Cooking with Cod

The Chef’s new cookbook, French Feasts: 299 Traditional Recipes for Family Meals & Gatheringshas created a whole flurry of cooking inspiration.  Here’s two photo collages from last night’s sweet feast and today’s afternoon snack.

Wild Maine blueberry crisp-from the farm to the table.

After a trip to the Chef’s favorite fishmonger, Jess’s Market–Rockland, we came home with salted cod.  From the pages of Stephane Reynaud’s French Feast came a brandade de morue–salted cod with creamed potatoes.  It wasn’t the Chef’s first go around with salted cod, no this was a dish he prepared while working at Philippe Restaurant + Lounge in Houston way back before Paris called in 2011.

Normally this quintessential Provençal dish is served in winter and eaten with bread.  The Chef added another layer to his–a small arugula salad and grilled filet of cod, sans salt.  It made for a delicious noon time snack.

To top off the decadent afternoon–he also made a split top butter loaf.  Yeah—he’s on a roll today.  I paired a slice with the blueberry preserves I created last night!

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