Sardine And Roasted Pepper Toasts

The beauty of Portuguese cuisine lies in its simplicity. With a long coastline and a rich history of fishing, Portugal boasts an abundance of seafood. Tinned fish, or conservas, has been a staple in Portuguese households for centuries. During the 19th century, driven by the need for shelf-stable, easy-to-transport, and nutritious food during the great wars, the practice of fish preservation flourished. Advances in canning techniques and seafood products have since blossomed.

In June and July, the streets of Lisbon and towns across Portugal come alive with nightly festivities. The air fills with laughter, drinks, and delicious food as locals and tourists celebrate together. As the sun sets, the scent of grilling sardines wafts through the streets. Locals cook their sardines over open flames and serve them on white bread, which absorbs all the flavorful oils.

Canned sardines are a fantastic alternative to fresh ones. They’re a shelf-stable source of protein, and their small size makes the bones edible! When buying canned sardines, consider what they're packed in—water, canola oil, olive oil, or tomato sauce. For the best flavor, opt for sardines in olive oil. You can use the leftover sardine oil just like regular olive oil—mix it into a vinaigrette or drizzle it on toast.

To complement sardines, grill bell peppers until completely charred, then peel, slice, and toss them in the reserved sardine oil with parsley, lemon zest, and juice. The roasted red peppers add a sweet, smoky flavor, parsley brings an herbaceous note, and lemon cuts through it all.

Pro Tip: Once your bread is golden brown, rub it with a piece of cut garlic to infuse it with delicious garlic flavor. Layer on the sardines, followed by the red pepper mixture, and top with sliced red onions for a tangy crunch. If the red onion is too pungent, soak the slices in ice-cold water for a few minutes to mellow the taste. These toasts will tantalize your taste buds and might even convert non-sardine lovers.

INGREDIENTS 

• 1 medium red pepper

• 1 can (4.4 ounce) Sardines in olive oil

• 1 lemon, juiced and zested

• 3 tablespoons finely chopped fresh parsley

• Flaky sea salt, to taste

• Freshly ground black pepper, to taste

• 2 1/2-inch thick slices country bread, gluten-free if desired

• 1 garlic clove, peeled and halved

• 1/4 cup thinly sliced red onion

RECIPE

1. Over a gas stove burner or grill, place red pepper over a medium-high flame to char, rotating the pepper as the sections blacken. Once the pepper has blackened completely, about 20 minutes. Place the pepper in a bowl and cover tightly with plastic wrap to steam. The steam will allow the skin to loosen.

2. Once pepper is cool enough to touch, remove and discard the charred skin. Cut the pepper in half, and remove the seeds and membranes. Slice the pepper into ½” thick strips and set it aside.

3. Pour half the sardine oil from the can into the bowl with the roasted peppers. Add lemon juice and zest, parsley, and season with salt and pepper to taste, stir until combined.

4. Toast bread in a toaster or under the broiler until golden brown, then immediately, rub the cut side of the garlic all over the bread while it is still warm .

5. Place two sardines on each toast, and top them off with the pepper mixture. Garnish with the thinly sliced red onion and a drizzle of the leftover olive oil mixture.

Vegan Brown Butter Peanut Butter Chocolate Cookies

Brown butter + peanut butter + chocolate = match made in heaven. Made in just 1 bowl, these crispy-edged, gooey-centered vegan cookies are nutty, salty and sweet.  If you’re feeling adventurous, swap an equal amount of tahini for the peanut butter! 

INGREDIENTS 

• 1/2 cup vegan butter

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup plant-based milk

• 2 tablespoons peanut butter

• 1 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup vegan chocolate chips

RECIPE

1. Preheat to 350°. Over medium heat, cook the vegan butter, swirling often, until butter foams, about 3-4 minutes. Allow it to cool for 1 minute, then transfer to a large heatproof bowl.

2. Add both sugars and whisk. Add in the milk and peanut butter and whisk again until incorporated and no lumps remain.

3. Switch to a rubber spatula, and fold in all the dry ingredients. Lastly, fold in the chocolate chips. Cover the bowl with plastic wrap and chill it for 30 minutes.

4. After 30 minutes, use a 3-tablespoon size cookie scoop to portion the dough on a parchment-lined baking sheet. Bake for 10-12 minutes (it is important not to over-bake these cookies). Halfway through baking, or when the cookies have puffed, bang the tray to create a delicious crinkle effect. Remove from oven once cookies have firm edges but are still slightly underdone in the center. Carefully transfer cookies to a cooling rack until set, about 3-5 minutes.

Cod Fritters

Pastéis de Bacalhau, also known as codfish fritters, are a beloved traditional Portuguese dish. These savory fritters are crafted from a blend of shredded codfish, mashed potatoes, onions, eggs, and parsley. The mixture is shaped into quenelles using two spoons and deep-fried until crispy and golden brown. Perfect as a snack, appetizer, or main course, Pastéis de Bacalhau pair wonderfully with a fresh salad or rice. Try these delightful fritters and savor the authentic flavors of Portugal.

