This very old recipe is a holiday favorite. The eggs make this a light and airy donut. No yeast here.
Grandmother may have called these Filozes but the recipe more resembles Sonhos (Dreams). Quick, easy, and for me, nostalgic. It’s hard to make one perfect to the eye … The shape is irregular. Not to worry. They are a delicious treat. Grandmother Rose … Thank you again. Her recipe and her china here.
What great memories! This one pot meal was cooked often by my grandmother and mother. My grandmother added homemade linguica to hers. I would eat hers and go on a date without a care in the world. Not until later did I realize the garlic might be an issue! Suggestion: Have your date eat this with you.
There was nothing more comforting on a cold rainy day than to come home and find this soup cooking on the stove. We would fill our bowls and have dinner before a crackling oakwood fire. All senses taken care of!
Yep, this is my brother, Dan, who was one tough high school and college football player … even playing for the Arkansas Razorback Team way back when.
He has mastered the taste of Portuguese cuisine, notably from the Azores. Never being timid about spices … this being taught by our Grandmother Rose. Cumin and cinnamon are of particular importance.
Dan and his son, David, are the cooks in his family. Well, wife, Ruth, can certainly hold her own but she leaves this cuisine to Dan. Thank you Dan and David for including us and providing the photography. Dan has promised to send me some linguica soon.
Grandmother’s Lowell Massachusetts Baked Beans were often served as a side with vinho d’ alhos. An amazingly rich Baked Bean recipe!
Five senses overload best described Aunt Alice’s kitchen … Bleach cleaned and brightly lighted; smelling of smoked meats and sweet cakes; crowded with grown-ups who were loud with laughter, full of unfamiliar words, and giving toothy smiles and hugs as unconsciously as breathing. This was a pleasantly scary place to be for a three year old. I wish I could literally time travel to experience this again. And again.
As for this Portuguese Butter Sponge Cake … Having backyard chickens with extra eggs, and a memory boost from a friend, thank you Margaret, and thoughts of the grown-ups in my great aunt’s kitchen revived this family favorite. This cake was eaten straight from the oven for the intensified buttery taste, more noticeable when warm. Margaret had eaten it just this way at our house and remembered it after all these years as a favorite.
There’s something about great food and memories. I have to laugh about our old family photos. It seems from these we did nothing else, but eat. Continue reading