Ask David
If you bought The New Portuguese Table and have question, need some advice about a recipe, or want to share your experiences about cooking from the book, please comment below. I’ll try to answer as soon as possible. If you would like to purchase an autographed copy, click here.
Think of it as free online support with purchase.—David
LC
on 
LC to your 
Hello David, I came across an article about your cookbook while surfing the Internet for the Fall River Herald News. For almost twenty years I have been living in the Netherlands but still time to time get homesick; the Internet is a great remedy! That’s how I found out about your book The New Portuguese Table.
I, too, have a passion for cooking. Unfortunately, I discovered this after my grandparents, who were also of Azorean descent, passed away. All the recipes are now lost with them. This is why when I read the article I thought, Yes!! This is what I’ve been looking for!!
There was a white bean and chouriço with chili pepper flakes recipe listed. This brought back memories of growing up at my grandparents house and of Sunday dinners in Fall River, MA. Still can’t get chouriço anywhere like in Fall River :) and I do miss the coffee syrup and chow mein sandwiches.
Do hope that your book will become available in The Netherlands soon! I’m so looking forward to the smells of my chilhood.
Kind Regards, Kristine Malone
Kristine, thanks for writing. A Fall River girl, huh? So glad the article brought back memories. There is indeed a recipe in the book—my mother’s feijão branco com tomatada, or white beans with chouriço in a tomato sauce. It’s very much the kind of food we ate growing up back in Fall River, and even farther back, in the Azores. I hope the Netherlands sells the book, and if it does, and you have questions, please drop in here are ask.
Hi there, Kristine. You don’t know me but I, too, am from Fall River, however I now live outside of Philadelphia. Whenever I go to Fall River, I stock up on sweet bread, wine and chouriço. But you are so far away…Fear not! you can order the book from Amazon and get the chouriço delivered to you. David lists several shops in the references in the back of his book. Here is where I go…and they deliver. Hope this helps.
Acoreana Chourico Mfg.
210 Alden St.
Fall River, MA 02723
508-678-2098
I also get sweet bread (massa sovada) from:
Tonys Bakery
196 Columbia St.
Fall River, MA 02721
508-675-0015
Hi David, I read your article about you in The Portuguese Times, and i would like yo get a copy of the New Portuguese Table. I was born in Vila Franca do Campo on São Miguel, Azores. I came to this country in 1987. I also lived in Fall River, now I reside in Swansea. I’m very excited about your book because i love recipes. I’d like to try them all. I do hope your book becomes a success. I searched the site and i came across fabulous delicacies of yours. PS. David, can you please tell me if this book is available in Walmart? Thank you.
Lubella, I’m not sure if the book will be available in Walmart. I suggest giving them a ring and asking. I was told Borders in Swansea will be carrying it.
Olá David! Muitos parabéns pelo teu esforço, pelo teu livro e pelo orgulho de seres descendente de açorianos! Já há muito oiço falar de ti, mas, só hoje, descobri num jornal na internet que o teu pai é daqui da Maia e, de certeza, que és neto de José Leite e de Maria do Carmo! Desejo-te as maiores felicidades! Gloria Carreiro Pereira
Hi David, I bought your much-anticipated book. It is wonderful! I even bumped into a lovely lady on the subway who saw the cover and was delighted when I showed her the book—she said that she will definitely buy her own copy!
You should have a book signing in Toronto. There is a large colony of foodies here and I am sure you would be warmly received.
Obrigada por tudo! The Sopa Alentejena is just as my late father made it. And the feijao frade [black-eyed peas] is terrific. My mom would add tuna and then season it with olive oil, chopped onion, paprika, powdered garlic, and vinegar. Yummmy!
I believe your book will open up Portuguese cooking to a whole new generation—and make gastronomic lusophiles of them all.
Com um grande abraço de amizade.
Catarina
Catarina, thanks for your kind words. I would love to do a signing in Toronto, and hope to some day. Two of my recipe testers were from the area. Regarding the feijão frade, there’s a recipe on the site similar to what your mother made. It’s called Salada de Feijão Frade com Atum [Portuguese Salad of Black-Eyed Peas with Tuna.] That is a favorite of mine. It almost made it in the book, but it was too similar to the one already there.
