You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Does anyone make brandade? the Provencal salt cod aioli. I love the stuff and just made a whack
- Thread starter Marg CDN
- Start date
OH, tell me about that one please!!
I found one without potatoes and it looks interesting.
https://www.avignon-et-provence.com/en/way-life/provencal-gastronomy/recipes-camargue/cod-brandade
But interestingly I found references to lobster and halibut (or probably other fish) done as brandade!! Great appy.
Do you serve yours with the toasted bread? Anything else. I found some cod in my freezer just yesterday!!
I found one without potatoes and it looks interesting.
https://www.avignon-et-provence.com/en/way-life/provencal-gastronomy/recipes-camargue/cod-brandade
But interestingly I found references to lobster and halibut (or probably other fish) done as brandade!! Great appy.
Do you serve yours with the toasted bread? Anything else. I found some cod in my freezer just yesterday!!
This is from my favourite Provencal book. Typical brandade has nothing added to it since it
is an aioli which is then used as an additive.
I remember eating it in my lovely hotel in Cannes and oohing over it with the waiter who was then very proud to kneel down by my side (he could have been rebuked for doing that in such a restaurant) and tell me the way his mother made it. I love it when waiters get excited about their moms' cooking. That's another recipe that I've lost.
His mom would not have had a food processor so it's one of the wooden spoon over the stove methods, like pate a choux. I would not do it without the machine.
8 oz salt cod
2 garlic cloves, peeled, coarsely chopped
2/3 c. heated olive oil
1/2 c. boiling milk
1/4 c. heated heavy cream
Trickle water over the cod in a bowl for 2 hours. Refrig in bowl of water overnight. Drain
Bring cod to near boil and poach for 20 min in quivering water. Drain.
Place cod and garlic in food processor. Run 1 minute. With motor running, drizzle in hot oil and milk alternately. Scrape down.
Reheat over low gradually stirring in hot cream.
Cool. Add pepper and salt? to taste.
Lydie Marshall
is an aioli which is then used as an additive.
I remember eating it in my lovely hotel in Cannes and oohing over it with the waiter who was then very proud to kneel down by my side (he could have been rebuked for doing that in such a restaurant) and tell me the way his mother made it. I love it when waiters get excited about their moms' cooking. That's another recipe that I've lost.
His mom would not have had a food processor so it's one of the wooden spoon over the stove methods, like pate a choux. I would not do it without the machine.
8 oz salt cod
2 garlic cloves, peeled, coarsely chopped
2/3 c. heated olive oil
1/2 c. boiling milk
1/4 c. heated heavy cream
Trickle water over the cod in a bowl for 2 hours. Refrig in bowl of water overnight. Drain
Bring cod to near boil and poach for 20 min in quivering water. Drain.
Place cod and garlic in food processor. Run 1 minute. With motor running, drizzle in hot oil and milk alternately. Scrape down.
Reheat over low gradually stirring in hot cream.
Cool. Add pepper and salt? to taste.
Lydie Marshall