brandade's examples

  • I am constantly fascinated by the methods our ancestors discovered for preserving food - duck confit (cooked and stored in its own fat), for instance, is a minor miracle. Salt cod (baccala) is not quite as revered today as duck confit in gourmet. — “Salt Cod Brandade - Restaurant Widow”,
  • How to make the French specialty Brandade de Morue Nimes Brandade is a purée of salt cod, olive oil, and milk, and is a specialty of the city of Nîmes in the Languedoc region in the south of France. — “How to make French specialty Brandade”,
  • Brandade noun: Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. I quickly respond: "A Chez Panisse pizza brandade - with an egg broken on top for good measure. — “Word of Mouth: Brandade | Apartment Therapy The Kitchn”,
  • Brandade is a dish made primarily of salt cod and olive oil. The two ingredients are blended together to make a thick paste with a texture similar to whipped potatoes. The process of making brandade typically begins with preparing the salt cod for use. — “What Is Brandade?”,
  • A southern French classic, brandade is a thick and creamy emulsion of hydrated salt cod, garlic, olive oil and cream. — “Brandade De Morue Recipe | Cookthink”,
  • Cookbook:Brandade de Morue. From Wikibooks, the open-content textbooks collection. Jump to: navigation, search Dishes. Brandade de morue de Nîmes [edit] Ingredients. 1 lb. salt cod, skinless, boneless. 1 cup olive oil. ½ cup milk or heavy cream. 1 tbs. — “Cookbook:Brandade de Morue - Wikibooks, collection of open”,
  • Food Network invites you to try this Brandade with Fresh Salted Cod recipe from Bobby Flay. — “Brandade with Fresh Salted Cod Recipe : Bobby Flay : Food Network”,
  • Brandade is a dish served in the south of France. It consists of salt cod, olive oil, either milk or thick cream, and garlic. The origin of brandade is the dish "Aioli", served in Provence, which is basically salt cod, potatoes, and a sauce similar to a garlic mayonnaise. — “Brandade de morue de [email protected],
  • Brandade : Provencial French "branade de morue" a condiment made from salt cod, garlic, olive oil and cream. Includes typical ingredients, equivalents and substitutes for Brandade. — “Brandade : Substitutes, Ingredients, Equivalents”,
  • Get Martha Stewart's Riad's Brandade de Morue Recipe. Also browse hundreds more test kitchen-approved food recipes & cooking tips from Martha Stewart. — “Riad's Brandade de Morue - Martha Stewart Recipes”,
  • Recipe for Brandade de Morue If not using the brandade immediately, cover and refrigerate. ( It will keep for up to a week.) To serve, place in a large saute pan and warm over medium heat, stirring constantly, until heated through. Stir in parsley, spoon into a serving bowl,. — “Dips and Spreads: Brandade de Morue Recipe”,
  • Mediterranean food, cooking, Whipped salt cod, olive oil, and milk recipe If you have a half pound of brandade left, you can make a soufflé de brandade, by mixing the brandade with 3/4 cup hot milk, 2 teaspoons cornstarch, 1 tablespoon butter, 3 egg yolks, 4 stiffly beaten egg whites, and a pinch of. — “Recipe: Brandade de Morue (France, Languedoc) Brandade”,
  • Translations of brandade. brandade synonyms, brandade antonyms. Information about brandade in the free online English dictionary and encyclopedia. My smoked haddock brandade, Parmesan crisps and ratatouille had the JDH hallmarks of excellent plate design with interesting combinations of flavours. — “brandade - definition of brandade by the Free Online”,
  • Salt cod and potatoes are pureed in this smooth, flavorful Brandade de Morue recipe. French appetizer dip with salt cod. — “Brandade de Morue Recipe - French Appetizer Dip with Salt Cod”,
  • Delicious recipe for Brandade De Morue on , the cooking encyclopedia everyone can edit. You can make a quick and easy version of the classic brandade with whitefish. — “Brandade De Morue”,
  • Find the recipe for Brandade de Morue Canapes and other fish recipes at . — “Brandade de Morue Canapes Recipe at ”,
  • A great recipe for Brandade de Morue by Victoria Blashford-Snell and Brigitte Hafner from The Illustrated Kitchen Bible. — “Cookstr - Brandade de Morue”,
  • Recipes on : your source for thousands of recipes from Chef Emeril Lagasse's restaurants, Emeril's cookbooks, Emeril Live and Essence of Emeril. Search for your favorite dish by meal, cuisine or occasion and find the perfect recipe for. — “Brandade De Morue : Misc : Recipes | ”,
  • Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (nowadays in France); Liguria region in Occitanie (today in Italy) and Catalogne, Balearic Islands and. — “Brandade - Wikipedia, the free encyclopedia”,
  • brandade ( ) n. A dish of Provençal origin prepared from salted cod. [French, from Provençal brandado , from Old Provençal, past participle of brandar. — “brandade: Definition from ”,
  • This is a Provençal staple called brandade de morue. It hasn't become as trendy around the world as other delicious sauces from this much lauded region such as tapenade or pistou, but is, in my opinion, one of the most delicious tastes in the world. — “IMBB 23: Brandade de Morue | Just Hungry”,
  • Process until the brandade has the consistency of mashed potatoes (try to accomplish this as quickly as possible) Probably the most famous of all salt cod dishes is brandade de morue, the great Provençal purée that tempers the saltiness of the dish with. — “Recipes - Brandade de Morue - Main Courses - Dean & DeLuca”,
  • Food > Recipes > Brandade de Morue - by Provence Beyond. This dish is an excellent Provencal starter course. We were once taken severly to task for using a can of brandade de morue in this recipe. — “Brandade de Morue Food Recipes, - by Provence Beyond”,
  • In this all-American take on brandade—a salt cod puree from Provence—an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese. — “Dungeness Crab and Heirloom Bean Brandade: Recipe”,

