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SAUDADE BOX – MAY 30TH For many years, Lisbon was my home. I lived on one of the many “hills” of Lisbon, in a beautiful old neighbourhood called the Bairro Alto, filled with age-old buildings with crumbling facades, Palacios with hand painted tiles next door to simple houses, a wonderful mix of trendy shops and bars, as well as traditional shops and corner restaurants. Women dressed in black leaned out of windows, wearing head scarves, hanging their laundry out to dry in the hot dry sun. The knife sharpener would pedal his bicycle round the neighborhood, hawking his service. Tramways with worn wooden seats up and down the hills. It was as you would imagine Old Europe… From the Bairro Alto, I used to take the funicular train down a steep street, as the Central Market was at the bottom of it, along the banks of the Tejo river, where it meets the Atlantic. The lower floor of the market was dominated by the fish mongers: strongvoiced, stocky women in knee-high rubber boots, with an array of fish straight from the boat. Peixe Espada, which looked like a silver blade, beautiful Roballo, Dourado, sardinhas, and so much more. Portugal is a nation of fish lovers. But it is also a nation that loves its food, and so in its honor, this week, is a Portuguese Box. The Box is called the Saudade Box: Saudade is a nearly untranslatable word. Trusty Wikipedia defines it as: "the love that remains" after someone is gone. Saudade is the recollection of feelings, experiences, places or events that once brought excitement, pleasure, well-being, which now triggers the senses and makes one live again. It can be described as an emptiness, like someone or something should be there in a particular moment is missing, and the individual feels this absence. Hope this box brings a bit of Portugal to all of you! : ) Specialty items in the box this week: Spanish Chorizo: A traditional French charcuterie company based in Hayward, California, Fabrique Délices has been producing extraordinary French classics alongside brilliant modern creations for more than 20 years. This rich, flavorful Spanish Style dry cured sausage has an excellent balance of seasoning and is flavored with smoked paprika. It is cured for 30 days. St. George Matos Cheese: Joe and Mary Matos grew up on the lush volcanic island of Sao Jorge in the Portuguese Azores. It happens to be an island that is noted for its delicious cheeses, and lucky for us, when Joe and Mary relocated to Santa Rosa in the 1970s, they carried the recipe for their homeland's native cheese with them. Putting their personal American spin on the original recipe, St. George -- named for the island -- is a full-flavored raw cow’s milk cheese with a cheddary depth and a rich texture. Pasteis de nata: From Natas Pastries, a Portuguese bakery and restaurant in Sherman Oaks, we have these delicious custard tarts, which are a classic Portuguese pastry. Eat as is, or warm them in the oven, preferably on your delivery day. Delicious. Salt Cod/Bacalhau: For the Catch of the Week this week, one of my personal favorites is salt cod. It is fresh cod preserved in salt. To desalt the fish, prior to cooking, rinse off the excess salt, then soak it in a large container filled with water for 12-24 hours, changing the water a few times. We have included 3 different ways of preparing the salt cod in this mealplan – but the Portuguese have literally hundreds of different ways they like to prepare it, most of them including potatoes, onions, olives, olive oil, cilantro and eggs.


Roots

Vegetable

Potatoes, Yukon - (Mike Dixon) Scallions (Earthtrine)* Garlic (Chris Milliken) Carrots, Orange…Bulk - (Jose Alcantar Garcia) Candy Onion (Roots)

Leafy Greens

Extra Fruit **

• Red Leaf Lettuce (Earthtrine) • Salad Mix (Earthtrine)* • Kale, Dino - (Santa Rita Flower Farm)

• Apricots (Regier) • Blueberries, clamshell - (Whitney Ranch) • Blackberries (Rancho Cortez)

Herbs

• • • •

Parsley (Earthtrine) Mint (Earthtrine) Cilantro (Earthtrine)* Oregano sprigs (Earthtrine)*

Fruit

• Beans, Fava - (Finley Farms) • Peas, English Shelling - (Finley Farms) • Cucumber (Chris Milliken) • Tomatoes (Chris Milliken)

Oranges, Valencia - (Friends' Ranch) Strawberries (Lane Farms)* Tangerines, Pixie - (Somers Ranch) Cherries, Brooks - (Burkdoll Farms) Pluots, Flavorosa! - (Burkdoll Farms)

Meat & Eggs • • • • •

Chorizo (Fabrique de Delices) Chicken (Deydeys) Breakfast steaks (Deydeys) Bacon (Watkins) Eggs (Dare to Dream)

