Brandade Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Bake the potatoes until fork-tender, about 45 minutes.
• Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
• While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
• Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

Steps:

• Put the cod in a large bowl and cover it with cold water. Let it soak for 24 hours, changing the water often.
• Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft. Drain. Keep warm.
• Meanwhile, drain the soaked cod and place in a saucepan. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs. Bring to a boil. Lower the heat and simmer for about 3 minutes or until the fish is cooked. Drain well. Carefully remove the bones and skin if necessary.
• In another saucepan, blend the remaining 1 cup milk and the cream. Warm it over low heat. In another saucepan, warm the oil.
• Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Add the flaked cod and beat at a high speed.
• Alternately add the milk mixture and warm oil until all are used. Beat in the nutmeg, cayenne, salt only if necessary and pepper. Stir in the truffles and serve with croutons.

Steps:

• Preheat oven to 350 degrees. Place garlic on a square of foil, rub with 1/2 tablespoon olive oil to coat it, and wrap securely in foil. Roast until cloves are soft, about 30 minutes. Allow to cool, remove cloves from their skins, then mash cloves with a fork.
• While garlic roasts, prepare potatoes and cod: Place potatoes in a saucepan, cover with water, and boil until tender, about 20 minutes. Place cod in a saucepan, add onion, and barely cover with milk. Place over medium-low heat and simmer until cod flakes easily, 15 to 20 minutes. Remove cod with a slotted spoon, transferring it to a plate to cool; leave milk at a very low simmer.
• Drain potatoes; remove onion from milk and discard. Return potatoes to pot and mash them. Immediately and quickly break eggs into hot potatoes and stir vigorously until fully incorporated. Beat in 2 or 3 tablespoons simmering milk until mixture is very thick and smooth. Add one tablespoon olive oil, or as desired, for flavor and texture. Add garlic (it may not all be needed) and salt and pepper to taste.
• Shred cooled cod as finely as possible, and add to potato mixture. Adjust milk, oil, garlic and salt and pepper as desired. Add parsley and mix well. Mound in a shallow serving bowl or on a platter. Serve at room temperature with matzo, if desired.

Steps:

• For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.

Steps:

• Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.

Steps:

• Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
• For croutons: Position rack in center of oven and preheat to 400F.
• Arrange bread slices in singled layer on baking sheet.
• Brush tops with oil and bake until just beginning to colour, about 5 minutes.
• Rub tops of bread with halved garlic.
• Drain cod; cover with cold water in a large saucepan and bring just to simmer.
• Let simmer until cod is tender and just begins to flake, 8-10 minutes.
• Drain cod; break into small pieces.
• Transfer to processor.
• Add crushed garlic cloves.
• Combine hot milk and cream.
• With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
• Season with lemon juice, nutmeg, salt and pepper.
• Mound brandade in center of platter.
• Surround with croutons, olives and parsley.
• Serve at room temperature.
• (can be prepared up to 3 days ahead).

Steps:

• Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
• Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
• Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.

Steps:

• Peel and cut the potatoes into 1.5cm cubes, place in a saucepan with milk, garlic and eschalot, then bring to the boil, reduce heat and simmer for 8-10 mins until potato is soft.
• Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky.
• Add the vinegar, oil and half the dill sprigs, then stir to combine.
• Serve on crostini with remaining dill.

Steps:

• Rinse cod under cold water. Transfer to a bowl; cover with cold water. Cover with plastic wrap; refrigerate 8 to 12 hours.
• Drain cod, and cover with fresh water. Cover; refrigerate 8 to 12 hours.
• Preheat oven to 400 degrees. Cut off top of each bulb to expose cloves. Place on foil. Drizzle with 1 tablespoon oil; wrap. Roast until soft, about 45 minutes. Let cool.
• Squeeze cloves from bulbs into a bowl, and discard skins.
• Drain cod, and transfer to a medium saucepan. Cover with cold water, and bring to a boil. Reduce heat to low; simmer 20 minutes. Drain cod, and let cool slightly. Transfer to a large bowl; flake into small pieces with a fork. Let cool.
• Cover potato with cold water by 2 inches in a saucepan. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain. When slightly cool, force through a ricer. Let cool completely.
• Stir potato and garlic into cod. Stirring, pour in cream and 6 tablespoons oil. Season with salt and pepper.
• Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet in a single layer. Brush one side of each slice with oil, and season with salt. Bake until golden brown on edges, 8 to 12 minutes. Let cool on sheet. Garnish brandade with caperberries. Serve with crostini.

Steps:

• Make the brandade de morue:
• In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.
• On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400°F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
• To roast peppers
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)