Daily Archives April 5, 2015

potato, onion and salt cod casserole

Potato, Onion and Salt Cod Casserole (Bacalhau a Gomes de Sa – Portugal)

1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black oliv...

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portuguese liver with bacon

Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Min...

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argentinean stew in a pumpkin shell

Argentinean Stew in a Pumpkin Shell

2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
Salt
Pepper
1 teaspoon granulated sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
Butter or margarine, melted
1/4 cup ...

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old slippers

Old Slippers (Chancletas – Costa Rica)

3 (3/4 to 1 pound) chayotes
1 tablespoon unsalted butter
1/2 cup coarsely grated mild white Cheddar,
    Monterey jack or Muenster cheese
1 tablespoon half-and-half
1/4 cup chopped walnuts
1/4 cup seedless golden raisins
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 cup finely grated Parmesan cheese
2 teaspoons seasoned bread crumbs

Drop chayotes into a la...

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swedish rosettes

Swedish Rosettes

Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate 1 hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy t...

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