galette de uvas e requeijão // grapes and cheese galette

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'sharing is caring'. chegou o outono. chegaram as primeiras folhas no chão. e chegou a primeira receita da estação. estarão por chegar os dias mais frios. sentado no sofá. embrulhado numa manta. e um chá a acompanhar.

estarão por chegar. sim por chegar. ontem ainda foi dia de calções e temperaturas altas. por chegar. porque diz o meu avô, que setembro é o mês das vindimas é em outubro que tudo recomeça.

'sharing is caring'. por isso faz-se duas galettes e partilha-se. uma degusta-se. a outra oferece-se. sabe sempre melhor assim. ah, amanhã é outubro e tudo recomeça!

'sharing is caring'. autumn is here. the first leaves on the ground. and here it is the first recipe of the season. but we will get to those colder days. sitting on the couch. wrapped in a blanket. and tea on the side.

still to come. yes, to come. yesterday was still a day of shorts and high temperatures. to come. as my grandfather says, september is the month of the harvest and is in october that all starts again.

'sharing is caring'. so gotta make two galettes and sharing it. one to taste. the other one is to share. always better this way. ah, tomorrow is october and it all starts again!

galette de uvas, requeijão e nozes

faz 2 galettes

ingredientes:

100 g de manteiga sem sal, à temperatura ambiente

310 g de farinha

uma pitada de sal

3 gemas

90 ml de leite

140 g requeijão

2 c. chá mel

500 g de uvas

8 nozes (4 por galette)

2 c. sopa de açúcar (1 para cada galette)

Num recipiente, misturar a manteiga, a farinha, o sal até obter migalhas finas. Depois as gemas, uma de cada vez e bater bem e de seguida o leite. 

Numa superfície enfarinhada por a mistura, moldar a massa de forma a que fique em bola, embrulhar em película aderente e deixar no frigorífico durante pelo menos uma hora.

Enquanto isso, preparar o requeijão, misturando-o com o mel.

Quando a massa estiver pronta, desenrolar em papel vegetal, cortar em 2 bola iguais e moldar as duas tipo tarte. Colocar o requeijão centro da massa, as uvas por cima e ir amassando as bordas para dar aquele efeito de tarte rústica.

Polvilhar as galettes com as nozes e o açúcar por cima. Levar a forno previamente aquecido, a 200º durante 40-45 minutos. Nos primeiros 30 minutos com papel de alumínio a envolver para não torrar as nozes e permitir que a massa fique bem cozinhada e nos últimos 10-15 minutos sem o papel de alumínio para ficar ligeiramente dourada no topo.

grapes, fresh cheese and walnuts galette

makes 2 galettes

ingredients:

100 g unsalted butter, room temperature

310 g flour

a pinch of salt

3 egg yolks

90 ml milk

140 g fresh cheese (like ricotta)

2 tsp. honey

500 g grapes

8 walnuts (4 for each galette)

2 tbsp. sugar (1 for each galette)

On a bowl, mix the butter, flour, salt until you get fine crumbs. Then the egg yolks, one by one and mix very well and then the milk.

On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for at least one hour.

Meanwhile prepare the fresh cheese, mixing it with honey.

When the dough is ready, unroll it on a baking paper, cut into two equal size balls and shape them like a pie. Place the cheese and spread it, then the grapes on top and start kneading the edges to give the rustic tart effect.

Sprinkle the walnut and then the sugar on top. 

Bake, in a preheated oven at 200 Celsius degrees, for 40-45 minutes. In the first 30 minutes wrapped in aluminum foil, to not roast the nuts and allowing the pastry to get well cooked and in the last 10-15 minutes without it to be slightly golden on top.

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Roasted Butternut Squash Soup – Legend of the Fall

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This roasted butternut squash soup is probably my favorite fall soup of all time, which is why I’m so shocked we haven’t posted a video for it before. It’s cheap, easy, nutritious, and absolutely delicious; and should probably go into the once-a-week rotation for a few months at least.

