Order Deadline: Noon, Tuesday, May 16th
ABOUT THIS BOX
For many years, Lisbon was my home. I lived in a beautiful old neighborhood called the Bairro Alto on one of the many “hills” of Lisbon — age-old buildings with crumbling facades, palaces with hand-painted tiles, simple houses right next to palaces, a wonderful mix of trendy shops and bars, as well as traditional shops and corner restaurants.
Women dressed in black leaned out of windows, wearing head scarves, hanging their laundry out to dry in the hot sun. The knife sharpener would pedal his bicycle round the neighborhood, hawking his service. Tramways with worn wooden seats up rode down the hills.
It was as you would imagine Old Europe…
From the Bairro Alto, I would ride the funicular train down the steep hill to the Central Market along the banks of the Rio Tejo. The lower floor of the market was dominated by the fish mongers: strong-voiced, stocky women in knee-high rubber boots with an array of fish straight from the boat — Peixe-espada, which look like a silver blade, beautiful robalo, dorado, sardinhas, and so much more.
The sea plays an important role in the land of Vasco da Gama and fishermen. Although Portugal keeps its eyes on the ocean and turns its back on its huge neighbor, Spain, there is still a lot of shared food culture between the two. And so this week, we’re celebrating the tastes of both Portugal and Spain with the Saudade Box.
“Saudade” is a nearly untranslatable Portuguese word. Trusty Wikipedia defines it as “the love that remains” after someone is gone. It can be described as an emptiness, the overwhelming feeling of that missing someone or something that should be there in a particular moment, but is not.
So I do admit to a certain Portuguese (and Iberian) something missing from my life in LA, and here is a meal plan to make up for it, inspired by so many memories. If you’ve never been, enjoy this week’s curated selection of traditional recipes. And if you have been, reminisce with me. I hope you enjoy! JP : )
For your Culinary Inspirations Box, we are sourcing cured Chorizo. You’ll use it in more than one of the dishes for that special flavor and color that is so basic in Iberian food. Though the Chorizo is not from California, it is from a wonderful artisan maker called Olympia Provisions in the Pacific Northwest. We have also sourced our favorite little custard tarts from a much loved Portuguese cafe in Sherman Oaks. Pasteis de Nata are a national pastime in Portugal. Fish is a must, so we are featuring Tuna as one of the “meats” of the week, some CA rice for Paella, a beautiful selection of produce for your Spanish Gazpacho soup (to compare with this week’s French version!), and more.
- Pollo Al Ajillo (Chicken cooked in garlic and bay)
- Paella de Cerdo con Chorizo y Espinaca (Paella with pork, spinach and chorizo)
- Spanish-Style Tuna and Potato Salad
- Ervilhas Guisadas (Braised Peas with Eggs)
- Caldo Verde
OTB CULINARY INSPIRATIONS BOXES ARE HERE TO INSPIRE YOU!
GRAB PANTRY ITEMS AND PREPARE DELICIOUS MEALS
CHECK YOUR PANTRY AND STOCK UP WITH THE ITEMS YOU’LL WANT FOR EACH RECIPE.
VISIT OUTOFTHEBOXPANTRY.COM FOR MORE PANTRY ITEMS.
Omnivore 5-meal Culinary Inspirations Box for all the recipes, plus additional staples and fruit
Vegetarian 5-meal Culinary Inspirations Box for Braised Peas with Eggs and Caldo Verde, ingredients for 2-3 more meals of your own invention, plus additional staples and fruit
Omnivore 2-meal Culinary Inspirations Box for the Chicken cooked in Garlic & Bay and Caldo Verde
Vegetarian 2-meal Culinary Inspirations Box for Braised Peas with Eggs and Caldo Verde