Brandade a la Soissonaise (by way of Julia Child)
Barb Pinneo of Pinneo Farms shares this recipe
Brandade is a easy to make spread to serve on top of sliced baguette, crustini, or crackers. Barb and her husband are Finger Lakes grape growers and so of course she recommends a few wines to serve along with this appetizer.
Makes about 2 cups.
- 1 15 oz. can of Great Northern beans (I find the cheaper brands work better)
- 2 tbs. lemon juice
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 8-10 large fresh sweet basil leaves
- 2-3 sprigs of fresh parsley, using only the leaves
- 2-4 cloves garlic, pressed
- 2 tbs good quality extra virgin olive oil
Rinse and drain the beans well and place them in blender with all ingredients except olive oil. Blend until smooth. The mixture will have to be pushed down repeatedly to obtain a smooth mix. Add olive oil & blend in.
I heartily reccomend Hunt Country Reserve Seyval Blanc, Dr. Frank's Chardonnay, Salmon Run Cold Brook White or Heron Hill Reserve Chardonnay.
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