Brandade and the 5 course – 11 wines birthday dinner
Last year on my birthday I decided to invite friends over for 5 course – 5 wines “food and wine pairing” event. We started at 15.00 (3 o´clock) and finished eating around 19.00 (7 o´clock) then we sat and talked and drank wine until midnight. So the 5 course – 5 wine event ended up being 5 courses and 11 wines.
This was a great way to spend my birthday. When inviting people I only invited people who were ready to sit the whole time and taste all the wines. Because I did buy really nice wines and spent time thinking about what would go well with what food and I did serve fancy food. I am lucky to have have foodie friends who like to do exacly that, eat good food and drink fine wines, so I was in no trouble finding few good friends to enjoy the day with me.
I did prepare well so It wasn´t a hassle in the kitchen. My kitchen is a part of he dining room. There fore I wes part of the crowd and the conversations the whole time.
One of the course I made was Brandade. For a little twist and color I added the beet dip.
Salted cod is a popular dish in Iceland, usually just plain boiled with potatoes and butter. I love salted cod. If you can buy it somewhere, fresh or frozen, go for it!
Brandade with beet dip and broccoli sprout
- 800 g salted cod
- U.þ.b 2 dl heavy cream
- 2-3 cloves garlic
- Tellicherry pepper
- 1 dl a good Extra Virgin Olive Oil
Boil the salted cod. Make sure it has no skin or bones. Put the oil in a skillet, on medium heat with the fish and finely chooped or pressed garlic cloves and the cream. Season with salt and pepper.
Put this in a mixer and blend very well until it´s a nice smooth puree.
Serve in a bowl or on a dish with a little bit of beet sauceand broccoli sprout. You can skip the beet dip and the sprout. that was just me making this look a little more gourmet and for the presentation.
- 1 cooked beet
- 3 tablespoons sour cream
- 2-3teaspoons salt
- 1-2 teaspoons lime juice
I paired this dish with Marques de Riscal. It did dance with the Brandade. .
”it´s like the wine and the food are good siblings” one of my guest said about this pairing :).
Domain de granges de Mirabel, Viognier was a little too dry and spicy for the Brandade. Neat wine but not with dish.
There I am in the right corner, happy after a great food and wine paring party.