Red Pepper Paste

Red Pepper Paste: My Secret Ingredient

Red Pepper Paste

I’m all fired up in the kitchen today! Got my #RedPepperPaste, got my energy, and I’m ready to work! It’s one my of secret ingredients in the kitchen. Something that I always have handy.

In Portuguese, it’s called Massa de Pimentão and there are many versions; some prepare with red bell peppers, some prepare with roasted bell peppers, but I love this version David Leite developed using two kids of paprika at his cookbook The New Portuguese Table. Throw at many recipes, use it as a condiment, a seasoning, and your cooking will improve a million points!

David Leite also wrote a beautiful memoir called Notes On a Banana, a candid, courageous and funny story about family, food, mental illness and sexual identity. I read it in about a week! Highly recommend!

 

Red Pepper Paste

Recipe adapted from The New Portuguese Table, from my dear friend and author David Leite.

Makes about 1 cup

 

2 tablespoons sweet paprika

2 tablespoons sweet smoked paprika

¼ cup dry red wine

8 to 10 garlic cloves

2 bay leaves

1 tablespoons tomato paste

1 ½ tablespoon fresh lemon juice

7 sprigs fresh cilantro

5 sprigs fresh parsley

1 ½ tablespoons kosher salt

¼ teaspoon freshly ground black pepper

¼ cup olive oil

 

  • Dump both types of paprika, the wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt and pepper, into a food processor or mini chop and pulse until the garlic and herbs are minced Scrape down any chunky bits from the sides of the bowl.
  • While the motor is running, pour in the olive oil and continue whirring until the paste is slick and homogeneous, 1 to 2 minutes. Use the mixture immediately, or spoon into a small glass jar with a tight-fitting lid and refrigerate. The paste will keep for up to a month in the refrigerator.

 

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Quentão Brazilian Drink

Quentão, Brazilian Drink

I wasn’t exactly in a cozy room when I tried Quentão, a Brazilian spiced tea made with chachaça, but I quickly immersed myself in the excitement of this rich drink while sitting in a snack bar in Teresópolis, a mountain town about one-hour away from Rio de Janeiro.

Teresópolis allows us, Cariocas (people born in Rio), a fake-winter excuse to wear warm sweatshirts and boots, while sitting by the fireplace with a coffee cup, as the local weather is at least some 20 degrees Fahrenheit cooler than Rio itself.

In Portuguese the word quente means hot (quentão=super hot). By tradition, the tea is prepared with flavorful spices such as cinnamon stick, lemongrass, ginger, cloves, star anis, and some sugar, and finished with cachaça.

As I taste the rusticity of this Brazilian cider-like-alcoholic-tea, hints of ginger, cinnamon and lemongrass filled my mouth with warm sensations, with a slight undertone of pepper from the cachaça.

If quentão promotes cozy feelings in the mild winters of Teresopolis, imagine what fantasies it would promote during a snowstorm in the American northeast? Its warmth, balanced by a lingering peppery sweetness surely promises happy endings, or at least, to ease the winter blues.

 

Quentão

 

Serves 4

 

1 L (4 cups) water

1 large piece of fresh ginger (about ¼ lb), peeled and roughly chopped

2 limes cut into 4 pieces

3 to 4 cinnamon sticks

1 lemongrass, roughly chopped

6 cloves

3 star-anise

1 cup sugar

I bottle (750 ml, or about 3 cups) cachaça

 

Place all the ingredients except the cachaça in a large sauce-pan and bring to a boil over high heat. Once it reaches a boil turn off the heat and cover the pan with a tight lid. Let it steep for 20 minutes. Add the cachaça, mix well, and strain the liquid. Serve hot. Keep the left over in a plastic container in the fridge and re-heat before serving.

