FOOD, GLORIOUS FOOD Recipe Index - Relish Portugal

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FOOD, GLORIOUS FOOD

Recipe

Poncha || Madeira Exquisite Food on Foot Tours || 4

Index

Bok Choy Muchim (Korean Bok Choy Salad) || Black Sheep Lisboa || 11

Goat Cheese, Walnut, Red Onion, Honey Tarts || PIE Lagos || 13

Salada de Polvo || Practice Portuguese || 17

Greenmarket Potato Salad || Rodrigo Sarrat-Cave || 17

Braga-Style Cod || Food & Wine Experiences || 21

Feijoada ? Transmontana || Paulo Tuna The Bladesmith || 21

Sea Bass and Prawn Rice Stew || Lazy Flavors || 32

Roasted Beet Risotto || Secret City Trails || 38

Roasted N?spera Jam || Relish Portugal || 38

Bacalhau and Swiss Chard Soup || Culinary Institute of America || 42

Antigua Tortilla Soup || Anita Oliver and Richard Nash || 43

Soja ? Babuja || Bordalo II || 46

WHAT'S PLAYING IN YOUR KITCHEN

Contributor-curated Spotify playlist for your Portuguese cozinha endeavors.

Soul Vaccination || Tower of Power Just Jammin' || Gramatik Summer Wine || Nancy Sinatra & Lee Hazlewood Fire of the Night || Al Marconi End of the Road || Noga Erez Call Me Foxy || Da Chick ? Gente da Minha Terra || Mariza Prelude No.2 In C Minor || Jacques Loussier Wander With Me || Tom Misch & Carmody I Forget Where We Were || Ben Howard Dia De Folga || Ana Moura When The World Is Running Down || The Police A Vida Toda || Carolina Deslandes Ocean-Live at Red Rocks || John Butler Trio Somewhere Over The Rainbow ||

Israel Kamakawiwo'ole Brand New Day || Sting

Bordalo II's Vegan Soja ? Babuja

? soy granules ? pepper ? nutmeg ? fresh garlic ? white wine ? salt to taste ? olive oil ? bay leaf ? soy cream

In a glass container, combine soy granules, pepper, nutmeg, garlic, white wine, salt to taste, and water, refrigerate, and allow to soak for two to three days (or more, if desired).

Listen to the What's Playing In Your Kitchen?

Spotify playlist here

Heat olive oil and the bay leaf in a saut? pan and saut? the soaked soy granules as if you were making a steak. When nicely browned, add soy cream and enjoy!

46 | | APR/MAY/JUN 2021

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