Brandade is one of those dishes that I was introduced to while living in France. It's not in the forefront of my culinary repertoire, but when I see it on a menu I jump at the opportunity to have this tasty treat.
|Salt Cod Brandade at Bastille, Seattle|
As with many things since I've started this blog, I think I'll try it at home. Here's a recipe from Saveur.com that I plan to try.
1 small head garlic
1 cup heavy cream
1⁄2 cup diced yukon gold potato
1 bay leaf
1 sprig fresh thyme
Salt and freshly ground black pepper
1 1⁄2 lbs. fresh cod filet, 2" thick
2 tbsp. peanut oil
2 tbsp. prepared tapenade
read more... for cooking instructions.
We'll see how it goes. Stay tuned for details about my experience, and most likely foibles.
Brandade makes a great left over meal. In your oven or toaster oven (my new favorite toy in the kitchen) toast some crusty bread with some of the brandade spread on top at 350º for about 10 minutes. To make a complete meal out of it, serve a salad on the side and top it with a fried egg.