Recipe: Brandade, Focaccia & Aioli

Ingredients:

Brandade:

• 2 large potatoes, peeled and cubed
• 1 lb cod
• 3 cloves of garlic, minced
• 1/2 cup olive oil
• Salt and pepper to taste

Focaccia:

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 3/4 cups warm water

Aioli:

• 3 cloves of garlic, minced
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 cup olive oil
• Salt and pepper to taste

Instructions:

For the Brandade:

1. Preheat the oven to 400°F.
2. In a pot, cook the potatoes and cod in simmering water for about 15 minutes, or until the potatoes are tender and the cod is cooked through.
3. Drain the potatoes and cod and mash them together.
4. In a separate pan, sauté the garlic in the olive oil over medium heat until it becomes fragrant.
5. Add the mashed potato and cod mixture to the pan and mix well.
6. Cook for 5 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Transfer the brandade to a baking dish and bake for 10 minutes, or until the top is golden brown.

For the Focaccia:

1. In a large bowl, mix together the flour, yeast, olive oil, and salt.
2. Add the warm water and mix until a dough forms.
3. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Transfer the dough to a greased baking sheet and cover it with a damp towel.
5. Let the dough rise for 1 hour.
6. Poke holes all over the surface of the dough with your fingers.
7. Drizzle olive oil over the top of the dough and add salt and pepper to taste.
8. Bake the focaccia for 20-25 minutes, or until it becomes golden brown on top.

For the Aioli:

1. Whisk together the garlic, egg yolks, mustard, and lemon juice in a large bowl.
2. Slowly drizzle in the olive oil while whisking constantly.
3. Continue whisking until the aioli becomes thick and creamy.
4. Season with salt and pepper to taste.

Serving Suggestions:

• Serve the brandade alongside the focaccia with a dollop of aioli on top.
• Garnish with fresh herbs or a squeeze of lemon juice if desired.
• Can be served as an appetizer or main course.

Verdict:

Brandade, focaccia & aioli is a delicious and versatile combination of flavors and textures. The creamy brandade pairs perfectly with the chewy and salty focaccia, while the garlic and lemon notes in the aioli add brightness and depth to the dish. This is a must-try recipe for any food lover!