Dairy

Regional Specialty#

• Unsalted Butter

• Pasteis de Nata (Natas Pastries)

(Spring Hill Dairy)*#

• St George (Matos Cheese)#

Fruit Juice#

Grain/ Pulse

Nuts, Seeds or Dried Fruit

• Orange Juice (Friends)

• Cranberry Beans (Two Peas in a Pod) • Salted Almonds (Fat Uncle)

Fair Trade

Catch of the Week **

New Customer/ Referral Gift

• Jasmine Rice (Alter Eco)

• Bacalhau/Salt Cod (Ocean Jewel)

• Exotic Marmalade (Bona Dea)

*Not included in the Couple’s Box # Not included in Produce & Protein Boxes **This category is an add-on option

THIS WEEK’S RECIPES

- Ervilhas Guisadas a Portuguesa - Portuguese Braised Peas with Eggs and Chourico

- Fava Beans with Sausages and Mint - Piri-piri Chicken with Salad and Sauteed Potatoes - Prego No Pao - Steak Sandwich - “Cenouras de Conserva à Algarvia” Portugese carrot salad - Tomato Rice - Caldo Verde - Kale Soup - Arroz Doce – Rice Pudding - Balcalhau a Gomes de Sa - Salt Cod and Potato Casserole OR

- Bolinhos de Bacalhau - Salt Cod Fritters OR

- Portuguese Salt Cod Hash


ERVILHAS GUISADAS A PORTUGUESA (Adapted from the famous Time-Life series “Foods of the World”) This was always one of my favourite dishes, simple and delicious. Since you have mint, feel free to sprinkle some of it with the parsley. Whenever I could, I would head south to Tavira, a beautifully preserved village on the south coast, in the Algarve, where my friend Adelaide and I would sit shelling peas and fava beans, as the flowering orange blossoms wafted that sweet scent in our direction, from her mountain aerie overlooking the ocean. Bliss… • • • • • • • • • • •

2 TB butter ½ cup finely chopped onions ¾ cup chicken stock 3 cups cooked fresh green peas ¼ cup finely chopped parsley ¼ cup finely chopped fresh coriander leaves ½ teaspoon sugar Salt Frenshly ground black pepper 4 oz. linguica or chorizo cut into ¼ inch slices 4 eggs

In a heavy 10-inch skillet or shallow flameproof casserole, melt the butter over moderate heat. When the foam has almost subsided, add the onions and, stirring frequently, cook for 8-10 minutes, or until they are lightly colored. Stir in the stock, freshly cooked peas, parsley, coriander, sugar, ¼ teaspoon of salt and a few grindings of pepper, and overlap the sausage slices around the edge of the skillet. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 5 minutes. Break 1 egg into a saucer and, holding the dish close to the pan, slide the egg on top of the peas. One at a time, slide the other eggs into the pan, keeping them well apart. Sprinkle them lightly with salt and pepper. Cover the skillet and cook for 3 or 4 minutes until the egg yolks are covered with an opaque film and the whites are set. Serve at once, directly from the skillet.


FAVA BEANS WITH SAUSAGES AND MINT (Adapted from Time-Life series “Foods of the World”) There was always a thrill, just like there is here, when the season’s first fava beans hit the market. It meant Spring. Once you had the favas of course, you had to buy the special sausages to cook with them – chorizo, black sausage, but also Farinheira, a doughy sausage used only with Favas. Sorry, no Farinheira available here, but we have done our best sourcing you some chorizo. You can use a bit of bacon to substitute the salt pork. • • • • • • • • • • • •

½ lb. chorizo, sliced 1/8 lb salt pork, finely diced 1/4 cup finely chopped scallions 1/2 teaspoon finely chopped garlic 1/4 cup dry white wine 1/4 cup water 1/2 tablespoon finely cut fresh mint 1 small bay leaf, crumbled 1/4 teaspoon salt Freshly ground black pepper 3 cups cooked, fresh fava beans 1 tablespoons finely chopped parsley

In a heavy 3-4 quart casserole, saute the salt pork (or bacon!) and, stirring frequently, cook until the pieces have rendered all their fat and become crisp and golden brown. With a slotted spoon, transfer them to paper towels to drain. Add the scallions and garlic to the fat in the pan and cook for about 4 minutes, or until the scallions are soft but not brown, add in the chorizo and let that saute for a few minutes. Pour in the wine and water and add the shelled fava beans, pork dice, mint, bay leaf, salt and a few grindings of pepper. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 20 minutes. Add parsley and simmer uncovered, stirring frequently, for about 10 minutes longer, or until the beans are soft. Taste the favas for seasoning and serve at once from a heated bowl or a deep heated platter.


