green Soup”  (Portugal’s national dish)

Prato Principal ~ Main Course
Drunken Pork with Madeira Sauce
Herb & Garlic Green Beans
Potato Puree

Sobremesa ~ Dessert
Natas do Ceu “Cream from Heaven”

Enjoy some of the photos from the night. The music is by Amalia Rodrigues, one of Portugal's best Fado singers.

Portuguese Supper Club - Feburary, 2014 by Slidely Slideshow

Spicy Chicken Meatballs

Recipe by Paula

If you're looking for killer meatballs, look no further. These little darlings are a hit every time I serve them. I even had a husband and wife fight over leftovers. ;) This recipe makes a lot of meatballs, so use what you need and freeze the rest of the meatball mixture in small bags so they are ready anytime you need to make some. Use your favourite hot sauce in the recipe and add as much or as little as you like. I serve these with a creamy Lemon, Garlic & Parsley Aioli (recipe below) but they are also great on their own. Enjoy!

Serves 8-12

Ingredients:

2 slices bacon
2 slices white bread
2 tablespoons white wine or beer
1 small onion, chopped
2 cloves garlic
1/4 cup fresh parsley, chopped
2 tablespoons sunflower oil
2 tablespoons piri piri sauce or your favourite hot sauce (to taste)

2 lbs ground chicken
1 large egg
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
Oil for frying

Directions:

1. Fry the bacon in a frying pan until it is half cooked. Allow the bacon to cool then chop into small pieces.

2. In a food processor, combine bread, wine, onion, garlic, parsley, oil and hot sauce. Process until smooth and combined.

3. In a large bowl, combine chicken, egg, salt, pepper, oregano, chopped bacon and the mixture from the food processor. Thoroughly combine the meatball mix. Test the seasoning of the mixture by cooking a small amount (microwave for 20-30 seconds). Adjust the seasoning if needed and refrigerate the meatball mix until needed.

4. Form the meat into 1 inch round balls. You can make them bigger but they will take longer to cook.

5. In a deep frying pan over medium high heat, add 2 inches of oil. Bring the oil temperature up to 350°F. Adjust the heat to keep the temperature at 350°F while frying. Fry the meatballs (in batches), until they are golden brown and cooked through (about 1 - 1 1/2 minutes per side depending on the size of the meatballs). Cut one open to check doneness. Place meatballs on a paper towel lined tray to soak up any excess oil.
    

Lemon Garlic & Parsley Aioli
Recipe by Paula

Makes: 1 1/2 cups

Ingredients:
1 egg
1 teaspoon Dijon
2 garlic cloves
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 cup sunflower oil
Salt and pepper to taste

Directions:
1. In blender combine egg, Dijon, garlic, parsley and lemon juice.

2. Process at high speed until completely combined.

3. With bender still on, add the oil in a slow stream and blend until mixture is fluffy and creamy. (If the aioli gets too thick, add a little cold water and continue blending)

4. Season with salt and pepper to taste. Refrigerate until ready to serve.

Sardine Pate

Recipe by Paula 

Sardines are as synonymous with Portuguese cuisine as salt cod. Enjoying grilled sardines with a glass of wine while sitting at a Portuguese seaside restaurant is something everyone should try in their lifetime. But if you can't get to sunny Portugal just yet, you can always try this way of enjoying sardines. There are many different versions of this recipe but this is my favourite. I love this quick and easy appetizer simply smeared on toasted bread but you can also top it with chopped olives, pickles, pickled onions and hard boiled egg. Enjoy!


Makes: 1 cup

Ingredients:
120 grams sardines, canned in olive oil
1 large shallot, chopped
1/3 cup chopped fresh parsley
2-3 sun-dried tomatoes, packed in oil
1-2 teaspoons oil from sun-dried tomatoes
1/2 cup unsalted butter, softened
zest of 1/2 lemon
juice of 1/2 lemon
Pinch of crushed dried piri piri or chili flakes
Splash of Brandy
Salt and Pepper to taste

Directions:
1. Drain the sardines but reserve about half of the packing oil.  

2. In a food processor combine and process, shallot, parsley, sun-dried tomatoes and sun-dried tomato oil. Add remaining ingredients (including reserved sardine packing oil) and process until smooth.

3. Season to taste with salt and pepper. Serve immediately or chill until needed then bring to room temperature (spreadable) before serving.

Pao de Milho "Corn Bread"

 Adapted from Carla Azevedo and many Portuguese Moms.

This is the traditional bread of northern Portugal but it is enjoyed all over. This richly dense bread has a fantastic crusty shell. It is traditionally served with Portugal's national dish, Caldo Verde (Creamy Potato and Kale Soup), but I enjoy it on its own with butter or dipped in olive oil. Enjoy!

Note: This recipe calls for corn flour which shouldn't be confused with cornstarch. You can find corn flour in most grocery, bulk or health food stores.