 

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Strawberry Cream Cheese Tart

A Pie from the Sky: Strawberry Cream Cheese Tart

In praise of summer, this Strawberry Cream Cheese Tart is the dessert of now!

it’s a pie in the sky, adapted from Nick Malgieri’s cookbook Bake! (Kyle Books 2010)

Strawberry Cream Cheese Tart

 

Strawberry Cream Cheese Tart

Makes a 10-inch or 8 to 10 servings

The dough is enough for 2 tarts

Cookie Dough Tart Crust

¼ cup (52g) slivered almonds

¾ cup (108g) confection sugar

2 ½ cups (405g) all-purpose flour

pinch salt

2 sticks (227g) unsalted butter, cold and cut into pieces

2 large eggs

1 teaspoon vanilla extract

 

Almond Crumb Topping

1 ¼ cup (190g) all-purpose flour

1/3 cup (65g) organic sugar

¼ teaspoon baking powder

¼ teaspoon ground cinnamon

Pinch salt

¼ cup (35g) slivered almonds

8 tablespoons (1 stick) unsalted butter, melted and cooled

 

Strawberry Cream Cheese Filling

1 lb (454g) cream cheese, softened

1 cup confection sugar (more for garnish)

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1 lb strawberries, rinsed, hulled, and halved (or quartered if large)

 

  • Prepare the Dough:Combine the almonds and confection sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a spatula to scrape the bowl.
  • Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse well. Add the yolks and vanilla and pulse until the dough form a a ball.
  • Invert the dough onto a floured surface. Shape the dough into a disk and wrap in plastic wrap. Refrigerate until firm, or at least 1 minute. You can prepare the dough u to 5 days ahead.
  • Bring the dough to room temperature at least 20 minutes before handling. Flour the surface and dough and use a rolling pin to roll the dough into a round disk, adding pinches of flour under and on top of the dough as needed.
  • Warp the dough on the rolling pin, lift it onto the tart pan, and unwrap. Fit the dough into the pan, making sure it’s flat against the bottom and sides of the pan. Trim away the excess.
  • Plate the tart pan in the refrigerator and chill for at least 20 minutes before blind baking.
  • Pre-heat the oven to 350˚F. Line the crust, bottom and sides with a parchment paper and fill with dry beans. Bake until the crust is dry and looking set, about 10 minutes. Remove the paper and beans and return the tart to bake until the crust is evenly lightly golden, 15 to 20 minutes.
  • Cool the crust on a rack.
  • Prepare the Almond Crumb:In a medium bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Stir in the almonds and butter. Let the mixture stand for a few minutes then use your fingers to break the mixture into ¼ – to – 1/2-inch crumbs. Spread the crumbs onto a sheet pan and bake in the oven until deep golden brown.
  • Prepare the Cream Cheese Filling:Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the confection sugar, lemon zest, and vanilla and continue beating until lightened, about 1 minute.
  • Assemble the Tart:Spread half of the cream cheese filling on the bottom of the tart crust and arrange the berries on it, cut side down. Spread the remaining filling over the berries. Scatter the crumb topping over the filling. Right before serving, dust the top with confection sugar.
  • Unmold the tart and slide it off the pan base to a platter and serve.

Dulce de Leche and Coconut Roulade

rocambole

Dulce de Leche is present in all of cuisines of Latin America. From Chile to Venezuela, Argentina to Brazil. In fact, there is an unofficial rivalry between who invented dulce de leche: Argentineans from the region of La Paila claim the glory, and we Brazilians, also fight for the title. It is true, especially to the state of Minas Gerais, in the heart of Brazil’s dairy country. As I am from Rio, I never paid that much attention. Perhaps, this kind of competition matters very little to most cooks—myself included—as it is what you can do with dulce de leche that matters most. Like this Roulade! Indulge!