PIRI-PIRI CHICKEN WITH POTATOES AND SALAD By Antony Worrall Thompson From Saturday Brunch

A day at the Praia do Amado beach, and then some piri-piri chicken from a local takeaway restaurant, munched on a bluff over-looking the sea and washed down with a cold Portuguese beer. Those were the days… Ingredients: •

1/2 chicken, salt and freshly ground black pepper

For the Piri-Piri sauce: • • • • • • •

3-6 red chillies, depending on how hot you want it 1 tbsp garlic, blanched and chopped 1 tsp salt flakes 1⁄2 tsp oregano 1⁄2 tbsp paprika ¼ cup olive oil 3 TBS red wine vinegar

Preparation: To make the piri-piri sauce, place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Place the chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour. Preheat the oven to 375 degrees, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Serve with sautéed potatoes and salad.


GARLIC NAILED STEAK (Prego No Pao) By Alskann Perfect for the barbecue - and ready in 30 minutes. The Portuguese “Tasca” is a simple place to grab a bite to eat or stand at the bar for a “cafezinho”. My memory of Tascas is that they always seemed cool and a bit dark, a welcome respite from the hot sun. Older gentlemen would watch soccer at the bar, wearing hats over their sun-creased faces. The Prego No Pao is a quick hearty bite, and will hit the spot. Serve on a plate with rice and vegetables or on a bun with lots of onions, this is a very popular way to enjoy beef steak. ... Ingredients: • Breakfast Steaks • 1/4 cup butter (4 tablespoons) • 6 garlic cloves, thinly sliced (or to taste) • 1 large onion, thinly sliced • 1/2 cup white wine • 1 teaspoon coarse salt (to taste) • 1/2 teaspoon ground black pepper • crusty sandwich buns, toasted Directions: Lay out the steaks on a cutting board or other flat surface. Lay slices of garlic on one side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for barely two to three minutes, turning once. Transfer to a dish and cover. Melt the remaining butter in the same skillet. Add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks. Pour the wine into the same skillet. Using the flat edge of a wooden spatula, scrape up the caramelized coating on the bottom of the pan. Increase the heat to medium-high and reduce the sauce by half. Return the onions and beef to the sauce and heat through for 1 minute, then serve on crusty rolls with a salad on the side or try tossing some lettuce and a slice of tomato into the bun for tasty all in one sandwich.


MY FAMILY’S BEANS AND SAUSAGE (if you have any sausage left -- not necessary if you’re a vegetarian)

FEIJÃO E CHOURIÇO DA MINHA FAMÍLIA From the book The New Portuguese Table by David Leite “This recipe has been in the Costa side of my family, in one form or another, since at least the beginning of the last century, when my maternal grandmother began making it after she emigrated from the Azores to the States in 1920 as an 18-year-old newlywed. Beans are a traditional side dish in Portugal, especially for pork and beef. Whenever I visit my parents, I place an order for these well in advance, because no one makes them better than Momma Leite. But we ignore the side-dish rule and eat them by the bowlful for Sunday supper.”

Ingredients

- - -

½ - lb. bacon, cut crosswise into ½-inch pieces (opt) - chouriço, linguiça, or dry-cured smoked Spanish chorizo,

-

-

~21321-

-

-

½ ¼ ~~~- Chopped fresh flat-leaf parsley leaves, for garnish

cut into ¼-inch coins (opt) Olive oil, if needed large yellow onions, diced Turkish bay leaf garlic cloves, minced tsp. sweet paprika

lb. dried Cranberry Beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches tsp. crushed red pepper flakes, or more to taste cup double-concentrate tomato paste Kosher salt Freshly ground black pepper

Heat a large pot over medium-low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels. Bump up the heat to medium, add the chouriço, and sear until lightly browned, 7 to 10 minutes. Transfer the chouriço to paper towels. Pour off all but 3 tablespoons of fat from the pot. Or, if the pot is dry, drizzle in some oil. Add the onions and bay leaf and cook, stirring frequently, until deeply golden brown, 20 to 25 minutes; adjust the heat as necessary to prevent the onions from burning. Add the garlic and paprika and cook for 1 minute more. Drain the beans and dump them into the pot, along with the chouriço, red-pepper flakes, and 3½ cups water. Bring to a boil, reduce the heat to low, cover, and let burble gently, stirring occasionally, until the beans are tender. Begin checking at 45 minutes, but it may take as long as 1½ hours, depending on your beans; add more water if needed. Fish out and toss the bay leaf. Stir in the tomato paste and bacon and simmer for 10


minutes to thicken the cooking liquid. Season with salt and pepper to taste. Let the beans sit, uncovered, for 10 minutes to absorb any excess liquid. Scoop the beans into a serving dish and shower with parsley.

