The abbot’s pudding

Pudim Abade de Priscos-3

One of the most original Portuguese recipes is a pudding created in the 19th century by the priest of Priscos, a small parish near Braga. He was called Manuel Rebelo but became known as the Abade de Priscos (Prisco’s abbot). His fame as a cook and gourmet earned him the invitation to prepare banquets for the royal family and the title of Honorary Chaplain of the Royal House.

The pudding combines egg yolks, sugar, cinnamon, lemon, port wine, and fresh bacon (yes, bacon!). The abbot liked to say that the pudding is easy to make but hard to make perfectly and that when well prepared, it has a unique taste. Paired with a glass of port wine, a slice of this pudding is a culinary delight.

Born in 1834, the abbot lived almost 100 years, dying in 1930. Could the abbot’s pudding be the secret of his longevity? We order it every time we see it on the menu to try to find out!

The scrumptious Pudim Abade de Priscos in the photograph was prepared at the restaurant of the majestic Pousada of Viana do Castelo.

Quorum

Quorum Composit

Just when we thought we knew every great restaurant in Lisbon, we found Quorum in Chiado. We went in without knowing what to expect. An amiable waiter greeted us with a glass of refreshing apple and pineapple cider made at the restaurant. It tasted like a Summer ale and set the evening of to an auspicious start.

As soon as the appetizers arrived, we knew that the dinner would be memorable. The trio, composed of sausage bread, “pataniscas” (codfish fried in batter), and dried, grilled octopus, was deliciously appealing. Sommelier Bruna Esteves filled our glasses with an interesting white wine made from Malvasia at Adega Cooperativa de Torres Vedras.

The following course was a delectable ravioli made with rose shrimp from Algarve and served in a sauce prepared with prosciutto and sausages from the Barroso mountain. It was accompanied by a delightful red from the Douro valley called Oboé. Next, came another savory treat: clams, potatoes and beetroots.

Soon after, a plate with pork belly cooked at 65 degrees for 28 hours and then cured arrived at the table. It had a rich, satisfying taste that was perfectly complemented by Quinta do Arcossó, a bold red wine made in Trás os Montes with the bastardo varietal.

Dessert was a gorgeous combination of sour oranges from Alentejo, olive oil, honey, and poejo (pennyroyal). It was paired with a “licoroso” (dessert wine) made with Fernão Pires at Quinta da Alorna. It was a fabulous end to a fabulous meal.

Quorum’s chef, Tiago Santos, trained as a geographer before going to culinary school. He likes to wander throughout Portugal in search of unique products and producers. He prepares his culinary finds with meticulous techniques and an exuberant imagination that make his dining room one of the most exciting in Lisbon.

Quorum is located at Rua do Alecrim 30 B Lisboa, tel. 21 604 0375.

The generosity of cork oaks

Cork Trees Ravasqueira

Cork oaks are generous trees. They provide homes to the birds that nest on their branches and nourishment to the black pigs that feed on their acorns. The bark of the oak tree is manually stripped to produce cork, a natural material known since ancient times for its versatility. Pliny the Elder writes in his Natural History that the bark can be used to make anchors, drag-ropes, and shoe soles. The bows and keels of the ships used by Portuguese navigators were made of cork.

After each stripping, the oak bark grows back. The first stripping generally occurs when the tree is 25-year old. Subsequent strippings follow a nine-year cycle. Trees are marked with a number that indicates the time of the last stripping. It takes 43 years for the bark to be thick enough to produce wine corks. So, most wine corks come from oaks that are much older than the wine they protect.

Cork oaks live for roughly two centuries. Their roots make them resilient to winds and droughts so they can grace the landscape of Portugal with their generosity and beauty.

L’and vineyards

L'and Vyneards

We arrived at L’and Vineyards blinded by the midday Alentejo sun. It was soothing to step into the cool shade offered by this elegant hotel surrounded by vineyards.

There are no normal hotel rooms at L’and. Each guest stays in a expansive suite that has an outdoor tub and fireplace. The ceiling on top of the bed opens at the touch of a button to reveal the star-studded Alentejo sky.

Early in the morning, we saw the first sun rays arriving at the vineyards. We then took a swim in the resplendent pool.

The service is seamless, the food delicious. We felt completely at home in this spacious, gracious hotel in the heart of wine country.

