I feel sorry for leftovers. They get such a bad name.
I prefer to view them as a reason to party. What better way to use smidgens of ingredients than to turn them into nibbles for cocktails? In fact, maybe they should be called invite-overs, because that's exactly what we did last night when a dear friend came over to celebrate the beginning of a new week and watch the sunset from our terrace.
We still had 3-4 small pieces of the poached salt cod from our Baked Cod Cakes. Just enough to turn out some Brandade, a French cod-potato spread:
No, these aren't blue--that's the lovely outdoor light at 7pm last night. I love that it is still light out so late in the evening! Summer is so close I can taste it.1 cup poached salt cod
1 medium potato
4-5 garlic cloves
1/4 cup olive oil
Ground black pepper
1 baguette
Shred salt cod into small pieces and set aside.
Meanwhile, boil potato until very well done. While the potato is cooking, place 4 cloves of the garlic and olive oil in a heavy saucepan and over low heat cook until the garlic cloves soften (but are not brown.)
Peel the potato and while still warm mash it together with the garlic. Add 2 1/2 Tablespoons warm olive oil a tablespoon at a time.
Add the cod and combine well. If not garlicky enough, grate in half a clove of garlic raw. I did this because I love garlic. Keeps the vampires away. Refrigerate if using later (can be made ahead.)
Cut a baguette into thin slices. Spread brandade on each slice to cover fully. Sprinkle with remaining olive oil and broil on low for 3 -4 minutes. (These burn easily, so you'll want to watch them.) They will be golden on top. Serve warm.
We also enjoyed crudite with Herb Yogurt Cheese Dip (so easy!!) and some very fruitful Pear White Sangria. I'll put those recipes up soon.
Tally:
Not totally FRD-friendly nibbles (white bread, potato): Bad.
Omega-3 rich fish and olive oil provide healthy fats: Good!
Leftovers find their purpose and only one $2 purchase
Great excuse to invite a friend over
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