**For a vegetarian version, omit the bacon and chouriço and use 3 Tablespoons olive oil to cook the onions. Serve with the Portuguese Carrot Salad, if desired.

“CENOURAS DE CONSERVA À ALGARVIA” PORTUGESE CARROT SALAD Recipe adapted from straightfromthefarm.net

Ingredients 4-5 large carrots 2 garlic clove 3 T. extra virgin olive oil 3 T. balsamic vinegar 1 t. fennel seeds 1 t. paprika Salt and pepper 2 T. chopped fresh cilantro Directions Using a mandolin or sharp knife, thinly slice the carrots into coins. Place the carrots in small saucepan with an inch of water and steam over medium high heat for 5-8 minutes until tender, but not soft. Drain the carrots and leave to cool for a few minutes. Grate the garlic on a microplane or mince very finely. Mix together in a small bowl with the vinegar, oil, fennel seeds, paprika, salt and pepper. Toss the cooled carrots with the dressing and chopped cilantro. Marinate overnight.


PORTUGUESE KALE SOUP

Caldo Verde by John Villa Recipe adapted by Irene Sax Serves 3 to 4 Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.—John Villa Ingredients • 1/8 cup olive oil • 1/4 large Spanish onion, diced • 2 cloves garlic, thinly sliced • 5 ounces chouriço, diced • 3 medium potatoes, peeled and diced • 4 cups cold water • 1/2 pound kale or collard greens, cut into very fine julienne • Salt and pepper to taste Directions In a large pot, heat the olive oil over medium heat. Pan fry the sausage, then add the onions and garlic, and cook until they are translucent. In another pot, simmer the potatoes in ½ the water until they are almost done, about 15 minutes, then puree them, using the water they boiled in. While this is happening, add the rest of the water to the pot with the onions and chorizo and bring to a simmer. Combine the pureed potato into this pot, and add salt and pepper to taste. Add your chopped Kale to the soup and simmer for five minutes. Enjoy! Serve, if you wish with the tomato rice.


PORTUGUESE TOMATO RICE Adapted from www.yummly.com Ingredients • 1/8 cup olive oil • 1 TBSP butter • ½ yellow onions, chopped • 2 garlic cloves, minced • 2-3 tomatoes, chopped • 2 cups of chicken broth • 1 cup long grain rice • Salt and Pepper Directions Heat olive oil & butter in a saucepan until the butter is melted. Add the onion and garlic and sauté until the onion is soft. Add chopped tomatoes, cover and simmer for 15 minutes. Add broth and bring to a boil, add rice, cover and simmer for another 20 minutes. Salt and Pepper to taste.

PORTUGUESE SALT COD HASH by Chef Antelmo Faria from Horatius San Francisco, CA There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the fish. Bacalhau is one of the most important foods of maritime Portugal and has fed the nation for the past five hundred years. It all began when, following in the footsteps of the Vikings and then the Basques, Portuguese sailors travelled to the cool northern waters of the Grand Banks of Newfoundland, where cod was plentiful. There they would salt and dry the fish and bring the provisions home. This delicious recipe brings a modern twist to this classic ingredient.—Chef Antelmo Ingredients • • • • • • • • • • • • •

1 pound boneless and skinless salt cod 1 cup vegetable oil, for frying 1 pound russet potatoes, peeled and diced 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/2 yellow onion, thinly sliced 1/2 red bell pepper, thinly sliced 2 bay leaves 3 garlic cloves, peeled and finely chopped 1/2 cup pitted niçoise olives, or other mild oil-packed black olives Kosher salt White pepper Finely chopped flat-leaf parsley, for garnish 4 large eggs


