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, restaurant consultant, and the founder of California Street Cooking School. She’s also the former executive chef of the legendary Chez Panisse and chef/owner of Square One in San Francisco. She was named Best Chef in California by the James Beard Foundation in 1993 and was honored with the Lifetime Achievement Award by Women Chefs and Restaurateurs. Goldstein currently contributes wine pairing columns to 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.