Say Hello to my First Online Cooking Class
I cook. You watch. I clean. You chat. I wish real life were like this!
HOW BIG IS YOUR WORLD OF WORLD CUISINE? Risotto from bag. Frozen burritos. An imposter butter chicken. Pad Thai as an excuse to use up questionable leftovers in your fridge.
If you’re like most harried cooks these days, your world of international cooking is a bit small and repetitive. (Taco Tuesdays, anyone?)
And it makes sense: You’re pressed for time, and you’re not about to become a culinary Magellan trekking through specialty grocery stores searching for hard-to-find ingredients you’ll use–what, twice?
I feel you. Been there, done that.
Welcome to My Portuguese Cooking Class
Portugal–my family’s homeland–has been touted as the new star of the travel set by none other than Travel & Leisure, Condé Nast Traveler, and National Geographic.
But not everyone can pick up and whisk themselves across the pond at the drop of a hat.
So, I created a live course where you can savor Portuguese cuisine, as well as listen to music and enjoy slideshows and videos of the country’s culture and natural beauty–all without leaving the comfort of your armchair. Well, your kitchen stool.
Details at a Glance
Four 90-minute-ish classes, Sept. 17, 24 & Oct. 1, 8.
Tuesdays from 2 to 3:30/4:00 PM ET
During the live class, you'll watch me make all the dishes—you, on the other hand, sit back, relax, and ask me questions in real-time.
All classes are recorded and available after the live class.
You don't need to attend the live class to get the full experience. Everyone cooks from the recording.
At least 15 dishes covered.1
All the recipes, tips, tricks, and resources will be sent on the day of the class.
You make the dishes when it's convenient for you in between classes.
Between classes, the course continues in our community section, where you ask additional questions, share success stories, and show off pictures of your dishes.
Don’t believe me? Ok, believe him!
"Takes you right to the heart of the good stuff."
David Leite takes you right to the heart of the good stuff, scrupulously (and appetizingly) exploring and explaining an egregiously overlooked and unappreciated range of flavors and ingredients. Portugal once ruled the known world, and the recipes in this book are–in many ways–the history of the world–on your plate.—Anthony Bourdain
Want a closer look at all the wonderful dishes you'll cook?
Lean in to the screen, but please refrain from drooling, if you can. You don't want to short-circuit your computer.
Week № 1: Petiscos, or Little Bites
Tues., Sept. 17th , 2 to 3:30ish PM ET
Make a meal of hors d’oeuvres and finger food as we explore the world of at-home entertaining.
Menu
Spicy Pumpkin Seeds
Pevides de Abóbora PicantesThis is both an homage to my dad, Papa Leite, and the Alentejo region. Pumpkin is beloved in Portugal, and its seeds are put to very good use in this sweet, spicy combo.
Milk Mayonnaise
Maionaise de LeiteNo, Portugal didn't name a condiment in my honor. Leite means milk in Portuguese, and milk is at the center of this miraculous eggless mayonnaise.
Sausage Spread
Mousse de ChouriçoA smooth blend of smoky pork sausage, the above “milk mayonnaise,” mint, Port wine, and cayenne pepper.
Mini Chicken Pies
Empadinhas de GalinhaThese are Mini Me pies filled with leftover chicken, leftover rice, and herbs. Trust. me there'll be no leftovers when you make these.
Sweet Lemon and Olive Wafers
Biscoitos Doces de Limão e AzeitonasThis is one of the most unusual and beguiling desserts I encountered when living in Lisbon. Think of a snappy, crisp sweet wafer flavored with cinnamon and lemon and studded with black olives. Sweet, savory, and crackly!
Complete the spread with black and green olives, crackers, Marcona almonds, sheep’s cheese, and tomato jam. Serve with a light, refreshing vinho verde.
Week № 2: The Classics
Tues., Sept. 24th, 2 to 3:30ish PM ET
You could call this menu Portugal’s Greatest Hits. These are among the country’s most beloved dishes of all time.
