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Old 11-12-2004, 03:35 PM
Ray
 
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Default REQ: Baccala (Salted Cod) Spread

I saw a dish on The Italian Christmas Special on The Food Network. It was a
spread for crostini made primarily with the cod and potatoes then put in the
food processor to make the spread. It wasn't on the website with some of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

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Ray

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Old 11-12-2004, 11:34 PM
Chef R. W. Miller
 
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Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method
Dried cod, or more properly "stockfish", came from North in exchange
for spices and has always been a major part of Venetian cuisine. It can be
prepared in many ways besides the following, which is perhaps the most
popular.

a.. In a large container, cover dried cod with water; and leave to
soak for 48 hours, changing the water periodically.
a.. Boil for 2 - 3 minutes in salted water.
a.. Divide into very small pieces, including the skin and the bit of
intestinal membrane found inside.
a.. Put these pieces into a churn (or Cuisinart with appropriate
attachment) and beat together with a quarter of their weight in olive oil
or, if preferred, vegetable oil - to be added very slowly, a littie bit at a
time.
a.. Churn until eveything is reduced to a sort of delicate cream,
then add salt and pepper to taste and flavour with a very little finely
chopped garlic. The amount of oil can be increased if necessary. Some people
add a bit of the cooking broth and / or a bit of hot milk to make creamier.


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It was

a
spread for crostini made primarily with the cod and potatoes then put in

the
food processor to make the spread. It wasn't on the website with some of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply




  #3 (permalink)   Report Post  
Old 11-12-2004, 11:34 PM
Chef R. W. Miller
 
Posts: n/a
Default

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method
Dried cod, or more properly "stockfish", came from North in exchange
for spices and has always been a major part of Venetian cuisine. It can be
prepared in many ways besides the following, which is perhaps the most
popular.

a.. In a large container, cover dried cod with water; and leave to
soak for 48 hours, changing the water periodically.
a.. Boil for 2 - 3 minutes in salted water.
a.. Divide into very small pieces, including the skin and the bit of
intestinal membrane found inside.
a.. Put these pieces into a churn (or Cuisinart with appropriate
attachment) and beat together with a quarter of their weight in olive oil
or, if preferred, vegetable oil - to be added very slowly, a littie bit at a
time.
a.. Churn until eveything is reduced to a sort of delicate cream,
then add salt and pepper to taste and flavour with a very little finely
chopped garlic. The amount of oil can be increased if necessary. Some people
add a bit of the cooking broth and / or a bit of hot milk to make creamier.


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It was

a
spread for crostini made primarily with the cod and potatoes then put in

the
food processor to make the spread. It wasn't on the website with some of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply




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Old 12-12-2004, 03:27 AM
Louis Cohen
 
Posts: n/a
Default

There's a similar traditional French dish called brandade. Here's a recipe
from Food TV:

http://www.foodnetwork.com/food/reci..._19199,00.html

Note that this recipe starts with making your own salt cod - if you buy
baccala (or bacalao in Spanish markets or bacalho in Portuguese stores),
soak it for 2 days, changing the water twice a day.
--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It was
a
spread for crostini made primarily with the cod and potatoes then put in
the
food processor to make the spread. It wasn't on the website with some of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply




  #5 (permalink)   Report Post  
Old 12-12-2004, 03:27 AM
Louis Cohen
 
Posts: n/a
Default

There's a similar traditional French dish called brandade. Here's a recipe
from Food TV:

http://www.foodnetwork.com/food/reci..._19199,00.html

Note that this recipe starts with making your own salt cod - if you buy
baccala (or bacalao in Spanish markets or bacalho in Portuguese stores),
soak it for 2 days, changing the water twice a day.
--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It was
a
spread for crostini made primarily with the cod and potatoes then put in
the
food processor to make the spread. It wasn't on the website with some of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply






  #6 (permalink)   Report Post  
Old 12-12-2004, 06:02 AM
Victor Sack
 
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Default

Chef R. W. Miller wrote:

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method

[snip]

An Antico Martini recipe lifted verbatim without attribution from
http://www.hub-uk.com/foodpages22/recip1078.htm.

Victor
  #7 (permalink)   Report Post  
Old 12-12-2004, 01:48 PM
BOB
 
Posts: n/a
Default

Victor Sack wrote:
Chef R. W. Miller wrote:

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method

[snip]

An Antico Martini recipe lifted verbatim without attribution from
http://www.hub-uk.com/foodpages22/recip1078.htm.

Victor


Victor,
Seems like "Old Cheffie" does that a lot, doesn't it?

BOB


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Old 12-12-2004, 01:48 PM
BOB
 
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Default

Victor Sack wrote:
Chef R. W. Miller wrote:

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method

[snip]

An Antico Martini recipe lifted verbatim without attribution from
http://www.hub-uk.com/foodpages22/recip1078.htm.

Victor


Victor,
Seems like "Old Cheffie" does that a lot, doesn't it?

BOB


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Old 12-12-2004, 01:48 PM
BOB
 
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Default

Victor Sack wrote:
Chef R. W. Miller wrote:

Ingredients

quantity dried Cod
quarter of Cod's weight in olive oil
salt and pepper to taste and flavour with
a little finely chopped garlic

Method

[snip]

An Antico Martini recipe lifted verbatim without attribution from
http://www.hub-uk.com/foodpages22/recip1078.htm.

Victor


Victor,
Seems like "Old Cheffie" does that a lot, doesn't it?

BOB


  #10 (permalink)   Report Post  
Old 12-12-2004, 10:34 PM
Victor Sack
 
Posts: n/a
Default

BOB wrote:

quantity dried Cod

[snip]

An Antico Martini recipe lifted verbatim without attribution from
http://www.hub-uk.com/foodpages22/recip1078.htm.


