Kitchen Adventures

I get a few cooking magazines and I have been trying a lot of new recipes lately and wanted to share some of the winners with you.


This is our favorite so far, Potato Mushroom and Leek Croquettes from Cooking Light Magazine.

Here is the recipe...

8 oz coarsely chopped peeled Yukon Gold Potato
4 oz sliced cremini mushrooms
4 oz sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
1/2 cup (2 oz) shredded Gruyere cheese
1/4 cup (1 oz) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
31/2 cup panko
1 tablespoon olive oil

1.  Place potato in a pan; cover with water.  Bring to a boil.  Reduce heat; simmer 8 minutes or until tender.  Drain.  Press potato through a ricer or food mill into a bowl.

2.  Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped.  Heat a large skillet over medium heat.  Coat pan with cooking spray.  Add mushroom mixture; cook 6 minutes, stirring occasionally.  Add mixture to potato.  Add gruyere, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended.  Shape mixture into 8 (2 inch) round patties.

3.  Place flour in a shallow dish.  Combine egg white and 2 tablespoons water in a shallow dish, stirring with a whisk.  Combine remaining 2 tablespoons Parmigiano-Riggiano and panko in a shallow dish.  Dredge patties in four.  Dip in egg mixture; dredge in panko mixture.  Heat a large nonstick skillet over medium-high heat.  Add oil; swirl to coat.  Add patties; cook 4 minutes on each side or until golden.

Serve over spinach.  Mix oil, balsamic vinaigrette, salt and pepper; and poor over croquettes and spinach.

Here are the things I've learned while making this recipe a few times...
I substitute Gruyere for Swiss Cheese, because it's less expensive.
I use a cheese grater and grate the potato
...and this is so delicious.