Directions At least 24 hours prior to preparing the dish, rinse the cod well to remove any surface salt, then soak it in a large bowl with plenty of water, changing the water several times during the 24 hours. When ready to begin the recipe, drain and rinse the salt cod again. Fill a bowl with cold water and set aside. Bring a large pot of water to a boil, slip the cod into the pot, and cook until it flakes easily, about 12 minutes, depending on the thickness of the fillet. Remove the fish from water with a slotted spoon and place in the bowl of cold water to stop the cooking. When cool, remove the fish from the bowl, pat it dry with paper towels, and set aside. In a medium saucepan with high sides, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Add the potato cubes and fry until golden, 5 to 7 minutes. Transfer the potatoes to paper towel to drain and set aside. Heat 1/4 cup of the olive oil in a large skillet over medium heat until hot. Saute the onion, bell pepper, and bay leaves until the onions are glassy and soft, 5 to 7 minutes. Break the cod into large flakes and add it to the skillet. Add the chopped garlic and another 1/4 cup of olive oil and continue to cook until the onions are golden, making sure not to burn the garlic, about 3 minutes. Stir the fried potatoes and olives into the cod mixture until warmed through. Season with salt and white pepper to taste. Remove the skillet from the heat and discard the bay leaves. Sprinkle the parsley over the cod mix and toss. Set aside. Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Fry the eggs over easy, 2 to 4 minutes. To serve, mound the salt cod hash in the center of four plates and top each with an egg. Bring to the table immediately.

PORTUGUESE SALT COD AND POTATO CASSEROLE By David Leite Bacalhau à Gomes de Sá Adapted from a recipe by chef Manuel Azevedo of La Salette Restaurant, Sonoma, CA

Chef Azevedo, born on the island of São Jorge in the Azores, literally turns this favorite upside down. Instead of cooking and serving it from the casserole dish, as is customary, he inverts it onto a cookie sheet then removes the dish, allowing the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp. Hint: If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow


the potatoes to get extra-brown. Ingredients • • • • • • •

Directions

• •

1 pounds salt cod 3 tablespoons olive oil, plus extra for drizzling 1 large yellow onions, sliced 2 cloves garlic, minced Pinch of nutmeg White pepper, to taste 2 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices 4 hard-boiled eggs, halved, for garnish Portuguese olives and chopped parsley, for garnish

Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and saute the onions until barely brown. Add the garlic and cook a minute more. Set aside. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.

PORTUGUESE SALT COD FRITTERS by Edite Vieira Pastéis de Bacalhau by Edite Vieira from The Taste of Portugal (Grub Street, 2000) Here is a great Portuguese favorite. Although their real origin is the north, cod cakes became so popular that they were adopted as a true “national specialty.” Cod cakes are ideal fare for snacks (hot or cold) and are featured at every Portuguese function, from the most sophisticated to the humblest. If there is anything really ingrained in the Portuguese palate, loved by everyone, this is it. Snobs may be somewhat derogatory about cod cakes, afraid of admitting that they too love this “poor-man’s dish,” but do not believe them. They probably eat them all the same, when nobody is looking.


Cod cakes are sold at delicatessens, patisseries, roadside cafés, tavernas — everywhere in Portugal. If you can’t find or don’t like salted cod, they are also very nice made with fresh cod. Ingredients

Directions

• • • • • •

10 ounces thick salted cod 14 ounces floury (starchy) potatoes 1 small onion, very finely chopped 2 tablespoons finely chopped parsley 3 large eggs Vegetable or canola oil for frying

Rinse the cod well, under the tap, to wash away some of the surface salt, and place it in a roomy bowl, covering it with cold water. Change the water 4 to 5 times for a period of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). Before cooking taste a few strands to make sure it’s not overly salty, although it should retain some saltiness, or it will be too bland. Boil the potatoes (in their skins, for preference, so they do not absorb water); peel them and mash or sieve. Set aside. Meantime, simmer the cod in enough boiling water to cover it, until tender (about 20 minutes). Drain, discard the skin and bones and flake it as much as you can with your fingers, then with a fork, to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.) Mix this mass with the mashed potatoes and add the eggs, one by one, and then the onion and parsley. Taste for salt but you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. (Avoid having cod cakes that are too salty). The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying, as you would deep fry fish or chips. With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.

PORTUGUESE RICE PUDDING By Mary Sue Milliken | Susan Feniger Arroz Doce by Mary Sue Milliken and Susan Feniger of the Food Network 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. Ingredients

Directions

• • • • • • • •

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

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


Portuguese Saudade Box