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Food photography by Nuno Correia / Design by Stephanie Huntwork
Bread chapter opening page
Recipe layout for Beef Turnovers (Rissóis de Carne)
DESCRIPTION OF THE BOOK
Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal’s pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves — all beloved by Americans and now combined in innovative ways.
In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With nearly 100 full-color photographs and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.
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What people are saying about recipes in The New Portuguese Table
Sea Bass with Fennel and Orange
This sauce is so lovely. The proportions of the sauce are perfect; it’s really a great combination of flavors. It comes together so quickly, then comes out so pretty! Perfect for any night of the week.
Skate with Leeks in a Saffron Broth
I used rock cod and red peppers. The [saffron] taste remained delicate, yet was rich and pronounced. It was certainly delicious and dinner-party worthy. Definitely goes into the do-again list.
Grilled Shrimp with Piri-Piri Sauce
Well, isn’t this the best quick shrimp dish ever! Having made the piri-piri sauce in advance (a couple weeks ago, as directed), I threw in the shrimp in the morning. They went on the grill for a few minutes before dinner, and there we had it! A salad tossed together and dinner was served. I did put a little bowl of piri-piri sauce out, but the shrimp had absorbed so much flavor, it wasn’t even touched.
Grilled Chicken Breasts with Spicy Coconut Sauce
I started marinating the chicken breasts the night before, so they were in more than 24 hours. The taste was wonderful! With the long marinade, the chicken really absorbed the flavors. I have to say that this dish wasn’t what I imagined to be Portuguese flavors. We certainly see Portuguese influence in dishes from around the world, and it only makes sense that there would also be some cross-pollination.
Cheese-Stuffed Pork Tenderloin
If there is anything that outshines the compelling smell of the amped-up red pepper paste as the tenderloin hits the skillet, it’s got to be the taste of the pork, with the sauce on the outside and the cheese on the inside. I served roasted carrots and turnips on the plate, and a green salad on the side. A complete winner for the senses and a worthwhile dinner party dish, to be sure.
Scrambled Eggs with Asparagus and Fresh Cod
Creamy eggs with onions, garlic, asparagus, and fried potatoes, are placed atop the spears of asparagus and make a soft landing for the seared cod. I used the suggested herb oil from page 40, which consisted of a bouquet from the garden heated in Tuscan olive oil for 8 to 10 minutes. This was a very nice addition and I used more of the oil for roasting vegetables at dinner time. All in all, a lovely meal for brunch, or anytime.
Why are these potatoes so creamy? Leite mentions the creamy texture in the intro to the recipe, but I wasn’t expecting anything different from a usual roasted potato. Does the salt on the skin do something? Anyway, I don’t know the answer, but I loved these potatoes and the technique.
Baked Custard Tarts
Just fantastic. Not completely 100% authentic but close enough and utterly delicious. The dough is a little fussy to prepare but well worth the effort.
All reviews courtesy of members of Eat Your Books.
I honestly have never had Portugese food but LOVE to cook. I am very much looking forward to your book and am anxious to open myself up to new discovery!!!
David – Thanks for the reply as my order has been placed and I’m excited especially for the potato recipes! Now if I could only bring back a sufficient amount of good Portuguese olive oil to the States from Lisbon every few months, I would be set! Sadly, there is a dearth of Portuguese culinary products in the greater Chicago area (olive oil, wine, and cheese). Boa Sorte!
Uncle David, congratulations on your new book. Mom and I are going to buy it. Mom says to tell you she loves your chocolate chip cookies. Right now I’m trying to figure out how you made those great mashed potatoes and chives. It’s my turn to make dinner tonight. Maybe I’ll be as good of a cook as you someday. Call Me. Love You!
Hi, Megan. Thanks for the nice words regarding the book. The potatoes are easy. Peel and boil about 4 pounds of potatoes until tender but still hold their shape. Drain them in a colander until cool enough to handle. Meanwhile mix 1 cup of mayo and some vinegar, salt, and pepper in a small bowl. Mince a big bunch of chives, adding about 1/2 to the mayo mixture. Pour the mayo over the potatoes and toss well. Scoop the salad into a bowl and sprinkle the rest of the chives on top. (In you need more mayo, just add some.) But remember: always taste as you go along. A sprinkle of salt, a few grindings of pepper, a drizzle more of vinegar can make all the difference. Love you, too.
David, the book looks to be a hit, and the reviews are great. I’ve been patiently waiting for its release, can’t wait to get a copy. Congratulations and the best of luck. Manny
I am so looking foward to reading and cooking from your book!
Anamaria, thanks. I just saw the first advanced copy. It’s gorgeous.