We Wrote a Book!!

It has been a long hard road, full of ups and downs, but today we are incredibly excited to announce that Catavino’s first book, The Undiscovered Food Stories of Northern Portugal, is finished. Sonia, Ryan and I are a bit tired, but we’re extremely thrilled that we have finally reached the end of a journey that took us deep into the heart of Portuguese food. Our muse was Bolhão Market... Source

We wrote a book

The Undiscovered Food Stories of Northern Portugal It has been a long hard road, full of ups and downs, but today we are incredibly excited to announce that Catavino’s first book, The Undiscovered Food Stories of Northern Portugal, is finished. Sonia, Ryan and I are a bit tired, but we’re extremely thrilled that we have finally reached the end of a journey that took us deep into the heart of Portuguese food. Our muse was Bolhão Market — the heart of Porto and, until recently, the engine that powered the North of Portugal. The vendors nursed the sick, fed the forgotten and served as a lifeboat to anyone in need. Their homegrown produce became key ingredients in five-star restaurants, their meat graced the tables of royals and their bread fed hungry little bellies. They were your local therapists, healers and chefs. And if there is one sage piece of advice these people have lived by, it’s to ...

Recipes for our Thanksgiving Cooking Class

Cooking Classes at the Wine School of Philadelphia A selection of recipes for Thanksgiving.
Pork Recipe

Roasted Pork with Plum Chutney

Roasted Pork with Plum Chutney

Chutney can be made up to one week ahead. Cover and chill. Rewarm slightly before serving.
  • 1 pound dried plums (prunes)
  • 1 tablespoon vegetable oil
  • 1 shallot, diced
  • 1 tablespoon chopped garlic
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon mustard
  • 2 teaspoons grated peeled ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • Kosher salt
In a saucepan over medium heat, add the oil, garlic and shallots. When the shallots turn translucent and the garlic starts to brown,  add 1/3 cup water. Stir in the remaining ingredients: sugar, vinegar, mustard, ginter, pepper, and bay leaf. Cook for about five minutes, stirring occasionally.  Cover and simmer over medium heat, stirring occasionally, for 6 minutes. Uncover and continue cooking, stirring occasionally, until  juices have thickened. Season ...
Langostino & Pancetta Bisque
Cucumber and Artichoke Salad

Roman Recipes for October Cooking Classes

Every month, the Wine School of Philadelphia offers a week of cooking classes, Sommelier Smackdowns, and other great culinary classes.  For a listing of upcoming classes, go here.

Spinaci Alla Romana

Roman-Style Spinach

Spinaci Alla Romana

Spinaci Alla Romana

Ingredients for Spinaci Alla Romana

  • 2 lbs baby spinach
  • 1 tablespoon leaf lard (or butter)
  • 2 tablespoons raw pine nuts
  • 1 large shallot, diced
  • 3 tablespoons raisins
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon pepper’

Cooking Directions (Serves 4)

  1. In a large stock pot over medium heat add lard.
  2. Add shallots and pine nuts. Stir until toasted.
  3. Add raisins, salt, and pepper
  4. Add spinach, and stir until wilted.

Picchiapò

Roman Braised Beef With Tomato And Onion

Picchiapò

Picchiapò

Ingredients for Picchiapò

  • 1 pound beef brisket
  • 1 cup white wine
  • 3 shallots, rough chopped
  • 1 can crushed tomatoes ( 14 ounce)
  • 2 carrots, rough chopped
  • 3 stalks celery, rough chopped
  • 3 white peppercorns
  • 2 cloves
  • 2 tsp fine salt

Cooking Directions (Serves 4)

  1. Remove the fat cap ...
Pere Cotte Con Le Prugne

Recipe: Portuguese Pasteis de Bacalhau

pasteis de bacalhauIt’s said that the Portuguese have enough bacalhau (dried salted cod) recipes to create a different dish for every day of the year! Though possibly a touch farfetched, it has heaps of tasty culinary applications. In Portugal, fresh cod is tough to come by, but bacalhau is ubiquitous! That said, it must be prepared in a certain way, unless you want your salt ration to exceed your annual quota. One recipe I vividly remember making was Pasteis de Bacalhau or Bolinhos de Bacalhau, depending on where you’re from, which are a type of codfish croquette. My father-in-law spent the afternoon teaching me the intricacies of forming these cod and potato snacks and then frying them until they were a crisp golden brown on the outside and a soft satisfying flavorful texture on the inside. They’re delicious! But this is my first shot at making them by hand since that epic moment. ...
pasteis de bacalhau ingredients

Selected Recipes for Mother’s Day

Delicious recipes for Mother's Day!

Delicious recipes for Mother’s Day!

There are a lot of ideas for treating your Mom right especially on Mother’s Day. Need another idea?Why not spend a few hours in the kitchen preparing some wonderful treats for her? Better yet consider cooking together. While you’re cooking with Mom, take plenty of photos to help remember the good times. Check out this list of recipes that use wine as an ingredient. Many more recipes with wine are located on the Wine Trail Traveler website. Beverage: Icewine Royale by Reif Estate Winery Appetizer: Spinach Risotto Cakes with Walnut Crust and Savory Tomato-Wine Sauce from  Sandhill Crane Vineyards in Michigan Entrées Seafood: Creamed Shrimp from Pearmund Cellars in Broad Run, Virginia Poultry: Easy Chicken Parmesan  also from Pearmund Cellars Lamb: Lamb Rag-Out by Milbrandt Vineyards Pork: Knapp Cajun Pork Creole from Knapp Winery & Vineyard Beef: Blue Cheese-Zinfandel Burgers by McNab Ridge Winery ...