Brandade

• 1lbs salt cod (or 12oz if very dry)
• 2 medium russet potatoes
• 6 cloves garlic
• 1 quart milk
• 2 tbs virgin olive oil
• Salt & pepper
• 1/4 cup of finely minced parsley
• Large heavy saucepan, food processor with "dough" blade.

Soak the salt cod in several changes of water (in the fridge) for one to two days depending on how dry and salty it is. Remove any bits of skin or bone and slice into 1" to 2" pieces. Peel and dice the potatoes, and then microwave them for 3-5 minutes (or steam them for 15 minutes) to get them hot and partly cooked. Crush and peel the garlic cloves.

Put the cod, garlic, and potatoes in a large heavy-bottomed saucepan and pour the milk over them. Heat over medium, then keep at a very low simmer (milk should not foam) for 20 minutes. Set aside to cool for 10-15 minutes.

Fit your food processor with its "dough" blade, not the regular sharp blade (if you don't have a dough blade, use a mixer instead). Strain the solids from the milk, and put them in the food processor. Pulse until the mixture starts to homogenize; add the olive oil, salt, pepper, and parsley. Pulse for another couple minutes until well-blended and "fluffy"; do not over-process.

Serve warm with sliced baguettes, toast or crackers.

This recipe makes about a quart, enough for a party; if serving this as an appetizer to a smaller group, cut the recipe in half. Leftover brandade makes an excellent filling for pastries or stuffed vegetables.

Thanks to James Petersen's Fish and Seafood for the hint about using the food processor dough blade to process brandade.