Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here.
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Evan Sung for The New York Times
In Spain, golden shallow-fried croquetas are served in tapas bars to the diner’s delight. They may be made of any number of things: salt cod, shellfish, Serrano ham, potatoes or cauliflower. Sometimes spherical, sometimes cork-shaped, the best are small enough to devour in two bites.
What differentiates the Spanish croqueta from the sometimes-stodgy canned salmon croquettes once popular in the United States has mainly to do with texture. Not only is the croqueta’s exterior beautifully crisp, but its interior has a lovely creamy consistency. This is primarily because of the binding. Rather than relying on bread crumbs or crumbled saltines to bind the filling, as is common with American-style fish cakes, croquetas are typically held together with a well-seasoned white béchamel sauce.
The process is not difficult, but it is a bit of a production. The savory croquetas are composed of crab meat, roasted red peppers, scallions and a good pinch of cayenne; freshly made béchamel is gently folded into the mixture, which then must be chilled until it is firm. This takes an hour or more, but if you prefer to make your life easier, it may be assembled a day ahead.
~ David Tanis ~
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