How to Make Turkey Croquettes

And a little bit of croquettes history

Croquettes

Who would have thought croquettes would have such a wonderful history. These little devils epitomize my love of food and how singular we are even in our varied cultures.

The croquette is originated in France in 1898 and the base recipe we use today was written by August Escoffier, the master of the French kitchen. Versions of croquettes can be found in many cultures. In the Polish version a thin pancake is stuffed with meat, mushrooms, and kraut, or any combination, breaded and fried. The Spanish and Portuguese – Follow the tracks for more

Garlic, Wonderful Garlic

Getting to know garlic, a kitchen staple

garlic

Imagine what we could have learned in Latin class had we paid attention. Take that old friend of ours garlic for instance. The Latin name is allium satuvim. The modern word for garlic has its roots (no pun intended) in the old Anglo-Saxon words gar, or spear, and leac, or leek. When growing the plant looks like a spear, hence the name. Why leek? Garlic and leeks are cousins in the allium family.

Garlic has been found in the tombs of Egyptian mummies and was well known to the ancient Chinese, Greeks and Romans. In those days it was not a food – Follow the tracks for more

Chicken Stock or Chicken Broth?

Chicken stock? What’s in a name?

chicken stock

It seems one of the latest crazes hitting the internet these days is broths. But what it a broth? Is it the same as stock?

Quite simply it depends on what you put in the pot. A stock is basically the same as broth with one exception. Broths have no meat on the bone. Clean bones, those with no meat on them, are used to make broths whereas stocks have meat on the bone. Having cooked in professional kitchens I can tell you I never made a broth.

At the Culinary Institute of America – Follow the tracks for more