Caldo Verde (Portugal)

Potato and Kale Soup

Ingredients

3 large Potatoes

2 clove Garlic

2 tbsp. Olive oil

8 oz. Kale (Cabbage)

Salt & Pepper

Procedure

Combine potatoes, water, and salt in sauce pan. Ring to boil. Cover and simmer for 25 minutes. Add garlic, remove heat.

Put in a bowl of food processor fitted with knife blade and puree until almost smooth. Some potato chunks are fine.

Return to saucepan. Add pepper and oil, bring to boil over high heat.

Add kale (cabbage), boil uncovered about 5 minutes. Correct seasonings. Serve.

Pollo Al Ajillo (Spain)

Garlic Chicken

Ingredients

5 to 6 lb. Chicken

2 heads Garlic

 cup Olive oil

 tsp. Pepper

 cup Brandy or cognac

Kosher Salt (to taste)

Procedure

 Cut the chicken into small serving pieces; cut each thigh, split breast, and wing into two parts. Dry well. In food processor with fitted knife blade, minced garlic by dropping it through tube with machine running. Reserve two tablespoon for later use. Add garlic in pan or skillet over medium heat. Saut chicken until pieces are browned.

 Cut the chicken into small serving pieces; cut each thigh, split breast, and wing into two parts. Dry well. In food processor with fitted knife blade, minced garlic by dropping it through tube with machine running. Reserve two tablespoon for later use. Heat oil in pan or skillet over medium heat. Saut chicken until pieces are browned.

 Add garlic (except reserved portion), pepper, and brandy. Be careful, it may flame. Cover and cook over low heat about 12 to 15 minutes, or until done. Sprinkle with the remaining garlic and salt to taste. Serve chicken pieces topped with sauce and garlic from pan.