If you’re looking for a cosy baked vegetable dish, look no further than Ad Hoc’s Summer vegetable gratin. Seeing as Summer officially ended yesterday I had to hurry up and make this before it was too late. I was able to find all the vegetables, except the yellow squash. I guess yellow squash season is officially over.
Posts Tagged ‘panko’
After making the mashed potato spring rolls, I had a bit of leftover mashed potatoes so I decided to improvise and create a Vietnamese-flavoured croquette. I’m in love with what I like to think of as Vietnamese meat loaf: ground pork studded with wood ear mushrooms and shallots, flavoured with fish sauce, sugar, soy, white pepper and five spice.
Pig’s head boiled for 3 1/2 hours: check. Meat and fat separated: check. Said meat and fat rolled into torchon: check. One apprehensive cook: check.
Looking at the photo of the deep fried, crispy, torchon slices in Chang’s book is looking at the loveliest photo of two perfectly cooked croquettes. I love croquettes. I love their crispy, crunchy exteriors giving way to soft, melty potato-meat insides. Based on the photo alone, I thought the pig’s head torchon would be like a uber-croquette, no filler potato, just all crispy outsides and melty, fatty, meaty insides.