Sunday, December 26, 2010

Potato-Parsnip Brandade (courtesy: Bobby Flay/Food Network)

Recipe is altered a little to suit our kitchen!

4 cloves garlic
1/2 c olive oil (divided)
8 oz baccala
3 potatoes
3 parsnips
1/2 c warm milk
2 tb butter
salt and fresh-ground black pepper

Rehydrate baccala 18-24 hrs, changing water as directed on packaging. Note that package is probably twice as much as you'll need.

Peel and cube potatoes and parsnips, then boil them until soft.

Chop garlic coarsely. Saute over low heat in 1/4 c olive oil until light golden brown. Put garlic mixture in food processor with baccala and process until smooth.

Mash the potatoes and parsnips well together in large bowl. Add baccala mixture, warm milk, the rest of the olive oil, butter, salt, and pepper. Blend well; form patties, if you wish, tho' they will be quite soft. Keep warm. (We panko-dusted our patties and pan-fried them.)

=Pepper Saffron Sauce= (for the brandade)

2 shallots
1 c white wine
1/2 c white wine vinegar (I used only 2 tsp)
large pinch saffron
2 sticks cold butter (I used only 1 stick)
1 roasted red pepper (or 2 piquillo peppers)
salt and fresh-ground pepper

Mince shallots and put them with wine, vinegar, and saffron in small saute pan over medium heat. Reduce liquid by at least half. Meanwhile, finely dice pepper(s).

Whisk small cubes of butter into sauce until it emulsifies. Season with salt and pepper, then fold in pepper(s).

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