In this podcast, we catch up about Portugal and Thanksgiving and start talking about Christmas foods and traditions.
Angela’s month-long trip to Portugal was a mix of work and play (and handling an energetic 3 year old). She spent time in Lisbon, Porto & Braga. :) Do you know of any kids who like peixinho com vinagre (what a savory palate!)? Shout-out to listener Danielle Pimentel for recommending Maria Catita in Lisboa’s Baixa. One of this trip’s foodie discoveries happened was one of Campo Pequeno's petiscos – scrambled eggs & alheira. She also tried Bacalhau à Zé do Pipo.
Angela and her cousin Maria Joao dine at Maria Catita in Lisboa with family. Thanks to Danielle Pimentel for the recommendation!
We also talk about Thanksgiving – Maria’s was a quiet affair with her daughters out of town. Angela, on the other hand, spent the holiday with 200 family members. There must be a lot of Maria’s in there. ;) But it's one of those Portuguese-esque holidays with lots of food and family, not that we don't do that EVERY weekend.
And last, but not least, the conversation turned to Christmas! Maria talks about the presépio her mom used to make growing up – not just a small nativity scene but a nativity village. And what’s on the Christmas table? Check out the Christmas menus for both Maria and Angela below.
What about you? What are you favorite Christmas traditions (food or otherwise)? Let us know in the comments!
P.S.: Ever wondered where Bolo Rei came from? Take a peek at this post to learn more about it.
Also... we would always have a codfish dish at our Christmas table...
This Year I'm making the very easy and traditional Cod Fish à Gomes Sá / Bacalhau à Gomes de Sá. This codﬁsh recipe is the most traditional dish. As far as I can remember, my mom would make this dish for us.
1-2 lbs dried salted cod, soaked overnight and rinsed several times (I prefer skinless and boneless cod )
6 medium potatoes, peeled and kept whole
2 large onion, sliced thin
3 cloves of garlic, sliced
6 Tablespoons olive oil
3 eggs, boiled
I small bunch of parsley, chopped Salt & pepper to taste
Prepare the cod the day before by using the soaking method described on page 38.
In a large pot, boil the cod then remove it. If you didn’t buy it skinless and boneless you can now remove the bones and skin and splinter it crudely and leave to the side.
Add the potatoes to the boiled water and par-boil them. You don’t want to overcook the potatoes or else you’ll have a hard time cutting them in slices after. Once the potatoes are parboiled and sliced, and leave them aside.
In a separate saucepan hard-boil the eggs, peel them and cut them into slices and leave aside.
In a frying pan, sauté the onions in olive oil until they are a golden color. Add the garlic and cook together for a few minutes.
Preheat the oven at 350° F. In a baking or casserole dish, alternate layers of potato slices, cod and onions until you use it all up. Make sure to drizzle a little olive oil on every layer.
Place in the oven and bake until golden on top.
Finally, garnish with olives, sliced eggs and chopped parsley.