Comments on: Portuguese Scrambled Eggs with Salt Cod and Potatoes http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-50973 David Leite Sat, 07 Jan 2012 17:39:38 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-50973 Tiana, I would bet it was at Bota Alta. <img class="aligncenter size-full wp-image-78941" title="Bota Alta" src="http://leitesculinaria.com/wp-content/uploads/2012/01/bota-alta.jpg" alt="Bota Alta" width="400" height="598" /> Tiana, I would bet it was at Bota Alta.

Bota Alta

]]> By: Tiana http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-50890 Tiana Fri, 06 Jan 2012 14:45:11 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-50890 I searched the Internet for this recipe remembering the best Bacalao I ever tasted...it was in Barrio Alto in Lisboa the summer of 2003. (I just couldn't remember the name of the restaurant), your recipe popped up first and foremost! I have had this dish locally at Old Lisbon Restaurant in Miami and have craved to make it myself. This recipe was exactly what I was looking for! Exquisitely good! I searched the Internet for this recipe remembering the best Bacalao I ever tasted…it was in Barrio Alto in Lisboa the summer of 2003. (I just couldn’t remember the name of the restaurant), your recipe popped up first and foremost! I have had this dish locally at Old Lisbon Restaurant in Miami and have craved to make it myself. This recipe was exactly what I was looking for! Exquisitely good!

]]> By: Willie http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-19559 Willie Mon, 18 Oct 2010 07:41:10 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-19559 Hi David, thanks for answering so promptly. It appears as if the ingredients include cream, crushed biscuits, vanilla, crushed almonds, sprinkle of cinnamon on top. I have the ingredients, just don't know how to make it ? Willie Hi David, thanks for answering so promptly. It appears as if the ingredients include cream, crushed biscuits, vanilla, crushed almonds, sprinkle of cinnamon on top. I have the ingredients, just don’t know how to make it ?

Willie

]]> By: David Leite http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-19543 David Leite Sun, 17 Oct 2010 22:02:39 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-19543 Hi Willie. I'm going to need a bit more info on the pastry—nothing is clicking with me. Sorry! Hi Willie. I’m going to need a bit more info on the pastry—nothing is clicking with me. Sorry!

]]> By: Willie http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-19527 Willie Sun, 17 Oct 2010 14:16:31 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-19527 David, I used to buy cupcakes, the name sounded like <em>calote</em>. one of the ingredients was crushed almonds. Have you got the recipe for this delicious dessert which used to get in the Churrasco in Lisboa, near the famous seafood restaurant. There was also another chicken House "something" REI on top. Willie David, I used to buy cupcakes, the name sounded like calote. one of the ingredients was crushed almonds. Have you got the recipe for this delicious dessert which used to get in the Churrasco in Lisboa, near the famous seafood restaurant. There was also another chicken House “something” REI on top.

Willie

]]> By: David Leite http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-6924 David Leite Tue, 23 Feb 2010 17:26:26 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-6924 Thanks, Sandra. Your vote of confidence is much appreciated. Thanks, Sandra. Your vote of confidence is much appreciated.

]]> By: Sandra Cabral http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-6890 Sandra Cabral Tue, 23 Feb 2010 04:17:58 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-6890 Your recipe reminds me of the traditional bacalhau a bras, that one gets when in Portugal. Well done! Your recipe reminds me of the traditional bacalhau a bras, that one gets when in Portugal. Well done!

]]> By: Luciana Bordallo Misura http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-6341 Luciana Bordallo Misura Wed, 17 Feb 2010 16:51:10 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-6341 Nuno, I also like this dish with the paille potato (in Brazil we call it <em>batata palha</em>)—here in the States they're called shoestring potatoes. It gives the dish a nice crunch! ;-) Nuno, I also like this dish with the paille potato (in Brazil we call it batata palha)—here in the States they’re called shoestring potatoes. It gives the dish a nice crunch! ;-)

]]> By: Nuno Matos http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-528 Nuno Matos Fri, 10 Jul 2009 18:01:57 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-528 Instead of matchstick potatoes I prefer to use <em>paille</em> (I don't know how do you refer to them in English, sorry!) On occasion, I add a little bit of garlic to the onions; it enhances the flavours. There's another very similar recipe, called <em>Bacalhau Dourado</em> which was "invented" or made popular at the <a href="http://www.pousadasportugal.com/detail.php?item=194" target="_blank" rel="nofollow">Elvas Pousada</a>. The diference is you don't use onions. First fry the cod, then the eggs, and ONLY then the potatoes. Black olives, lots of fresh ground black pepper and finely choped parsley are a must. (I prefer the large-leaf parsley we use in Portugal rather than the curly parsley you find in England and North of Europe. Ours is much more perfumed and tasty.) Instead of matchstick potatoes I prefer to use paille (I don’t know how do you refer to them in English, sorry!) On occasion, I add a little bit of garlic to the onions; it enhances the flavours.

There’s another very similar recipe, called Bacalhau Dourado which was “invented” or made popular at the Elvas Pousada. The diference is you don’t use onions. First fry the cod, then the eggs, and ONLY then the potatoes. Black olives, lots of fresh ground black pepper and finely choped parsley are a must. (I prefer the large-leaf parsley we use in Portugal rather than the curly parsley you find in England and North of Europe. Ours is much more perfumed and tasty.)

]]> By: David Leite http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.html#comment-525 David Leite Fri, 10 Jul 2009 13:57:32 +0000 http://leitesculinaria.com/wordpress/?p=7642#comment-525 Nuno, great idea. Readers, try Nuno's suggestion of adding the matchstick potatoes at the very last minute and let me know if you like it better. Nuno, great idea. Readers, try Nuno’s suggestion of adding the matchstick potatoes at the very last minute and let me know if you like it better.

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