L’and vineyards is located in Montemor-o-Novo in Alentejo, tel. 266-242-400. Click here for their website.

 

 

Attla

Attla Restaurant

After cooking around the world with Alain Ducasse and other starred chefs, André Fernandes moved with his partner Rita Chandre to Costa Rica in search of an exotic life filled with adventurous pursuits. They found a market for their talents catering luxurious events in spectacular natural settings. It was a blissful existence except for the feeling that the Portuguese call “saudade”: they missed Lisbon.  One day, this feeling became so strong that they packed their recipe notebooks and flew back home.

They opened a restaurant in the Alcantara neighborhood called Attla that serves fresh fish from the Atlantic coast and seasonal, biological products.  It is an intimate place with a relaxed vibe. We felt like we had been invited to a dinner party at a friend’s house. The food is wonderful, a combination of inventive textures and flavors that make the meal interesting and fun.

We tried many small plates that are perfect for sharing. Our dinner started with a “sarda,” a large Atlantic mackerel, adorned with Cordycep mushrooms, fried bread and a bechamel sauce made with miso and beer. It was followed by an extraordinary squid served with an ink curry, angel hair pasta and watercress. There were many more delights: artichokes with eggplant, sea spaghetti with a kefir emulsion, codfish with new onions and hazelnut chimichurri, royal mushrooms with cauliflower and Swiss chard, white asparagus with a palette of appetizing sauces, spicy blue shrimp with almond milk, bisque and potato noodle.

The dinner was brought to a perfect ending by a plate of strawberry and eucalyptus ice cream decorated with chocolate from Equador and a cracket made from hazelnut and carob.

Talking to André and Rita helped us understand why Lisbon is such a unique place. Young people travel the world looking for their vocation only to find that their talents shine most brightly in Lisbon.

Attla is located at Rua Gilberto Rola 65, email contact@attlarestaurant.com, telephone 21 1510555 and 93 250 9887. Click here for the restaurant’s web site.

 

 

 

 

 

Ilda Vinagre shares a recipe

Ilda Vinagre

Ilda Vinagre is a legendary chef. In the 1980s, she opened a restaurant called Bolota (acorn) in Terrugem, a small town in Alentejo. The restaurant earned her two Michelin stars, attracting gourmets from Portugal and beyond. After this feat, she traveled the world cooking, heading restaurants in the United States and Brazil, and preparing banquets that showcased the cuisine of Alentejo in lands as far away as China.

The good news is that Ilda is back in Alentejo. We met with her at the restaurant of Herdade dos Adeans where she oversees the kitchen. Ilda told us about her life and her love of cooking. That these days she enjoys decorating her plates with edible flowers. And that there are four herbs no Alentejo chef can do without: mint, coriander, oregano and “poejo” (pennyroyal). In the end of our conversation, she generously gave us one of her favorite octopus recipes so we could share it with our readers. Here it is!

Country-style Octopus

Cook “al dente” the octopus in water with salt, onion, coriander, pepper and oregano. Cut it in pieces and grill the pieces in a hot griddle with bacon and a little olive oil. Dress with lemon juice, lemon rind and oregano. Accompany with a sweet potato puree. To make the puree, roast the sweet potato with the peel on. Take the peel, mash the pulp and mix it with butter.

 

The donkey’s shelter

Cozido no Pão

When we visited Moínho de Avis at Serra de Montejunto, Miguel Nobre showed us his new venture–a small restaurant sheltered from the wind with sprawling mountain views. It is called Curral do Burro (the donkey’s shelter) because it occupies the place where the donkey used to lodge. “Donkeys were a miller’s prized possession because they carted the bags of grain and flour back and forth, so they had to be well fed and protected from the elements,” Miguel explained.

Miguel used his skills as a carpenter to build the restaurant’s furniture. The menu offers simple, delicious food: mussels, clams, cockles, eggs with farinheira (a type of sausage), and grilled black pork.

The specialty is “cozido no pão” a combination of meats, sausages, potatoes, cabbage and carrots cooked in the oven inside bread. The vegetables have a glorious taste imparted by the sausages and the meat. It is a privilege to enjoy these deeply satisfying flavors on a mountain top, sheltered from the wind, away from it all.

Eating at Curral do Burro requires making reservations in advance by sending a Facebook message to Moínho de Avis, click here for the link.