related videos for brandade

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  • How to make Eggs Benedict Eggs Benedict is a dish that consists of a half of a muffin, topped with ham or bacon, poached eggs, and hollandaise sauce. In an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise." Oscar Tschirky, the maître d'hôtel and legendary "Oscar of the Waldorf," was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast. Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore EC Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore. Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was: Mr. and Mrs. Benedict, when ...
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  • Tim Kirker Bistrot Zinc is classic bistro in just about every sense of the word: menu, atmosphere, consistently good food, comfort, very French wine list. The only thing missing are old cranky French waiters that might sniff at a stupid question or two. Indeed, the menu at Bistrot Zinc (the "Zinc" part of the name has to do with the handsome zinc bar that commands a good portion of the south side of the dining room) flies the French culinary flag from start to finish. Escargots, assiette de charcuterie, poulet, steak au poivre, steak frites, foie de veau, profiteroles ... Even the menu specials were doing a respectable cuisine Francaise by offering brandade, bouillabaisse and grilled poussin, among others. Is there any dish more French than escargots? I say not. Served in a traditional six-hole escargot plate, the snails all dressed up in an herbed-up garlic butter with a hint of Pernod for good measure, were tender and delicious. A glass of Riesling Reserve from the Alsace was the perfect pairing. The brandade of cod I ordered from the specials list wasn't up to the standard I set for this dish. It needed a touch of olive oil and a bit more garlic to round it out. Having said that, I ate the whole thing, slathering it across the slices of toasted bread that came with it. Assiette de charcuterie was a fine appetizer in every respect. Red grapes served as a centerpiece for the rounds of garlic sausage, liver pate, hunks of Brie and chevre, cornichons and toasted walnuts. It could ...
  • TasteOfPortugalPart2Shortened Portuguese Appetizers
  • Menton - New build apartments on the Cote d'Azur with sea view The residence is located in Menton, between Monte Carlo and the Italian Riviera. Here, the foothill of the Alps plunge into the turquoise waters of the Mediterranean Sea. This magical setting which fascinated so much still does today thanks to the outstanding natural landscapes. A city of Art and History, Menton also combines luxury and charm in its fashionable boutiques and typical restaurants. The Casino and Theatre provide the town with a note of distinction. The close cities of Nice and Monaco are also great places for shopping. You will love discovering the Mediterranean treasures : café terraces, anchored boats, fishing harbours, lively markets, etc. Taste and enjoy the typical dishes of the Provence, such as the Nicoise salad, cod brandade, grilled fish, the famous "aioli" or the typical "anchoiade"! The Cotes de Provence wines are from this region. The nearest airport is in Nice and can be reached in 30 mins.
  • PIRATE ! Publicité de la brandade de morue tipiak.
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  • brandade_0001.wmv chepatouche
  • Brandade
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  • Brignoles - New build apartments in the heart of Var (Provence) The residence is located in Brignoles, the capital city of the Var department. It is a city of history and of nature. The Mediterranean coast is less than an hour away, where you will find golden beaches between Hyeres and St Tropez. Brignoles' atmosphere is warm, sunny and restful. You will love admiring the town wall, towers and squares of the old city... they are so picturesque and show the real charm of Provence. The city is surrounded by vineyards and pine forests but it is also close to the cities of Aix en Provence and Marseille. You will love discovering the Mediterranean treasures : café terraces, anchored boats, fishing harbours, lively markets, etc. You will also be able to enjoy the typical dishes of the Provence, such as the Nicoise salad, cod brandade or grilled fish. The nearest international airport is the Marseille-Provence airport and can be reached in 60 mins.
  • Aggi Sverrisson from Iceland - One of the top chef in Britain today! Top chef and co-owner of the Michelin-starred in-the-making Texture restaurant, Agnar explains why there's more to Icelandic food than puffin meat. Born in Reykjavik, Agnar Sverrisson trained and worked in Iceland, before joining Gordon Ramsay's outfit, working at Pétrus under Marcus Wareing. He then became head chef at Raymond Blanc's Le Manoir Aux Quat' Saisons before setting up Texture with top sommelier Xavier Rousset. Aggi (as he's known) sources sustainably produced fish and promotes healthy cooking, making Texture an ideal venue for a summer meal. Experience an inspired menu of Icelandic cod, Icelandic lamb and skyr, a traditional dairy dessert. delicious. Texture is an elegant restaurant with its calming decor enriched by the purple hues of Icelandic landscapes. Aggi's menu is haute -- but not haughty -- cuisine; skillfully cooked, inventively assembled, and graciously served. The succulent Icelandic cod with brandade, avocado and sauce vierge, for example -- and so pure that eating them is the culinary equivalent of having your sins absolved. Seasonal ingredients (peas, asparagus, rhubarb) are of the highest quality, and Aggi's faithfulness to Icelandic ingredients, including lamb and cod, is encouraging. The focus on texture -- especially apparent in the humorous 'coconut different textures' dessert with its bounty of coconut-infused puds -- enables diners' senses to be rewarded as well as their palates. Aggi's technical brilliance and sense of fun is ...
  • Halibut Brandade
  • A LA BONNE BRANDADE!!!!!!!!!!!!!!!
  • Sine of the brandade an experiment inspired in electronic dub and dubstep.... be careful
  • Sylvain & Crapaud Brandade de morue
  • danameyerson: i found one that doesn't work: all brandade everything. OVER THE TOP
  • adamjapko: Loved the salt cod brandade most @AKA_Bistro RT @RichardPF: @adamjapko what was your Fav dish?
  • RippleWDC: Two new Springy menu items from new chef Logan Cox. Spring onion panna cotta & brandade agnolotti. Plus wicked good local strawberry dessert
  • cynetvin: Branzino ceviche & smoked mackerel brandade w/beet & horseradish vinaigrette. Landmarc in TW. http:///p/98393895
  • MiaRicaine: RT @MiaRicaine Ce midi branlade de morrue. On dit branlade ou brandade ? #HumCharal
  • MiaRicaine: Ce midi branlade de morrue. On dit branlade ou brandade ? #HumCharal
  • holliehatesyou: The best thing on the @3floydspub menu you've never had: White Fish Brandade. So good!
  • remaxhoboken: The Light Horse Tavern has a lobster dinner special tonight for $25! 1 1/4 lb Hard shell Maine Lobster with Brandade Yummm
  • remaxhoboken: RT @lighthorsetav: Special tonight is 1 1/4 lb Hard shell Maine Lobster with Brandade, Roasted Pepper & Chorizo, Ver Jus Butter...
  • DestinationJC: RT @lighthorsetav: Special tonight is 1 1/4 lb Hard shell Maine Lobster with Brandade, Roasted Pepper & Chorizo, Ver Jus Butter...
  • lighthorsetav: Special tonight is 1 1/4 lb Hard shell Maine Lobster with Brandade, Roasted Pepper & Chorizo, Ver Jus Butter...
  • BankrChick: Just got off the phone w my new york trainer who has a big problem w me eating things beginning w En Croute ending w Brandade de Morue : (

