Pre Covid. Dinner was Brandade and a PEI yellow bean salad (Seasonal yellow beans are a Prince Edward Island treat much enjoyed at HG/BSK’s oceanfront home.) Brandade (first tasted in a New York theater district French bistro of yesteryear), HG is fond of it–either plain and dusted with pepper and parmesan cheese–or in a gratin doused in heavy cream, topped with eggs and baked in a hot oven and browned under the broiler. BSK made the classic French Brandade from a recipe from Jaques Pepin (“Fast Food My Way” by JP). Brandade is usually made with salt cod (cooked after many rinses). BSK uses fresh cod from local seafood store and cooks it gently. This is mixed with garlic (much), olive oil. milk, fennel seeds. The mix made into a puree using a food processor. The result is tasty comfort. Leftover Brandade refrigerates without losing pungency and makes an excellent next day appetizer drizzled with a bit of olive oil (HG likes to top it with anchovies). Makes a wondrous breakfast when made into a pancake and gently browned. It’s the base for BSK’s matchless poached eggs. BSK was introduced to fresh cod Brandade by Marc Meyer, the renowned New York farm-to-table chef, when he visited PEI with wife, Victoria Freeman. (Vicki is HG’s daughter).Marc and Vicki are partners in The Bowery Group, which owns and runs five very good restaurants in downtown Manhattan –Shukette, Shuka, Cookshop, Rosie’s and Vic’s’). Fresh cod is a good idea. Saves time and lightens the Brandade without losing its garlic creaminess.
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