| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Thick-cut skinless boneless salt cod |
| 1/2 |
c |
Finely chopped onion |
| 1/3 |
c |
Plus 2 tablespoons olive oil |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Heavy cream plus; if desired, 2 |
|
|
; tablespoons for |
|
|
; thinning the |
|
|
; brandade |
| 2 |
ts |
Fresh lemon juice; or to taste |
| 3 |
|
Russet; (baking) potatoes |
|
|
; (about 1 1/2 |
|
|
; pounds) |
| 1/4 |
c |
Olive oil |
| 1 |
|
Red bell pepper; roasted (procedure |
|
|
; follows), or 1 |
|
|
; drained bottled |
|
|
; roasted red pepper, |
|
|
; chopped fine and |
|
|
; patted dry |
INSTRUCTIONS
FOR THE BRANDADE DE MORUE
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 400F. 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.)
Makes about 60 hors d'oeuvres.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”