What's cookin', good lookin'?

[Collar_N_Cuffs]

(^-^) I will think about trying that next time.

I thought it sounded weird with noodles and lettuce, but I love it. So has everyone that I talked into trying it

 

[cfuhrer]

I tried to make croquettes last week but subbing almond for wheat flour and cream for milk. It did not turn out well.

Today I am doing croquettes again... the right way.

 

[Collar_N_Cuffs]

I tried to make croquettes last week but subbing almond for wheat flour and cream for milk. It did not turn out well.

Today I am doing croquettes again... the right way.

Oooohhh.. Are you talking the ones that you mix up with four and a flavouring element (ham or whatever) and then just shape and fry? As opposed to making a patty, coating it and fryig it. I love love love the former!! Let us know how they work out! I used to eat them in Spain all the time and I never cease craving them

 

[JanneE]

CNC, tied for 1st...

 

[cfuhrer]

Oooohhh.. Are you talking the ones that you mix up with four and a flavouring element (ham or whatever) and then just shape and fry? As opposed to making a patty, coating it and fryig it. I love love love the former!! Let us know how they work out! I used to eat them in Spain all the time and I never cease craving them

Nope, my recipe is more like the latter. But they turned out gorgeous. Side of roasted broccoli and some home made tartar sauce for dipping.

 

[Collar_N_Cuffs]

Nope, my recipe is more like the latter. But they turned out gorgeous. Side of roasted broccoli and some home made tartar sauce for dipping.

Those look seriously tasty!!
I am on the lookout for a croqueta recipe. When I get desperate enough, I will search it out

 

[cfuhrer]

Plated pic

 

[Collar_N_Cuffs]

Salmon, I'm guessing?

 

[MeekMe]

I make korokke (croquettes) but I think they are very different from what you are both talking about.

Those look seriously tasty!!
I am on the lookout for a croqueta recipe. When I get desperate enough, I will search it out

I remembered I have a cookbook with this recipe. I am not sure if it is good (or authentic). I have yet to make this, but now I am curious and I may give it a try soon.

Plated pic

These look so yummy!

 

[Collar_N_Cuffs]

The ones I like build off of a bechamel sauce, like this.
But I was always told they were not breaded, and there was no heavy or obvious beading on the ones I loved. I will probably make a version of these, and try them with and without breading.

 

[BiBunny]

The ones I like build off of a bechamel sauce, like this.
But I was always told they were not breaded, and there was no heavy or obvious beading on the ones I loved. I will probably make a version of these, and try them with and without breading.

That's the way my family always made them, too. Although none of us knew what in the world a bechamel sauce was.

The kinfolks always make/made them with either canned tuna or salmon. I want to try to make them with (fresh) less oily fish. I'm not a huge fan of either tuna or salmon, although frying things always makes them taste better.

 

[Collar_N_Cuffs]

That's the way my family always made them, too. Although none of us knew what in the world a bechamel sauce was.

The kinfolks always make/made them with either canned tuna or salmon. I want to try to make them with (fresh) less oily fish. I'm not a huge fan of either tuna or salmon, although frying things always makes them taste better.

There is very little that can't be improved by frying
They are excellent with a very salty ham, if that appeals.
Does your family bread them with egg and crumb?

 

[MeekMe]

(@o@) Oooo... That looks good.

I've been flipping through recipes and I've decided I want all the food.

 

[Collar_N_Cuffs]

(@o@) Oooo... That looks good.

I've been flipping through recipes and I've decided I want all the food.

Haha!
Don't go grocery shopping for at least 2 days

 

[cfuhrer]

These were left over mustard crusted pork roast. I prefer lamb, goat or turkey.

Mine is the Betty Crocker recipe. Shredded meat, bachamel, and minced onion and parsley. Roll in bread crumbs, let dry. Roll in egg wash and bread crumbs, let dry. Deep fry at 400 degrees.

I added dried sweet peppers and dried zuccini with the minced onions.

 

[BiBunny]

There is very little that can't be improved by frying
They are excellent with a very salty ham, if that appeals.
Does your family bread them with egg and crumb?

Nah. They just mix all the stuff together--egg, flour, fish, whatever else goes in it because I can't remember--form it into patties, and toss into the pan. I don't even think it's a genuine deep-fry. More like sautéing, I think.

 

[MeekMe]

Haha!
Don't go grocery shopping for at least 2 days

But... I need pecans. I found a praline recipe and... And I need to get a rabbit, and some goat, and maybe some ox tail...

You're right, I need to avoid shopping for at least 2 days. None of this is in the budget. (Ｔ＿Ｔ)

 

[Collar_N_Cuffs]

Nah. They just mix all the stuff together--egg, flour, fish, whatever else goes in it because I can't remember--form it into patties, and toss into the pan. I don't even think it's a genuine deep-fry. More like sautéing, I think.

Yes! This is it!!
Your family is very internationally sophisticated

.............

Adding other stuff with the onions sounds like a good idea, thanks!

 

[BiBunny]

Yes! This is it!!
Your family is very internationally sophisticated

.............

Adding other stuff with the onions sounds like a good idea, thanks!

I feel sure that's the first time we've ever been accused of that, but glad to be of service!

 

[seela]

Did anyone eat them?

Of course.

You seem to have an issue with what I cook a lot.

 

[La damnee elle la licorne]

 

[seela]

What's for breakfast you ask? Avocado, tomato and basil on rye and white tea with a side of Soviet propaganda.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

That looks yummy, Seela!

Which reminds me, I was considering making a pesto of sorts from asparagus. I haven't even googled anything yet, but if anyone has experience or ideas please let me know

 

[Primalex]

Duck breast with carrots and parsnips in chervil butter