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marialawton
the
with Maria Lawton
discover
When Maria Lawton was six years old, her family emigrated from the Azorean Island of Sao Miguel—part of a stunning archipelago off mainland Portugal—to New Bedford, Massachusetts, home to a thriving Portuguese community. Like many new Americans, food and cooking were central to Maria’s family; her father’s vegetable garden covered every inch of their backyard, and if Maria couldn’t find her mother cooking on the first floor of their three-family house, she was sure to find her grandmother baking something on the second. Sadly, when her grandmother and mother passed away, many of those recipes were lost. Longing to recreate these important meals for her own family, Maria resolved to document the cooking that was a vital part of her childhood. With the help of her sisters, aunts and cousins, Maria’s quest returned her to Sao Miguel, where she rediscovered her family’s traditional recipes and the joy she’d experienced in preparing them alongside her grandmother and mother.
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kale soupSopa de Couve
This kale soup recipe is the version I have made since I got married. I’ve always used my mom’s recipe, since my new husband adored my mom’s cooking and especially her soups. The thing with this soup is that there can be so many variations. Some kale soups might include variations such as beans, carrots, pasta and split peas that others don’t include. The addition of these ingredients doesn’t make the recipe right or wrong; it all comes down to how you prefer it or sometimes what you have available in your pantry. All I know is that I enjoy a nice bowl of it every once in a while and when I make it, it’s this recipe I follow.
Ingredients:1 fresh bunch of kale, washed, stems removed and rough cut1 15.5 oz. can of red kidney beans, rinsed1 large onion, finely chopped2 carrots, chopped in bite size pieces1 lb. of chouriço cut in half-inch rounds8 cups of homemade chicken stock4-5 potatoes, chopped in bite size pieces Salt and pepper to tasteOlive oil
Directions:Using a large stockpot over medium heat, add enough oil to cover the bottom of the pot. Add the onions and carrots and sauté until onions are translucent. Add the chouriço and cook for about 5 minutes. Add the chicken stock and the remaining ingredients and bring to a boil. Continue to cook on a low boil for 45 minutes to 1 hour. Add more broth, if needed. Just make sure if you do add more broth to season with more salt and pepper to taste.It’s as easy as that…now time to enjoy it.
*Sometimes I don’t want to have whole beans in my soup, so instead I cook the beans in a separate saucepan with some chicken stock and a little olive oil. Once the beans are cooked, I purée them and add it to the soup at the very end. I also do this sometimes with the potatoes as well. I love how just by doing this, the broth thickens a little and almost becomes creamy. It’s delicious!!
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steak with an egg on horsebackBife Com Um ovo a Cavalo
Ingredients: 4 sirloin steaks, ½ inch thick 8 sliced garlic cloves (thinly sliced)Salt and pepper to taste2 cups red wine1 bay leaf1 tablespoon of crushed red peppers 2 tablespoons butter2 tablespoons olive oil ½ cup heavy cream4 eggs1 pickled roasted red pepper strip (optional)
Directions:In a large deep container, place your steaks and add the garlic slices, salt, pepper, wine and crushed red peppers. Make sure that the steaks are covered in all the marinade. Cover the container and leave in the refrigerator at for least for 3 hours, but it is always best to marinate overnight. (The steaks will be much more flavorful if you do.)
In a large skillet over medium-high heat, heat the butter and oil. Reserving the marinade remove the steaks. Place them in skillet and fry the steaks 3 minutes on each side. Remove them to a clean plate and cover to keep warm.
Add the reserved marinade to the hot skillet and deglaze the browned bits at the bottom of the pan. Remove from heat and quickly whisk in the cream. Place over medium-low heat and return the steaks to the pan and cook about three minutes. The sauce will thicken a little.
In a separate skillet, fry the eggs while the steaks are still cooking.
When you’re ready to serve have your steak on the plate with the fried egg placed on top of it and a strip of the red hot pepper on the very top. Pour some sauce around the steak and serve with fried potatoes and/or vegetables.
Sample interior photos.
From my family table to yoursAzorean Cooking will transport you to a kitchen as fragrant as your grandmother’s. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations. No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.
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AVAILABLE TO THE TRADE FROM
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COOKING/ PORTUGUESE
ISBN: 978-0989417-23-5
$27.99 US | $33.00 CAN
7 X 10
160 PAGES, FULL COLOR
THIRD EDITION, MARCH 2014
© Azorean Greenbean, LLC. Not for individual resale.
TO FIND OUT MORE ABOUT MARIA LAWTON, VISIT:
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AZOREAN COOKING IS AVAILBLE IN STORES THROUGHOUT THE REGION
AND ONLINE AT AMAZON.COM.