Portland, Ore., Lauro Kitchen, Chef David Machado

Mar 1, 2005
2005 / March 2005

Boasting a resume that includes cooking Thanksgiving dinner at the James Beard House in New York and stints as a guest instructor at the Culinary Institute of America at Greystone, the California Culinary Academy and Draeger’s Culinary Center in California, Chef David Machado began his culinary journey in San Francisco. A native of Fall River, Mass. — a city known for its strong Portuguese heritage — Machado made stops in Portland, Ore., Vancouver, British Columbia, and Washington state before returning to Portland, where he is chef/owner, with business partner Daren Hamilton, of Lauro Kitchen. The 54-seat family-owned and operated “neighborhood” restaurant in Portland’s Richmond district features a menu that highlights Machado’s signature Mediterranean-inspired fare — a unique blend of Spanish, Portuguese, Moroccan, Italian and Greek influences.

Can’t get to the neighborhood? Head for your own kitchen and whip up some of Machado’s most popular dishes at home.


Gazpacho cocktail with fresh bay shrimp Serves 8

For the base:

10 large, ripe tomatoes, peeled and roughly chopped
4 slices dry bread, crust removed
1 large cucumber, peeled and seeded
1 large red onion, roughly chopped
6 cloves garlic, peeled
½ cup sherry vinegar
½ cup extra virgin olive oil
1 teaspoon lemon juice
½ cup cold water
Salt and pepper, to taste

Cover the bread with water and soak for 5 minutes. Working in batches, puree the tomatoes, peppers, cucumbers and garlic in a blender. Push the mixture through a strainer into a container.

Remove the bread from the water and squeeze out the excess water. Place it in the blender and puree. With the motor running, slowly incorporate the olive oil. Add the vinegar and lemon juice. Add some of the tomato mixture back into the blender and then mix everything back into the container. Season with the salt and pepper and adjust the consistency with the cold water. Makes 1 gallon.

PRESENTATION: For each serving, spoon 6 ounces of gazpacho base into a bowl. Add 1 ounce fresh bay shrimp (cooked, peeled and deveined). Garnish with extra virgin olive oil.


Portuguese mussels in cataplana Serves 2

For the soffrito (sauce):

½ cup olive oil
1 pound chourico (Portuguese sausage), diced
2 yellow onions, julienne
2 red bell peppers, julienne
2 yellow bell peppers, julienne
6 cloves garlic, minced
4 bay leaves
2 teaspoons sweet paprika
1 teaspoon pimenton (smoked paprika)
½ teaspoon chili flakes
1 16-ounce can plum or roma tomatoes, drained and chopped
1½ cup white wine
1 bunch parsley, chopped
1 bunch cilantro, chopped
Salt and pepper, to taste

Heat the olive oil in a saucepan and sweat the onions, peppers, chourico and garlic. Add the spices and bay leaves. Add the white wine and chopped tomatoes and simmer for 30 minutes. Add the herbs and season with the salt and pepper. Cool. Set aside until ready to use. Makes about 2 quarts.

For the mussels:

8-12 mussels cleaned and debearded
3 ounces soffrito (see above)
1 ounce white wine
1 tablepoon chopped cilantro
Salt and pepper, to taste

PRESENTATION: Spoon 2 ounces of the soffrito into the bottom of the cataplana (the name for both the seafood dish and the copper pan in which it is cooked). Place the mussels on the sauce. Top with the remaining 1 ounce of sauce and a splash of white wine. Bring to a simmer on the stovetop (about 4 minutes) and clasp shut. Place in a hot oven for 5 to 7 minutes. Remove from the oven and open. Shake well and discard any mussels that have not opened. Taste for seasoning and garnish with chopped cilantro. Clasp shut and serve.


Chicken tagine with pumpking, currants and chickpeas Serves 6

For the braised chicken:

20 chicken legs (with thighs attached)
½ cup olive oil
3 large yellow onions, peeled and grated
3 large yellow onions, pe eled and sliced
4 teaspoons chopped garlic
3 teaspoons coriander seeds, toasted and ground
1½ teaspoons cumin seeds, toasted and ground
1 teaspoon ground black pepper
1½ teaspoons sweet paprika
1 pinch saffron
1 bunch parsley, chopped
1 bunch cilantro, chopped
2 quarts water
Salt and pepper, to taste

In a large saucepan, combine the oil, garlic and spices. Add the grated onions and slowly stir in the water. Bring to a simmer over medium heat. Add the chicken and the herbs and cover. Cook for 20 to 25 minutes, until the chicken is tender and just cooked through. Remove the chicken and add the sliced onions. Simmer for about another 15 minutes, until the onions are limp and the sauce is slightly reduced. Adjust the seasoning. Cool. Set aside until ready to serve.