Serves 6 to 8

For the Cake:

5 eggs, separated

Pinch salt

¾ cup (105g) flour, sifted

½ cup + 1 tablespoon (125g) sugar

 

To Soak the Cake:

1 cup coconut milk, heated and cooled (to soak the cake)

1 teaspoon vanilla extract

 

For the Filling:

2 cups (600g) store bought dulce de letche

½ cup (40g) unsweetened grated coconut

 

For the Glaze:

½ cup heavy cream

5.3 oz (150g) (about ½ cup) dulce de leche

 

Equipment: 12X18X1 inch sheet cake pan greased with butter, lined with parchment paper and greased again (do not let the paper go up the sides of the pan). Have a clean kitchen towel and sugar handy.

 

  • Prepare the Cake: Pre-heat the oven to 350˚F. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt and start beating until the whites start to foam and rise. Gradually add the sugar and beat until they become a firm meringue reaching soft peaks, about 4 minutes.
  • In another bowl, lightly whisk the yolks together. Gently scoop one third of the meringue and fold with the yolks. Now scrape the lightened yolks onto the meringue, and fold everything together using a large rubber spatula. Mix in the flour, and fold carefully, rubbing the sides and the bottom center of the mold, making sure there are no pockets of flour. The cake will deflate a little—that’s normal, but it should still look fluffily.
  • Pour the cake batter onto the prepared sheet pan, and spread out evenly with an off set spatula. Bake in the oven until it looks very lightly golden brown, and uniformly puffed, about 12-16 minutes. (Attention: If you over bake, even by a few minutes, the cake will dry out and become un-rollable.)
  • Meanwhile, Prepare the Coconut Milk: In a small saucepan bring the coconut milk to a low boil then let it cool completely. Whisk in the vanilla extract.
  • Remove the cake from the oven and let it rest 2 minutes inside the pan while you prepare the wet towel: wet a kitchen towel completely, twist, and remove excess water. Stretch on a clean counter. Invert the cake onto the towel, remove the pan, and carefully peel off the parchment paper. If the edges are slightly dry, trim it. Let it cool at room temperature.
  • Soak the Cake: Brush the cake with coconut milk.
  • Spread the Filling: In a bowl, mix together the dulce de leche with the coconut.
  • Using an off set spatula, spread the filling across the entire cake.
  • Roll the Cake: Using the towel to help you, gently lift and roll the cake, starting with the long side farthest from you and finish so that the seam is on the bottom. Trim the two outer sides to make a clean cut. Transfer to a rack.
  • Glaze the Cake: Put the dulce de leche in a bowl. In a medium saucepan heat the heavy cream; pour onto the dulce de leche and whisk well. Pour over the rolled cake and carefully transfer to a rectangular plate. Serve at room temperature.

rocambole

 

Step by Step Chicken-Stuffed Beef Roulade

Step by Step Chicken-Stuffed Beef Roulade

 

Chicken Stuffed-Beef Roulade

Chicken Stuffed-Beef Roulade

Meat stuffed with chicken, a specialty from Goias. Wait. What? At first, it seems like an odd combination but when you taste, you’ll love it! The roulade is slowly roasted and presents a spectrum of textures: crusty and flaky meat around the edges and moist ground chicken stuffing packed with aromatic flavors in the center, this roulade is succulent and rich.

Truth be told: this is not the easiest of dishes, and it needs to rest in the refrigerator for a day. Yet, it is my kind of dish. There is some work and technique involved, especially when it comes to butterflying and tying the meat. I must confess I have never mastered the butcher’s way of using twine, and the two endings of this meat log always suffer from my poor tying skills (I am working on it!). Even though I don’t make the most perfect embroidery, once roasted, it looks gorgeous and tastes sublime.

