Rainbow brandade... and the beauty of food
Sharing an adaptation of a classic French dish today: the brandade. It has many variations, but typically it is a mixture of cod fish and potato. To add a healthy twist with some leafy greens, I mixed in Rainbow Chards.
Photographing produce and foods for this blog, I have been amazed to see how beautiful they can be. I think it is an important part of the enjoyment of food and cuisine: the appreciation of the aesthetics, the beauty, the perfection of what nature has to offer. I heard on NPR / Splendid Table a fascinating interview with a man with no taste. In order to enjoy eating, he has to enjoy its other components, such as the aesthetics and the texture. Still thinking of food as a means to nurture other areas of development for our children, looking at the amazing colors of these chards with Pablo, at their veins, marveling with him at the intricate work of Mother Nature, was one sneaky little lesson in aesthetics, and in the value of seeing the beauty in the little things around us.
This is a dish I don’t freeze, it’s best made right before serving. It’s about half an hour total prep time, with 20 minutes of free time while it cooks. Well worth it though! This was so tasty we made some for ourselves as well! The fish taste is very subtle, so it’s a good way to get a toddler to eat fish if he/she has been resistant to it before.
Bon appétit!
Cod & Rainbow Chards Brandade
Makes one portion.
1 medium potato, peeled, washed and diced.
4 leaves of Rainbow Chards, washed and cut-up
3.5 tbsp milk (whole or formula)
Black Cod (wild caught and fresh preferably) – a piece of 0.7 to 1 oz
2 tsp of butter
Place the diced potato in a pot, add the chards and ½ cup of water. Cook covered on low heat for about 20 minutes (make sure to add a bit of water if it evaporates).
Add the piece of fish and cook for another 5 minutes.
Drain, and place the chards, fish and milk in the food processor. Mix to desired consistency.
Optional step: Put the brandade in an broiler-safe ramekin, sprinkle some breadcrumbs, place the pieces of butter on top, and put in the preheated broiler for a couple of minutes, until golden brown on top.
Variations:
- You can replace the Rainbow chards with any leafy green of your choice: spinach (you can use frozen, then add a bit less water when cooking), Swiss chards, kale, etc.
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