Bacalhau à Brás (Cod fish with potatoes and eggs)

In honor of my Dad, I made his favorite recipe - Bacalhau à Brás, which he often cooked when I was growing up. Every bite brings me back to when I was a kid seated at the dinner table.

It’s such an easy recipe - cod mixed with onions, fries, and eggs, that’s it. If there is a recipe to make someone fall in love with cod, it has to be this one!

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Ingredients 

• 1 pound dried salt cod

• 1 1/2 pounds potatoes, peeled, cut into matchstick-size strips

• 6 large eggs

• 1 large onion, thinly sliced

• Olive oil

• Oil for frying

• 1/2 bunch fresh parsley, chopped

• Salt & black pepper

Recipe

1. Soak the salted cod in water for 24/36 hours, changing the water 3 or 4 times – depending on the thickness of the cod

2. Heat oil in deep heavy bottom pot

3. When hot, add potatoes and fry until golden – you want the potatoes light golden not to crispy

4. Remove the potatoes from oil and drain on paper towels

5. Add the cod to a pot of boiling water. Simmer on low for about 7-10 minutes.

6. Remove the cod pieces with a skimmer and onto a plate. Remove the skin from the cod and shred it, making sure to discard all the bones

7. In a bowl, lightly beat the eggs with a pinch of salt and pepper, set aside

8. In a large skillet over medium heat, add the olive oil and onion, sauté for 5 minutes while stirring

9. Add the cod, mix and continue to cook for 5 minutes

10. Add half of the matchstick fries and mix

11. Add the eggs to the cod mixture and stir until the eggs are half-cooked

12. Add half of the matchstick chips, half of parsley and stir one last time

13. Remove immediately from heat to avoid overcooking the eggs

14. Serve and garnish with more parsley

Brown Butter Mashed Sweet Potatoes

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Ingredients

• 39 oz. sweet potatoes ( about 2 ½ lbs) , peeled and cut into 1-inch cubes

• Salt & pepper

• 1 stick salted butter

• ½ cup whole milk

• 4 - 6 leaves fresh sage

Recipe

1. Bring a large pot of water to a boil. Add sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.

2. Drain the cooked potatoes and add them to a food processor. Add the milk, season with salt and pepper and pulse until the mixture is creamy and smooth. Taste to adjust any seasoning.

3. Meanwhile, melt the stick of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Stir the browned bits off of the bottom of the pan. 

4. Pour the potatoes in a serving bowl. Top the potatoes with the brown butter sauce, and sage leaves.

Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

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Ingredients 

• 3 medium sweet potatoes, chopped

• 4 medium carrots, chopped

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1 tbsp ginger, peeled and grated

• 1 tbsp thyme

• 2 tbsp olive oil

• 5 cups of water

Recipe

1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

2. With a wooden spoon, stir to mix the ingredients.

3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.