brandade


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bran·dade

 (bräN-däd′)
n.
A seasoned purée of Provençal origin prepared from salted cod, olive oil, milk or cream, and sometimes potatoes.

[French, from Provençal brandado, from Old Provençal, past participle of brandar, to shake, from brand, sword, of Germanic origin; see gwher- in Indo-European roots.]

brandade

(French brɑ̃dad)
n
(Cookery) a Provençal dish of salt cod puréed with olive oil and milk
[French, from Modern Provençal brandado, literally, something that has been shaken]
References in periodicals archive ?
Then courses number four to seven, the main courses or what they call Les Merienda De Resistance: Cebuano Alimasag a la Brandade Gratine, which was crab meat minced with moringa leaves, broiled Sta.
Brandade de morue au gratin from Chef Jessie Rockwell Club At one degustation table along the corridor of Champagne Room, chef Jessie Sincioco was busy preparing Essence of Wild Game with Herb Dumpling, which she eagerly had me sample: delicious, clean, savory broth in a shot glass.
Typical dishes include brandade, a pate made from salt cod; tapenade, an olive paste; and my favourite, petit pate Nimois, veal and pork pie.
We are also looking to launch fish cakes, croquettes and brandade de morue pate this year.
In France, dried cod makes the classic Brandade de Morue and the creamy, potato-y Estofinado, an autumnal dish from my beloved Aveyron.
Her go-to, all-purpose Cream Cheese Dough is made with a combo of three gluten-free flours, the Many Bean Salad sings with the additions of preserved lemons and salsa verde, the salt cod of a classic Brandade is replaced with fresh cod, and the desserts, Prueitt's original calling, are divine.
Start off with the brandade croquettes and move on to a grilled swordfish; finish it all off with a vanilla crAaAaAeA?
Try salted fish in dishes such as Portuguese stew or brandade, a mix of salted cod, garlic, olive oil, and cream that's pureed and served with bread.
There was Asian-spiced French Duck Magret, Beetroot and Taro Salad with Light Sesame and Honey Dressing; Oven-Baked Salt Cod Brandade in Piquillo Pepper; Cappuccino of Fresh Garden Peas with Tagaytay Peppermint Oil; Dalandan and Basil Sorbet; Grilled US Beef Tenderloin, Boniato Rosti, Wok-Fried Vegetables and Light Jus Fermented Black Bean Salsa; and White Chocolate and Amarena Cherry, Delice Kirsch Zabaglione.
While there, do try the Spanish Omelette, Bravas Potatoes, Piquillos Peppers filled with Brandade, Cod Fish Gratin with Spinach Catalan Style and the Mussels with Garlic Sauce.
The appetizer was Brandade de Morue, which sounded exotic and intriguing in French.