Tastes From Around The World

Posted at: 08/11/2012 8:11 PM | Updated at: 08/12/2012 11:02 AM

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Croquettes for All
Amy Rota-Poulin Copyright 2012

Ingredients:
Original Croquettes
•    5 pounds of organic russet potatoes or yukon gold , peeled and sliced
•    1 large sweet onions, finely diced
•    1 egg, beaten
•    ½ cup sharp cheddar cheese, finely grated
•    ¼ teaspoon garlic powder
•    Freshly ground sea salt
•    Freshly ground black pepper

Coating:
•    3 eggs
•    ½ cup brown rice flour
•    2 cup Rice Crumbs, season with freshly ground sea salt and pepper to taste
Boil the potatoes until tender. Meanwhile in a large pan, sauté the diced onion over medium high heat in olive oil. Cook the onions until they are tender and golden brown. This should take 8-12 minutes.  Drain the potatoes and run them through a ricer, or mash until the potatoes are smooth.  
In a large bowl add potatoes, onions, beaten egg, cheddar cheese, garlic powder, freshly ground sea salt and freshly ground black pepper. Mix until combined. Chill the potato mixture until cool, about one hour. You can keep this mixture in the refrigerator overnight.  
Heat a heavy bottom sauté pan on medium heat. Add 2-5 tablespoons of olive oil depending on how large your pan is. Take out three pie plates. Fill the first pie plate with seasoned brown rice flour, the second with beaten eggs, and the third with seasoned brown rice crumbs.
Take cold potato mixture and form into 2 inch round fat discs. Gently coat the disk with the seasoned brown rice flour, then dip in the beaten eggs, then back into the brown rice flour or seasoned rice crumbs. Remember “brown rice flour, egg, brown rice  flour.” Place your croquette into the sauté pan and cook until each side is golden brown, about 2-3 minutes per side. Serve on top of a salad, or as an appetizer.

The French: Add caramelized onions, roasted garlic, goat cheese and smoked salmon to the original croquette recipe.


 The Italian: Add grated parmesan cheese, roasted garlic or garlic powder, chopped fresh basil and chopped sundried tomatoes. You might even add a tablespoon of your favorite spaghetti sauce or “gravy.”


All American: Add crispy bacon pieces, chives, and plenty of extra sharp cheddar cheese to the original croquette recipe to enjoy all of the flavors of an All American stuffed baked potato.

The Orient: Add freshly grated ginger, garlic, avocado, and shrimp for an Asian inspired dish. Perhaps a touch of gluten free Teriyaki sauce too!


Your Favorite: This one is up to you! Offer your family and friends your favorite foods and let them create their own signature croquette! I also love to make this fun finger food with last night’s leftovers.

The "Bazile" and "Drawbridge": Add smoked salmon, bacon, goat cheese, caramelized onions, shrimp, garlic, chives, and an extraordinary amount of personality!


 Enjoy making these deliciously fun croquettes with your family and guests!


*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com      
 

 

Grilled Peaches with Maple Mascarpone
Amy Rota-Poulin Copyright 2012
 
 
Ingredients:
 
5 fresh peaches, each cut in half and the pits removed
Sprinkle of cinnamon
 
 
Filling:
8oz of Mascarpone cheese
2 tablespoons pure maple syrup
1 tablespoon of Cointreau (orange liquor)
 
1 quart of freshly picked local raspberries
 
Preheat grill to medium high heat. Sprinkle the peaches with a touch of ground cinnamon. Grill the peaches cut side down for 4-5 minutes or until the peach is starting to get tender.
 
Meanwhile mix the pure maple syrup with the mascarpone cheese and Cointreau liquor.
 
Remove the peaches from the grill. Place the peaches cut side up on a platter. Fill the peach halves with the maple mascarpone filling.  Top generously with fresh raspberries. This is the perfect dessert for top off a great day!
 
*Quick Tip* If you do not have time to fire up the grill, fire up the oven. Preheat the oven to 425 degrees. Place peaches cut side up in a roasting pan, sprinkle with ground cinnamon and roast for 20-35 minutes.
 
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *


This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy! Please visit www.glutenfreewithamy.com
 
The Golden Statue Cocktail
Amy Rota-Poulin Copyright 2012
 
 
Ingredients:
 
1 part Goldschläger
½ part Grand Marnier
2 parts ginger ale
Honey
Rim a chilled martini glass in honey. Pour the Goldschläger and Grand Marnier the chilled glass. Pour chilled ginger ale into the glass and gently blend together. Watch the gold flakes bubble to the top as you enjoy your Golden Statue Cocktail.
 
*Please Drink Responsibly.
 
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *


This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy! Please visit www.glutenfreewithamy.com     



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