That’s a mouthful! At least for English speakers. But rather than choke on polysyllabic, antiquated German words (definition to follow shortly, keep reading), why not gobble down some lovely, subtle brandade instead? And just what is this warm dip? Allow me to explain…
Brandade, a settling and satisfying, warm dip, hailing from the south of France, is made with reconstituted salt cod (or bacalao) and mashed potatoes. Now, this combination might sound unsettling to some, but I assure you, it is divine. Delicately seasoned, with Dijon mustard, sauteed onions and a bit of thyme, the dish is really a combination of all these ingredients, but is so much more than merely the sum of its parts.
The dish does take some time to assemble, but the actual cooking time is fairly short. The salt cod must be soaked in cool water and refrigerated for 24 to 48 hours. [...]
Posts tagged ‘bacalao’
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