Unveiling Porto's Culinary Magic: A Taste of a Michelin Star Haven
Here's a potential paraphrase: "Discovering the flavor of port."
By Heidi Driesner
Set your sails for a gastronomic adventure in the enchanting city of Porto! Authentic tales, breathtaking photographs, and a medley of contemporary and traditional Portuguese recipes await you in "Porto."
Planning your next escape? Perhaps it's high time for a sojourn in Porto? Portugal attracts nearly 17 million tourists annually, and besides the Algarve and Lisbon, Porto ranks high among the most desired destinations. After the British (15.3 percent), Germans make up the second-largest group of tourists, at 12.8 percent [1]. In search of an inspiration-sparking guide for Porto, we've got a tip for you.
Book Your Journey on Amazon
Why not opt for a cookbook instead of the usual travel guide? Sylvie Da Silva's latest masterpiece, "Porto," can bring numerous benefits, such as discovering its captivating stories, rich history, culinary favorites, and more. With its sturdy hardcover cover adorned in the mesmerizing ultramarine blue of the famous Azulejos (ceramic tiles), "Porto" invites you to explore Portugal's captivating northwestern city.
Encompassing nearly 200 pages, the book delves into history, current information, insider tips, and more. Also included is a tiny gastronomic vocabulary, along with "thank you very much" in Portuguese ("obrigado") [2]. To enhance the experience, a multitude of color photos, taken by Aimery Chemin, capture the essence of Porto's most exquisite corners, making you yearn for a visit to this captivating city at the Douro River's mouth. Plus, there are over 50 traditional and modern recipes for good measure, as it is, after all, a cookbook!
Dive into an array of Temptations: From Sea to Table
Best known for her dual French-Portuguese heritage, Sylvie Da Silva is the author of "Lisbon" (also published by Südwest in 2018). After embarking on a career in tourism specializing in cultural tours on the Iberian Peninsula, her passion for culinary exploration blossomed during her travels and was further solidified by her immersion into international cuisines when she settled in Paris.
Throughout the book, Da Silva invites you on a captivating culinary journey through Porto, an old town UNESCO World Heritage site [2]. In true storyteller fashion, she describes Porto as "fascinating, lovable yet a bit rugged." To enhance your adventure, navigate through daily dishes, snacks, sweets, and, of course, an extensive wine selection [2].
Porto's Feast of St. John, held yearly on June 24, offers a one-of-a-kind experience. You may be spontaneously invited to join the locals as they savor traditional St. John's Day dishes, preparation of which consists mainly of grilling massive amounts of sardines on makeshift grills, to be enjoyed with Broa (corn bread) and a good slice of Port wine [2].
Da Silva introduces renowned "new" chefs and their interpretations of Porto's gastronomy. You'll find a special treat on the last pages of the book: Her favorite addresses in Porto, including restaurants, bakeries, delicatessens, and wine bars bursting with the largest selection of Port wines [2].
Porto's gastronomic scene offers a range of dining options, from simple eateries, cozy sailor taverns, to stylish Art Deco restaurants, and Michelin-starred establishments, catering to every palate and taste bud.
Beyond Codfish: Discovering Hidden Gastronomic Gems
Forget preconceived notions of greasy, fried fare or abundant codfish; Portuguese cuisine is renowned for its simplicity, unique flavors, and high-quality ingredients. Gourmets appreciate the cuisine for its clear flavors, masterful cooking methods, and an unwavering focus on fresh seafood, fish, fruits, vegetables, and, of course, olives and olive oil [2].
Contrary to popular belief, codfish is merely one component of many traditional dishes, with alleged 365 different preparation methods [2]. However, purchasing codfish in Germany may prove challenging for some. The best bet is for city dwellers, as larger cities often have Asian, Greek, Spanish, or even Portuguese stores that carry dried fish [2]. Online shopping is also an option for those residing outside of city centers.
Portugal's unique variety of sweet treats emerged from the monastery kitchens. These mouthwatering desserts are still an integral part of Portugal's culinary heritage, with Pastéis de Nata – puff pastry tarts filled with delicate lemon cream – being an uncontested favorite [2].