Dear David, Just tried making your Almond Torte, following the recipe right to the end.It looked beautiful until I went to cut it,the inside looked very raw. How much longer should I have baked it? Looking forward to reply, Thanking you in advance.—Jeremy
Jeremy, the cake is very rich and the middle is so dense, it collapses a bit, like in the picture. The first thing to do is check to see if your oven is calibrated. An improperly calibrated oven can be off as much as 75 degrees— either hotter or cooler—and will effect the final product. Also, were all your ingredients at room temperature? Was your oven properly preheated, no less than 30 minutes? Did you use the proper size pan?
If all your other cakes and baked goods are spot on time-wise, then I’d say try 10 more minutes with this cake. If it starts to brown too much, cover it with foil. You can even take it out of the oven and poke a small hole in the middle to see if it’s set. A dollop of whipped cream will cover the evidence.
Dear David,
As I type this, the hubby (who is from Northborough, MA) is leafing through your cookbook and drooling. He says he didn’t have this sort of food growing up (he’s basically a Polack :) ). We just ate the lulas recheadas [stuffed squid] for dinner, and they were simply wonderful. Will make them again for sure. I made simple quick-braised kale with butter and garlic, and brown rice as sides.
The weather in S’pore has gone all rainy, and out thoughts are turning to your Azorean sausage, bean, and kale soup for dinner at some point this week. We have high hopes for this!
Best,
Ling
Ling, sounds wonderful. Did you make the stewed squid in tomato sauce or the grilled version? And my momma’s sausage, bean, and kale soup is really a great cooler/cold weather dish. As I say in the headnote, my dad used to eat it for breakfast on cold morning before going to work. Hearty and earthy.
Hi David, I made the squid in tomato sauce version. Will try the grilled version next time; I love the smell of grilling squid!
Hi David
I just got my copy of the New Portuguese Table from Amazon.com. I rushed through it and, I must say, it moved me (comoveu-me) more than once. It is a wonderfull book. And also a great cookbook.
I congratulate you for your personal journey, so well described. And for your conclusions, too: Portugal—and Portuguese cuisine—is so much more than some happy childhood memories (important as they may be), and there’s so much to be discovered today as there’s ever been.
I believe you merely hint this, but one could argue more assertively that Portugal was always in the forefront of “fusion cuisine,” because it played such ain important role in the transcontinental dissemination of goods, particularly foodstuffs and of agricultural species. And this “fusion” character still shapes the flavours and tastes of Portuguese “traditional” cuisine—especially considering the widespread use of a vast panoply of erbs and spices. Another sign of this is, perhaps, the combined use of such variety of ingredients with the endless variety of dishes you can find in such a minute country, from north to south, the coast and the inlands, the islands.
You manage to capture all in a nutshell—congratulations! Nevertheless, I must also tell you this very frankly, on occasion your excessive enthusiasm paints an almost too positive picture. This said, I acknowledge that your book—and also your pioneering work in the internet—will probably do more for the divulgation and dissemination of Portuguese cuisine than hundreds of Portuguese books, and generations of (more or less) parrochial Portuguese chefs. I can only say: Congratulations and thanks very much!
Nuno Matos
Nuno, glad you liked the book and that you feel it will do a lot to spread the word about Portugal, its cuisine, and its people. Regarding the idea that Portugal was always on the forefront of fusion cuisine, I couldn’t agree more. Because of space issues, some parts of the book had to be trimmed, but I wrote a section on how, because of Portugal’s seafaring expertise and skill, they brought back on their voyages many new foods, species, herbs and spices. And not only that, but they dispersed them further through the world, giving to many countries what would eventually become their iconic ingredients.
David, just wanted to say that I finally got a chance to dip into the cookbook–decided a milestone birthday party was a good occasion. Since I was only responsible for starters and sides, I selected your spicy pumpkin seeds (pitch-perfect blend of sweet and hot, crunchy and irresistible), the mini chicken pies with chorizo (which I made in advance through the egg wash stage, froze, then popped in the oven the day of–worked like a charm, and they were devoured almost instantly), and finally the seared broccoli rabe with garlic (also delicious). Everything was fabulous, got many compliments from guests, and the recipes were easy to follow, and better yet: fun to read! Your personality and devotion to revved up action verbs come through brilliantly. Honestly, my new favorite cookbook. Can’t wait to try everything else. Thank you for so much hard work, great food, and beautiful photography. It’s not Portuguese, but: yiasou!
Allison, so glad you liked the recipes. I hope you enjoy the rest of the book. Try some of my favs: pork and clams; sea bass with fennel, orange, and tomato; both cataplanas, the sausage-cheese bread; molasses cookies. Of course, Momma Leite’s carne assada goes without saying.
