Looks so good! Did you follow a recipe for that brandade? I have some salt cod in my fridge but the last time i made it, it was just ok.
This was just ok, actually. 8oz potato, 4oz cod. Boil the potato with a few garlic cloves, drain and set it aside. Rinse the pot out, and simmer the salt cod for 15 minutes. Drain, let cool. Skin and shred the cod with the potato. Add 3-4 tbsp EVoo, and whoosh a couple of times with the stick blender. Into a ramekin, panko and grated cheese on top, under the broiler until brown. I think the potato/cod was too high.
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Pictures?
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If you’re asking me to walk out to the road in the dark to take a picture/video I’ll have to say no.
Have you seen the TV commercial? Pretty much as shown. He bought this one at WM. May not be for everyone, but I like them…a lot.
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This Recipe looks to be about the same as what I make, I do not really use a Recipe any more.
Of course you can use all Veal rather than Beef and Pork or any mix you prefer.
A couple of things I do differently:
- I grind the Onion and Anchovy in the Food Processor and then Chop the Parsley into it by pulsing.
- I roll the Klopse in Flour before simmering.
- I use the Chicken Stock for poaching the Klopse and the SAME Broth to make the Sauce, no need for the Veg Stock.
- When making the Sauce DO NOT add the Cream to the Roux (don’t know what this Dude is doing!). Slowly whisk in your Broth and Add the Cream after it returns to a simmer and thickens. (You can also add Egg Yolks after it is off the heat.
Serve with your Boiled Potatoes and Beetroot!
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I found that toasting the flour in a dry skillet until it smells toasty and colors a bit before rolling the Klopse in it is worth the extra 5 minutes it takes and I have never skipped that step since discovering it. I need to make these soon!!
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Huh. Sounds interesting.
No adverse effect to the final Color of the Sauce?
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I just let it get a tinge of color so it doesn’t for me. But I really hate the taste of raw flour so for me this improves the overall dish immensely.
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This sounds fantastic, vielen lieben Dank 
What does rolling the Klöpse in flour before simmering in the stock do? Just help thicken it all, or? And I was def gonna use the same broth — that’s where all the flavor is, duh!
I’ll leave out the beet root, but this is happening soon.
I’ve used this brandade recipe from Buvette in NYC before – it’s lovely. I don’t always use cream, just whole milk (and if I use cream then all the olive oil is not necessary).
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Vietnamese caramel steelhead trout, buttered quinoa, and shaved Brussels with browned butter, pickled chili, and ponzu. DH had a smoothie shortly before dinner and reminded me he has a hard time with all but the mildest non-white fish. So a bit of a miss for him. This was my second or third time with steelhead trout and I think I’m just not that big of a fan either. The belly was especially fishy. Oh well. Sprouts were good.
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Last of the pork & orzo from the batch I made the other day, much better after a couple of days in the fridge. Added extra stock to make it a bit soupier and some chopped cocktail tomatoes cause they need to be used up. Some crusty baguette on the side to sop up the juices.
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Almost felt like Sunday today — I never left our pad once (although my PIC went on a cookie run) and spent the day reading & writing after an hour-long convo with my sis, who just returned from her Korea & Japan trip. Sounds like they had a fabulous time, and she finally got over her fear of raw fish! 
It was also pretty disgusting out: grey, rainy & cold… one might almost call it November weather. The rain is sorely needed, of course, what with the entire nation suffering a drought, save for a couple of states — but I doubt it’ll be enough 
Since it already felt like Sunday, Thai was on the menu: my PIC had brought home a goodly amount of shrimp curry & jasmine rice from a work lunch that I improved with two chopped up bird chilies & lime leaves. Perfect level of heat 
Our appetizer was a few chonks of the deep-fried pork belly we picked up at the bodega yesterday. I made a small bowl of nam jim jaew for dipping… and just like that, the chicharron became moo krob. From Mexico to Thailand in a matter of minutes 
I’d put that fiery Viet kumquat hot sauce & TJ’s zhoug on the table as well, but my nam jim jaew was so good both remained untouched.
I added the last dregs of it to my curry bowl 
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Stir fried chicken thigh, red bell & shishito peppers, onion, garlic, ginger, gochujang spicy miso sauce. Served with fried rice, pickled daikon, cucumber salad.
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Potatoes are on sale this week for $.59 for a 5 pound bag. YEA!! I picked up 2 bags. Tonight I used the first bag to make this Potato, Onion, Carrot & cheese casserole. I’ve made this casserole before, and both Sunshine & I really like it. With the potatoes being so cheap, it was a no-brainer. We’ll get 3 meals out of that large casserole.
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What is this?
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Sautéed mix of local mushrooms and arugula with Trader Joe’s porcini mushroom and truffle ravioli. The mushrooms reminded me of a still life when they hit the pan.
Decent, but to be honest these TJ’s ravioli weren’t nearly as tasty as the local mushroom and goat cheese pierogi we had about a week ago. I will probably use those pierogi instead of ravioli the next time I get my hands on fancy mushrooms.
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