Caldo Verde

Caldo Verde

– 1/4 cup extra-virgin olive oil
– 10 ounces Spanish chorizo, sliced into 1/4-inch coins
– 1 large Spanish onion, diced
– Kosher salt
– 2 garlic cloves, sliced; don’t be afraid to go for a third or fourth. The Portuguese love their garlic
– 6 medium potatoes, peeled and diced
– 8 cups cold water, or half chicken stock and half water
– 1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
– Freshly ground black pepper to taste, although the Portuguese are found of white pepper

1. Heat the olive oil in a large pot over medium heat. Add the chouriço slices and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate.
2. Dump the onions into the pot. Sauté, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.
3. Pour in the potatoes, cover everything with the water, or the chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done, 15 to 20 minutes.
4. Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper

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Portuguese Rice Pudding, Arroz Doce

Arroz Doce

by Mary Sue Milliken and Susan Feniger
of the Food Network
Serves 6

Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks but has a voluptuous texture even without them and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon — but not vanilla. Use ground cinnamon to decorate the top; the easiest way is sifting it through a paper doily.—Mary Sue Milliken and Susan Feniger

convert Ingredients
1/2 cup short round rice, such as paella rice or risotto rice (Arborio)
3 to 3 1/2 cups milk
2 sticks cinnamon
Grated zest of 2 lemons
1/2 teaspoon salt
1/4 cup brown sugar
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon plus more for garnish

1. Wash and drain the rice. Place it in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain the rice in a colander, rinse with warm water, drain again and set aside.

2. While the rice is cooking, place 3 cups of milk in a medium heavy-bottomed saucepan, add the cinnamon sticks, lemon zest and salt. Bring the mixture to a simmer over medium heat. Turn off the heat and let the milk infuse until the rice is ready.

3. Place the rice in another medium heavy-bottomed saucepan, and ladle in 1 cup of the warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until the milk is absorbed. Ladle in another 1/2 cup of the warm milk, stir and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). Along with the last 1/2 cup of the milk, stir in the sugar, butter and ground cinnamon. When the last addition of the milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add an additional 1/4 cup to 1 cup of milk (cold is fine) as desired.

4. Turn the pudding out into a medium serving dish or divide between six individual serving dishes and decorate the top with ground cinnamon.

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Gingerbread Waffles

From the Favorites Cookbook

2 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp salt
2 eggs, separated
1/4 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 cup milk

Mix together flour, baking powder, cinnamon, ginger, cloves, and salt.  Set aside.  Beat 2 egg whites and set aside.  In a large mixing bowl, beat butter and brown sugar until fluffy.  Beat in molasses, egg yolks and milk.  Add dry ingredients and mix until combined.  Fold in beaten egg whites.  Bake on waffle iron and serve with maple syrup or honey and whipped cream.

Buttermilk Syrup –

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Orange Jello

Grate carrots and add chopped celery if desired and a small can of crushed pineapple.  Put in orange jello.

By Carol Jenson

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