Notes about Recipes in this book

• Bean soup with tomato (Sopa de feijão com tomate)

  • alysekstokes on March 23, 2026

    This is a really soul-warming and tasty soup. I made a few modifications to the method: - Used some cooked Rancho Gordo Domingo rojo beans I had in the freezer and, after thawing, pureed half of them with their liquid (and the extra water specified) in my Vitamix instead of using a food mill. - I simply cored and chopped my tomato; peeling felt like a bridge too far for a weeknight dinner. Otherwise I stuck to the recipe and was so pleased with the results. This is hearty but not heavy—ideal for a cool early spring day!

• Chicken pies (Empadas de galinha)

  • mcvl on May 26, 2011

    Wednesday, 25 May 2011 Delicious empanada (empada in Portuguese) filling. I was starting with already cooked chicken, so steeped the meat rather than simmering it. I used the half-white-wine, half-white-wine-vinegar option. The filling seemed a touch dry, so I used some of the broth and some other chicken broth I had on hand to make a regular flour-based gravy to serve on top. For the pastry cases, I used Anya von Bremzen's Olive Oil & Saffron Pastry from The New Spanish Table, one of my favorite doughs of all time. Very, very well received -- anything in a pastry case is a big hit in my house, but this was really special.

• Fennel soup (Sopa de funcho)

  • louie734 on March 29, 2026

    Online at https://leitesculinaria.com/7613/recipes-portuguese-fennel-soup.html