In downtown Philadelphia there is a wonderful Italian specialty store called Talluto’s.
Fortunately for us, they have an annex store near us in the suburbs. They carry
anything you could possibly need in the way of Italian goods, including the hard to
find Baccala (salted cod fish).
Knowing that there are two recipes coming up using the salted cod, I bought extra
when I purchased some for my Christmas Eve dinner.
I really think this is a simple dish (if you can locate salt cod), and makes a wonderful
spread for parties.
David suggests serving the Brandade de Morue with plenty of crusty bread and a green salad.
Now that I have tasted the final dish, I do think I soaked my cod a bit too long, because
the recipe definitely needed salt. Other than that, it was delicious.
I am looking forward to making the salt cod fritters in a few weeks and I am sure they
will be equally good
Pissaladière (onion tart) a delightful surprise.
Although I love each of these ingredients individually I wasn’t sure they would work well together.
When I was preparing the dough and waiting for it to rise, I thought I did something wrong. The dough would not rise. Finally, after about two hours it doubled in size and was the easiest to work with and stretched so nicely in the sheet pan.
As we all know, caramelizing onions is tedious and time consuming, and these took well over an hour to get the right color.
For the olives, I used the kalamatas that I had in the refrigerator. They paired so well with the anchovies.
We both enjoyed it right out of the oven and , as a leftover, it is just as tasty.
I froze the other half because the tart is too much for the two of us, but I am wondering if that will have any effect on the flavors. I will keep you posted on that score.
This tart reminds me of focaccia. Basically the dough is made the same way, except that focaccia is a little thicker.
Now that I know how easy it is to make I would like to try this with other toppings, such as peppers, pepperoni slices, etc. I’m sure it would be very tasty.
Let me start by saying I wish I had a mouli-julienne, (Moulinex grater), because grating these carrots on a box grater is no fun.
That said, this is really a lovely salad. It makes a nice side dish that would go well with any main course.
As David mentioned in his cookbook, My Paris kitchen, it seems that this is a recipe made though out France and everyone has their own special recipe.
I will admit that as many times as I have travel to France, I do not recall having eaten it. Definitely my loss, because it is quite tasty.