|Delectable Portuguese custard tarts surrounded by barely edible cookies|
I volunteered to cook another summer house dinner the other night and my brother-in-law Chris took me to New Bedford (grimy) to stock up at Sid Wainer, the great specialty market he discovered when he was living in the area. This dark and cavernous place carries all manner of spices, breads, anchovies, exotic fresh vegetables, jellies, chutneys, and imported cheese, but is situated in the most depressing of strip malls. And, I'm telling you, the South Coast of Massachusetts boasts some depressing strip malls. We went to Fall River the other day, and the words Fall River now make my skin crawl -- and not just because Lizzie Borden lived there.
At Sid Wainer, I bought cheeses -- from Spain, Italy, Wisconsin and upstate New York -- as well as an incredible pomegranate-lime jelly to serve with them. You can't buy cheeses and condiments like this at the Wareham Shaw's, where vacationers usually shop. Why not? So strange.
|Mostly gone within 20 minutes|
|An odd grilling technique, but it works.|
The Portuguese custard tarts: huge hit! Very similar to the Chinese custard tarts you get in San Francisco at the Golden Gate Bakery, but denser, sweeter, less eggy. Soggier crust, better filling.
But once the tarts were gone we were left with a mountain of awful, chalky, stale cookies. Later, I found a gang of children playing blackjack with a plate of the Portuguese cookies in the middle of the table. The loser had to eat them.
|Subset of the kid mafia playing cards|
we had egg tarts in Macau, big Portuguese influence there as well...their cookies still sucked :)ReplyDelete
You give me great hope that someday, my kids will realize that yes, some cookies suck.ReplyDelete
And the spiced corn sounds amazing and I think I will make it tonight in hopes of something blowing through this can't-taste-anything cold I'm nursing here. Ugh.
I love Pasteis de Nata (custard tarts). When I am in Portugal, I eat them three times a day, every day--breakfast, morning coffee break, afternoon coffee break. David Leite's recipe is spot-on as far as taste, although as he notes home ovens aren't hot enough to get the full browning/carmelization effect:ReplyDelete
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