 

Serves 6 to 8

 

1 flank steak (around 1 ½ pounds)

3/4 pound ground chicken (mixed from white and dark)

2 scallions (white and green parts), finely chopped (about ¼ cup)

1 stalk celery, finely chopped (about ¼ cup)

Half red onion, chopped (about ½ cup)

Half yellow bell pepper, finely chopped (about ½ cup)

Half red bell pepper, finely chopped (about ½ cup)

1 small carrot, finely diced (about 1/3 cup)

4 cloves garlic, minced (about 1 tablespoon)

¼ cup fresh parsley, chopped

3 tablespoons extra virgin olive oil

1 tablespoon soy sauce

1 chicken bouillon cube, grated into powder

2 teaspoons Kosher salt

Kosher salt and freshly ground pepper

  1. Using a boning knife or a very sharp paring knife, trim any excess fat and silver skin from the flank steak. Carefully butterfly the meat, working across the grain and trying not to tear it. Start through one of the long edges and slowly cut deeper into the meat. Keeping the meat flat and the knife blade horizontal at all times will help with the job. When you reach the center, stop and open the meat as if it was a book (If you know a good butcher, don’t be shy to ask him to do it for you). Season both sides liberally with salt and pepper. Set aside while you prepare the filling.
  2. Place the ground chicken in a large bowl. Stir in the scallions, celery, red onion, bell peppers, carrot, garlic, parsley, one tablespoon of the olive oil, the soy sauce, and bouillon cube. Mix well. To check the seasoning, pinch off an egg-size piece and cook it in a hot skillet with a dash of oil. Season the rest of the filling with salt and pepper as necessary.
  3.  Place the ground meat mixture inside the opened flank steak, cut side up, and spread throughout the surface of the meat. Make sure to leave a 2-inch edge on all sides. The amount of stuffing may vary slightly, depending on the size of your flank steak.beef chicken roulade
  4. Carefully roll the flank steak making sure to fold some meat over the ends to avoid ground meat from escaping.chick beef roulade
  5. Tie the roulade with a string, making a knot in 5 to 6 places. Don’t worry if the ends are a little messy; as long as you tie it well, the dish will hold its shape.  Wrap the roulade in plastic wrap and keep it in the refrigerator for 1 day (or up to 2 days) so that the flavors have a chance to blend. Make sure to bring it to room temperature at least 30 minutes before proceeding.img_1509img_5523
  6. Pre-heat the oven to 225˚F.
  7. Warm the remaining olive oil in a large skillet over medium to high heat. Add the roulade and cook, rotating every 2 minutes until it forms a nice brown crust all over, about 8 minutes.
  8. Transfer to a cutting board and let it rest for about 10 minutes.
  9. Wrap the roulade in aluminum foil and seal the edges very tightly. Place seam side up pm a baking sheet on the center rack of the oven. Cook for about 2 hours, until you reach a 155˚F internal temperature. Save any juices that render and accumulate.
  10. Remove from the oven and let rest with the foil wrap closed, for about 15 minutes.
  11. Open the foil, pour any juices into a bowl, and place the meat onto a cutting board. Using a serrated knife cut ¾ -inch thick slices. Serve with the juices drizzled on top.
Asparagus with Shallot and Parsley Sauce

Asparagus with Shallot and Parsley Sauce

img_9080  

Simple recipe to take advantage of the last days of summer!

Treat asparagus like flowers, and keep them in a vase under water, covered with a loose plastic around them to protect the tips.

In this recipe I like to boil the asparagus, but you can also grill or roast them. You can serve this recipe either as an appetizer, or as a side dish.  And I always buy an extra bunch to add to my breakfast omelet the next day!

 

Serves 4

Ingredients:

1 pound asparagus, about 1 bunch

3 tablespoons salt for boiling water

¼ teaspoon baking soda

1 tablespoon olive oil

1 slice of bacon, finely chopped, about 2 tablespoons

2 small shallots, finely chopped, about 1/3 cup

1 cup chicken stock

2 tablespoons unsalted butter, cold, cut into pieces

Kosher salt and freshly ground black pepper

2 tablespoons fresh chopped parsley

¼ cup freshly grated Parmesan cheese

 

