Check out “Azorean Cooking, From my family table to yours”

azorean portuguese cookingAzorean Cooking will transport you to a kitchen as fragrant as your grandmother’s. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations.

No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.


All about Blackberries and making Jam!!

The blackberry plants I have growing in my yard came from my parents’ garden. The thought of not having them growing in my home wasn’t an option, so my poor husband had to dig them out and transfer them for me a few years ago from my parents old home. Luckily, the home is still owned by family; the thought of climbing fences to get the blackberry bushes would have been trespassing so thank goodness we didn’t have to resort to that!! lol 
The plants have taken at least five years to take and produce a significant amount of fruit but as soon as I see those blackberries evenly black, I know they’re ripe and ready to be picked. 
There are a few varieties of these plants and some plants have sharp thorns. If that’s the case you need to make sure to wear gloves to keep your hands protected from scratches. Fortunately for me, my mom hated that variety so my dad only kept the variety with no prickles!! 
One thing about blackberries is that they contain lots of seeds. So if you like having seeds in your jam, this recipe will be a breeze. But if the thought of eating seeds along with your jam bothers you…then it’s an extra step you’ll need to do by using a food mill or metal mesh sieve to remove them. 
I personally don’t mind the seeds, but my husband can’t stand them. He says they get in-between his teeth and will have to spend the rest of the time flossing them out.
For him, seeds are removed in my home or else I would be the only one eating the jam.
So here’s my recipe:
After picking the berries, and I discard any bruised, moldy or extra soft berries. If there is any doubt, I discard. Then I rinse the berries under running water and I drain them in a colander.
Once everything is clean I weigh the fruit and depending on how sweet the fruit is I use the same weight in sugar. ( if the fruit is very sweet I usually use half the weight of fruit in sugar).
Yesterdays small batch of berries weighed  1 lb  and I used 1 lb of sugar to go with it.
In a large saucepan add the washed 1 lb of berries and about 1/4 cup of water, over medium heat bring to a simmer. The berries will begin to break apart. You can speed the process by using a 
potato masher and mashing the berries. This will help with removing the seeds.  Once they’re all broken apart, remove from heat and either use a food mill or metal mesh sieve to remove all the seeds. Once that’s done, add the strained berries back into the saucepan and add the sugar. Over medium heat, keep string until it reaches the thickness in consistency that you like.
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Please note: You don’t want to overcook it, since the jam will harden as it cools.
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Portuguese Cavacas


Cavacas 2


I’ve been thinking of making Cavacas, for the past few days.. It’s the perfect dessert to have alone or with a cup of tea or coffee.
It’s not too sweet, it’s light, airy and delicious ..
Enjoy everyone!!

Here’s the recipe for Cavacas!!
This recipe is for 24 Cavacas, but can easily be cut in half.
2 Cups of flour
1 Cup of oil
½ Cup of milk
8 large eggs at room temp

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Skillet Linguica with Pasta

Skillet Linguica Azorean Greenbean


On busy workdays you absolutely need a quick go-to dish. When I was growing up

this dish would be made at least a couple times a month; my mom would alternate

using linguica or chourico as well as using whatever box of pasta she had in her


Sometimes she would rinse a can of beans and add it in to the skillet as well to make

my dad happy. He loved beans in everything and so she tried as much as possible to

add to most of her dishes.

Whenever I’m having one of those days and I need to get something delicious and

easy on my family table this recipe always comes to the rescue.

I hope you get to try it with your family.


Skillet Linguica & Pasta


1 pound of Portuguese sausage (linguica or chourico), sliced into rounds

2 large onions, chopped

3 cloves of garlic, chopped

26 oz can of diced tomatoes

1 16 oz box of pasta of choice* I use elbows or cellentani

4 cups of chicken broth

¾ cup of water

1 teaspoon of hot red pepper sauce *pimenta moida optional for heat

2 teaspoons of olive oil

Salt and pepper to taste


In a large deep skillet over medium-high heat add olive oil and sauté the onions until

translucent, add the sausage, salt and pepper and sauté together for another 5

minutes. Then add the chopped garlic and stir in for a minute. Last you’ll add in the

remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce

and uncooked pasta. Stir together and bring everything to a boil, cover the skillet

and reduce the heat to a slow simmer cook for 15-20 minutes *depending how you

like your pasta cooked. Also double check if the liquid has been completely

absorbed and add more water into the skillet if needed. Taste and adjust with salt

and pepper if needed as well.

Remove skillet from heat and leave covered until ready to serve.

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