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My Portugal: Recipes and Stories

By George Mendes, Genevieve Ko

In My Portugal, George Mendes, chef and proprietor of Michelin-starred Aldea, introduces us to the realm of Portuguese food, supplying one hundred twenty five mouthwater­ing recipes that exhibit the big variety of dishes that come from this coastal kingdom. the gathering balances Mendes’s renowned eating place recipes, resembling his signature Duck Rice and Garlic Seared Shrimp, together with his takes on vintage Portuguese dishes, corresponding to Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and extra. His tales illustrate the wealth of culinary assets in Portugal—fresh seafood, savory meats, and crisp greens. With scrumptious recipes and beautiful images of the rustic, My Portugal takes the reader on an unforgettable journey.

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Serve instantly. ROASTED SQUASH SOUP great silky and buttery, this can be my excellent fall soup. The spices are sophisticated, yet they arrive via within the candy squash. you could garnish this with toasted nuts in case you like crunch, harmony grapes in the event you desire candy, or seared bay scallops for an entire meal. SERVES four unsalted butter � cup (55 g) cinnamon sticks 2 juniper berries 15 complete superstar anise 1 eco-friendly cardamom pods four coriander seeds 2 teaspoons butternut squash 1 medium (2 pounds/910 g), trimmed, quartered lengthwise, and seeded sugar pumpkin 1 small (1½ pounds/680 g), trimmed, quartered, and seeded kosher salt and freshly floor white pepper to flavor Vegetable inventory (this web page) 1½ cups (360 ml), sizzling, plus extra as wanted extra-virgin olive oil to flavor Preheat the oven to 375°F (190°C). In a small saucepan, mix the butter, cinnamon, juniper, superstar anise, cardamom, and coriander. prepare dinner over medium-low warmth, stirring, until eventually the butter is mild golden brown and the spices are aromatic, approximately 6 mins. organize the squash and pumpkin, cut-sides up, in one layer in a wide roasting pan. Generously season with salt, then drizzle with the butter and spices. conceal the pan with foil and bake till a knife slides simply during the squash and pumpkin, approximately 1 hour. choose off and discard the spices. Use a wide spoon to scrape the flesh from the squash and pumpkin right into a blender; discard the skins. pressure all of the pan juices via a fine-mesh sieve into the blender. upload the inventory and puree until eventually very gentle, including extra inventory for a thinner soup if wanted. Season with salt and pepper. pressure via a fine-mesh sieve, divide between serving bowls, and drizzle with oil. SPRING PEA SOUP the intense spritziness of a dry white vinho verde brings out the beauty in clean spring peas, as does the mix of mint and lemon thyme. SERVES four kosher salt as wanted peas four cups (480 g), shelled clean or thawed frozen asparagus spears 20 skinny, trimmed, suggestions bring to a halt and reserved, stalks thinly sliced extra-virgin olive oil as wanted white onion � small, thinly sliced garlic cloves five, thinly sliced dry white vinho verde � cup (120 ml) clean mint leaves � cup (15 g) Vegetable inventory (this web page) 2½ cups (600 ml), sizzling clean lemon thyme leaves 1 teaspoon fleur de sel to flavor Fill a wide bowl with ice and water. convey a wide saucepan of water to a boil and salt generously. If you’re utilizing clean peas, upload and cook dinner, stirring sometimes, until eventually brilliant eco-friendly and crisp-tender, approximately five mins. instantly move to the ice water. while cool, drain good. Repeat with the asparagus stalks, cooking for two mins. Reserve either individually. warmth an 8-quart (7. 5-L) saucepot over medium-low warmth. Coat the ground with oil, then upload the onion and garlic. Season with salt and sweat, stirring sometimes, until eventually the onions are soft, approximately 10 mins. upload the vinho verde and boil, stirring sometimes, till evaporated. upload the thawed frozen or blanched clean peas, asparagus stalks, and mint and cook dinner, stirring, until eventually the peas are vibrant eco-friendly, approximately three mins.

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