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Last night my food education continued during dinner with Randy & Kim. The entrée consisted of steak, homemade shoestring fries, and arugula salad - nothing too exotic there (but very delicious). The lesson was in the appetizer: brandade made with salted cod, served with French bread, and paired with a Roux Père & Fils Mâcon-Villages Blanc wine.
According to Wikipedia, "brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes." Randy's version contained heavy cream, potatoes, and garlic, and was garnished with fresh parsley and a lemon slice. It had the consistency of a creamy dip, and I was surprised when he said it contained no cheese. It's a slightly salty and kinda heavy dish - perfect for a cool fall evening.
You can find recipes from ....
- The New York Times
- Bobby Flay on Food Network
- Telegraph (UK)
- Saveur
- Gourmet Traveller
- Food & Wine (made with smoked trout)
That last recipe from Food & Wine uses smoked trout instead of salt cod. As Serious Eats explains, "Salt cod is a wonderful ingredient, but one that's a bit of a hassle to use, requiring soaking and planning ahead." Indeed, the cod must be soaked for at least 24 hours ahead of time, and the water should be changed 3-4 times.
Although we ate ours as an appetizer, Serious Eats suggests that it's "... sort of perfect as a light meal with a huge salad." Sounds good to me!
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