Travels in Portugal, 2012

Discussing the economy in Portugal with Antonio Soares from
Hotel Baia.

Continuation of the Portuguese economic conversation.

Cooking in Portugal
What can one say ~ when your husband, best friend, business partner and world-class adventurer, surprises you for your birthday by telling you to pack a carry-on bag and come with me to the airport. Boarding a flight for Philadelphia, we arrived and after a wait in the International USAIR Club we boarded a flight for Rome – I know this when we arrived at the gate! So I had breakfast in Rome ~ but soon another surprise followed, we boarded another flight, for Lisbon, Portugal (btw, first class all the way) – to one of my very favorite places in the world - Cascais. Waiting for us was our dear friend Tomane Soares, owner of my favorite hotel - The Hotel Baia in Cascais, Portugal. Dinner that evening I was told my dream of cooking with a world-class chef would be a reality the following morning as I was invited to cook in the kitchen of the Hotel Baia with international Chef Nuno Riviera ~ everyday! Wow! Neal was able to pull this all off without me knowing anything ~ amazing man and I am so blessed to be married to the most incredible husband, where every day is an adventure as we journey through life together.
I arrived in the kitchen to apron up and/ hair netted - to begin my cooking lessons, upon which Neal, Tomane’ and I will enjoy for lunch each day.
Today’s special Polvo (octopus) in a Cataplana
Chef Nuno is a great Chef to learn from – he is kind, generous and fun and he takes time to explain and teach me techniques/secrets of his vast experience as does the team under him in the kitchen.
This week I learned to make octopus in a cataplana – never imagined octopus could be so tender and delicious and rice and beans and certainly not your average rice and beans .
Swordfish Portuguese
Bacalhau (Cod) cakes with Rice and beans – Portuguese style
Chestnut puree and soup
Veal (beef cheeks) in a reduction – demi glace
Fish Bisque
Coriander soup with clams
Today ~ Suckling Pig with Orange Salad – sweet potato chips and rice
Tomorrow – Chef will teach me how he makes fresh cheese and pate!!
I have learned so many techniques and secret of a great chef and team who are so interested and sincere in showing me their art of cooking in the Portuguese manner. I am so honored and lucky to be married to Neal who made this dream come true.
My learning will continue, as I prepare these dishes and others from my new Portuguese cookbooks from Tomane’ in my kitchens in Charleston and the Dominican Republic. I am now learning to cook for a crowd, which is perfect for our home in the Dominican Republic.
For dessert every day we could eat pasties de Nata from Belem. We eat them in many places, many days, as they are our favorite - but yesterday we went to Lisbon and stopped by our favorite pastelaria Pasteis Belem for a 6 pack of pasteis and they as – the best! If you find yourself in Lisbon you must go there. Famous since 1830!
Portugal has the most amazing breads and cheese – and the best wines to go along with it ~ Neal will have to pull me to the airport!
See our Facebook page for the photos till we get time to post.
Darlene

Talking sailing with Hannes and Christina in Portugal