Chef Anthony Mauboussin in action aboard the Viking Sea.

By Land and by Sea: Viking’s New ‘Kitchen Table’ Culinary Arts Program

Chef Mauboussin’s International style of cooking is ideal for his role in Viking’s Kitchen Table. Our trip to the Porto market was the basis for a complete Portuguese menu. The chef moved about the stalls of vegetables, cheeses, charcuterie, and fish carefully seeking the perfect ingredients for our feast.  The four courses would include a starter of Portuguese cheeses and dried and cured meats and sausages. These were sourced from a wonderful old vendor whose eyes lit up at the

sight of our white-coated chef.  The vegetable seller was even more effusive as she vouched for her father’s farm-grown heirloom tomatoes, which the chef added to our menu on the spot. At the fishmonger’s stand, chef Mauboussin picked up a kilo of barnacles, a local delicacy that found its way to the table in a “Mariscada de Sesimbra” of steamed lobster, shrimps, clams, mussels, and crab.  Pork knuckle, beef belly, and chorizowere combined in the chef’s feijoada, which has the distinction of being the national dish of both Portugal and Brazil. (A recipe for Feijoada follows)

brigade. All we had to do was to show up at the appointed hour at the ship’s gleaming white Kitchen Table. There, both the Executive Chef of Viking Sea, Ashley Duff, and Mauboussin were waiting, their elaborate mis-en-place at the

ready. Course by course, the chefs created our meal in front of us. The presentation was stunning. And as each course was served, Viking Sea’s resident sommelier — the lovely and charming Lorena Merlini — had selected the perfect wine as an accompaniment. The wines selected were as international as Viking itself. Veuve Clicquotfrom France, Hartenburg Chardonnay from South Africa, and Viña Maquis Cabernet Franc from Chilewere served with dinner, and Tenute Antinori, a Vin Santo from the sommelier’s native Italy, was served with dessert. As at every meal, wines aboard Viking are complimentary. These particular vintages were specially selected for this Kitchen Table menu. Although our meal stretched out over a leisurely three-hour period, the food-centric conversation never ebbed. The meal was judged to be a complete success and ended with a series of toasts to the chefs and their unique offering aboard this incomparable new ship.

Recipe for “Feijoada a Transmontana”

The national dish of Portugalhas a worldwide following. The basics of the dish — beef, pork and fijão (beans) — is shared by all the country’s former colonies from Brazil to Macau, and you’ll find variations in Angola, Cape Verde, Mozambique, and Goa in India, too. However, Feijoada à Transmontana is considered to be the most traditional of all recipes and the basis for all other feijoadas. It originated in Northern Portugal and has been embraced by Portuguese gastronomes ever since. It’s also a perfect party dish, as the recipe can be expanded to feed any number of guests. This meaty dish combines many Portuguese flavors and spices, which fortunately are commonly found in American kitchens. This is no minute-meal, but your reward for its preparation will be a genuine taste of Portugal in a dish that’s bound to impress. 
This recipe comes courtesy of Maria Dias of Portuguese Diner.

2  Pounds  baby back ribs

2  Pounds  chouriço sausage

1  Pound  blood sausage or morcella (optional, if you can not find it locally)

1  Pound  pork belly

1  Cabbage

2  Carrots, sliced

2  Onions, minced

4  Garlic cloves, chopped

1  Tablespoon  butter

1/4  Cup  olive oil

2  bay leaves

1  Teaspoon  sweet paprika

1  Teaspoon  cumin powder

64  Ounces  cooked kidney beans

1/2  Cup  crushed tomatoes

2  Pounds  pork hocks, knuckles, or ears (available at most butcher shops)

Salt and pepper, to taste

 

1. The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.

2. The next day, cook the pig parts in a large saucepan with 2 cups water until they are soft and tender. Reserve one cup of the broth.

3. In a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 minutes.

4. Add the ribs, pork belly, and paprika. Let them cook for about 5 minutes on medium heat.

5. Add 1 cup of the reserved broth from the pig parts to the pan and let the ribs cook for another 20 minutes, stirring occasionally.

6. Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes, and butter.

7. Stir gently and let them cook on medium heat for about 20 minutes. Add the kidney beans and blood sausage, and cook for another 13-15 minutes.

Check if the meats are tender and done, then let it simmer on low heat for a couple more minutes.

8. Once done, season with salt and pepper to taste. Serve while hot.