which I still yearn for, in her own special style. She would add a whole potato (peeled, of course), halved onion (no slicing needed)
she could find kicking around in the crisper to a pot of water
Perhaps she would include a tomato, cut in half and cored; she would definitely add some olive oil and quality sea salt for seasoning.
After the liquid reduced and the vegetables turned all tender and juicy, someone would notify her
But as with other Portuguese meals, you have to start with soup if you want to fully appreciate the inventiveness and coziness of Portuguese cooking.
With the launch of Amar in September of last year, a Portuguese-American chef
Michelin star at the now-closed Aldea in New York brought Portuguese fine dining to Boston.
Mike Santos, who is from Portugal, opened Barra Santos to great acclaim.