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
- 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.
- 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).
- 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
- Heat oil and butter in a medium saucepan. When butter is melted, add onion and garlic and sauté over medium heat.
- 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
- Preheat oven to 350 degrees F.
- Prick the raw tart crust with fork tines to prevent air pockets when baking.
- 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.
- 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.