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.

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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.
Ingredients:
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

pantry.

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.

Enjoy!!

Skillet Linguica & Pasta

Ingredients:

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

Directions:

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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Blueberry Biscuits with Lemon Glaze

Blueberry Biscuits with Lemon Glaze

 

With fall-like weather in the month of June the only thing to take away the chill in the home is to bake. I had bought some fresh blueberries and strawberries at the market a few days ago with the idea of making a cold berry drink or be part of a fruit salad … but with temperatures in New England hovering around 50 degrees the thought of eating them cold lost it’s appeal. So baking was the perfect solution!!

I have wanted to experiment with making some berry biscuits, and the sound of blueberry biscuits with a lemon glaze was perfect. I got all my ingredients ready and realized I couldn’t find my 3 inch biscuit cutter…so I used a large drinking glass instead and it worked really well in a pinch. Just make sure to dip the glass onto flour before using it to cut the dough…that way the glass won’t stick to the dough.

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