Food lovers will appreciate the varied cuisine in this book.
A Lifetime of Azorean homestyle cooking.
In this century of the Bicentennial, all Americans like to contribute to this special occasion. The Portuguese people, and along with them, the Azoreans, have contributed to help make what America is today, and will continue to do so.
A thought comes to mind. Azoreans are Portuguese, but their ways of living are different from the main land, and so is their cooking. For this reason, I have put together a book with good, delicious foods that Azoreans remember and miss....especially when they find themselves in faraway lands. Most of these recipes have been passed from one generation to the other by word of mouth.
The Azores are composed of nine islands in the middle of the Atlantic Ocean, about 900 miles west of the Portuguese coast. Each island is different in shape, in size and in ways of living. Cattle, fish, cheese, butter, wine, sugar and a variety of fruits are some of the products that are exported.
All of these recipes were handed down to me from family and friends....all good cooks. And so to everyone of you, hoping you will enjoy all of these good and tasty foods, from the famous "Fish broth of Pico" to the desserts and liquors of the islands, here are "Foods of the Azores Islands".
Ser Açoriano significa, mais tarde ou mais cedo, ter de dizer ‘Adeus’... mas só por enquanto. Porque, mais tarde ou mais cedo, e mesmo que só por um bocadinho... acabamos sempre por lá voltar, para matar estas saudades gigantes que só um Açoriano as sabe.
Fresh Seafood hearty stews and sweet deserts
Caldeirada is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes, along with other ingredients A fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.
In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
Ladle stew into serving bowl and garnish with cilantro. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
Traditional authentic Portuguese Alcatra is cooked in a ceramic deep pot that is called alguidar de barro but you can definitely use a deep stock pot or slow cooker (crock pot) to prepare this tender authentic juicy beef stew. Just follow the same instructions as the traditional way.
Rice pudding is a dish made from rice mixed with milk, eggs, cinnamon and sugar. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.
Bring water to a boil in medium saucepan.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Given that the islands are so tiny, the archipelago's foods are remarkably regionalized, differing by island, town, and even vizinhança, or neighborhood.
So oft we dream of younger days of youth and childhood ecstasies, of home, of loves, of family joys, long locked away in memories. Is there a pathway to preserve the old traditions, taste and smell that often in our heart and soul in great crescendo swell? Today I found a trail, a key into a past to look, there all my childhood memories unfold before me, in your book.
God Bless you Deolinda.