Menu
Green Broth
Caldo VerdeFar more than a broth, this hearty soup is a puree of potatoes filled with whisker-thin slices of kale and with the famous one slice of chouriço, a smoked, gently spiced pork sausage.
Alentejan-style Pork with Clams
Carne de Porco à AlentejanaOf all the food I’ve eaten over the years, this is my favorite dish. Combining pork and seafood is a hallmark of Portuguese cooking. The match-up is surprisingly delicious, with a great depth of flavor. And, of course, ever-present potatoes make an appearance here.
“Sawdust” Pudding
SerraduraTrust me, it tastes way better than it sounds! Alternating layers of sweetened whipped cream and butter biscuits create a taste and texture sensation. Think classy icebox cake.
Week № 3: New Traditions
Tues., Oct 1st, 2 to 3:30ish PM ET
Culture, and the food it creates, is restless. Experimenting, updating, and improvising are inevitable. And the results are some of the most interesting and nuanced of dishes.
Menu
White Gazpacho with Crab Salad
Gaspacho Branco com Salada de CaranguejoOne of Portugal’s most famous shellfish dishes is santola no carro—a creamy crab salad served in the shell. This recipe, from my friend chef Fausto Airoldi, takes many of those ingredients—crab, mayonnaise, celery, brandy—and plunks them into the middle of this utterly refreshing, non-tomato gazpacho.
Scrambled Eggs with Asparagus and Fresh Cod
Espargos Verdes à Brás com Bacalhau FrescoThis dish ushered in the country’s cooking revolution. It takes a beloved classic of softly scrambled eggs mixed with matchstick potatoes and salt cod, and livened it up with asparagus, fresh cod (gasp!), and an aromatic herb oil.
Chocolate Mousse
Mousse de ChocolateMousse? Portuguese? While the origin is inarguably French. But the Portuguese, with their love of eggs and chocolate, turned this into their own. It’s denser version, without whipped cream. I decided to go one step further by sprinkling it with sea salt and crushed pink peppercorns.
Week № 4: The Bread Basket
Tues., Oct. 8th, 2 to 3:30ish PM ET
Two things you must never get between: A Portuguese cook and his bread. You might not make it out intact. Bread in all its glorious forms is worshiped in Portugal—from the Minho to the Azores. One taste tells you why
Menu
Portuguese Rolls
Papo SecosThe iconic rolls that sandwich every kind of meat and cheese known to man.
Pork Sandwiches
BifanasIf there is one dish that sums up Portuguese cooking for me, it’s this. Pork, a staple in the country, is simmered in classic Portuguese spices and slapped on fabulous rolls–soft, buttery, and delightful.
Ham and Cheese Bread
Pãezinhos de Presunto e QueijoEvery Saturday when I was growing up, my mother would go to the local Portuguese bakery and buy a dozen chouriço rolls—torpedo-shaped logs stuffed with sausage. By Monday, they were gone, mostly due to me. To dress up my childhood classic, I add presunto and cheese, and sometimes sautéed onions and garlic, to the dough. I form it into rolls rather than loaves because I think they look elegant on the table.
Maderian Griddle Bread
Bolo de CacoThis is one of the classic sidekicks to the Madeiran specialty espetada (grilled beef kebabs), chunks of beef that have been tossed with olive oil or butter, garlic, and salt, then threaded on a fresh laurel branch and grilled over an open fire. Piping-hot bolos are split in half, slathered with garlic butter, cut into fingers, and taken to the table.
I hope to see you there!
Chow,
➠Notes: Recipes are subject to change due to lack of freshness, quality, or availability. But I will do my damnedest to keep to the syllabus.
Allergy/Special Dietary Concerns. I’d love to say I can tweak the recipes for everyone, but, alas, this is Portugal, where pork is king, cheese is queen, and people can’t get enough of sugar, eggs, and wine.
This looks sumptuous and amazing!
Signed up and soooo excited! 💕