Makes: 2 small loaves

Ingredients:

1 1/4 cups fine yellow cornmeal

2 teaspoons salt

1 1/4 cups boiling water

1 teaspoon granulated sugar

1 cup lukewarm water, divided

1 tablespoon active dry yeast

3 cups all-purpose flour

1 teaspoon olive oil

1/2 cup white corn flour

Directions:

1. In a large bowl, combine the cornmeal and salt. Add the boiling water and stir until smooth. Let cool for 10 minutes until lukewarm.

2. Meanwhile, in a measuring cup, dissolve the sugar in a 1/2 cup lukewarm water. Sprinkle in the yeast and let stand for 10 minutes to active and get frothy. Stir the yeast vigorously with a fork and then stir it into the cornmeal mixture.

3. Gradually mix in the all-purpose flour, alternating with the remaining 1/2 cup lukewarm water until well combined.

4. Turn the dough out onto a floured surface and knead for 10 minutes or until the dough is smooth and elastic.

5. Gather the dough into a ball and place it in a large bowl, lightly greased with the olive oil. Turn the dough in the bowl to grease the entire surface of the dough. Cover bowl with a clean tea towel and let the dough rise in a draft free and warm place for 1 1/2 hours or until it doubles in bulk.

6. Punch the dough down. Split the dough in half and shape each piece into a round loaf. Roll each loaf in the white corn flour until well covered. Place the loaves on a parchment paper lined baking sheet that is large enough for both loaves to rise again and bake. Cover sheet with a clean tea towel and let the dough rise in a draft free and warm place for 45 minutes or until double in bulk.

7. At a half hour before baking, preheat the oven to 450F. Slash the top of each loaf to 1/4 inch deep. Bake the loaves in the middle rack for 30-40 minutes or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack and serve.

Salt Cod Salad with Chickpeas & Tomatoes

Recipe by Paula.

This is one of my favourite salads and it never fails to impress my guests. It is fresh and bright and it will wake up your taste buds. It is an excellent start to any Portuguese dinner. The sharp dressing balances the raw salt cod and chickpeas perfectly. If you can't find an aged white wine vinegar, just use a regular white wine vinegar. Enjoy!

Serves: 4

Ingredients:

400 grams salt cod

1/2 cup aged white wine vinegar
2 teaspoons sweet paprika, divided
2 teaspoons dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 cups (1 pint) grape or cherry tomatoes, sliced in half
1/2 small red onion, thinly sliced
1 can chickpeas, drained
1/4 cup fresh chopped parsley
4 basil leaves, chiffonade

Directions:

1. Soak the salt cod in cold water for 24 to 48 hours, changing the water occasionally then drain. Remove the skin and bones and shred the flesh into medium size chunks. Set aside.

2. To make the dressing; in a medium bowl, whisk together the vinegar, 1/2 teaspoon paprika and mustard. Continue to whisk and add the olive oil. Season with salt and pepper to taste. Set aside.

3. In a large bowl, combine tomatoes, red onion, chickpeas, parsley, basil and 1 teaspoon paprika. Toss to combine ingredients.

4. Dress the salad with 1/2 of the prepared dressing and season with salt and pepper to taste.

5. Dress the cod with the remaining dressing and toss to combine. Season with salt and pepper to taste. The cod might not need a lot of salt depending on how long you soaked it.

6. To serve, divide the salad among 4 plates. Top the salads with equal amounts of the dressed cod. Sprinkle the remaining paprika over the cod. Serve cold or at room temperature.

Natas do Ceu "Cream From Heaven"

Recipe by Paula.

The Portuguese have very colourful names for their desserts. For example this favourite dessert of mine is called Natas do Ceu which translates to "Cream from Heaven".  You know what? The name is perfect. One bite of this delicious and simple combination of lemon, cinnamon & vanilla egg cream, mousse and crumbled Maria cookies and you'll think you've died and gone to heaven. Enjoy!

Serves 6

Ingredients:

Egg Cream:

6 egg yolks, beaten

1/2 cup whole milk

1/4 cup sugar

1 lemon rind

1 cinnamon stick

1/2 vanilla bean
1 teaspoon unsalted butter

Meringue:

6 egg whites

2 tablespoons sugar

Whipped Cream:

2 cups heavy cream

2 teaspoons vanilla extract

3 tablespoons sugar

1 package (roll) Maria cookies, crushed

Directions:

1. In a bowl, beat egg yolks until frothy. In a saucepan over medium high heat, add milk, sugar, lemon rind and cinnamon stick. Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean with the back of the knife. Add the seeds and bean to the pan. 

2. Scald the milk then slowly add milk to the egg yolks, whisking the eggs constantly. Return the milk/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens. Remove lemon rind, cinnamon stick and vanilla bean from the saucepan. Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.

3. Using an electric mixer, beat the egg whites in a large clean bowl until they form stiff peaks. Slowly add 2 tablespoons sugar and continue to beat until the mixture (now meringue) is very thick and glossy.

4. In another large bowl, using an electric mixer, whip the heavy cream and vanilla. Gradually add 3 tablespoons of sugar and whip until you get very stiff peaks. Be careful not to over whip the cream or it will become butter.

5. Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture.  Chill this mousse until you’re ready to assemble.

6. To assemble: In individual serving glasses or a large serving bowl, add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream. Chill for at least 4-5 hours before serving.