For the couscous:

2 quarts dry couscous
2 quarts hot chicken stock
1 cinnamon stick
1 cup chopped toasted almonds
1 cup golden raisins
½ cup extra-virgin olive oil
Salt and pepper, to taste

Bring the chicken stock to a simmer with the spices. Put the couscous into a large mixing bowl and stir in the oil. Pour the stock evenly over the couscous and stir. Cover the bowl with plastic wrap and let steam for about 15 minutes. Uncover the bowl and stir, breaking up the clumps with your hands. Adjust the seasoning and pour into a container. Keep in a warm place until ready to serve.

Preparation:

2 legs and thighs of chicken (already braised)
4 ounces reserved braising sauce
½ cup cooked chickpeas
½ cup cubed roasted pumpkin
1 teaspoon rehydrated currants
2 teaspoons honey
Salt and pepper, to taste

Place the chicken legs in a cazuela (oven-safe terra-cotta dish) and put in preheated 550° F oven for 8 to 10 minutes, until slightly browned and crisp. Add the reserved braising liquid with cubed pumpkin, currants and chickpeas and return to the oven for about 5 minutes until cooked through.

PRESENTATION: Lift up the chicken and mound the couscous into the center of the cazuela. Replace chicken. Taste and adjust the seasoning. Garnish with the chopped cilantro.

LAURO KITCHEN
3377 S.E. Division #106, Portland, OR 97202
tel 503 239 7000, www.laurokitchen.com

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

© Ukrphoto | Dreamstime.com

News
Sep 15, 2019

Cunard Launches Exclusive Musical

Cunard premiered the musical Top Hat aboard Queen Victoria last week. Next week, the musical premieres aboard Queen Elizabeth. The musical is slated to appear exclusively on Cunard ships for the next four years.

To New Heights

United Airlines announces a number of new routes.

Lufthansa. Photo: Alexander Efisko | Dreamstime.com

Feature
Sep 15, 2019

Lufthansa Launches Innovative Carbon Offset Program

Lufthansa is starting an innovative new carbon offset program, Compensaid, which will allow customers to purchase CO2 neutral aviation fuels. The platform allows customers to replace the fossil fuel of their flights with sustainable aviation fuel.

Desert. Photo: Galyna Andrushko | Dreamstime.com

Daily
Sep 15, 2019

Shop New Desert-Inspired Capsule Collection From The Luxury Collection

The Luxury Collection again teamed with artist Sofía Sanchez de Beta to unveil an exclusive capsule collection, this time with 54 pieces inspired by the Arabian Desert and Emirati culture. The ready-to-wear line includes an array of separates created with Dubai’s climate in mind, such as lightweight blouses and tunics, flowing jumpsuits, long skirts and dresses.

© GNTO

The Island of the Knights

Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.

LG Pay. Photo: Piotr Swat | Dreamstime.com

Feature
Sep 14, 2019

LG Pay

With more mobile pay options like Apple Pay and Venmo becoming commonplace, electronics manufacturer LG is getting in on the action.

Hawaiian Airlines. Photo: Ajdibilio | Dreamstime.com

© Brett Critchley | Dreamstime.com

Four Seasons Hotel Las Vegas. Photo: Jason P Ross | Dreamstime.com

Santa Monica, California. Photo: Tupungato | Dreamstime.com

© GNTO

The Island of the Knights

Sponsored Content

Google Search. Photo: Viorel Dudau | Dreamstime.com

Feature
Sep 13, 2019

Google Expands Price Comparison Tool

Google announced last month it added additional features to its price comparison tool. The tool helps users plan trips and compare rates. The new features include one that shows whether the price of a planned flight plus accommodations is low, average or high.

© VanderWolfImages | Dreamstime.com

News
Sep 13, 2019

Singapore Airlines Begins Non-Stop Service Between Singapore, Seattle

Singapore Airlines launched its non-stop service between Singapore (SIN) and Seattle (SEA), Sept. 3. Seattle is Singapore Airlines’ fourth U.S. destination following Los Angeles (LAX), New York (EWR) and San Francisco (SFO) to receive non-stop service to and from Singapore.

Beach access ramp for wheelchair on South Beach, Miami. Photo: Alkan2011 | Dreamstime.com

Daily
Sep 13, 2019

Florida Beaches Put Accessibility First

For those without accessibility issues, going to the beach can be simple. There’s nothing to do but pack up your gear, head to the shore and walk out onto the sand. For those who may be inhibited, however, the beach poses more of a challenge.