Title: Brandade de morue (potato and cod appetizer)
 Categories: Appetizers
      Yield: 1 Servings
 
      1 lb Dried salt cod; cut in large
           -pieces
      2 c  Milk
      2    Heads garlic; halved
           -crosswise
      2    Boquet garni*
      1 lb Potatoes - Yukon Gold;
           -peeled and quartered
    1/2 c  Olive oil
    1/2 c  Heavy cream; warm +2 Tbs.
           Garlic Confit; for garnish
           Toasted Croutons

-----------------------GARLIC CONFIT----------------------------
      1    Head garlic; peeled and
           -sectioned
    1/2 c  Olive oil
 
  1. In large bowl, soak cod covered with water for at least 24 hours,
  changing water every 2 to 3 hours.
  
  2. To make the bouquet garni, bunch bay leaves, rosemary, and thyme
  together and tie with kitchen string. In a medium saucepan, place cod
  with a head of garlic, bouquet garni, milk, and 1 cup water. Over low
  heat, bring to simmer. Cook until fish is flaky, about 10 minutes.
  Discard garlic and bouquet garni.
  
  3. Place potatoes in medium saucepan, and cover with salted water.
  Cook potatoes at a simmer until fork tender, 15 to 20 minutes, and
  drain.
  
  4. In small saucepan, place oil with remaining garlic and bouquet
  garni. Over low heat, warm the oil, about 10 minutes. Discard garlic
  and bouquet garni.
  
  5. Put potatoes through a food mill while still warm. In the bowl of
  an electric mixer fitted with the paddle attachment, combine potatoes
  and cod on low speed, until just incorporated. Slowly add the infused
  oil, then add 1 cup cream. Do not overmix or potatoes will become
  gluey.
  
  6. Garnish brandade with remaining 2 tablespoons warm cream and garlic
  confit. Serve with toasted croutons.
  
  GARLIC CONFIT Makes about 1/2 cup
  
  Place garlic in a small saucepan over low heat, and cook slowly until
  soft and golden brown, 45 to 50 minutes.
  
  NOTES: Brandade de morue is a renowned Provencal dish of pounded salt
  cod, pur‚ed potatoes, olive oil, garlic, milk, and cream. The dish's
  name is derived from the French Provencal verb brandar, meaning to
  stir, and morue, French for cod. There are as many versions of
  brandade de morue as there are chefs--some must have garlic while
  others might shy from the potatoes. Balthazar's chef Riad Nasr shares
  his recipe for this delicious dish.
  
  Salt cod is dried cod fish cured in salt. Frozen before processing,
  the fish is left whole--complete with skin and bones, which
  contributes to its intense flavor. Because of the large amount of
  salt used in the preserving process, salt cod must be soaked for
  hours, with many changes of water, to remove the salt and rehydrate
  the fish before cooking. The best-quality dried salt cod should
  appear ivory, almost yellow-colored, with green flecks. It should be
  pliable and not board-stiff. Once rehydrated, salt cod's appearance
  will resemble that of fresh fish.