Why has it taken me so long to post a comment? Because I am busy cooking from this delicious book! David, the photography is evocative, and the headnotes are just what I look for in a cookbook–both personal, fun and useful. You have introduced me to new flavor combos—I will admit I was ‘vague’ in the ‘Portuguese cuisine’ category. With simple ingredients, that seem so familiar, I am enjoying rather exotic flavors. Beef Kebabs—what could make these different? Those crushed bay leaves in the marinade. Thanks for making this cuisine and culture so attainable, delicious and….dare I say it: addictive! I’ll be cooking from these lovingly-stained pages all winter…!
I love this book, I love your website, and these recipes just may convert me. : ) Any Portuguese Jews out there?
I just wanted to say that I saw your article in the Standard Times about your new cook book. Great story of how you became proud of your heritage after your grand mothers passing. I always tell my 16- and 14-year olds to be very proud of where we came from and how much history we have. It’s a shame of all the traditions that are being lost. Maybe that can be your next book of all the different recipes for different holidays and the traditions. I just ordered your book and just want to wish you the best of luck with the book. You will be in Wesport, MA, tomorrow but I will not be able to make it. I live in Dartmouth, MA, and have been in this country for 40 years and never forgot my heritage and very proud to be Portuguese. Best of luck and can not wait to see future books on Portuguese cooking.
Frank, thanks for the warm wishes. I’m sorry you won’t be at the event tonight, but I will be back for several other sin December, so, hopefully, we’ll meet then.
Hi, David. I met you and bought your book at Borders when you presented the it in Danbury. All the beautiful and flavorful recipes from my country. I was born in Beira Baixa and have been in US since 1971. I have a question for you. I want to order five more for some of my family and friends. Can you tell me if you can autograph each directed to a different person? Please let me know so that I have time to order for Christmas. Thank you and have a great day.
Leonor
Leonor, I remember you well. We discussed the Orange-Olive Oil Cake. You most certainly can order the books and I’ll be happy to sign each to a different person. Just visit the order page and make the purchase. Once I get the order, I’ll sign the books and have them shipped out.
David,
Just got two of your cookbooks for myself and a cousin. It looks great. I had a friend making the Piri-Piri Paste on page 234 and he asked what type of whiskey you used in this. I know in the Amped up you use dry red wine and in the sauce a white wine vinegar. Thanks, I am looking forward to trying your recipes.
Pat
Pat, I’ve tried many brands and all types of whiskey (bourbon, corn, and rye), and each one works fine. Because the paste is cooked so long, having the finest whiskey isn’t necessary. As long as it’s a whiskey you wouldn’t mind drinking, you’re all set.
Hello David, Saw your book at my local library here in Toronto and quickly brought it home. My parents are from Sao Miguel, Azores and my mom was an excellent cook who canned her own pimentão (heaven forbid even one seed should slip into a batch) and smoked her own chouriço every year—of course dad helped too. Unfortunately, mom developed Lewy Body Dementia (a combination of Alzhiemer’s and Parkinson’s), and I forgot to write down her recipes before her memory completely failed.
Note to readers: Be sure to get those favorite dish recipes from your parents and grand-parents! I cannot wait to try out all your recipes, and I will be getting a copy of your cookbook soon.
Best,
Gourete
Gourete, I think the most important thing you said is to make sure we take down the recipes of our family. They’re really like a fingerprint, if you will, of who are as individuals, as families, and as a culture. Well said. (Is everyone listening?)
I have an unopened bottle of Madeira from Portugal that is 10 years old. How long will it keep?
Eric, Madeira is a fortified wine, meaning alcohol was added to stop the fermentation. The alcohol helps to preserve the wine for a long time. There are stories of unopened bottles of Madeira lasting for decades and decades. The two most important things to consider: 1. the conditions under which you have stored the wine, and 2. the quality of the wine. If the bottle was an inexpensive wine and was exposed to light and heat, I doubt it will have made it.
Just to give you an idea of the staying power of fortified wines, I’ve tasted port, another of Portugal’s great wines, that was more than 100 hundred years old. Granted, it was at the manufacturers’ lodge, and the port was kept under the most idea conditions. Still, it shows the longevity of the wines.
Hello David, Please can you help. I need the Belém cakes recipe. They’re very good and would like to make them. Mahalo! Hawaii.
Hi, John. We have a version for mini pastéis de nata here.
