Cook In Ribeira
When visiting Porto Portugal we contacted Cook in Ribeira and they set up a time for us to join one of their cooking classes. Their kitchen is located in the historic quarter of Ribeira, near the most prominent Gothic monument in Porto (The Church of Saint Francis). The classes are hands-on, and they utilize the freshest local ingredients. Portuguese wine and beverages are included in the classes. We choose the “Portuguese Gourmet Cooking Class.” Be prepared to learn new techniques along with innovative ways of presenting the dishes. The menu can vary depending on the season and availability of ingredients.
We started by meeting Christine and Vitor (the chefs), along with the other classmates while enjoying a local spritzer favorite with appetizers. The appetizer was a typical Portuguese starter which consisted of chorizo, olives, cheese, and bread. The spritzer drink was made with port wine, tonic, mint, and lemon. Port wine is not usually one of our favorites because its quite sweet; however, this spritzer was delicious. It reminded me of a wonderful drink to have by the pool or at the beach.
We were divided into three groups, to make the soup, main course, and dessert. The soup was the typical national Caldo Verde Portuguese soup or as some refer to it as Portuguese Green Soup. It tasted very healthy, and it was easy to make. Here’s the recipe below:
Caldo Verde Soup
Caldo Verde Soup
- 1- Onion
- 1-(Large) Chorizo
- 2 Garlic cloves
- 1.5 liters Water (to cover the potatoes)
- Olive Oil – to taste
- 200 grams Portuguese cabbage (collards or kale)
- 600 grams potatoes
- Salt to taste
1- Heat the olive oil in a large pot over medium heat.
2- Dump the onions and the garlic into the pan. Sauté, until they’re translucent and very soft.
3- Add the water, the chorizo, and put on the potatoes. The water must cover all the potatoes.
4- Must boil for about 20 to 25 minutes;
5- After cooking, take the chorizo out and season with salt.
6- Mix all the ingredients with the wand;
7- Add the Portuguese shredded cabbage (collards or kale) and cook for 10 minutes;
8- While the cabbage (collards or kale) cooks, cut the chorizo in slices;
9- After cooking the cabbage (collards or kale), add a strand of olive oil;
10-If you want to keep the typical traditional look, serve the soup in individual bowls and enjoy a typical Portuguese Soup.
Portuguese Cod Fish A Bras
- 400 grams Fried Potatoes (strings)
- 400 grams Frozen Portuguese Codfish
- 1 Onion, diced
- 1 large garlic clove
- 1 Bay leaf
- 1/2 cup chopped parsley
- extra parsley for garnish
- 8 large eggs
- 1 tsp. milk
- Olive oil
- Salt and Pepper
Thaw the Codfish
1- Cover the bottom of a wide saucepan with olive oil, sauté the cloves of garlic and the finely sliced onion until transparent, taking care that the onion does not brown.
2- Add the bay leaf
3- Now add the Codfish broken into small pieces to the pan on low heat. It must cook for 3 minutes.
4- Beat the eggs in a bowl with a teaspoon of milk and season with pepper and parsley to taste. Set it aside.
5- Add the thin fried potatoes and stir everything slowly.
6- Add the beaten eggs to the pan and mix it well
7- Let the eggs cook on medium heat but keep in mind that they must stay soft and creamy (no scrambled eggs – do not overcook).
8- This is a rapid process. Pour the prepared meal into a servicing dish and cover with chopped parsley.
9-Decorate with olives and Paprika
10- A tomato salad goes well with this dish.
We highly recommend taking a cooking class with “Cook with Ribiera” when you visit Porto. We had a great time learning how to prepare a few authentic Portuguese dishes. They did a fantastic job! If you are interested in booking a cooking class, click here for their website.
Disclaimer: This article was brought to you in collaboration with Cooking In Ribeira. Some of the links in this article are affiliate links. All opinions are those of 2 Traveling Lovers, and we do not receive a commission if you decide to take a cooking class with Cooking In Ribeira.
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