Bacala with Rice Pilaf from Grand Central Oyster Bar’s Sandy Ingber

The Feast of the Seven Fishes is a timeless tradition for many on Christmas Eve. The historic Grand Central Oyster Bar and its Executive Chef Sandy Ingber will once again serve a special a la carte menu to celebrate the custom, which will be available all day during lunch and dinner on Christmas Eve, Monday, December 24, at the historic seafood restaurant in Grand Central Terminal from 11:30 AM to 10:00 PM. General Manager Kevin Faerkin has added suggested Italian wine pairings for each course. The recipe for one of Sandy’s favorites, Christmas Eve Baccala (Salt Cod) with rice pilaf, can be accompanied by Attems Sauvignon Blanc 2011from Friuli, Italy For reservations call 212-490-6650, and for more information on the Feast of the Seven Fishes menu visit www.oysterbarny.com.

Posted by John Cirillo
22/12/2012

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Preparation Time : 10-15 mins

Cooking Time : 15-20 mins

Serves : 10-12

Makes : 10 - 12
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Cuisine : Italian»Main»

Recipe Type : Dinner

Ingredients :

 

    Sandy Ingber’s Grand Central Oyster Bar Christmas Eve Baccala

    • 8-10 all purpose potatoes, peeled and quartered

    • 1 cup Extra Virgin Olive Oil

    • 1 bunch celery, trimmed, well-washed, and cut into 3-inch long pieces

    • 1 large onion, chopped

    • 2 cups Gaeta olives

    • 4 28-ounce cans of Italian Peeled Tomatoes, crushed

    • 12 cups chicken broth

    • 4 pounds dried salt cod, cut into 3-inch pieces, soaked

    • Salt to taste


Method :

  1. Place potatoes in cold water to cover over high heat. Bring to a boil and cook for about 15 minutes or until potatoes are almost cooked through. Drain.

  2. Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and sauté for about 5 minutes, then add onion and sauté until vegetables begin to get soft. Add the olives and sauté for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.

  3. Stir in broth and return to simmer.

  4. Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.

  5. Taste and, if necessary, add salt. Serve hot.

  6. Note: Often salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.

  7. Serves 12


 

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