It has been a long hard road, full of ups and downs, but today we are incredibly excited to announce that Catavino’s first book, The Undiscovered Food Stories of Northern Portugal, is finished. Sonia, Ryan and I are a bit tired, but we’re extremely thrilled that we have finally reached the end of a journey that took […]
Catavino Wrote a Book!! Read More »
There isn’t a home or professional kitchen in Spain that doesn’t stock olive oil. Its omnipresence is ubiquitous. Similar to the French passion for butter, we adore this unctuous, golden liquid! One of the best ways to experience Spanish oil is during breakfast. While a sweet pastry is still appreciated, most of us are unconditionally loyal to “Pan, Aceite y
6 Tips to Guarantee Fresh and Delicious Olive Oil Read More »
The Algarve and the summer season seem to be synonymous with its white sandy beaches, sapphire blue and aquamarine ocean waters, and of course, the food which is full of the “fruit of the sea”. The abundance of fresh seafood, fish and sun-ripened vegetables is what I dream of when I think of taking holiday
Cataplana: The traditional Portuguese cooking vessel explained! Read More »
Words involving “cured and smoked” in regards to meat in Portugal often leads to thoughts of links of spicy chouriço or subtly sweet legs of presunto hanging in a dark smoke house. Some of the other sausages come to mind such as alheira. The one that has found its way across the globe, from Hawaii
How to Make Portuguese Linguiça at Home Read More »
The history of Sherry is rich. For starters, it is one of the oldest wines in the world, introduced to Britain when notorious pirate Drake, plundered Cadiz and filled his decks with over 2000 barrels as a gift for his adored Queen Elizabeth 1st. But prior to all that, the Moors tended the chalky vineyards around
Top 10 Things to do in Jerez – Other than Enjoy Sherry! Read More »
Boas Festas! Happy Holidays from Portugal! The Christmas season is upon us, and here in Lisbon, we’re celebrating the only way we know how, with delicious homemade food. All major Portuguese holidays have their own unique dishes and sweets, but Christmas is by far the most plentiful among them. From mid November onward, you can
Feliz Natal: Traditional Portuguese Holiday Cuisine Read More »
As the hottest months quickly approach, I begin to feel the spellbinding sluggishness of a sultry summer day creep up on me. I want nothing more than to lounge around on the weekend, with very little fuss or muss about anything—including cooking. For as much as I enjoy hanging around the kitchen, this time of
Easy Breezy: Summer Salads Portuguese Style Read More »
Editor’s Note: The article below is based on an experience had by the author. As the Almadraba is a traditional practice by the Andalucians, we felt that it was very poignant article to place on Catavino. However, we want to be very clear that we understand the controversial nature of the catching Bluefin tuna considering its
The Almadraba: Netting Blue-Fin Tuna, the Phoenician Way Read More »
Frango is Portuguese for chicken, it’s far from KFC or Popeyes’, rather it’s a specific type of chicken that is best roasted or grilled over hot coals – normally called Frango no Churrasco (chicken on the grill) or Frango na Brasa (chicken on the hot coals) *Note: The term galinha normally refers to a larger, fattier chicken that’s stewed or used for soup*.
Editor’s Note: In Part II, we continue our travels through the Beira Baixa, pairing two area reds with a regional duck dish. I enjoy reading wine labels, but I can’t ever recall a time when one jerked a tear out of me. But two bottles of red from Quinta dos Termos in the Beira Baixa
Beira Baixa: Roads Less Traveled Part II Read More »
This past week, while enjoying one of our favorite cities in the world, Porto, it occurred to us that we were harboring a delicious secret that should be revealed. This cuisine, though not entirely secret to the entire population of Brazil, is unknown to many, and it’s called Churrasqueira (Churrascaria is Brazilian). Last Sunday, while
Churrasqueira: Savoring Grilled Meats in Portugal Read More »
Portuguese expats in the U.S. like to joke that if there’s a waft of sizzling sardines in the air then a fellow immigrant can’t be too far. They’re usually right. Growing up in New Jersey, expats’ grills were hardly ever graced by the usual American fare of hot dogs, hamburgers, porter house steaks, ribs, lobster
Grilling Season: How Portuguese Expats Fire it Up and What They Pour to Cool Down Read More »
On cold winter evenings there’s nothing more heartwarming for this writer than a chicken roasting in the oven. The scent of herby seasonings enchant my senses and transport me to my mother’s kitchen in New Jersey where she roasts to perfection just as she learned to do back in the Old Country. In America, roasted
Pairing Portuguese Wines with Roasted Fowl Read More »
In Part I (Gazpacho), we began our journey in the heat of the south of Spain but now head to one of the country’s northern-most regions, Bilbao (as rumor/tradition has it) to modify another of Spain’s great signature dishes – tortilla española. Known by a few names – tortilla española, tortilla a la española, and
Tradition Meets Modernity: New Ideas for Old Tapas (Part II: Tortilla Española) Read More »
Ask anyone, “What does Spain mean to you?” And they will quickly respond, “bullfighting, flamenco and tapas”. Spain’s overcoat is woven in tradition, and it is proud of that heritage – as it should be. Since the sunset of the Franco era, Spain has catapulted into the present-day without losing sight of centuries of tradition.
Tradition Meets Modernity: New Ideas for Old Tapas (Part I: Gazpacho) Read More »
