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07-16-2009, 05:57 AM
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#1 | | | | | | | Sous Chef
Profile: Join Date: Sep 2004 Location: Midwest
Posts: 719
| | Any idea what this cooking term is?
I was watching the Top Chef Masters last night and they used a cooking term that I have never heard before. In fact, I have been to several online cooking dictionaries and it's not in there. I searched here. No mention.
The word is "Brandard". As in "Brandard of Scallop and Shrimp".
There was even a little debate among the judges. "That was a true brandard." "You think so? I wasn't so sure it was an actual brandard." Or some such discussion. It was the episode that Michael Chiarello won.
Does anyone have an idea what the heck a "Brandard" is? Through google, I get various menus with items such as "Brandard of Halibut", but nothing that tells me what it actually is.
It's driving me nuts! 
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07-16-2009, 06:45 AM
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#2 | | | | | | | Senior Cook
Profile: Join Date: Sep 2004
Posts: 260
| | Brandade, a pureeof salt cod, here's wicki def. Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France, particularly Nîmes. Similar preparations are found in other Mediterranean countries such as Italy and Spain where dried salt cod is also enjoyed. [1]
Although brandade does not necessarily include garlic, in Marseilles and Toulon crushed garlic is added to the dish. Potato is also frequently added to brandade.
The word is derived from the Occitan verb brandar, meaning to stir.
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07-16-2009, 06:46 AM
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#3 | | | | | | | Executive Chef
Profile: Join Date: Sep 2004 Location: central ny
Posts: 1,043
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I found this on epicurious brandade
[brahn-DAHD]
The famous brandade de morue of Provence is a pounded mixture of salt COD, olive oil, garlic, milk and cream. This flavorful puree is served with CROÛTES and often garnished with chopped black truffles. Other salted or smoked fish can also be used to make brandade.
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07-16-2009, 07:12 AM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Sep 2004 Location: central ny
Posts: 1,043
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i guess we were typing the same time lol
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07-16-2009, 07:45 AM
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#5 | | | | | | | Sous Chef
Profile: Join Date: Sep 2004 Location: Midwest
Posts: 719
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O.K. I was misspelling it. Thank you so much!
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07-16-2009, 08:08 AM
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#6 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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It's like fishy mashed potatoes and is delish
You can find it served in most french bistros
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07-16-2009, 08:48 AM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Jul 2006 Location: Metro New York
Posts: 6,144
| | Quote:
Originally Posted by jennyema  It's like fishy mashed potatoes and is delish
You can find it served in most french bistros | heheheheheh  Jennyema, I was just about to say that for me it is the ultimate mashed potatoes. Although I realize some folks insist that potatoes don't belong in them. Everywhere in Provence I've been served them, they have been (basically) a potato /cod dish.
I made it twice last winter, and one time, ate the whole recipe myself!. 
If anyone wants a great recipe, I'll be glad to post it.
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07-16-2009, 08:52 AM
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#8 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,167
| | POST! Of course I will be the only one in the house to eat it but too bad so sad.
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07-16-2009, 09:46 AM
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#9 | | | | | | | Certified Master Chef
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,726
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June - I'm all over it as soon as you post it!
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07-16-2009, 10:25 AM
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#10 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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I had them without potatoes in Paris, but everywhere I have ordered them here they have used potatoes.
I have a hard time getting people to split an order with me  I recall the brandade at Le Bonne Soupe on 55th street is quite good.
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