  • Cut the woody bottom off the asparagus and peel it, leaving the flower part intact.
  • Bring a large pot of water to a boil. Add the salt and baking soda. Submerge the asparagus in the water and cook until they just become soft. Immediately transfer them to an ice bath and then let them cool completely. Remove from the ice bath and let them dry on paper towels.
  • In a medium sauté pan, add the olive oil and bacon and cook over medium heat, until lightly crispy, about 2 minutes.
  • Lower the heat and add the shallots, stirring occasionally, being careful not to brown them, about 2 minutes.
  • Add the chicken stock and reduce by half, about 5 minutes.
  • Lift the saucepan a few inches above the heat and add the cold pieces of butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce. Season the sauce with salt and pepper to taste.
  • Add the asparagus to the pan and reheat over very low heat, being careful not to boil the sauce (if you boil a sauce that contains butter, the sauce will break). Add the parsley.
  • Transfer the asparagus and sauce to a plate and serve with the Parmesan cheese sprinkled on top.
Cashew Fruit Sorbet

Cashew Fruit Sorbet

Picking fresh cashew fruit at Rio's farmer's market

Picking fresh cashew fruit at Rio’s farmer’s market

Don’t think that cashew is too exotic of a fruit. Buying the frozen pulp is as easy as any other frozen pulp and making this recipe at home is a great way to invoke a carioca getaway!

Cashew Fruit Sorbet

Cashew Fruit Sorbet

Makes 1 quart of ice cream

 

¼ teaspoon gelatin powder

1 tablespoon plus 1 cup (250 ml) water

1 ¼ cups (265g) sugar

2 tablespoons (50g) light corn syrup

2 cups (500ml) cashew fruit pulp

Few drops of lime or lemon juice

  • In a small bowl mix the gelatin with 1 tablespoon of water and soak for 3 to 5 minutes.
  • Meanwhile, place the remaining 1 cup of water, sugar, and corn syrup in a medium sauce pan and bring to boil. Cook until the sugar is completely dissolved, about 3 to 5 minutes. Remove from the heat and whisk in the gelatin. Allow the syrup to cool at room temperature.
  • Whisk in the cashew fruit. Taste and adjust with a few drops of lemon juice. Chill overnight.
  • Run the mixture through an ice cream machine according to the manufacturer’s instructions until it becomes creamy. Use a rubber spatula to scrape the ice cream into a plastic container (take the time to enjoy some now, freshly out of the machine is my favorite time to eat ice cream). Cover with a tight lid and reserve in the freezer for up to 1 month.

 

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Fruit Salad! Yummy Yummy!

Fruit Salad! Yummy Yummy!

Inspired by this very photo, from the beach sands of Buzios in Rio de Janeiro, here is a fruit salad that easy as 1-2-3!

Fruit Salad

 

Serves 4-6

1 cup (60g) dried coconut chips

¾ cup (175ml) cups orange juice (juice of 2 oranges)

2 tablespoons (42g) honey

1 cup (195g) diced pineapple, about a quarter of a pineapple

1 cup  (185g) diced mango, about 1 mango

1 cup (125g) raspberries, about 1 pint

1 cup (135g) quartered strawberries, about 6

1 cup (175g) halved seedless red grapes

1 cup (185g) diced ripe papaya, about 1 papaya)

1 ¼ cup (170g) diced banana, about 2

1 teaspoon finely grated lime zest

2 tablespoons fresh chopped mint

Pre heat the oven to 300˚F. Spread coconut ships on a small baking sheet and toast in the oven until lightly golden, rotating once during baking time, about 4 minutes. Transfer to a bowl and reserve.

  • In a small bowl whisk orange juice and honey.
  • In a large bowl mix all the fruit gently with a spatula. Pour the orange juice, lemon zest and mint. Fold carefully until all fruits are coated. Garnish with coconut chips on top.
  • Pour into serving bowls and eat fresh.