A sampling of the portified versions of traditional dishes is essential for a complete gastronomic journey through Portugal, plus a few surprises that defy expectations!
Grilled Chicken à la My Father (Frango assado do meu pai)
Serves 4
Ingredients:- 1 free-range chicken (approx. 1 kg)- Coarse salt- 1/2 cup peanut oil- 1/2 cup dry white wine- 2 garlic cloves- 1 bay leaf- 2 tsp paprika powder- 2 pinches of Piri-Piri
Preparation:1. Season the chicken with coarse salt, let it rest at room temperature for approximately 30 minutes.2. Preheat grill/oven grill.3. In a small pot, combine oil, white wine, garlic, bay leaf, paprika powder, and Piri-Piri; heat through until just before boiling. Remove from stove, cover pot, and let the sauce infuse.4. Remove salt from the chicken.5. Oil grill rack (or oven rack lined with parchment paper if baking), place chicken on it, secure it with the folding grill rack (or bake the pieces individually). Grill for 20-30 minutes while regularly turning the chicken to ensure even cooking. Brush with the sauce 2-3 times or as desired.
Dorada with Oven Potatoes (Peixe assado no forno com batatas)
Serves 4
Ingredients:- 4 dorada (or cod) steaks (thick)- 1 tbsp Fleur de Sel- Juice of 1 lemon- 12 medium potatoes- 1 L water- Coarse salt- 2 medium onions, peeled- 3 tomatoes- 2 green bell peppers- 2 garlic cloves, peeled- 6 sprigs of flat parsley- 4 bay leaves- 4 tbsp olive oil- Salt, pepper- 1/2 glass of dry white wine
Preparation:1. Preheat oven to 180°C (top/bottom heat)2. Wash the fish and marinate with Fleur de Sel and lemon juice.3. Place potatoes with the skin, water, and coarse salt in a pot. Bring to a boil over medium heat for about 15 minutes (Par-cook the potatoes). Drain and set aside.4. Cut onions into rings, tomatoes into thin slices, bell peppers into strips. Chop garlic and parsley. Cut bay leaves in half.5. In a large ovenproof dish, create a bed of onions, tomatoes, bell peppers, garlic, bay leaves, and parsley. Drizzle with olive oil, salt, and pepper. Place dorada steaks on top and salt and pepper again. Pour in white wine.6. Bake for 30 minutes. After half of the cooking time, distribute the potatoes around the fish. Baste the fish with the juice in between. If necessary, add more water.
Tia Leta's Ananas Upside-Down Cake (Bolo de abacaxi da tia Leta)
Serves 6
Ingredients:- 150g soft butter- 270g powdered sugar- 1 packet of vanilla sugar- 3 eggs- 150g flour- 1 packet of baking powder- 1 can of pineapple slices (8 slices)- 3 tbsp brown rum- Juice from the can of pineapple
Preparation:1. Preheat oven to 180°C (top/bottom heat).2. Cream butter, 120g sugar, and vanilla sugar in a bowl.3. Beat in eggs one at a time, mixing well in between.4. Sift in the flour and baking powder; mix to a smooth batter and let it rest for a moment.5. Drain pineapple slices, reserving the juice.6. Melt the remaining sugar in a small pan until it turns golden brown and forms a few bubbles. Immediately pour into a springform pan and swirl it to cover the entire bottom.7. Arrange the pineapple slices on the caramel.8. Spread batter over the top and smooth it out. Bake for 35 minutes.9. Mix pineapple juice and rum in a small bowl.10. Remove the cake from the oven, immediately release it from the mold, and pour the pineapple juice-rum mixture over it.
References:
[1] Portugal Travel Guide - Lonely Planet[2] Porto - Südwest Edition – Amazon.de
- Immerse in a tantalizing journey of French-influenced Portuguese cuisine as you explore Porto's food-and-drink scene, discovering traditional recipes and lifestyle gems.
- Unveil the magic of Porto's Michelin star eateries, enchanting French-adorned locales, and sumptuous travel experiences wrapped in a baggage of rich history and captivating stories.