Thanks for bringing attention to Portuguese cuisine. I have purchased copies of your terrific new cookbook for several of my family members to give as Christmas gifts this year. My ancestors, like yours, are from the Azores! I want to help keep these recipes alive. Have you thought about putting something on your blog about traditional Portuguese holiday meals?? Maybe a menu and recipes for Christmas or new year? Thanks!
Christine, Thank you for the kind words! I hope you and your family enjoy the book. We’re pretty set for Christmas on the site for this year, but if you check into NPR’s “A Chef’s Table,” on an upcoming episode I’ll be interviewed about the Portuguese traditions surrounding the holidays.
David, my grandmother talks about a cake her mother used to make with raisins that had been soaked in coffee. Do you know of such a cake? I looked at recipes for the Bolo Preto Portuguesa but it talks about soaking the raisins in rum. Could this have just been a substitution on my vovo’s part? They usually ate it around Christmas. A Bolo Rei? Thanks for your help!
Hi Tiffany. I did some digging around, and there’s a version of bolo preto from Brazil that calls for soaking the raisins in coffee, not rum. It’s possible the cake arrived in Brazil via the Azores. So it’s most likely a substitution your grandmother made—perhaps because you children were eating it!
David, I am Portuguese, my family is from the Azores Islands. I purchased your new book “The Portuguese Table.” My husband and I are enjoying reading it and can’t wait to start using it. I would like to put together a traditional Portuguese Holiday meal for Christmas Eve.bWhat would you suggest? Thanks for putting together this book!
Geri, thanks for the kind words. For a traditional Portuguese Christmas Eve dinner, I’d make caldo verde (page 69) my mother’s bacalhau a Gômes de Sá (page 103), sautéed chestnuts, onion, and bacon (page 170), and for dessert malassadas (page 208) and rice pudding (page 214). Happy holidays.
Another Fall River girl here, living in Houston for the last 27 years. Love your cookbook and website.
JoAnn, much appreciated. I’ll be n the area again in March.
Olá David! I’m a Portuguese resident of San Diego, CA. I have been living here for the past 10 years. Food for me is so important, and I can say I am a pretty good cook. Even though I have gotten used to all ethnic and American flavors by now, I can’t deny that my favorite flavors are still the Portuguese flavors of the food I cook. Being on this coast makes it difficult for me to find certain ingredients, and most times, I have to be creative. So your book is precious to me, since you provide options and resources for how to find the Portuguese items I need.
The other thing I like about your book is that you described what certain Portuguese ingredients would be called in the US. That has been the most difficult for me. Back in Portugal, there were two types of potatoes like you say, red and white. When I got here, it was hard to figure out which potatoes corresponded to the ones I knew.
I would also like to say how happy I was to find that certain recipes in your book, when described in the classic way, were pretty much as I cook them. So many times, I find recipes online or in cookbooks, where Caldo Verde, for example, is done in a totally different way. This just validated my Portuguese recipe knowledge and expertise.
Your book is certainly a precious gem in my kitchen. I appreciate all your efforts to bring to the forefront of the cooking world our wonderful cuisine. I feel like all of us, Portuguese of the world, are ambassadors of this beautiful country, and as such, we need to let people know about this amazing culture. I was never so proud of being Portuguese.
Muito obrigada pelo teu fantástico livro.
Aurea, thank you for your heartfelt comment. It’s always so wonderful to know Portuguese cooks find the book authentic, true, and helpful. I wish you many happy hours of cooking pleasure with it!
Hello David,
I wanted to let you know how beautiful your book is. I am thoroughly enjoying trying some of the recipes. Although I’m Azorean, some of the recipes are old family favorites which I can prepare with confidence now.
I recently made your massa sovada, which is an old favorite, however I think there’s a typo in terms of the quantity of the milk. The first time I made it I followed the recipe exactly even though I felt that it needed more milk because the dough was too hard. I did the entire process and when I cut it it was extremely dense. The following day I decided to try it again and this time I added more milk for a total of 1 1/2 cups. This time the massa was superb. I thought I would bring this to your attention and that perhaps you might want to check it.
Many thanks for a beautiful book.
Theresa, first, thank you for the kind words.
One-half cup of milk is correct for the recipe I was given. But here’s the thing our American measurements: we use volume rather than weight. It’s possible your 4 cups of flour were packed more densely than mine, or those of my testers. I always stir my flour with a spoon, lightly scoop it, and level it off with a knife. But the good thing is you know what the dough should feel like. Next time try a lighter hand with the flour and see if that doesn’t help.