Portuguese Chickpea & Salt Cod Bruschetta

(serves 6-8)

  • 1 can chickpeas, drained and rinsed
  • 1/4 pound boneless dry salt cod, soaked in two changes of cold water for 24 hours in the fridge
  • ¼ cup finely chopped sweet onion
  • 1 clove minced garlic, plus one whole clove, divided
  • 4 tbsp olive oil, divided
  • 2 tbsp cider vinegar
  • 2 tbsp finely chopped cilantro (may substitute parsley)
  • salt to taste
  • 1 loaf Portuguese bread, sliced
  1. Remove cod from the soaking water and rinse. In a medium saucepan bring several cups of water to a boil, then turn off heat, add cod and cover for 15 to 20 minutes, or until tender. Drain and set aside until cool, then shred into small pieces.
  2. In a medium bowl combine cod with chickpeas, onion, minced garlic, 3 tbsp olive oil, vinegar and cilantro. Stir to combine, then taste for seasoning and add salt as needed. Mash slightly with a fork (so it doesn't roll off the bruschetta).
  3. Toss sliced bread with olive oil and grill on a BBQ or grill pan until toasty. Rub one side with garlic clove, top with chickpea/salt cod mixture and serve immediately.

Portuguese Tomato Rice

(serves 6-8)

  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ large cooking onion
  • 2 cloves minced garlic
  • 1 large field tomato (or two medium)
  • 2 cups vegetable or chicken broth
  • 1 cup long grain rice
  • salt and pepper to taste
  1. Heat oil and butter in a medium saucepan. When butter is melted, add onion and garlic and sauté over medium heat.
  2. Meanwhile, cut a thin slice off the bottom of the tomato, then using a box grater, grate tomato, seeds and all, into a bowl. You will be left with just the skin. Discard skin and add tomato to saucepan. Lower to simmer and cook 10-15 minutes or until slightly thickened. Remove lid, add stock, bring to a boil, add rice, give a stir, lower to a simmer, cover and cook for 20 minutes. No peeking. When done, taste for seasoning and add salt and pepper. Transfer into a bowl and serve with freshly steamed clams or mussels with lemon.

Almond tart

(serves 6-8)

  • 1 8-inch short crust tart shell (homemade or store bought)
  • 2 cups slivered almonds?
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup sugar?
  • 3 tablespoons milk?
  • pinch of salt
  1. Preheat oven to 350 degrees F.
  2. Prick the raw tart crust with fork tines to prevent air pockets when baking.
  3. In a medium saucepan over medium heat, stir together almonds, butter, sugar milk and salt until butter and sugar are melted and mixture is glossy and combined.
  4. Pour almond mixture into prepared tart crust and bake in preheated oven for 20 minutes or until lightly golden. Let cool for 20 minutes before slicing and serving.