Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.
About Joyce Goldstein
Joyce Goldstein is a food writer and restaurant consultant specializing in menu design, recipe development, and staff training. She’s also the former executive chef of the legendary Chez Panisse, chef-owner of Square One in San Francisco, and founder of California Street Cooking School. She was named Best Chef in California by the James Beard Foundation in 1993 and was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs. Goldstein currently contributes wine and food pairing columns for the San Francisco Chronicle. She’s also the author of more than two dozen cookbooks, including the James Beard award-winning Back to Square One.