Comments on: Brandade de Morue Holiday Dip http://www.amyglaze.com/brandade-de-morue-holiday-dip/?utm_source=rss&utm_medium=rss&utm_campaign=brandade-de-morue-holiday-dip 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 12 Jan 2016 00:26:01 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Monroe http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-62110 Tue, 12 Jan 2016 00:26:01 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-62110 On Dec.

]]> By: Mia http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-11025 Wed, 12 Jun 2013 01:57:12 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-11025 This site definitely has all of the info I needed concerning this subject and didn’t know who to ask.

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China is the largest exporter country in the world in all industries. And the third largest city in China and southern China, is Guangzhou. If you want to push your business in Guangzhou, then Canton Fair is that the best event. the 111th Canton fair  …

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Thank you for your time and good luck with the competition if you decide to enter!

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]]> By: Jordan Retro 8 http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4577 Fri, 06 Aug 2010 00:33:07 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4577 Alter your attitude and you can alter your life. Good luck to you!

]]> By: Term Paper http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4576 Wed, 17 Feb 2010 22:21:42 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4576 Its look so yummy can i have one please..?

]]> By: micro m2 16gb http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4575 Tue, 29 Dec 2009 21:39:47 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4575 I love some brandade. My grandmother being Basque, that makes me like it so much! I will surely give her this recipe. Thanks for posting.

]]> By: Sean http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4574 Mon, 16 Nov 2009 15:58:01 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4574 Oh how I love me some brandade. I’ve been meaning to make it for years. My (Italian) family makes baccala, but it’s strips of it wrapped around a filling and baked in tomatoes. Good, but not as good as this.

]]> By: Jerry http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4573 Tue, 10 Nov 2009 12:54:08 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4573 Nice!
My wife (who doesn’t cook) is agitating for some kind of nibble to serve folks as they arrive on Thanksgiving. I’m not real crazy about that approach, since I want people famished for the main event.
But I think this little number will do the trick, and keep us both happy.
Win/win.
Thanks.

]]> By: Jeremy http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4572 Tue, 10 Nov 2009 06:21:31 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4572 I am a mix, Russian,Italian, French and Basque!
I love food!

]]> By: Ms. Glaze http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4571 Mon, 09 Nov 2009 15:42:14 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4571 I’ve seen brandade served as a main course and for me it’s just too much. Didn’t know you are Basque!!! I love basque food. Especially pinxtos (sp?)…

]]> By: Jeremy http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4570 Mon, 09 Nov 2009 15:12:16 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4570 Thanks Amy for the information, every so often I order cod for work but feel so guilty! Must be my grandmother being Basque, that makes me like it so much! I have a great provencale book with a brandade like we used to do at Rapael restaurant,and I had it in France with the potatoes too, huge portion I was totally not expecting a bowl of the stuff!

]]> By: john http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4569 Sun, 08 Nov 2009 08:05:40 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4569 I love brandade. I want some right now! John

]]> By: Ms. Glaze http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4568 Sun, 08 Nov 2009 07:18:59 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4568 Here’s a link to Critobal, the company that exports salted fish. I thought their synopsis/hisotry on the modern process of salting was interesting:
http://www.cfeboston.com/about-saltfish.asp

]]> By: Ms. Glaze http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4567 Sun, 08 Nov 2009 07:10:36 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4567 Jeremy – From my research, potatoes were a later addition to brandade. Originally it was a little more like aioli with cod mashed into it (like what you’re talking about). Either way I think it’s delicious, but I prefer to confit the garlic first so it’s not so overpowering and I like the creaminess of the potatoes.
Pacific cod is not on the endangered list, but yes, most Atlantic species have either been close to fished out or they are on stricter protection watch with tighter yearly quotas.
The Northeast Atlantic cod still has high populations, but the Northwest Atlantic cod is decimated. And even though it is protected now, the population is not making a big comeback.
Fisherman today are harvesting 1% of the amount of cod that they caught in 1977. Trawlers and machinery that scraped the ocean’s floor ruining eco systems while catching fish are now illegal, thankfully.
I think of salted cod today as more of a specialty item. And when I buy it fresh in restaurants I like to know where it’s from and how it’s caught.

]]> By: Jeremy http://www.amyglaze.com/brandade-de-morue-holiday-dip/#comment-4566 Sat, 07 Nov 2009 21:01:14 +0000 http://www.mrsglaze.com/2009/11/07/brandade-de-morue-holiday-dip/#comment-4566 I love brandade,I learned to make it with a chef who used only milk and olive oil, no potatoes which made for a wonderful emulsion.We sauteed some fingerling potatoes a’la Sardalaise added some olive tapenade with crouton and a bit of salad, fabulous! The only troubling thing now is it’s unfortunate that we have almost run this fish into extinction! The cod should be protected, so we won’t lose a traditional dish or species like this one, regardless whether we like to eat it.(imhop)
Thanks Amy, great reading and great work.
Jeremy

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