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19th Century cuisine in Austin

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Nancy Marr and chef Gregory Dishman from the Auguste Escoffier School of Culinary Arts joined us in the studio to talk about a new exhibit on 19th Century cuisine.

Recipe: Sweet Potato and Ham Croquette

Ingredients

  • 2 Cups Sweet Potato, Large Dice
  • 2 Cups Idaho Potato, Large Dice
  • 1 T Kosher Salt
  • 1 T Blackening Spice
  • ½ Cup Ham, Thick Sliced and Small Diced
  • ¼ Scallion, Sliced On Bias, (Diagonally)
  • ½ Cup Butter, Thin Sliced
  • 2 Egg Yolks
  • 2 Cups Panko
  • ½ Cup Canola Oil

Directions

  1. Drizzle with Molasses; serve with diced heirloom tomatoes, cider vinegar, kosher salt and olive oil.

 

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