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Portugal

Located on the Iberian Peninsula between Spain and the Atlantic Ocean, Portugal’s strategic coastal location advanced its rapid ascendancy in the race to dominate seafaring trade routes and global colonization in the 15th and 16th centuries. Although Portugal’s dominance of the spice trade gradually declined, its legacy lives on in Portugal’s cuisine which is seasoned with fiery peppers, saffron, cinnamon, and vanilla, as well as with olive oil, garlic, and coriander. The Portuguese have reaped the ocean’s bounty for hundreds of years. Traditional seafoods include tuna, sole, swordfish, eel, sardines, and shellfish and, of course, bacalhau (dried cod). Caldeirada combines fish (sometimes shellfish), potatoes, tomato, and onion in a savory stew. Inland, roasted kid (chanfana), duck with rice, grilled pork kebab, and smoked ham are prepared. Chourico or linguica (hot sausage) is used in soups both light (caldo verde) and hearty (kale and bean). Portuguese wines and olive oil are considered among the world’s finest. This is, after all, the home of Madeira and Port.

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Featured Cook Nazare Cooking Level:* Expert Home Town: Maia, Azores, Portugal Living In: Orillia, Ontario, Canada
About me: I am a wife, mother and a professional. I speak 5 languages, therefore I am very open minded and versatile. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Sheara Camacho

Cooking Level: Beginning

Home Town: Nelspruit, Mpumalanga, South Africa

Living In: Funchal, Madeira, Portugal

About me: Interested in cooking but no good in measurements, and messy in the kitchen. Worst part is clean-up time.

Barbie Portugal

Cooking Level: Intermediate

Living In: Porto, Porto, Portugal

About me: I'm a portuguese college girl who happens to love to cook.

Sofia Arcângelo

Cooking Level: Expert

Living In: Alfragide, Lisboa, Portugal

About me: I'm a SAHM. I have a little boy and a little girl. I love to cook for my kids and for my husband.

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Newest Reviews

Glazed Meatloaf II

Reviewed on Nov. 13, 2009 by Rita Machado

This wonderful,was my dinner and both me and my hub loved it. It fell apart but I should have addded more breadcrumbs. I used Dijon because I don't have dry moustard, the rest I made it as the recipe indicates. Some of you complainted about the onions I decided to sauté them first in some olive oil and after that I drained the oil in kitchen towel, than I mixed the oil-free onion with the ground meat. It tasted wonderfuly and I'll make it over and over...with more breadcrumbs

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Chocolate Covered Strawberries

Reviewed on Jun. 8, 2009 by lulu364

These were very easy. I followed the recipe exactly except that I used semi-sweet choc. I had large strawberries tooth picks would not hold them ,I used small kabob skewers...they worked. Thanks for the recipe.

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Too Much Chocolate Cake

Reviewed on Jul. 28, 2008 by lulu364

I baked 2 of these cakes this past week end I followed the recipe exactly, I baked them in a solid bottom tube pan, I slice them in threes one I filled with fresh whipped cream and strawberries and chocolate frosting on top. The family love it. The second cake for my book club was filled with choc frosting and frosted with more chocolate frosting. Yum.Easy evryone wants the recipe.

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