Day Nine. Food Preservation. Yawn.

Friday was a strange night in the Level One Kitchen. Chef Sixto returned. But even with his excited and excitable style, the energy was different. There was an eery quiet. Six students were missing from our class of seventeen or eighteen. Chefs Sixto and Wanda were perplexed, asking us whether we had spoken with any of the absent students. Everyone kind of shrugged and looked around, expecting someone else to propose a theory. Chef Sixto asked, "Is there something major going on in New York that we don't know about?"  Again, we looked around with blank gazes. It was very strange.

This was one student's fourth missed class. I really cannot understand missing class. But then again I realize that I value my life significantly more than most people. At $40,000 for 10 months, average $4,000 per month. With 4 weeks per month, average $1,000 per week. With 3 classes per week, that is approximately $333 per class. I am very surprised at the number of people I encounter who do not value money... the only logical conclusion I can draw is that they don't value their time, their effort, or their lives. Those are the people I don't want to work for or with, or have as employees. That is a philosophical topic for another time, and perhaps another place over a glass of good scotch. Anyway, class went on.

Food preservation. Is a. very. boring. topic.
But...Who knew I would like brandade (or salt cod)? We made two recipes using this delicious, always available fish. I think they are both worth sharing. I made the first, Brandade de Morue (fishy, mashed potatoes), as a side for a lunch of tip roast on Saturday afternoon. It's a very Mediterranean thing.

Brandade de Morue 
(Recipe adapted from The International Culinary Center Classic Culinary Arts Level One text book)
Yields: 1 pound

Ingredients
1/2 lb of salt cod
Water, as neded
4 oz Idaho potatoes, boiled and fork mashed (add more potatoes if you prefer a milder, less fishy flavor)
2 garlic cloves, minced (I used about six)
5-6 oz extra virgin olive oil (EVOO)
2 oz milk (or use 1/2 milk and 1/2 cream for a more luxurious texture)

Procedure
1. Desalt cod by soaking in cold water for 24-48 hours, changing the water several times.
2. Cut the potatoes and fish into pieces and poach gently in water together, until the potatoes are easily pierced with a fork and the fish flakes.

Poaching the fish and potatoes

3. Drain the potatoes and cod into separate bowls. Reserve cooking liquid. Mash the potatoes and cod separately.
4. Heat oil in the pan until it smokes.Add the garlic and swirl immediately and constantly so the garlic does not brown.
5. Add the cod and work it with a wooden spoon until it forms a paste.
6. Add the fork-mashed potatoes and continue to work it to blend. Add milk or cream and continue to cook.
7. Add more oil or reserved cooking liquid for consistency, as desired. Season to taste.

Brandade de Morue

Codfish Fritters 
(Recipe taken from The International Culinary Center Classic Culinary Arts Level One text book)
Yield: 32 Fritters

Ingredients

1/2 lb salted codfish, desalted as in recipe above

1 onion, ciseler (small, even dice)1.r T blended oil
1 garlic clove, finely minced (more to taste)
4.5 oz flour
2 t baking powder
Salt and pepper, to taste
Oil for frying

Procedure
1. Desalt the cod. Flake the cod, making sure to remove bones.
2. Sweat the onions in the blended oil and add the garlic to briefly cook. Drain and cool slightly.
3. Mix the flour and baking powder together, add the flaked cod, onions, garlic, salt, and pepper, and just enough water to make a batter-like consistency. Fry a small piece in a 350F fry pot to test for seasoning. Taste and adjust the seasoning, if necessary.
4. Fry tablespoon-size pieces of batter and serve with sauce remoulade and lemon.

Codfish Fritters

Here are a couple links for remoulade sauce. These recipes seem to recommend the addition of more ingredients than necessary for a classic remoulade. A classic remoulade is mayonnaise with mustard, capers, minced cornichons, chervil, tarragon, parsley, and anchovy essence. Make it how you like it!
Epicurious: http://www.epicurious.com/recipes/food/views/Remoulade-Sauce-106731
Food Network: http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe2/index.html