brandade การใช้

• Its sweet lightness is a great contrast to the dense brandade.
• Let it rest while you finish the sauce and brandade.
• Place the brandade over medium heat and stir until warm.
• Spoon the brandade on the other half of the plate.
• Portion the brandade onto heated plates and surround with croutons.
• Mix in brandade, taste, and add more salt if necessary.
• Brandade was dry and chewy, and duck was tough and gamy.
• Add remaining 1 / 4 cup milk if the brandade is too thick.
• The croutons can be baked and the brandade pureed a few days in advance.
• Top each dab with a toasted bread round, then spoon remaining brandade over.
• One of our favorites to make here is a salt cod and potato brandade.
• Cover this warm brandade and set aside.
• The garlicky brandade acts almost like a sauce, flavoring the cod with every bite.
• To serve, dab a small amount of brandade on each of 4 serving plates.
• Blue Potato Brandade with Roasted Red Peppers, Sprigs of Basil & Nicoise Olives
• Doherty is experimenting with it, toasting and crushing or grinding it to season brandade.
• You could also spread the brandade on toasts, and serve it as an appetizer.
• Potato is also added to brandade in France and Basque Country, but not in Catalonia.
• Off to the side, another ornament was a blazing red piquillo pepper stuffed with a creamy snapper brandade.
• Appetizer with the Colors of Matisse : Blue Potato Brandade with Roasted Red Peppers, Green Basil & Black Olives