{"id":767,"date":"2009-11-07T20:28:24","date_gmt":"2009-11-07T20:28:24","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2009\/11\/07\/brandade-de-morue-holiday-dip\/"},"modified":"2012-04-03T19:27:26","modified_gmt":"2012-04-03T19:27:26","slug":"brandade-de-morue-holiday-dip","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/brandade-de-morue-holiday-dip\/","title":{"rendered":"Brandade de Morue Holiday Dip"},"content":{"rendered":"

Perhaps salted cod isn’t on the top of your grocery list. But if you were living 400 years ago, it probably would be \u2013 that is assuming you could read and write the list to begin with!<\/p>\n

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Salting cod during the 17th century was a popular way of preserving. Salt was cheap, it allowed fisherman to make longer voyages preserving their catch along the way, and it was flavorful.<\/p>\n

\"cristobal<\/a><\/div>\n

It has many different names that you will no doubt recognize. In France it is known as ‘morue’, in Spain ‘bacalao’, and in Italy ‘baccal\u00e0’. And each country has their own recipes that have been passed down through the ages transforming the hard white salt covered fillets into something unexpectedly delicious and moist.<\/p>\n

\"brandade\"<\/a><\/div>\n

Brandade de Morue is an old French recipe (and there are countless variations) consisting of salted cod, garlic, olive oil, milk, and potatoes mashed together. Today in France it is often served during the holidays as a dip alongside bread fried in oil or crudit\u00e9s.<\/p>\n

\"brandade<\/a><\/div>\n

I say: why wait for the holidays?<\/p>\n","protected":false},"excerpt":{"rendered":"

Perhaps salted cod isn’t on the top of your grocery list. But if you were living 400 years ago, it probably would be \u2013 that is assuming you… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[675,7],"tags":[29,45,86,87,165,203,212,213,214,323,379,401,510,511,537,538,568,618],"class_list":["post-767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes-2","category-recipes-2","tag-appetizer","tag-bacalao","tag-brandade","tag-brandade-de-morue","tag-cod","tag-de","tag-dip","tag-dips","tag-dish","tag-how","tag-make","tag-morue","tag-recipe","tag-recipes","tag-salt","tag-salted","tag-side","tag-to"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2009\/11\/P1000679.jpg?fit=3264%2C2448","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-cn","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=767"}],"version-history":[{"count":4,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/767\/revisions"}],"predecessor-version":[{"id":1672,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/767\/revisions\/1672"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1673"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=767"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}