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Preheat oven to 350 degrees. Brandade 1 pound salted cod, preferably boneless and skinless 3/4 pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes 1 1/4 cups milk 1 small onion, … Drain it, then place in a pan with 6 black peppercorns, a couple of bay leaves, a … Stir in the truffles and serve with croutons. Opt out or, tablespoons extra virgin olive oil, more as needed, pound boned dried salt cod, soaked according to package directions, or pre-soaked salt cod. Drain salt cod and place in a wide saucepan with lemon juice, parsley, bay leaf, peppercorns and … But some (thus book, Jacqyes Pepin & NY Times cooking pages) have versions as casserole, with either breadcrumbs or cheese on top. Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Opt out or, pound salted cod, preferably boneless and skinless, pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes, Salt and freshly ground white pepper to taste. Preparation. Add the flaked cod and beat at a high speed. In another saucepan, warm the oil. For this, the cooked cod is best pounded with a big mortar and pestle to a very creamy consistency. It changes the texture of the brandade: Potato-free brandade is more toothsome, since it's almost pure fish, while the potato-loaded version is softer. It contains more than 1,400 (!) Alternately add the milk mixture and warm oil until all are used. Place cod in a saucepan, add onion, and barely cover with milk. Pour olive oil and milk over cod, and lay thyme sprigs and garlic on top. Place over medium-low heat and simmer until cod flakes easily, 15 to 20 minutes. Adjust milk, oil, garlic and salt and pepper as desired. NYT Cooking is a subscription service of The New York Times. Rinse salt cod under cold running water until any salt on its surface is washed away. Add one tablespoon olive oil, or as desired, for flavor and texture. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Toast, stirring often, until the breadcrumbs are golden brown and evenly toasted, 10-12 minutes. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs. While garlic roasts, prepare potatoes and cod: Place potatoes in a saucepan, cover with water, and boil until tender, about 20 minutes. Mound in a shallow serving bowl or on a platter. Carefully remove the bones and skin if necessary. Place cod in an 8 by 12 baking dish or jelly roll pan. Drain well. Preheat oven to 350 degrees. 1 to 2 tablespoons fresh lemon juice . Meanwhile, drain the soaked cod and place in a saucepan. Lower the heat and simmer for about 3 minutes or until the fish is cooked. 1 hour 15 minutes, plus at least 30 minutes’ marinating, 1 hour 15 minutes, plus 3 hours’ or overnight refrigeration, Alex Witchel, “James Beard’s Theory, Practice of Good Cooking”, Alex Witchel, Isa Chandra Moskowitz, Terry Hope Romero. It should not be considered a substitute for a professional nutritionist’s advice. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, … Allow to cool, remove cloves from their skins, then mash cloves with a fork. Warm it over low heat. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Melt the butter in a large sauté pan over medium heat and add the breadcrumbs. Leave to soak at room temperature for 24 hours, changing the water at least four times. Get recipes, tips and NYT special offers delivered straight to your inbox. Put the cod in a large bowl and cover it with cold water. 1 pound center-cut salt cod . Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. This refined recipe of Brandade de Morue only became a great success in 1830 thanks to the renowned French cook Durand. 1 medium Idaho or Russet potato (about 6 ounces) 5 tablespoons extra-virgin olive oil . recipes — the best of the best, in Amanda Hesser’s view, of all the recipes published in The New York Times in the last 150 years. The menu is simple, but everything is so detail-oriented--from the charming menu design to… Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini. Live news, investigations, opinion, photos and video by the journalists of The New York Times from more than 150 countries around the world. Beat in 2 or 3 tablespoons simmering milk until mixture is very thick and smooth. 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