On Thanksgiving, I made a Broccoli Cauliflower Potato Mash as a side dish. However, given the plethora of food. The mash was barely touched. At the end of the night, I scooped the mash into a plastic bag to be eaten as left over’s. Let me tell you. Left over food just isn’t eaten much as I would like. Moreover, I totally over did it on Thanksgiving. I made an insane amount of everything: turkey, stuffing muffins, mash, pickled onions, etc. As a result, a week passed by and the mash had not even been touched. I’m truly opposed to letting food go bad. Thus far, we’ve sustained a low level of food waste on the boat. I intend on keeping it that way.
One brilliant way to consume left over mashed potatoes is to make croquettes. A croquette is a small fried potato pastry, in which a mash of potatoes envelops some sort of delectable filling. These gooey centers include a variety meat, seafood, cheese or vegetable mixed with a complimenting sauce. The entire pastry is then coated in breadcrumbs and fried to a crispy perfection. The etymology of the word croquette comes from the French croquer, meaning “to crunch.” croquette originated in France in 1898 under the wooden spoon of Monsieur Escoffier, the founder of the classical French Cuisine. Together with the help of Monsieur Philias Gilbert started to collect a plethora of traditional French the recipes in what would later become the most important collection of culinary literature in history. As time went on, the chefs that were under the direction of Monsieur Escoffier, started to travel the world and brought with them the croquette. With any dish that spans the globe, new cultural environments influenced chefs to deviate from the traditional French methods. As the recipe traveled across the globe, just about every culture has developed their own recipe. The These little morsels gained worldwide popularity, both as a delicacy and as a fast food.
Moreover, I had been planning on making a ceviche as a lesson to young bachelors. Something simple, healthy and romantic for them to make for their girlfriends. Unfortunately, narrowing in on a single evening in which all parties were available became nearly impossible. One night I decided to just make the ceviche myself. In waiting for these dudes to get their act together, the fish had become just not fresh enough to not serve in a ceviche. It was still good to eat in some form or another, just not as a ceviche. Honestly, at this point, it needed some more masking. Luckily, stuffing my croquettes with not fresh basa provided a wonderful alternative to stuffing them with the cheese I had forgotten to buy.
Broccoli Cauliflower Mash
1 head of broccoli, cut into little florets
1 head of cauliflower, cut into little florets
6 medium sized Yukon potatoes, skinned and quartered
½ cup greek yogurt
½ cup milk
1 tbsp salt
1 tsp smoked paprika
½ tsp white pepper
Preheat the oven to 350° and place the cauliflower and broccoli in a roasting pan. Drizzle with 2 tablespoons of olive oil and stir to ensure they are evenly coated. Roast the veggies for 90 minutes or more, until the caramelized and have reduced by almost half in size. Make sure to stir occasionally to prevent burning. While the veggies are roasting, boil the potatoes until fork tender. Strain and set aside. Blend all ingredients together. I used a manual hand mixer to whip the potatoes, but I used the nutribullet to puree the veggies. If you wish, you can pour the mash into a oven proof pot, drizzle some shredded cheddar cheese on top and place the pot under the broiler to melt the cheese. But this is only optional. Bon appétit!
Cauliflower Broccoli Croquettes stuffed with Basa
3 cups Broccoli Cauliflower Mash
½ pound basa fillet
1 tsp mayonnaise
1 tsp ground dried garlic
1 cup crackers, ground using a nutribullet
vegetable oil for frying
Season the fish with salt and pepper. Throw it on the grill on high for a few minutes on either side until fully cooked and flaking (you can substitute the basa for canned tuna). In a small bowl, blend the fish, dried garlic and mayonnaise. If you want to get fancy, you could throw in some finely chopped fresh chives. I haven’t been able to find any Mexico. Next, make a small ball (the diameter of the ball should be roughly and inch and a half) of mash in you hand. Poke a hole into the center of the ball with your thumb. Scoop in a small amount of the fish mixture. Enclose the mash over the fish so that none will come seeping out during the cooking process. Continue these steps until you’re out of ingredients.
Pour enough oil into a flying pan until the oil is one inch deep. Heat the oil over a medium high heat. To check it the oil is hot enough, sprinkle some of the cracker crumbs into the oil. If little bubbles begin to appear in the oil, it is hot enough. Reduce heat to medium as not to burn your delicious creations. First, dip the stuffed balls of mash into the egg batter. Then roll them into the cracker crumbs and place them in the oil. I think it is better to batter and coat the croquettes á la minuit or right before cooking because the crust doesn’t get soggy before cooking. As a result, your croquettes will retain a perfectly crispy texture. Fry these little suckers until golden brown, rolling as a quarter turn every minute or so. Allow them to drain on a paper towel and serve right away. I’d recommend serving them you a lemon aioli. Bon appétit!