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maria

lawton
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with Maria Lawton
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When Maria Lawton was six years old, her family emigrated from the Azorean Island of Sao Miguel
part of a stunning archipelago of mainland Portugalto New Bedford, Massachusetts, home to a
thriving Portuguese community. Like many new Americans, food and cooking were central to Marias
family; her fathers vegetable garden covered every inch of their backyard, and if Maria couldnt fnd
her mother cooking on the frst foor of their three-family house, she was sure to fnd her grandmother
baking something on the second. Sadly, when her grandmother and mother passed away, many of
those recipes were lost.

Longing to recreate these important meals for her own family, Maria resolved to document the cooking
that was a vital part of her childhood. With the help of her sisters, aunts and cousins, Marias quest
returned her to Sao Miguel, where she rediscovered her familys traditional recipes and the joy shed
experienced in preparing them alongside her grandmother and mother.
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kale soup
Sopa de Couve
This kale soup recipe is the version I have made since I got married. Ive always used my moms
recipe, since my new husband adored my moms cooking and especially her soups. The thing
with this soup is that there can be so many variations. Some kale soups might include variations
such as beans, carrots, pasta and split peas that others dont include. The addition of these
ingredients doesnt make the recipe right or wrong; it all comes down to how you prefer it or
sometimes what you have available in your pantry. All I know is that I enjoy a nice bowl of it every
once in a while and when I make it, its this recipe I follow.
Ingredients:
1 fresh bunch of kale, washed, stems removed and rough cut
1 15.5 oz. can of red kidney beans, rinsed
1 large onion, fnely chopped
2 carrots, chopped in bite size pieces
1 lb. of chourio cut in half-inch rounds
8 cups of homemade chicken stock
4-5 potatoes, chopped in bite size pieces
Salt and pepper to taste
Olive oil
Directions:
Using a large stockpot over medium heat, add enough oil to cover the bottom of the pot.
Add the onions and carrots and saut until onions are translucent. Add the chourio and
cook for about 5 minutes. Add the chicken stock and the remaining ingredients and bring to
a boil. Continue to cook on a low boil for 45 minutes to 1 hour. Add more broth, if needed.
Just make sure if you do add more broth to season with more salt and pepper to taste.
Its as easy as thatnow time to enjoy it.
*Sometimes I dont want to have whole beans in my soup, so instead I cook the beans in a separate
saucepan with some chicken stock and a little olive oil. Once the beans are cooked, I pure them and
add it to the soup at the very end. I also do this sometimes with the potatoes as well. I love how just
by doing this, the broth thickens a little and almost becomes creamy. Its delicious!!
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steak with an egg
on horseback
Bife Com Um ovo a Cavalo
Ingredients:
4sirloin steaks, inch thick
8slicedgarlic cloves (thinly sliced)
Salt and pepper to taste
2cupsred wine
1 bay leaf
1 tablespoon of crushed red peppers
2tablespoonsbutter
2tablespoonsolive oil
cupheavy cream
4eggs
1pickled roasted red pepper strip (optional)
Directions:
In a large deep container, place your steaks and add the garlic slices, salt, pepper, wine and
crushed red peppers. Make sure that the steaks are covered in all the marinade. Cover the
container and leave in the refrigerator at for least for 3 hours, but it is always best to marinate
overnight. (The steaks will be much more favorful if you do.)
In a large skillet over medium-high heat, heat the butter and oil. Reserving the marinade
remove the steaks. Place them in skillet and fry the steaks 3 minutes on each side. Remove
them to a clean plate and cover to keep warm.
Add the reserved marinade to the hot skillet and deglaze the browned bits at the bottom of
the pan. Remove from heat and quickly whisk in the cream. Place over medium-low heat and
return the steaks to the pan and cook about three minutes. The sauce will thicken a little.
In a separate skillet, fry the eggs while the steaks are still cooking.
When youre ready to serve have your steak on the plate with the fried egg placed on top of
it and a strip of the red hot pepper on the very top. Pour some sauce around the steak and
serve with fried potatoes and/or vegetables.
Sample interior photos.
From my family table to yours
Azorean Cooking will transport you to a kitchen as fragrant as your grandmothers. Traditional,
homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa
de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caoila (Marinated
Pork), and Camaro Moambique (Shrimp Mozambique) build a bridge between generations.
No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction
to the culture, food, and history of this remarkable region. Already a proven winner with wide
appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets
nationwide.
MARKETING & SALES INQUIRIES
SHELBY LARSSON
DIRECTOR OF MARKETING &
PUBLICITY
SHELBY@UNIONPARKPRESS.COM
AVAILABLE TO THE TRADE FROM
INGRAM, BAKER & TAYLOR, AND
PATHWAY BOOK SERVICE
1-800-345-6665
PBS@PATHWAYBOOK.COM
FAX: 603-357-2073
COOKING/ PORTUGUESE
ISBN: 978-0989417-23-5
$27.99 US | $33.00 CAN
7 X 10
160 PAGES, FULL COLOR
THIRD EDITION, MARCH 2014
Azorean Greenbean, LLC.
Not for individual resale.
TO FIND OUT MORE ABOUT MARIA LAWTON, VISIT:
WWW.AZOREANGREENBEAN.COM
AZOREAN COOKING IS AVAILBLE IN STORES THROUGHOUT THE REGION
AND ONLINE AT AMAZON.COM.