Hello again everyone! I spent much of my November and December testing a recipe: growing up, my grandma used to always make us povitica, Croatian Nut Roll, at Christmas time. She’s been in care for several years now and we don’t have her recipe. I spent 6 weeks developing one, along with much research, so I could gift many loaves to my siblings. I think the last time we had povitica (pronounced po-vee-tee-tsa…the kiddo called it povipizza for a while) was about 20 years ago. What a treat! But then I got the flu with body aches so that kind of took over the blogging time.
On to our Cook the Book Fridays recipes! I did find salt cod after calling the Whole Foods about 40 miles away. The fish counter manager told me over the phone that it wasn’t on display and to ask at the counter for it “in the back.” Well, I sent my husband to pick it up several hours later and the guy working at the fish counter laughed at him, saying they didn’t have it. Luckily, my husband persisted and the worker was a bit sheepish when he finally went and asked . In any case, I’m glad to have the salt cod to work with!
I want to take a moment to say that California has a rather large population of Italians (I’m 1/4 Calabrian myself) and Portuguese so it sort of perplexes me that salt cod is more an east coast thing only. But, it really is.
I’ve never made brandade de morue before and this was absolutely delicious. The potatoes and cream whipped together with the fish were tasty and a bit decadent atop crusty bread. I served it with a salad on the side and the dinner was very filling.
I will say, though, that it seems like a lot of work. I mean, I get that prior to freezers this was the way to preserve fish and I’d eat a lot more salt cod (and other fish) if we didn’t have freezers. But we do and without the soaking step the dish wasn’t that hard to tackle. That 24 hours with 3 water changes added a lot of extra planning on my part.
Make up: pissaladière
I had actually made this on time but didn’t feel well enough to post. I’ve made pissaladière before–not this recipe–and for whatever reason it didn’t turn out well the first time. The anchovies were overly salty and the whole thing was overwhelming. This time, however, it was really quite good with the balance between the heaps of caramelized onions, the olives, and the anchovies.
I realize we’ve had a real focus on fish lately in this group. I don’t have a problem with it, but sorry Mardi! I didn’t notice that until now.