Happy New Year! It’s hard to believe 2016 is almost over. It seems like it was just January, and yet when I look back on all that happened this year, it was a pretty long year.
Cook the Book Fridays is ending the year with an “Extra Edition” recipe. It’s a bonus Friday in the month where we tackle a recipe that is a little “scary” or harder to get excited about. This month we made Salt Cod and Potato Puree.
I had no idea if I would be able to find salt cod here in Reno. But the fish guy at Whole Foods who noticed me looking around fruitlessly led me right to it. It came in a cool little wooden box:
The recipe itself was pretty easy to execute; you just need to allow enough time to soak the salt cod for 24 hours. After a good soaking, the cod was cooked with cubed russet potatoes, and then blended with heavy cream, black pepper, and a tasty olive oil infused with thyme and garlic.
I divided my puree in half. Half of it went into the freezer for a recipe you will be seeing here next month. The rest I split into two ramekins, for individual lunch servings.
I had no idea what to expect with this recipe! I have never had anything like this before. It was very good, but I still have trouble wrapping my head around it being a main dish and not an appetizer. This is definitely one of those recipes I would have never made without participating in Cook The Book Fridays, but I am glad I did.
I also did a make-up recipe this month. I made Scalloped Potatoes with Blue Cheese and Roasted Garlic for Christmas dinner. It was decadent and delicious! It went perfectly with the prime rib roast I made. Definitely one to make again.
Wishing all of you a happy and prosperous 2017!