 

I can’t help but share a few other gorgeous photos I took I Búzios:

Ocean View from Orla Brigitte Bardot

Ocean View from Orla Brigitte Bardot

 

Rua das Pedras

Rua das Pedras

 

Cachacaria

Cachacaria

 

 

 

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Chocolate Cupuacú Pudding

Chocolate Cupuacú Pudding

IMG_5508

Cupuaçu is a fruit that grows in the Amazon and is in the same family as the cacao. The pulp is removed from the seeds and then used in cooking. For me, its scent recalls the exotic perfumes of the Amazon. Cupuaçu’s taste is quite hard to describe, but it falls somewhere between a banana and white chocolate, with a tang at the end.

Most likely, you will find cupuaçu being sold in the US in a pasteurized and frozen form. I like to buy it directly from www.kajafruit.com or whenever I see it in the freezer of Brazilian and Latin specialty stores. When using, I drain the water accumulated in the bag and try to use just the pulp (that helps the pastry cream to become less runny).

Serves 8

 

For the Chocolate Crumble:

1/3 cup all-purpose flour

1 tablespoon cornstarch

2 tablespoons cocoa powder

¼ cup almond flour

1/8 teaspoon salt

¼ cup + 2 tablespoon sugar

4 tablespoons unsalted butter at room temperature

 

For the Cupuacu Layer:

1 cup whole milk

3 large egg yolks

1/3 cup plus 1 tablespoon sugar

1 tablespoon all purpose flour, sifted

2 tablespoons cornstarch, sifted

2/3 cup (140 g) cupuaçu pulp, thawed

 

For the Chocolate Layer:

½ pound (225g) semi sweet chocolate (55 to 65 %)

1 ¼ cup heavy cream

Equipment: 8 wine glasses or glass ramekins

 

Prepare the Chocolate Crumble:

  • Pre-heat the oven to 350˚F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix all the chocolate crumble ingredients together until it resembles a coarse meal.
  • Spread the mixture onto a baking sheet and bake until it dries, about 12 to 14 minutes, rotating once.
  • Remove the pan from the oven and let cool at room temperature. (You can prepare it up to 2 days ahead of time and keep it in a plastic container covered with a tight-fitting lid in a cool and dry room temperature.)

Prepare the Cupuaçu Pastry Cream:

  • In a medium saucepan, heat the milk over medium heat.
  • In a medium bowl, whisk together the egg yolks and sugar until they become pale and yellow. Add the flour and cornstarch and whisk until blended and thick.
  • Gently drizzle some of the hot milk into the egg yolks to prevent curdling, then add the remaining milk. Transfer the mixture back to the saucepan, and cook over very low heat, whisking constantly (make sure to get into the edges of the pan), until it takes on a custard’s consistency, about 3 to 5 minutes.
  • Immediately scrape the pastry cream into a bowl and, while it’s still hot, whisk in the cupuaçu pulp. The custard will get a little runny once the fruit is mixed in. Cool at room temperature, stirring it occasionally with a spatula. Wait until the cream is thoroughly cooled, to pour it into the glasses (this way it won’t fog up the glasses with steam).
  • Fill each glass with about ¼ cup of the cupuaçu cream (my favorite tool for this task in a pastry bag). Chill in the refrigerator for at least 4 hours before adding the ganache.

Prepare the Chocolate Ganache:

  • Chop the chocolate into small pieces and place it in a stainless steel bowl.
  • In a small saucepan, bring the heavy cream to a boil and immediately pour it over the chocolate. Stir the mixture carefully with a rubber spatula starting from the center of the bowl, gradually incorporating the whole mixture until it’s only just blended. Don’t over mix it or the ganache will break. Let it cool at room temperature for 20 to 30 minutes, stirring occasionally with a spatula- you don’t want to pour a hot ganache on top of the cupuaçu cream.
  • Transfer the ganache to a disposable pastry bag or zip-top bag with the corner cut.
  • Carefully squeeze the chocolate ganache over the cupuacu cream and tap the side of the glasses to make sure there are no pockets of air. Chill the glasses in the refrigerator for 3 hours or overnight.
  • Remove them from the refrigerator 30 minutes before serving. Garnish with the crumble.

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Countdown to the Rio Olympics!

Countdown to the Rio Olympics!