As I mention in the video, there’s really no great reason to simmer this for an hour like I did, but I think it does help harmonize the flavors, not to mention humidify your home. A cold, rainy day just looks better through steamed-up windows.

If you’re feeling like something a bit more substantial, try this topped with a handful of crispy bacon. Of course, I wouldn’t say no to some diced ham either. Add a hard roll, and you can’t get a better autumn meal. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

For the sage brown butter:

3 tablespoons unsalted butter

6-8 large sage leaves (or a lot of tiny leaves like I used in the video)

For the soup:

3 1/2 pound butternut squash

1 tablespoon olive oil

1 chopped onion

1 cup sliced carrots

6 garlic cloves, peeled
sage-infused brown butter

2 teaspoon kosher salt, or to taste

6 cups chicken broth, plus more if needed

2 tablespoons maple syrup

2 tablespoons apple cider vinegar (or other vinegar)

cayenne to taste

creme fraiche and chive to garnish

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Borscht-Braised Beef Short Ribs – It Sure Beats Beets

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Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don’t get a bonus for extra traffic, but with this borscht-braised beef short ribs, I fully admit to intentionally not using the “B” word.

I would hate for someone who thinks they hate beets to not even watch the video. I figured if we could trick them into at least seeing the dish in all its colorful glory, they’d simply have to give it a try. Unless they don't like beets, and gorgeous things.

By the way, I can totally relate to the “I don’t eat beets” people, as I am one. I’ve never been a big fan, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Will this be enough to change your mind about beets? There’s only one way to find out. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp vegetable oil

3 pounds beef short ribs, cut into 3-inch pieces, seasoned generously with salt and freshly ground black pepper to taste

1 yellow onion, chopped

2 tbsp all-purpose flour

3 cups chicken broth
1 bay leaf

1 cup cubed carrots

1/2 cup chopped celery

1 pound beets, cut in large pieces (about two large ball sized beets, cut in eighths)

2 teaspoon kosher salt, or to taste

- Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar.

- Garnish with sour cream and chives

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Next Up: Something with Beef Short Ribs

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outono: em época // autumn: in season

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'No entardecer da terra

O sopro do longo Outono

Amareleceu o chão.

Um vago vento erra,

Como um sonho mau num sono,

Na lívida solidão.

Soergue as folhas, e pousa

As folhas, e volve, e revolve,

E esvai-se inda outra vez.

Mas a folha não repousa,

E o vento lívido volve

E expira na lividez.

Eu já não sou quem era;

O que eu sonhei, morri-o;

E até do que hoje sou

Amanhã direi, quem dera

volver a sê-lo! ... Mais frio

O vento vago voltou.'

Fernando Pessoa

~ vegetais:

abóbora

abóboras, tipo gila, moranga e outras

abóbora-menina

aipo

aipo-rábano

batata-doce

beterraba

brócolos

canónigos

cebolas

cenouras

chalotas

chuchu

cogumelos selvagens

couve(s)

couve-bruxelas

couve-flor

feijão-da-espanha

milho (massarocas)

nabo

pastinaca / cherovia

repolho

rutebaga

~ fruta:

amoras pretas

arandos vermelhos

castanhas

dióspiros

figos

maçãs

marmelos

pêras

uvas

[menos comum]

ameixas, apenas algumas variedades.

~ vegetables:

beetroot

broccoli

brussels sprouts

butternut squash

cabbage

carrots

cauliflower

celeriac

celery

chayote

kale

lamb's lettuce

onions

parsnips

pumpkin

runner bean

shallots

squash

swede

sweetcorn

sweet potato

turnips

wild mushrooms

~ fruit:

apples

blackberries

chestnuts

cranberries

figs

grapes

pear

persimmon

quince

[less common]

plums, only a few varieties, like victoria.

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Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better?

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I was going to say that one of these days we’ll actually make a proper Peking duck recipe, but that’s probably not going to happen. That takes multiple steps, several days, and requires a place to hang the ducks to dry. Most modern homes don’t have a duck drying room.

