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My grandma cooks baccala’ in a variety of ways. Once in a while she also made pasta with it.

The recipe I used is not quite what she did, but it was heavily inspired by her cooking.

Note that in this case I used a standard tomato sauce as the main base for the sauce. in other words I had already made a standard tomato sauce and I used that one with the baccala.

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Bacalao a bras was one of my favorite dishes when I was living in Lisbon.

From wikipedia: ” is one of the most popular ways to prepare codfish in Portugal. It is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. It is a very common dish in cafes and restaurants as well as households through Portugal as a lunch option. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator.”

Although most suggest to keep the bacalao in water for at least 24hr I usually do it for at least 48 hours. I change the water 2-3 times/day.

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There are lots and lots of different ways to make scrambled eggs. It really depends on how you like your scrambled eggs. Some like them a bit runny, some a bit rougher, etc…

Here’re some of our favorite scrambled eggs videos.

 

 

Chef Gordon Ramsey. Sunday morning scrambled eggs.


 

 

Food Network. Scrambled eggs over asparagus

 

 

Jeffrey Saad. How to scramble eggs.

 

 

How to scramble eggs in the microwave in 30secs.

 

 

Perfect Scrambled Eggs with Wylie Dufresne.

Yesterday the Italians @ Seattle Facebook group was polled to determine the current top 5 pizzeria in Seattle.

One caveat was that pizza had to be purely Italian. So some other pizzerias did not make the list. Generally speaking I agree with the final ranking. Few years ago I wrote a post about my favorite pizzerias back than.  Not much as changed.  Tutta Bella remains the favorite one (including the endorsement of two Italians from Napoli).   La Vita e’ bella did not make the list this time.  Via Tribunali e Guido swapped spots.

 

My friend Claudio suggested to grab lunch at this lunch spot called Il Corvo. It’s right behind the market down the steps.

He said he was sharing space with the gelateria Procopio – which I found a bit mediocre the couple of times I ate gelato there.

Well, il Corvo definitely makes it a worthy spot now. They make pasta by hand every morning and serve a few different dishes every day.

The quality was very good and the price is good as well. It’s a 10-15 dollar lunch depending on whether you get some wine, an appetizer, etc. great lunch portion.

I will definitely go back. It’s only a few minutes from our office and it has a nice characteristic vibe. Busy but now crowded.

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