Best Brandade With Crostini Recipes

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SALT COD BRANDADE



Salt Cod Brandade image

Provided by Geoffrey Zakarian

Time P1DT1h5m

Yield 6 servings

Number Of Ingredients 15

2 Idaho potatoes
1 pound salt cod, soaked for 24 hours, water changed 3 times
2 cups milk
6 cloves garlic, thinly sliced
2 sprigs fresh thyme
1 Spanish onion, thinly sliced
2 tablespoons butter
2 tablespoons creme fraiche
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 tablespoons capers
2 tablespoons chopped fresh dill
2 tablespoons finely minced fresh parsley
1 lemon, zest cut into thin strips
Crostini, for serving, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Bake the potatoes until fork-tender, about 45 minutes.
  • Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
  • While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
  • Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

BRANDADE



Brandade image

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
  • Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
  • Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
  • Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
  • Bake in the preheated oven until browned and bubbling, about 20 minutes

Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

BRANDADE DE MORUE



Brandade de Morue image

Categories     Bread     Cod     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 7

1 pound boneless salt cod (bacalao), soaked overnight in several changes of cold water (page 245)
2 garlic cloves, peeled, or to taste
2/3 cup extra virgin olive oil
2/3 cup heavy cream or milk
Salt and black pepper to taste
Juice of 1 lemon, or to taste
1/8 teaspoon freshly grated nutmeg

Steps:

  • Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
  • Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
  • Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.

CROSTINI WITH SALT COD BRANDADE



Crostini with Salt Cod Brandade image

Yield serves 10

Number Of Ingredients 7

1 pound choice-grade skinless and boneless salt cod
4 garlic cloves, mashed
1 cup heavy cream
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 lemon)
Coarse salt and freshly ground pepper
1 baguette, sliced on the bias into 1/4-inch-thick pieces

Steps:

  • Rinse the salt cod, and place it in a large reusable plastic container. Submerge the cod in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
  • Remove the cod from the soaking liquid, and place it in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until the mixture is coarsely chopped.
  • In a small saucepan set over medium heat, warm the cream until hot; do not bring to a boil. While processing the cod mixture, slowly add the cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
  • Heat the broiler with the rack placed in the upper third of the oven. Lay the baguette slices on a baking sheet; drizzle each slice with oil. Season with salt and pepper. Place the baking sheet under the broiler; toast the bread until the edges are lightly browned, about 1 minute. Remove from the oven; let cool. Spread the brandade on the crostini; serve.

CROSTINI WITH SALT-COD BRANDADE



Crostini with Salt-Cod Brandade image

Salt cod issoaked overnight and blended with cream, olive oil, andgarlic to make a thick white puree, which is served oncrostini as an appetizer.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 7

1 pound choice-grade skinless and boneless salt cod
4 garlic cloves, mashed
1 cup heavy cream
1/2 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 2 teaspoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and freshly ground pepper
1 baguette, sliced on the bias into 1/4-inch-thick pieces

Steps:

  • Rinse salt cod, and place in a large reusable plastic container. Submerge in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
  • Remove cod from the soaking liquid, and place in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until mixture is coarsely chopped.
  • In a small saucepan set over medium heat, warm cream until hot; do not bring to a boil. While processing cod mixture, slowly add cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
  • Heat broiler with rack placed in upper third of oven. Lay baguette slices on a baking sheet, drizzle each slice with oil. Season with salt and pepper. Place baking sheet under the broiler; toast bread until the edges are lightly browned, about 1 minute. Remove from oven; let cool. Spread brandade on crostini; serve.

TUNA AND CAPER BRANDADE CROSTINI



Tuna and Caper Brandade Crostini image

Categories     Fish     Potato     Cocktail Party     Quick & Easy     Tuna     Shower     Party     Capers     Gourmet

Yield Makes 4 hors d'oeuvre servings

Number Of Ingredients 12

For brandade
1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup)
3/4 cup whole milk
2 large garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6-oz) can solid white tuna packed in olive oil
2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped
3 tablespoons extra-virgin olive oil
Accompaniment: crostini

Steps:

  • Make brandade:
  • Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
  • Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

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