Bolinho de Bacalhau

 Cod Fritters

Cod Fritters (Bolinho de Bacalhau)

Cod Fritters (Bolinho de Bacalhau)

 

Inspired by the foods, tables and smiles of Chico & Alaide, a tapas restaurant in Rio de Janeiro located in the Leblon neighborhood, this dish is a bite of Rio’s history on a plate! Nhac!

Illustration of Chico & Alaide

Illustration of Chico & Alaide

 

Who can resist Chico's smile? Or Alaide's delicious cooking?

Who can resist Chico’s smile? Or Alaide’s delicious cooking?

 

Bolinho de Bacalhau

 Cod Fritters

Makes around 115 small cod fritters

 

3 cups (750 ml) milk

2.2 lbs (1kg) salt cod

5 large Idaho potatoes, total 3.3 lbs (1½ kg)

1 tablespoon olive oil

2 garlic cloves, crushed and minced finely

1 medium shallot, minced finely (about 1/3 cup or 40g)

6 egg yolks

2 tablespoons fresh chopped parsley

Pinch cayenne pepper

Kosher salt and freshly ground black pepper

Pinch of ground nutmeg

 

2 cups (500 ml) vegetable or canola oil for deep-frying and a deep fat thermometer

 

  1. De-Salt the Cod: When buying the salt cod, try to find a piece that looks very meaty. Trim away all the dark parts around the belly and tail.
  2. Rinse the fish in cold water and place it inside a large container. The volume of water should be 10 to 15 times the size of the cod, so use a very big container. You can cut the cut to fit the container. Fill with cold water, and store it in the refrigerator to soak for one day. Change the water at least 3 times per day.
  3. Remove from the container and place the cod in a medium sized saucepan. Cover with cold milk. Bring to a boil over medium heat; reduce the heat to low, and cook the cod, uncovered until it becomes opaque, about 20 minutes. Turn off the heat and let the cod cool inside the liquid.
  4. When is cool enough to handle, use a slotted spoon to remove the cod and discard the milk. Flake the cod with your hands into big chunks, then shred the fish by either chopping with a chef’s knife or passing through a food processor on the pulse mode. The fish will have lost about half its weight after being desalted and cooked, expect about 1 ½ (740g or 4 ½ cups) of shredded fish. At this point you can place the cod in a plastic container covered with a tight lid and refrigerate until ready to use (up to 6 hours before using).
  5. Prepare the Mashed Potatoes: Peel the potatoes and cut it into similar-size pieces to ensure even cooking. Place in a heavy bottomed saucepan and cover with cold water; add a pinch of salt. Cover the pan, bring to a boil then reduce the heat to medium and simmer until the potatoes are fork- tender, about 8 to 10 minutes; drain in a colander. While still hot, pass the potatoes through a ricer or food mill. Expect about 5 to 6 cups (1280g) of mashed potatoes. You should assemble the cod fritters while the potatoes are still warm.
  6. Assemble the Fritters: In a large bowl, mix the shredded cod and mashed potatoes. Add the olive oil, garlic, shallots, egg yolks, and parsley. If the batter gets too hard to mix by hand, you can use an electric mixer with the paddle attachment at low speed. Season with salt, cayenne, pepper, and nutmeg to taste.Roll the mixture into 1-inch balls and chill for 30 minutes while you prepare the oil for frying.
  • Fry the Cod Fritters: Pour the vegetable oil into a heavy-bottomed pot or casserole and heat the oil to 350˚F, as measured with a deep fat thermometer. Drop around 12-14 cod balls. Only add as many as will fit without touching each other. Turn occasionally with a long slotted spoon, making sure both sides are browned evenly.
  • When fritters are golden brown all over, remove from the oil and place onto a baking sheet covered with paper towels. Continue working in batches until all the fritters are cooked; keep the finished batches in a warm oven until serving. Serve immediately. These can be reheated in a 300˚F oven for 5 to 10 minutes.

 

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