Blogs & Forum
blogs and forums about brandade

  • “ > Eggs. Eggs in Brodo. Meadow Run Farm Egg. Triple Chicken Broth Panko and Brandade Fried Egg. Fig-Olive Tapenade. Poached egg is frozen. Covered with Salt”
    — Eggs,

  • “Brandade is a cod speciality from the Provençal town of Nîmes. In actual facts you can spread the brandade - add the capers and vegetables - sprinkle the”
    — Savourez " Blog Archive " Tartine of Nîmes fish brandade and,

  • “And caught right in the middle is Count Brandade, just returned from 5 years of waging war at the King's side. First a Goblin hunter turns up, Count Brandade desperately tries to cover, fails miserably and from here things just get”
    — Goblin Hall – a medieval comedy of errors | The Forbidden,

  • “Brandade de Morue, salt cod and potato purée, baked with garlic and olive oil and served yellow potatoes and stuff them with the brandade, which actually has a little halibut in”
    — EasyFrench @ Campagne Restaurant " Blog Archive " French 101,

  • “News and Information for Amateur Bakers and Artisan Bread Enthusiasts. I have a sneaking suspicion that it's the ongoing strikes in France, that I've followed closely via the news, and some reports from Marseille (where I had my first ever brandade de morue two years ago), that set it all in motion”
    — hansjoakim's blog | The Fresh Loaf,

  • “Rock Cod Brandade. Butter Lettuce, Chervil & Tomato Aioli. NV Egly-Ouriet "le Vignes de Blog Archive. Nov 2010. Oct 2010. 898 Santa Cruz Avenue, Menlo Park, CA | (650) 324-9092”
    — Marché,

  • “It was served with a little whipped brandade and a couple of last-minute substitutions. off the more overt "fishiness" of the brandade and crab0–with everything finding a mirror”
    — Spain " The Rare Wine Co. Blog,

  • “Classic is indeed the brandade of salt cod and cooked in principle to a puree using oil and milk. on , as this blog has moved to / blog .k8zygt2j82len2bjw4q3tuvwsnirqum0 The move to own”
    — Berliner Speisemeisterei | Food Blog at its best!,

  • “Hot smoked paprika (to go with brandade) Creme fraiche, ginger and lime (to dollop on top Your blog always inspires me. I most enjoyed your blurp about Mary Todd Lincoln. Thank”
    — Savory Whipped Cream - Blog - food52,

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