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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Spinach Crepes Filled with Cod Brandade




For those who are celiac or lactose intolerant, you can make these crepes with gluten-free flour and without lactose — the recipe is right here.
Crepes work beautifully in both sweet and savory dishes. What I'm sharing today is meant as a starter, but honestly, it's hearty enough to be a main course or even something to pack for lunch.


Ingredients


For 8 crepes, 20cm in diameter

  • 300g fresh spinach.
  • 75g flour.
  • 250g whole milk.
  • 2 whole eggs.
  • salt.
  • 1 tablespoon oil.
  • butter.

For the cod brandade

  • 250g desalted salt cod loin.
  • 250g potatoes.
  • 225ml milk.
  • 100ml olive oil.
  • 1 small garlic clove.
  • parsley (optional).
  • salt.

For serving

  • salad tomatoes.
  • spring onion.
  • salt.
  • olive oil.

Preparation

Start by making the cod brandade (you can do this ahead of time). To desalt the cod, soak it for two or three days in plenty of cold water, changing the water three times a day.
  1. Put the potatoes, skin on, in a pot and cover them with cold water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size.
  2. Once they're cooked through, mash them into a puree using a fork or a potato ricer.
  3. Place the desalted cod in a pot and cover it with cold water. Bring it to a boil, then turn off the heat immediately and let it rest for 20 minutes with the lid on, so it becomes tender.
  4. Remove the cod pieces and flake them, taking out all the bones and skin.
  5. Heat the milk and oil separately.
  6. Put the flaked cod and the peeled, chopped garlic in a deep bowl.
  7. Add a bit of oil and blend with an electric mixer. Gradually add the warm milk and the rest of the oil. You want a very smooth, creamy mixture.
  8. Set up a bain-marie. Place the bowl with the cod cream in it, and using a wooden spoon, slowly fold in the mashed potato.
  9. Keep stirring until it thickens and everything is well combined.

Making the crepes.
Rinse, blanch, finely chop, and sauté the spinach in a drizzle of oil. Set aside.

In a tall bowl, whisk together all the crepe ingredients except the butter until you have a very smooth batter. Stir in the spinach with a spoon.
Heat your crepe pan or skillet with a small piece of butter, spreading it around to coat the surface. Pour in two large spoonfuls of batter and tilt the pan quickly so it covers the entire bottom in a thin layer — you don't want any excess pooling. Work fast, because this batter cooks in no time.
Once the crepe is cooked on one side, flip the pan and give it a little toss so the crepe lands on your wooden spatula. Place it back in the pan to cook the other side, then use the same technique to remove it. You can see the full method in the how to make crepes recipe.
Before cooking each crepe, add a fresh bit of butter to the pan.
Keep going until all the batter is used up.
Spoon the brandade into a piping bag fitted with a large ridged tip, then fill each crepe. Roll them up and place two on each plate.
Serve with a simple tomato and onion salad on the side.



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