Friday, September 2, 2011

Salt Cod Brandade - So good For Mamas & Babes Alike

Last week I had to have a burger.  I had to have fries.  And I had to have mayo to dip those fries in.  So I made a bee line to Bastille Café & Bar, a great bistro/ginormous French restaurant in Seattle.  I wasn't willing to share my burger with Lorelei, so I ordered her Salt Cod Brandade.  I knew this would be a hit because it's fish, it's warm and rich, and came with a fried egg on top (even though it's not shown here... it was lapped up by my egg-loving daughter.)

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 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.

Mom's Tip
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. 


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