However, using this relatively quick and simple technique, we can achieve something kind of similar, which many people would say, all things considered, is even better. Well, maybe not “many people,” but I would say that. These were really, really good.

Regarding the Chinese five-spice seen herein; mine contained cinnamon, anise seed, cloves, ginger, and fennel; but these ingredients can vary. Believe it or not, despite the name, many contain more than five spices, as things like pepper, nutmeg, orange peel, and cardamom, are also common additions. The good news is, for something like this, any combination of those will work.

If you’re not into lettuce cups for whatever reason, you can also use this technique for serving whole duck legs. The only difference is, don’t cut them up. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving. I really hope you give these a try soon. Enjoy!

Ingredients:

6 whole duck legs

1 tbsp veg oil

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Chinese 5-spice powder

3 green onions, cut into large pieces

5 garlic cloves, halved

For the sauce (everything here is to taste, so please adjust):

1/4 cup hoisin sauce

1 teaspoon sesame oil

1 teaspoon hot sauce

1/2 lemon juiced

Serve in lettuce cups, garnished with cucumber, green onions, and sesame seeds.

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Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

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They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way? Okay, so maybe that wasn’t his motivation, but as you’ll see in the video, it sure does work great.

The recipe is very straightforward, so instead we’ll go into your options for the chocolate sauce, as well as what to do with all that extra simple syrup. We have two chocolate preparations that will work for this (and have been linked). The first would be our easy hot fudge recipe; and the second, and more traditional choice, would be the classic chocolate ganache.

If you follow the link to the later, you’ll be taken to our Boston Cream Pie video, where you’ll see the technique for creating a classic ganache, but you’ll probably need to adjust the ratio of cream to chocolate. Generally it’s equal parts chocolate and cream, but if you want something more pourable, then 2 parts cream to 1 part chocolate (by weight) would work better.

As far as the extra vanilla poaching liquid goes; you’ll want to strain it, pour it into some cool looking bottles, and give it away as edible gifts. The taste is incredible. Better than the pears, if we’re being honest, and would make a fantastic holiday treat for the wannabe mixologists in your life. I really hope you give this a try soon. Enjoy!

Ingredients for 4 poached pears:

6 cups water

zest and juice of one lemon

4 bosc pears, cored and peeled (you can also use Anjou or Bartlett)

1 split vanilla bean, or a few teaspoons of vanilla extract

3 cups sugar

Simmer for about 20-25 minutes, depending on size and firmness

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nectarinas grelhadas e sementes de girassol // grilled nectarines and sunflower seeds

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um último suspiro de verão. já na recta final. um pequeno-almoço. de uma 'manhã branca'. de combinações diferentes. de sabores leves. de sabores frescos. de manhãs que também já são frescas. nesta mudança de estação. numa altura de mudança pessoal. em que volto à universidade. um novo ciclo começa. mas em que as 'manhãs brancas' continuarão por aqui.

one last summer sigh. in the final line. another breakfast. a 'white morning'. of different combinations. of light flavours. of fresh flavours. of also fresh mornings. in another change of season. another personal change. as I'm going back to university. a new cycle begins. but where 'white mornings' will still be around.

nectarinas grelhadas, iogurte natural, sementes de girassol e manjericão

para 2

ingredientes:

2 nectarinas, cortadas a metade

2. chá de mel (opcional)

2 iogurtes naturais

2 c. chá sementes de girassol

4-6 folhas de manjericão

Primeiro, grelhar as nectarinas num grelhador/frigideira, até ficar com as riscas do grelhador (5 minutos a lume forte). Colocar num prato de servir e deitar então o mel (opcional).

Por cima das nectarinas colocar o iogurte natural, as sementes de girassol e as folhas de manjericão.

Servir acompanhado de um café, ou como prefiro, cappuccino.

grilled nectarines, natural yoghurt, sunflower seeds and basil

serves 2

ingredients:

2 nectarines, sliced in half

2 tsp. honey (optional)

2 natural yoghurts

2 tsp. sunflower seeds

4-6 basil leaves

Start by grilling the nectarines in a grill/frying pan, till has some stripes on it (5 minutes at high heat). Place the nectarines in a serving plate and place the honey on top (optional).