Victor,
Seems like "Old Cheffie" does that a lot, doesn't it?


Heh!

Victor


  #11 (permalink)   Report Post  
Old 13-12-2004, 02:15 AM
 
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Default

My father's family ate this dish on every Christmas Eve. Take a dried
or salted cod and soak until the fish is not too salty too the taste.
This can take days depending the source of the fish. When ready to
cook, bone and pound the meat into pulp with a wooden mallet. Boil a
couple of large diced potatoes until done. Place the fish in 1/2 cup
of good olive oil along with 4 minced garlic cloves. When the garlic
softens add the potatoes and 1/4 cup of chopped Italian parsley and
stir until very well mixed. This was usually served with polenta. I
suppose you could put it in a blender to make a spread.
D.M.

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Old 13-12-2004, 02:15 AM
 
Posts: n/a
Default

My father's family ate this dish on every Christmas Eve. Take a dried
or salted cod and soak until the fish is not too salty too the taste.
This can take days depending the source of the fish. When ready to
cook, bone and pound the meat into pulp with a wooden mallet. Boil a
couple of large diced potatoes until done. Place the fish in 1/2 cup
of good olive oil along with 4 minced garlic cloves. When the garlic
softens add the potatoes and 1/4 cup of chopped Italian parsley and
stir until very well mixed. This was usually served with polenta. I
suppose you could put it in a blender to make a spread.
D.M.

  #13 (permalink)   Report Post  
Old 13-12-2004, 02:15 AM
 
Posts: n/a
Default

My father's family ate this dish on every Christmas Eve. Take a dried
or salted cod and soak until the fish is not too salty too the taste.
This can take days depending the source of the fish. When ready to
cook, bone and pound the meat into pulp with a wooden mallet. Boil a
couple of large diced potatoes until done. Place the fish in 1/2 cup
of good olive oil along with 4 minced garlic cloves. When the garlic
softens add the potatoes and 1/4 cup of chopped Italian parsley and
stir until very well mixed. This was usually served with polenta. I
suppose you could put it in a blender to make a spread.
D.M.

  #14 (permalink)   Report Post  
Old 13-12-2004, 03:46 AM
Jerry DeAngelis
 
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Default

Ray

Perhaps I missed it but the responses thus far do not include potatoes
in the recipe. You may be describing Brandade - salt cod, potatoes,
olive oil and garlic. This is a French dish. Make this and then make
crostini with it. Brandade may be found in many cookbooks or on the
internet.

Italians make many salt cod and potato dishes. Sicilians make
Sfinciuni - salt cod and potatoes, baked in the oven. Baccala con le
Patate ("Baccala with Potatoes" is another dish from Emilia-Romagna,
but is different from what you describe, and is also baked. Pradelli's
book - il Grande Libro della Cucina Italiana contains 5000 recipes, of
which 50 are for various Baccala dishes.

Creamed salt cod is "Baccala Montecato" and the ingredients are

2 lbs salt cod - soaked
1 clove garlic (more if you like garlic)
olive oil Q.B. (Quanto Basta = as much as you like)
Salt and pepper.

In Venice this is served with warm slices of polenta. but can also be
served on grilled or toasted bread. It is basically Brandade without the
potatoes. We have made a variation of this by adding 2-3 small baked and
peeled Yukon Gold potatoes, then whipping it with olive oil and garlic.
It is great on Grilled bread. It is also good, baked for about 15
minutes at 450 degrees F., then placed under the broiler until it gets a
nice caramelized crust.

Hope this helps

Regards

Jerry @ the Artisan


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It
was a
spread for crostini made primarily with the cod and potatoes then put
in the
food processor to make the spread. It wasn't on the website with some
of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply






  #15 (permalink)   Report Post  
Old 13-12-2004, 03:46 AM
Jerry DeAngelis
 
Posts: n/a
Default

Ray

Perhaps I missed it but the responses thus far do not include potatoes
in the recipe. You may be describing Brandade - salt cod, potatoes,
olive oil and garlic. This is a French dish. Make this and then make
crostini with it. Brandade may be found in many cookbooks or on the
internet.

Italians make many salt cod and potato dishes. Sicilians make
Sfinciuni - salt cod and potatoes, baked in the oven. Baccala con le
Patate ("Baccala with Potatoes" is another dish from Emilia-Romagna,
but is different from what you describe, and is also baked. Pradelli's
book - il Grande Libro della Cucina Italiana contains 5000 recipes, of
which 50 are for various Baccala dishes.

Creamed salt cod is "Baccala Montecato" and the ingredients are

2 lbs salt cod - soaked
1 clove garlic (more if you like garlic)
olive oil Q.B. (Quanto Basta = as much as you like)
Salt and pepper.

In Venice this is served with warm slices of polenta. but can also be
served on grilled or toasted bread. It is basically Brandade without the
potatoes. We have made a variation of this by adding 2-3 small baked and
peeled Yukon Gold potatoes, then whipping it with olive oil and garlic.
It is great on Grilled bread. It is also good, baked for about 15
minutes at 450 degrees F., then placed under the broiler until it gets a
nice caramelized crust.

Hope this helps

Regards

Jerry @ the Artisan


"Ray" wrote in message
.net...
I saw a dish on The Italian Christmas Special on The Food Network. It
was a
spread for crostini made primarily with the cod and potatoes then put
in the
food processor to make the spread. It wasn't on the website with some
of
the other recipes from that show.

Has anyone made something like it and can share their recipe??


Thanks,
Ray

--
Ray

Remove NO and SPAM to reply






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