Friday, November 30, 2012

Kate's Turkey Patties (croquettes)

I wanted Turkey Croquettes from the Thanksgiving leftovers, and asked Kate if she would make them, since they are sort of like Swedish meatballs (not really at all) and she makes the BEST Swedish meatballs, using an old family recipe from her Swedish grandmother.  So I sent her a recipe I found online "The Best Turkey Croquettes which are sort of like Swedish Meatballs, but aren't really like Swedish Meatballs at all, especially if you decide to flatten them and make them more like Crabby Patties."  She discarded the recipe and found her own, which, to her credit, she then modified... And it was fantastic.  The kids loved it and she made more to freeze.  Oh yeah... 

2 C. cooked turkey
1 C milk
1 C. soft bread crumbs (made from 5 pc fresh bread: freeze for 15 min & crumble)
1/4 C. butter
1/4 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 small onion minced 
2 tsp. Worcestershire sauce

Dredge & Batter:
1/2 C. flour
3/4c dry bread crumbs (use half panko/ half plain bread crumbs in a can)
1 egg, slightly beaten

Vegetable oil - 1" deep in skillet/ frying pan

Melt butter in large saucepan. 
Stir in flour, salt, pepper, and onion. 
Slowly add milk and Worcestershire sauce. 
Cook over medium heat, stirring constantly, until thick and bubbly (this take a little while, but it will happen). Remove from heat. 
In a large bowl blend sauce, soft bread crumbs and turkey. 
Cool mixture in freezer for about 15-20 min.  

Shape into 8-10 patties - (patties are easier to put on a roll or a bun.) 
Roll each lightly in flour; dip in egg and roll in bread crumb mixture. 
Fry in 1 inch of oil until golden brown (takes about 3-4 min a side). 
Put on paper towel to cool & drain oil.  

Sunday, November 18, 2012

Roasted Pepper and Garlic Carrott Soup

The best thing about soups, stews and chili is having the time to blog it while it is fresh in the mind, rather than trying to re-create the ingredients after a hearty meal when one just wants to read gawker and be netertained.  "netertained:" that was a typo but so apropos.

4 Roasted Garden Grown Red Peppers  (abt. 1/2 LB, prob abt 1-1.5 factory farmed peppers)
4 large cloves of Roasted garlic
4 smallish garden grown carrots - sliced  (abt. 1-2 store bought carrots)
4 C Chicken Stock.
1 med. store bought shallot - sliced
1 really big store bought boiling potato (i.e. red, yukon gold, NOT Russett or Eastern White)  
     Find Potato Info link
1/4 C white wine
1/4 C grated hard Italian cheese (i.e. pecorino or romano)
1 TBS Butter
1-2 TBS vegetable (light olive) oil 
1 tsp Bouquet Garni 
1/2 tsp ea. Hungarian Paprika & Hot Hungarian Paprika 
1/2 tsp black pepper
pinch of salt

Split and de-seed peppers, flatten, arrange on baking sheet with unpeeled garlic.
Spread a light coat of oil over the peppers 
Roast under broiler for about 8 minutes, until pepper skins blackened.
Remove the paper from the garlic, and set aside 
Place peppers in a sealed container to steam for 10 minutes.
Remove the outer skins of the peppers and discard the skins. they should slide off. mostly.

Sautee the shallot, carrots and herbs/spices in butter until soft, about 4-5 minutes.
Deglaze the pot with wine, add broth, peppers, potatoes and garlic.
Bring to boil, reduce heat and simmer for 30 minutes.
Add cheese.

Stick your wand in the pot and rotate until the soup is smooth and creamy -or- Using an immersion blender, blend until smooth 

This could also be made more delicious AND  unhealthy by adding a half cup of cream (or half and half) before blending, or sour cream on top.  But once you add the dairy, it will not re-heat well if you freeze.  

So I recommend that it be served ala Kate,  with sour cream on top.

Wednesday, November 14, 2012

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

pepper / paprika
deglaze with broth