Then spread over the nectarines the natural yoghurt, sunflower seeds and basil leaves.

Serve with some fresh coffee, or as I prefer, a cappuccino.

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Next Up: Something with Pears

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Peanut Curry Chicken – Check Please!

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There’s a show called “Check, Please! Bay Area,” which features three locals who try each other’s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Café, and the dish was “Abu’s West African Peanut Butter Stew.” 

I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I’d like to try soon. That was a year ago. 

Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn’t order it. I have this mental defect where have to I order fried chicken every time it’s on a menu. Michele was no help, since she has the same affliction with shrimp and grits. 

Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I’ve ever come across. 

Unlike Abu’s stew, and many others, I didn’t use coconut milk, as I feel that’s a little too sweet and rich for the peanut butter. I loved how this came out, and I can’t imagine it being any richer. I really hope you give this a try soon. Enjoy!

Ingredients for 4 large portions:

For the spice blend:

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon cayenne

                                                                                  

2 1/2 pounds chicken boneless skinless chicken thighs

2 tablespoons vegetable oil

1 large yellow onion, chopped

1 tablespoon finely grated ginger

6 garlic cloves, minced

1/2 cup ketchup 
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn’t contain sugar. If you use the regular stuff, you won’t need the brown sugar called for below). 
1 packed tablespoon brown sugar 
about 3 1/2 cups chicken broth, depending on desired thickness 
1 pound zucchini, cut into chunks 
1 red bell pepper, cubed 
1 green poblano pepper, diced 
1/2 cup roasted peanuts 
chopped cilantro and fresh lime to garnish 
serve on rice

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Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

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Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name describes what you’re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it’s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it’s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added “to taste.”

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2  lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

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Next Up: Something with Smoked Trout

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How to Make Your Own Prepared Horseradish – Feeling Hot, Hot, Hot

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Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the fresh root, but can’t find anything already prepared in the jar, which in some cases is hard to believe – like when the email originates from New York City – but regardless, this is still a very worthwhile thing to learn how to make.

Worthwhile, and somewhat painful, if you’re not careful. As I mention in the video, the fumes produced by this process are very intense, and will cause burning eyes and runny noses, if you’re not in a well-ventilated space. Having said that, using a little common sense, it’s really not that bad, and so totally worth it.

This really is quite easy if you have a food processor, but if you don’t, a heavy-duty blender will work, although you may have to add more water in the first step, to get the mixture fine enough. You can also grate this very fine on a microplane, but that would probably only be practical if you’re making a smaller amount.

Once your horseradish has been ground finely, the technique is very simple. I like to wait two or three minutes (this is supposed to make it hotter), before adding the salt and vinegar. Then, I’ll simply process, adding as much water as necessary, until I have a nice, smooth, creamy mixture.

And while this looks like something from the grocery store, the flavor is incomparable. Intensely hot, and aromatic; this is the real deal. So, whether you’re one of these people, who lives in a place where they don’t have jarred horseradish, like apparently New York City, or you always wanted to try and make some yourself, I really hope you give it a try soon. Enjoy!

Ingredients for about 3 cups: you read this please in here

1 pound peeled, cubed fresh horseradish root

cold water as needed (about 3/4 cup total)

1 1/2 teaspoons kosher salt

1/3 cup white distilled vinegar

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chutney de tomate e sementes de nigella // tomato and fennel flower chutney

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a aproximar-se o final de verão. tomates caseiros. figos caseiros. muitos doces. muitas compotas. e receitas, muitas receitas para pôr em prática. os chutneys estão de volta. preservar esta estação num frasco. e usar em tostas. com o melhor dos sabores portugueses. requeijão. orégãos secos de tavira. porque enquanto o final se aproxima, vamos vivendo estes momentos. tirando partido desta época.

the end of summer is almost here. homegrown tomatoes. homegrown figs. many jams. many compotes. and recipes, loads of recipes to put into practice. the chutneys are back. to preserve this season in a jar. and use it on toasts. with the best portuguese flavours. 'requeijão'. tavira's dried oregano. because the end is aproaching, we gotta live these moments. taking advantage of this season.

