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Food photography by Nuno Correia / Design by Stephanie Huntwork
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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.
Punched Potatoes
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.
David, your book arrived and I couldn’t wait to begin cooking. So, tonight I outdid myself with the chicken on page 110! Caramba, que coisa maravilhosa! That sauce you use (“Amped-up Red Pepper Paste”, page 232) is so delicious I couldn’t help by eat a spoonful (well, two…) straight out of the blender! About the “piri-piri” sauce that’s required: that may be hard to find in some places in America, but I found it where I live (Santa Fe in New Mexico) at “The Spanish Table”, along with that beautiful copper cataplana, which gives me a very good reason to try your recipe on page 92! Thanks, David!
Lina, my pleasure. I’m so thrilled you’ve already enjoyed so many recipes. The Amped-Up Red Pepper Paste is pretty awesome. It’s also an important part of the pork and clams dish, one of my favorite recipes in the book. Write me when you’ve cooked more.
Hi, David, Great book, congratulations! My husband (of Ukrainian background) I LOVE Portuguese food. I’m planning on buying your book (got it from the library for now). I read your profile by Mark Rotella in Publishers Weekly. Please tell us what Portuguese restaurant in the Ironbound you went to with Rotella. The menu sounds great. We want to go tomorrow. Thanks.
Oksana, the restaurant is Seabra’s Marisqueira at 87 Madison St, Newark, NJ 07105. It’s a great place. I prefer to sit in front at one of the tables in the window. Suggestion: Bring the book and have it on the table. I’ve sent so many people their way that they always do something a little extra for my readers. And, whatever you do, don’t miss out on the açorda de marisco.
David, thank you so much for your recommendation and for your prompt reply! I was looking all over the Internet for this information. We are celebrating our daughter’s going away to college—and this will be a great treat! Thanks! Thank you for writing this book.
David, As a fellow Fall Riverite I’m excited about your book. My brother is a private chef on a yacht, and he and I both spoke about purchasing several copies as gifts for friends and family. Congrats.
Derrick, thanks. I hope you enjoy it. I think by now all the major stores in the area are carrying it.