Ask David

David at the Stove

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

Comments

  1. Hi David,

    I visited Madeira in August and would like to make some Madeira’s Christmas Traditional dishes. I have been searching the net but can’t find traditional recipes! What do you recommend I cook for the family at Christmas that will be typically traditional from Madeira??

    LOL

  2. Hello David,
    Just a quick note for now to let you know that my cookbook club, Dowdy Corners Cookbook Club, has picked your book. We’ve just started cooking from it (so far loving the flavors), but we may have questions as we go along. It’s very wonderful that you offer this platform for questions.

    Our group is in Vermont. Wanna come up for the potluck? 🙂

    -Holly

  3. David, how long does the airbunny mayonnaise last? Is it richer tasting than homemade tofu mayonnaise (which only lasts about 6 days)?
    peter

    1. Hi Peter. Well, um, I’ve never made tofu mayo, so I can’t tell you if it’s richer tasting. But I can say it’s a great canvas for other flavors, which seems to be what people are going gaga over. (Although Amanda Hesser loves the mayo straight, no mix-ins.) You can keep it for as long as you would keep the milk you use to make it. That’s my unofficial rule of thumb.

  4. David, do you know of a good recipe for Folar de Páscoa? After living in the South US for 10 years without a folar on Easter, I have decided to take matters into my own hands. I know that the recipes vary by region, but I am thinking of the basic “pão doce com ovos” type that is common in the center of the country.

    If you don’t have a full recipe, any tips on modifying portuguese ones would help. I have looked up several recipes from portuguese blogs and websites, but I’m not sure how I would get my hands on “fermento de padeiro.” What is that equivalent to in US terms? You are so lucky to live in the NE where there is a Portuguese community with markets and bakeries!!!

    Oh, and thank you very much for writing The New Portuguese Table. It is my mom’s new favorite Portuguese cookbook!

    1. Hello Giselle, thank you for your kind words. Tell me, what does the folar de Páscoa look like. I’ve had meaty ones in the North, sweet one made in coffee cans in the Algarve (from the Loulé market), round loaves with eggs in them, etc.

      Fermento de Padeiro is a dry active yeast.

  5. Ex.mo. Sr. Leite,

    já uns tempos eu procuro uma boa receita para uns bolinhos de arroz (“portuguese rice muffins”). Eu desisti. Mas porquê existe a tendência que é bom considerado segredo nacional ? Na minha opinião modesta falta um bom livro sobre a pastelaria portuguesa em língua inglesa.

    Muitos cumprimentos da Alemanha,

    Markus

    1. Ex. Mo. Markus, tenho pena que tem difficuldade em procurando a receita para os rice muffins. Há various sites que sao de valor. Ja visto esto site? Concordo consigo que há falta de bons e valiosos livros Ingles de receitas Portugesas.

      1. Ex.mo. Sr. Leite,

        Muito obrigado. Eu agradeço a sua resposta. Entretanto reconciliam com uns Financiers e um Träubleskuchen. As maravilhas da pastelaria alemã não me imunizar-me das fogaças (de Santa Maria da Feira), farturas e pães de leite … É pena que não há um livro de alta qualidade sobre a pastelaria portuguesa em língua inglesa! Talvez não existe um grande mercado para estes projetos.

        Um leitor fiel e apreciador do seu trabalho mérito, Markus

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