Probably the last recipe of this potatoes week. I could have talked about gnocchi (but I have so many times done already), about hachis parmentier, or oven grilled potatoes, and I may some other times. But it’s true that with new potatoes I love simple recipes when they are steam or pan fried. Yet there was one recipe I had never tried before and I wanted to for quite a bit now: brandade. It’s a traditional recipe from Provence and Occitanie and I grew up eating some quite often. Like many traditional dishes it is rather simple to prepare, and it requires very few ingredients: salted cod, potatoes, milk, olive oil. It just requires to prepare in advance the salted cod that needs to bath in water for 12-24h or so. I made a very light version on brandade, and we ate it as a dip for steam vegetables. It can be used further in a few recipes too: with bread toasts, potatoes, tomatoes… But without further delay here is the recipe. I hope you’ll enjoy it!!<\/p>\n
Brandade<\/strong><\/p>\n – a piece of salted cod<\/a><\/p>\n – one mid size potato<\/p>\n – olive oil<\/p>\n – milk<\/p>\n – pepper<\/p>\n 12 to 24h before eating bath the cod in water. Change the water once in a while. If you use Japanese salted cod, the quantity of salt is much less than in Europe so I only had mine bathing for 6h.<\/p>\n Now that the cod is soft and almost unsalted, boil it in a large pan and boil the potato to without peeling it. When cooked, remove the bones of the cod and peel the potato.<\/p>\n I used my blender but you can do it in a bowl too and do it manually. Put the cod and the potato and pur\u00e9e the mixture, add a tablespoon of milk and one of olive oil each time it’s needed to smoothen the mixture. Repeat until you have a creamy dry texture. It should not be liquid so be careful when adding the liquid, not to add to many. Add pepper and your brandade is ready!!<\/p>\n","protected":false},"excerpt":{"rendered":" Probably the last recipe of this potatoes week. I could have talked about gnocchi (but I have so many times done already), about hachis parmentier, or oven grilled potatoes, and I may some other times. But it’s true that with new potatoes I love simple recipes when they are steam or pan fried. Yet there… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":3739,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,347,360],"tags":[1028,633,34,22,618,21,318,377,12,1310,88,81],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/3740"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=3740"}],"version-history":[{"count":2,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/3740\/revisions"}],"predecessor-version":[{"id":3742,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/3740\/revisions\/3742"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/3739"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=3740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=3740"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=3740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}