Wednesday, January 20, 2016


January in New York has been very cold so far and Sunday was the perfect day to whip up a comforting casserole dish with my left over salted cod.  My rendition is a combination of two classic Portuguese dishes- Bacalhau a Gomes de Sa and Bacalhau com Natas. The ingredients are simple (cod, potato, onion, garlic, egg, light cream, olive oil, parsley, salt, pepper & nutmeg) and it really took no time to make. Served with a crisp glass of vinho verde, I sat by the fire and treated myself to a homey meal that instantly transported me back to my beloved Portugal and memories of cooking alongside my mom.   

I called her as soon as I poured myself a second glass...

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