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.

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.

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

Chef Jose Andres : Mushroom Orzo Risotto

April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed

Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.

Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!

The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.

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Ingredients 

• 2 cups vegetable stock

• 2 cups whole milk

• 1 ounce dried porcini mushrooms, rinshed

• 2 tablespoons extra- virgin olive oil 

• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced

• Salt 

• 2 tablespoons butter

• ⅓ minced onion 

• 2 garlic cloves, minced

• 1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto) 

• ¼ cup white wine 

• Black pepper

• Freshly grated Parmigiano - Reggiano

Recipe

1. Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.

3. Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.

4. Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. 

5. Add the przo and stir to coat it evenly with the butter. 

6. Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. 

7. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more. 

8. The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.

9. Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.