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# i n s t a m e m o r y l a n e

Uma viagem no instagram. No meu instagram. É o desafio dos We Are Love Addicts, começado pelo We Blog You, em fazer uma exploração até à primeiríssima foto do instagram. Catalogando as primeiras fotos com as últimas, nesta rede social, fazendo um balanço de tudo o que mudou nestes dois anos em que por lá ando.

Quando criei a minha conta no instagram, já este blogue tinha quase um ano de existência, eu tinha um nokia 620 de capa amarela berrante e demorei a aceitar o conceito do instagram (fotos quadradas, filtros?! eu?! nem pensar!!) até que descobri contas bonitas e inspiradoras. Morri de amores e rendi-me. Mas já vivia também fora de Portugal há ano e meio, esse era o meu grande desafio há época e o meu cenário.

Cresci, mudei e tomei decisões 'radicais' desde o dia trinta de junho do ano dois mil e doze até hoje. Aquele 'City Hall' que estava vestido a rigor para o gaypride já não faz parte do meu quotidiano, aquele 'backyard' já não é o meu refúgio, o meu local de trabalho e estou de volta a Portugal. Porém o resto mantêm-se. A paixão analógica continua a crescer, assim como a colecção de máquinas fotográficas. Continuo a documentar os meus pequenos-almoços e o meu café da manhã. O Tiago contínua a ser a cobaia a experimentar os meus delírios culinários. A culinária continua a ser a minha paixão, no blogue e a rotina de a documentar no instagram não pára. É um instagram sobre comida, muita comida.

Assim sendo, desafio a três bloguers sobre temáticas diferentes e inspiradores ao mesmo desafio. A Inês do belíssimo Ananás e Hortelã, a Joana, que também voltou agora a Portugal, do Not in Cali e a amiga e ilustradora Cláudia do Shut Up Cláudia.

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chutney de tomate e sementes de nigella

faz 2 frascos

não tinha a certeza do nome desta especiaria em português, vi várias referências, como, cominho preto, sementes de nigella, entre outros. também descobri este artigo, que explica os poderosos benefícios desta especiaria.

ingredientes:

1 kg tomates, cortados em cubos

500 gr açúcar castanho

1 c. chá pimenta preta, acabada moer

2 c. chá sal 

2 c. sopa azeite

5 dentes alho

300 ml vinagre vinho branco

1 c. chá sementes mostarda

1 c. chá sementes de nigella

Numa almofariz mistura a pimenta, o sal, o azeite e os dentes de alho e triturar. Levar uma panela ao lume forte com os tomates e adicionar o açúcar, a mistura de alho, o vinagre, as sementes de mostarda e as sementes de nigella. Deixar cozinhar em lume médio-forte, durante 30 a 45 minutos até atingir uma boa consistência.

Guardar em frascos e preservar no frigorífico (dura uns meses!).

Servir em tostas de pão rústico, com requeijão e orégãos secos.

tomato and fennel flower chutney
makes 2 jars

ingredients:

1 kg tomatoes, cut into cubes

500 g brown sugar

1 tsp. freshly ground black pepper

2 tsp. sea salt

2 tbsp. olive oil

5 garlic cloves

300 ml white wine vinegar

1 tsp. mustard seeds

1 tsp. fennel flower

On a mortar place the pepper, salt, olive oil, garlic cloves and grind. Bring a medium saucepan to high heat with tomatoes and add sugar, garlic mixture, vinegar, mustard seeds and fennel flower. Let it cook in medium-high heat for about 30 to 45 minutes until smooth.

Place in jars and keep in the refrigerator (will last for a few months!).

Serve with toasted rustic bread, 'requeijão' (like fresh ricotta cheese) and dried oregano.

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~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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