Host a Portuguese night
Two tables: a bacalhau lunch, and a caldo verde night.
A Portuguese house does not stack salt cod, kale soup, and custard tarts on one buffet. Cook the free bacalhau or the free soup. Eat the nata with coffee another hour.
Back to Portuguese cooking · The Portuguese table · Preview the cookbook
Bacalhau lunch
À Brás, salad, olives, wine. No caldo verde underneath.
Shred the soaked cod. Fry potatoes and onion. Fold eggs. Parsley and olives. A green salad. Bread.
Pastel de nata can wait for a walk to the café.
The clock
- Yesterday: soak the bacalhau.
- Lunch: fry, fold, serve at once.
- Salad and wine. Coffee later.
Cook these free recipes
- Bacalhau à Brás — The free salt-cod heap.
Caldo verde night
Kale soup, broa, olive oil. The cod stays in the larder.
Blend potato and onion, thread the kale, float chouriço. Oil at the table. Bread to dunk.
This is supper. Do not also cook à Brás.
The clock
- Simmer the body.
- Slice kale thin.
- Bowls, broa, oil.
Cook these free recipes
- Caldo Verde — The free kale soup.
Set the pot or the soup bowls in the middle. Find a cataplana or a tacho the same way as the pantry — a search, not a single listing that disappears.
Find a cataplana on Amazon Find a tacho on Amazon
When you want the rest of the map — more bacalhau, soups, and the café extras — Authentic Portuguese Cuisine is the book that keeps the table going. Read how the table is set before people arrive.
The Portuguese pantry, pots, and table
The spices, mixes, and hearths that belong to Portuguese cooking — then the people around them, and the kitchens still joining the table.
Open the Portuguese pantry Open Portuguese cookware The Portuguese table Host a Portuguese night Join the community