GCC: Menu 18 - Chicken Croquettes

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The Gutsy Cook menu this week included a favorite of mine: Chicken croquettes or as they are called in Spain “Croquetas de pollo”.  Because, while most of Latin American has their own version of this dish.  The Spaniards version is the core of all the what-to-be croquetas.

These little dreamy morsels are eaten all over the country.  They are served in chic wine bar, in Tabernas, expensive restaurants, in cheap dives and they are all mouth-watering good.

I mean, how – unless you’re a poultry-hater — can you not fall for something that’s crisp outside, creamily inside and you can eat with your fingers?

I totally love them.

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Popovers

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The year that I meet Tom, we travelled to Bar Harbor, Maine for the first time to meet his extended family.  The WHOLE family, as in there were over twenty people plus expected, we had a agenda of activities sent to us before the trip.  

Sadly the occasion was not a joyous one.  See, a week after I meet Tom, his father past away. It was not a surprise passing, his father had been sick for a while and it was his time to go, everyone had made peace and they were simply getting together to celebrate his life and to scater his ashes on top of Cadillac Mountain in Acadia National Park as per his request.  I wrote about this trip here and here.

The trip for me was a chance to travel within the US.  I have to come clean, having lived in the US for more than twenty years and I’m clueless about the country in general.  I’m a snob traveler and most of my trips involved the use of a passport, so I don’t know my adopted country that well - there I said it *hung head low*

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GCC: Menu 16 - Profiteroles

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I cheated on this week’s Gutsy Cook menu. 

It called for us making a Hungarian Goulash Soup, Potato & Parmesan Cakes and Profiteroles. 

I made one of the three choices and I totally revamped the whole recipe to suit my needs.  I was totally fearless this week.

We had a dinner party for eight over the weekend and I was without an appetizer or dessert idea.  I was serving a pretty heavy main course and I knew I wanted a light appetizer and dessert.  I also did not want to be running around cooking all day the day of the party, so I wanted something that I could make ahead of time and then finish off during the meal.

For the appetizer I figure a nice salad, and decided on the always sure hit of Caprese salad. Tomatoes, basil with mozzarella and a good dash of olive oil and balsamic vinegar was sure to hit the spot and to make it even easier to eat once I turn it into a quick bruschetta with a crusty toasty piece of bread.

Done, appetizer decision over.

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