BASIC AMeRICAN FOODS Patti Dollarhide, director of nutrition services, and Matt Kline, sous chef, Via Christi Regional Medical Center, Wichita, Kan., www.via-christi.org Yield: 80 croquettes 1 29.3-oz. pouch Nature’s Own Potato Pearls dry mashed potatoes 2 3/4 qts. boiling water 2 2/3 c. Parmesan, grated and divided 4 t. kosher salt 2 t. freshly ground black pepper 12 oz. pepper Jack cheese, cut into 1/2” cubes 2 c. all-purpose flour The key 8 whole eggs, beaten to stable 1/2 c. water croquettes is 2 c. plain dry breadcrumbs stiff potato Oil for deep-frying, as needed dough. Method (1) Place potatoes in bowl. Add boiling water; stir 10 seconds to distribute. Let stand 5-7 minutes; stir until smooth. (Potatoes will be stiff.) (2) Add 12 oz. Parmesan, salt and pepper to potatoes. Stir until thoroughly blended. Cover potato dough; refrigerate until cold. (3) Shape dough into 11/2” balls, about 1 1/2 oz. each. Push 1 cheese cube into the center of each ball. Reserve. (4) Place flour in a bowl. In a separate bowl, blend beaten egg and water to form egg wash. Combine breadcrumbs and remaining Parmesan in a shallow pan. Coat potato balls in flour, shaking off excess. Roll each croquette in egg wash; dredge in crumb mixture to coat evenly. Set aside. (5) Deep-fry croquettes in 360˚-370˚F oil for 3 minutes or until golden brown. Drain well; serve warm with choice of condiments. Wine pairing: Deep-fried croquettes need a cleansing, refreshing wine. De Waal Viognier 2009 (South Africa)—with luscious florals and bitter lime finish—complements their richness and spice. Cheesy Potato Croquettes Green kiwifruit has a tangysweet refreshing accent, while gold kiwifruit is a tropical-sweet twist. Panna Cotta with Fresh kiwiFruit Coulis Zespri Kiwifruit, www.zesprikiwi.com Yield: 12 servings 4 Zespri Green kiwifruit, peeled and diced 2 T. plus 1 c. sugar, divided 2 t. gelatin 1/2 c. boiling water 1 c. whipping cream 4 c. buttermilk 4 Zespri Gold kiwifruit, peeled and sliced Method (1) For coulis, purée green kiwifruit and 2 T. sugar just until smooth. (Do not overprocess to avoid crushing kiwifruit seeds.) (2) Sprinkle gelatin over water in medium bowl; stir. Let stand 10 minutes until softened. (3) Heat cream and 1 c. sugar until simmering. Add to gelatin mixture; stir. Add buttermilk; stir until combined. (4) Pour into 12 6-oz. custard cups. Cover and refrigerate for 4 hours, or until firm. (5) Per order, dip custard cup in hot water and invert onto plate. Spoon green kiwifruit coulis around panna cotta, and garnish with gold kiwifruit. Wine pairing: Chalk Hill Botrytised Semillon 2006 (California)—with intense mango and honey aromas, flavors of ripe pears, apricots and toasted almonds, and a finish that goes on forever—is a truly decadent pairing. Cherries Jubilee shake Truitt Brothers, www.truittbros.com Yield: 2 servings 6 oz. Truitt Brothers cherries jubilee 6 oz. milk 24 oz. vanilla ice cream Whipped cream and chocolate shavings, for garnish Method (1) Combine all ingredients in mixer, and blend. (2) Divide between two chilled shake glasses, and garnish with whipped cream and chocolate shavings. Make it a smoothie by substituting nonfat milk and vanilla nonfat frozen yogurt for the regular milk and ice cream. 28 | Chef www.chefmagazine.com