INGREDIENTS 

• 1 pound cod, soaked

• 3 large potatoes, peeled and cut into cubes

• 1 medium-sized onion, minced

• 3 medium eggs

• Parsley, chopped, for cooking and serving

• 1/2 teaspoon nutmeg

• Salt and pepper

• Frying oil

RECIPE

1. Heat up oil for frying.

2. Boil codfish and potatoes together. Codfish will be finished first, so remove the cod and set it aside to cool while the potatoes finish cooking.

3. Once the potatoes are cooked, drain and mash them.

4. Once the cod is cooled, shred it with a fork or your hands, making sure to remove any bones.

5. Combine the mashed potatoes, shredded cod, onion, and parsley together. Add the eggs one by one and mix well. Season with salt, pepper, and nutmeg, and stir one more time.

6. Using two spoons, hold a spoon in each hand. Scoop a generous amount of the mixture into one spoon. Gently curve the second spoon towards you, pressing the bowl of the spoon against the mixture and scooping it into the second spoon as you go. Once the oval shape is formed, carefully drop it in the frying oil and let it cook until golden brown.

7. Set aside to drain on a plate lined with paper towels.

8. Serve right away with more chopped parsley.

Espresso Martini

I've crafted the ultimate dessert by merging two of my favorites: cheesecake and espresso martinis! Introducing the Espresso Martini Cheesecake, a delightful fusion of tangy, sweet, and boozy flavors. With a chocolate cookie crust and a creamy filling made from espresso and coffee liqueur cream cheese, this cheesecake is sure to satisfy any craving. To elevate it even further, I've topped it with a coffee liqueur glaze and a dollop of whipped cream. Perfect for any occasion—brunch, dessert, or a cocktail party!

Photo by Katie Melody

INGREDIENTS 

• 4 8 ounce packages cream cheese, room temperature

• 1 1/3 cup sugar

• 1/2 teaspoon salt

• 2 teaspoons coffee extract

• 1 cup sour cream, room temperature

• 1/4 cup Kaluha

• 1 shot of espresso or strong coffee

• 2 tablespoons flour

  COFFEE SYRUP

• 1/4 cup Kaluha

• 1 teaspoon coffee extract

• 1/4 cup sugar

• 1 tablespoon water

• Chocolate Covered Espresso Beans

RECIPE

1. Line a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. Preheat the oven to 350°F.

2. In a food processor, pulse the cookies until fine crumbs form, then add the espresso powder and melted butter, pulsing until combined.

3. Pour the crumbs into the pan and use a spatula, the bottom of a shot glass, or a measuring cup to press an even layer of crumbs along the bottom of the pan.

4. Place the pan on the center rack in the oven and bake for 15 minutes. Once baked, set the crust aside to cool on a rack while you make the cheesecake.

5. In a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt and beat until the cream cheese is light. Beat in the extract and eggs.

6. Add the sour cream, Kahlúa, and coffee into the cheesecake mixture. Lastly, add the flour and beat until just combined.

7. Give the batter a few stirs with a rubber spatula to ensure nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. Put the foil-wrapped springform pan in a roasting pan large enough to hold the pan and room for water in the oven. Pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

8. Bake the cheesecake for about 1½-2 hours, or until just set and slightly jiggly. Turn off the oven's heat and crack the door open or prop it open with a wooden spoon, allowing the cheesecake to cool slowly for 1 hour.

9. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.

10. When the cheesecake has cooled, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 4 hours, preferably overnight.

11. For the coffee syrup, in a small saucepan, add the Kahlúa, extract, and sugar, and cook for 3-4 minutes until syrupy or until it coats the back of a spoon. Set aside to cool; it will thicken up. (If the sauce becomes too thick, heat it up in the microwave, or add a few teaspoons of water and stir.)

12. At serving time, remove the sides of the springform pan and set the cheesecake on a serving platter. Pour the syrup on top and garnish with a few chocolate-covered espresso beans.

Brazilian Lemonade

Introducing Brazilian Lemonade, a delightful summer beverage that’s sure to become your new favorite. This drink is a perfect blend of creamy, sweet, sour, and frothy flavors.

Tip: Avoid over-blending to prevent bitterness; the goal is to extract the lime flavor. For the best experience, serve this drink immediately.

For an adult twist, add a splash of tequila or Cachaça, a Brazilian spirit, for some extra fun. Enjoy!

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Ingredients 

• 5 fresh limes, washed and quartered

• 1 can sweetened condensed milk

• Water

• 4 cups ice

Recipe

1. Cut off and discard the tip of the limes, then cut quarter the limes.

2. In a high power blender, add the limes, sweetened condensed milk, and fill the blender with water until the limes are covered, Then add ice.

3. Blend for about 20-30 seconds. Make sure not to over blend or it will become bitter.

4. Blend for about 20-30 seconds. Make sure not to over blend or it will become bitter.