Culinary Schools in California

Posted on 11 October, 2012

Image from hcpolytech.org Hello again!This time we’ll give you a review on the best culinary schools in the United States, since it’s our number 1 visitor.First comes California, since it’s one of the most complete state in teaching and training for the Culinary Arts (and for the other arts also…). The best culinary schools in […]

Estufado de Borrego (Goatling Stew)

Posted on 10 March, 2011

Ingredients: – 1,5 kg of chopped goatling meat– 1 onion – 4 garlic cloves– 100g of salami– olive oil – butter– red wine – parsley– 1 laurel leaf– paprika– salt – pepper 1- Fry the chopped onion and garlic cloves with the olive oil and add a bit of red wine and let it cook […]

Javali Estufado (Wild Boar Stew)

Posted on 2 February, 2011

Ingredients: – 1kg of wild boar – 6 garlic cloves – 2 tbsp of paprika – white wine – old whiskey – laurel leafs – 100g of bacon – olive oil – 2 onions – butter – salt – pepper 1- In a recipient, cut the meat in medium sized pieces and season with salt, […]

Lebre assada com castanhas (Roasted Hare)

Posted on 17 January, 2011

Its a very delicious recipe to eat in the winter or spring. Serve with red wine and a some good “entrées”. This recipe is inspired from oboato.blogs.sapo.pt 1- 24 hours before cooking leave the already chopped hare in a oven broiler with the red wine vinegar, the smashed garlic, the olive oil, the laurel leaves, […]

Robalo Assado com Xerez (Roast Bass Fish w/ Sherry)

Posted on 16 January, 2011

This is an excelent recipe for how to cook bass fish. Ingredients: – 1 bass fish – soy sauce – spanish sherry wine – onions – 1 tsp of grated ginger – garlic cloves – parsley – olive oil – 1 tsp of sugar – 1 tsp of salt 1- Pre-heat the oven at 180ºC. […]

Queijada de Vila Franca

Posted on 10 January, 2011

Excelent dessert from the Azores to eat in a winter evening next to the fireplace, or in a summer morning with a fresh orange juice! Ingredients: – 260 g of flour – 9 egg yollks – 1 egg white – 1,5 tbsp of salt-free butter – salt – 2 liters of milk – white fresh […]

Cozido à Portuguesa (Portuguese Stew)

Posted on 9 January, 2011

Ingredients: – meat: cow, pork, chicken and duck – pig’s ears (i don’t know what else to call it…) – salami – smoked ham – chorizo (portuguese, not spanish!) – linguiça (portuguese sausage) – farinheira (portuguese smoked sausage) – bacon – portuguese cabbage – carrots – potatoes – turnips – olive oil – salt – […]

Arroz de Tomate (Tomato Rice)

Posted on 5 January, 2011

Ingredients: – 300g of rice – 1 onion – 2 garlic cloves – olive oil – 3 peeled, diced tomatoes – 1 laurel leaf – salt – pepper 1- Put the chopped onion and garlics in pan with the olive oil, in medium heat. Add the tomatoes and the laurel leaf. 2- Then add the […]

Cataplana de Marisco (Seafood “Cataplana”)

Posted on 4 January, 2011

Ingredients: – 0,5 kg of shrimp – 0,5 kg of squid – 0,5 kg of anglerfish – 0,3 kg of mussel – 1/2 lobster – 0,5 kg of crayfish – 4 slices of ling fish (or white fish) – olive oil – 1 onion – 4 garlic cloves – 2 tbsp of tomato sauce – […]

Cabrito à Transmontana (“Transmontana” Style Goatling)

Posted on 4 January, 2011

Ingredients: – 1,5 kg of clean goatling – 2 laurel leafs – 6 garlic cloves – 1 onion – olive oil – 1 glass of white wine – paprika – small potatoes – chives – chestnuts – mushrooms – salt – pepper 1- Cut the gotling in slices and put them in a oven recipient. […]

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