Salt Cod and Potato Puree + Scalloped Potatoes

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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:

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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.

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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.

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Wishing all of you a happy and prosperous 2017!

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6 Comments

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6 responses to “Salt Cod and Potato Puree + Scalloped Potatoes

  1. Both of these recipes were really good huh? I love the little box your salt cod came in! Happy New Year to you!

  2. This recipe really surprised me and I love it. The scalloped potato recipe
    was also a great one that we enjoyed. Happy New Year to you.

  3. Yeah, the only thing that made this a main course for me was how rich it was! It was surprisingly filling. By the way, I’m jealous that you got that cute box AND boned cod. I had to pick through mine from whole foods and missed a couple spines. Sigh. Looks great, and I’m excited to try the fritters, too! Oh and that potato recipe is fabulous: I added it to my thanksgiving menu and it was very well received. 🙂 Happy New Year, Karen!!

  4. I haven’t made this recipe yet and was waiting to get the salt cod when I get to California next week. I was going to make both recipes together. But, I am heading for my Whole Foods tomorrow (they are open on New Years Day) to find that cute little box. Hopefully I can keep it cool and transport it to Cali. Thanks for the picture and the tip. Your dish looks delicious. And, an appetizer would suit me fine. The Scalloped Potatoes with Blue Cheese and Roasted Garlic is my favorite dish from David’s book so far. I am not a chocolate lover so the tart we did recently was not in contention. Good job. Happy New Year to you and your family, Karen.

  5. Emily

    Thanks for the picture of the boxed salted cod, now at least I have a picture in my mind when I go a hunting! Both your dishes are enticing, and these two were enjoyed in my home too!

  6. I didn’t find the salt code in time for the Extra Edition Friday, but now that I have a box, I’ll do a double-header with the fritters. I can’t wait. It looks quite delicious!

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