Yeah, I'll file this as an "oops"
so I made, this evening "Potato-Cheese Croquettes". It went not quite so well.
So I found on the food network the following recipe that looked promising, even though it called for blue cheese...
2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying
Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
Copyright 2001 Television Food Network, G.P. All rights reserved
I got some nice Gorgonzola from Whole Foods. Whoops.
I suppose in the grand scheme of things, the cheese would be considered quite good ... if you like blue cheese. T'was more than a tad bit strong. and it smelled like feet.
But, I forged on. Made the corquettes. And ... well, while everything else worked well, the cheese WAY too strong. Even Derek, who loves Blue Cheese, said it was too strong. He couldn't finish. I think he forged bravely through two croquettes, as did I. The rest, well,the rest will have to be disposed of.
File it under oops. Only my fourth oops. The first being an attempt at homemade Tiramisu. There were many errors, and of those, we shall not speak. We'll try it again sometime with a different kind of cheese.
So I found on the food network the following recipe that looked promising, even though it called for blue cheese...
2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying
Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
Copyright 2001 Television Food Network, G.P. All rights reserved
I got some nice Gorgonzola from Whole Foods. Whoops.
I suppose in the grand scheme of things, the cheese would be considered quite good ... if you like blue cheese. T'was more than a tad bit strong. and it smelled like feet.
But, I forged on. Made the corquettes. And ... well, while everything else worked well, the cheese WAY too strong. Even Derek, who loves Blue Cheese, said it was too strong. He couldn't finish. I think he forged bravely through two croquettes, as did I. The rest, well,the rest will have to be disposed of.
File it under oops. Only my fourth oops. The first being an attempt at homemade Tiramisu. There were many errors, and of those, we shall not speak. We'll try it again sometime with a different kind of cheese.