Jun 8
Ken Currie (b. 1960), “Salt Cod”
etching, 2025
seen from Canada
seen from United Kingdom
seen from United States
seen from Romania
seen from Italy
seen from United States
seen from Russia
seen from United States
seen from United States
seen from Netherlands
seen from China
seen from United States
seen from Russia
seen from Egypt
seen from Argentina
seen from Australia
seen from United States
seen from Germany
seen from Egypt
seen from Russia
Ken Currie (b. 1960), “Salt Cod”
etching, 2025
The Lighthouse
Morue salée, marche, Libourne, Gironde, 2017.
The season for salt cod is upon us. For Norwegians it will soon be time for Lutefisk, while in France brandade de morue is on offer during the colder months. Portuguese, Spanish and Italian cuisines also have delectable cold weather specialties made out of dried cod or cod preserved in salt or lye.
Welsh Rarebit Potato Gratin
If, like me, you always make too much of the cheesy mixture when you make Welsh Rarebit, you can use it to make a delicious and hearty Welsh Rarebit Potato Gratin, an excellent side to your Sunday Roast! Have a good one, friends!
Ingredients (serves 4):
½ tablespoon unsalted butter
½ garlic clove
about 1/2 cup to 3/4 cup Welsh Rarebit Mixture
1 1/2 cup whole milk
6 large potatoes
salt and freshly cracked black pepper
nutmeg
Mature English Cheddar
more butter, cut into small chunks
Preheat oven to 200°C/395°F.
Generously butter a baking dish. Rub garlic clove half all over the bottom and sides of the dish.
In a medium saucepan, reheat Welsh Rarebit Mixture until smooth an slack. Then, gradually whisk in milk, until well-blended. Remove from the heat. Set aside.
Peel the potatoes and, using a sharp knife, cut into very thin slices.
Arrange potato slices in a layer at the bottom of the dish. Sprinkle evenly with salt and black pepper. Grate nutmeg generously all over. Repeat layering and seasoning until the last layer -trying to make that one look neat with beautiful potato slices!) Season with salt and pepper, grate nutmeg; and gently pour Welsh Rarebit Mixture milk all over. Using the coarse side of a box grater, garte a generous topping of Mature English Cheddar on top. Scatter a few chunks of butter on top, and place in the middle of the hot oven.
Bake at 200°C/395°F, for one hour and a quarter to one hour and a half, until beautifully browned.
Serve Welsh Rarebit Potato Gratin hot, with Roast Beef.
Pasteís De Bacalhau - Salt Cod Fritters
Salt Cod, Chickpea, and Egg Salad
“Smell the 16th century”
Bacalhau cortando posta
-V
