It’s all in the gravy!

Today Chef Peter went over the ins and outs of roasting with the KOC cohort.  The trainees discussed everything from the importance of caramelization and trussing to oven types and when to add mirapoix.

IMG_5097And what good is roasting without gravy!  The cohort learned about how to thicken drippings using a roux, a mixture of fat and flour. Adding the fat is the difference between gravy and dumplings. Why is this? Chef Peter explained and shared some interesting facts about the process of making flour – like that flour is flammable!  If you are curious (like I was), watch the video below for the proof!

Sweet Potato Croquettes

What do you make when you have buckets full of donated sweet potatoes? Sweet potato croquettes! As Paula says: “I like [cooking in the St. Vincent de Paul Kitchen.] … It forces us to be creative, because we are working with donations.”

Below, the trainees begin the process by cutting the sweet potatoes.

IMG_2403Next, the potatoes are roasted, smashed, and chilled overnight in a sheet pan. Then, Paula cuts the sheet of chilled potatoes, dunks the pieces in an egg wash, and rolls them in gingersnaps and panko crumbs.

IMG_2413The delicious finished product was used at the Friends of the Poor Walk/Run in Hayward on October 6th!