02.05.06
Tastes like chicken
I’ve been going through Rachel Ray’s “365: No Repeats”, marking up potential recipes to try so when it came to tonight’s dinner, it was either ordering in pizza or trying something with stuff we had on hand. I opted for cooking and canoodled Jeff into it, promising as I always do that if it doesn’t taste good, I won’t be offended if we toss it and go with plan B. I’m still so new at cooking that I can’t be surprised if things turn out inedible and would never force anyone to eat it just to sooth my fragile psyche.
All that being said, the chicken croquettes with sweet potato mashers and pan gravy were completely edible and are on the repeat list. Lessons learned: mashed potatoes are simple and quick to make, so I need to stop being a pussy about side dishes. Also, pan gravy isn’t rocket science.
Chicken Croquettes with Spinach Mashers and Pan Gravy
from “365: No Repeats”, Recipe # 74, page 66
3 lg. potatoes, peels and cubed (I subbed in sweet potatoes)
Course salt
1.3 lbs ground turkey or chicken
2 celery ribs, finely chopped
1 sm. onion, finely chopped
2 tsp. poultry seasoning
3 tbls. chopped fresh thyme
3 tbls. chopped flat-leaf parsley
Coarse black pepper
1 egg yolk
2 cups bread crumbs
1/4 cup vegetable oil
4 tbls. butter
2 tbls. flour
2 1/2 cups chicken stock
1/2 cup cream or half-and-half
1 lb. baby spinach leaves
Place the potatoes in a pot adn cover with cold water. put a lid on the pot and bring the water to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.
While the potatoes cook, make the croquettes. Place the meat in a bowl. Add the celery, onions, seasoning, thyme, parsley, salt, pepper, and egg yolk. Combine and form 8 patties. Coat both sides with bread crumbs. Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat. Cooke the patties for 5 minutes on each side. Remove the croquettes to a plate and cover loosely with foil to keep warm. Reduce the heat under the skillet and add 2 tbls of butter, melt, then whisk in the flour. Cook the roux for a minute or two. Whisk in 2 cups of chicken stock and bring to bubble. Thicken for a minute and turn of the heat. Season with sauce with salt and pepper.
Drain the cooked potatoes and return to the hot pot. Add 2 tbls butter, 1/2 cup of chicken stock, and the cream. Mash and season with salt and pepper. Fold in the spinach leaves until they wilt.
To serve, pile the spinach mashers on the plates and top each portion with 2 croquettes and gravy.