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Pantry Essentials

Hello friends. I seem to be getting many emails from you asking about what's in my pantry. Depending on your nationality, cooking skills and commitment, this could vary greatly. I thought it would be fun to devise a list of items that I always have at home, with the hope that it would at least help you whip up a meal in a moment's notice. I have also clarified what I always use in recipes. This list is non-exhaustive, of course. I just list what I always have at hand. Hope this helps. XOXOXO Dry: Linguine Ziti/Rigatoni Macaroni Par-boiled long grain rice Basmati rice Arborio rice All purpose Flour Seasoned bread crumbs Panko breadcrumbs Croutons Fresh Herbs and Spices: Bay leaves, If you can

Carne de Porco à Portuguesa ❦ Portuguese Style Pork

I am super excited to share with you a true classic of the Portuguese kitchen! Predominently southern, tender pork is marinated in garlic, sweet paprika, bay leaves and garlic, pan fried and served with cubed fried potatoes and pickeled giardiniera and olives. It is delicious and I feel it really embodies Portugal's culinary style. We Portuguese, love pork... pork is KING! From chouriço to pork chops....we do it best! This is the dish I chose to demonstrate at, Crawley's Cultural Kitchen Live, for it's ease of preparation and taste. I hope you enjoy this fabulous classic. Carne de Porco à Portuguesa ❦ Portuguese Style Pork Serves 4 1 kg. Pork tenderloin cut into 1 inch cubes 1 kg. Potatoes f

Veal Piccata with Angel Hair Pasta

Yesterday, I came across the most beautiful rosé veal rump steak. Veal is one of my favourite meats. Only a handful of supermarkets near me carry it. Veal piccata is a classic of the Italian American table. I can't tell you how much of it I devoured in Hartford's little Italy. Each restaurant claimed to have the best, but I think mine is better, sexier....if you will. The very thin veal cutlets, scallopine, is an Italian term for a thin cutlet of meat, typically veal, but you can substitute chicken, turkey or pork. The scallopine are dredged in flour and pan fried with garlic, lemon, capers, white wine and a glorious amount of butter. Some recipes I have seen do not have garlic, this is a bi

Crawley,West Sussex UK

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