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Posts Tagged ‘Red pepper coulis’

Lesson 23 Cod BrandadeFrench is a difficult language to master.   The name for instance of a size of a sink or a type of fish may have numerous expressions which are seemingly unrelated.  Blogger David Lebowtiz uncovered during his kitchen renovation that the description of  sink in English translated to at least 5 different words in French. Cod fish for instance in French is cabillaud, whereas salt cod is morue.  Why not “cabillaud sel”?  “Ou sel cabillaud?  As such, you can never assume that adding an adjective to the noun will translate properly.

Salt cod or “brandade morue” is a dried product, which needs to be rehydrated in water and desalinated.  However rather than use traditional morue in this lesson we used fresh filet of cabillaud and applied a cure of salt for about 20 minutes.  Ergo the “new style” label.  Once cured it was skinned and the heart of the fish filet was removed, which is the nicest piece, and sliced into portions with the remaining trimmings poached in cream and few spices.  I say few because there is not really a ton of flavor imparted.

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Serves 6 to 8

Ingredients

100 g canned piquillo peppers  (Ferrer is a good brand)

100 ml chicken stock

Method

Place chicken stock and peppers in a sauce pan and heat through.  Puree in with a hand blender or food processor and then strain through a fine mesh sieve.  Return to heat and let thicken before serving.  Season to taste with salt and serve.  The flavours are bold so less is more!

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