Tag: italian restaurants

Bombay Potato Croquettes | Easy Bombay Potato Croquette Recipe

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bombaypotatocroquettesrecipe

Daniel Harding

Fusion cooking creations can be hit or miss. But this recipe manages to marry a Spanish and Indian classic that results in a crunchy, unique tasting dish that works perfectly.

Our Bombay potato center is flavored with a rich, aromatic curry sauce that’s packed full of tasty aromatics. Giving these little mouth fulls a good old spicy punch. Rolled in egg and panko breadcrumbs, they are then fried or baked for a crunchtastic coating and floral potato center.

Trust us – if you’re into Bombay potatoes, you have to give these a go.

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Makes:

16

Prep Time:

0

hours

15

min

Cook Time:

1

hour

40

min

Total Time:

1

hour

55

min

For the curry base

25 g

ginger, peeled and roughly chopped
2


onions, roughly chopped
1/2 tsp.

ground coriander

2


plum tomatoes, roughly chopped

For the Bombay potatoes

800 g

waxy potatoes, peeled and cut into 3 cm pieces
3


cloves garlic, finely chopped

2 cm piece of ginger, peeled and finely chopped
1/2 tsp.

ground coriander
1


tomatoes, roughly chopped

handful chopped coriander, roughly chopped

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For the curry sauce base

  1. Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes, cover with a lid and simmer for 45 minutes or until the onions become very soft.
  2. Add the tomatoes and cook for a further 15 minutes.
  3. Remove from the heat and blend to a smooth consistency using a blender. This is now your simple curry base. You will have more than you need but it can be frozen for future recipes.

For the Bombay croquettes

  1. In a large pan of boiling water, add your potatoes and turmeric. Simmer for approx 20 minutes or until just tender but not falling apart. Drain and allow to cool.
  2. In a heavy-based frying pan heat 4tbsp oil over medium heat. Add your cooked potatoes and fry until starting to brown. Remove from pan and set aside.
  3. In the same pan, add the remaining 2tbsp oil, onions, garlic, and ginger. Cook gently until soft but not browning.
  4. Add all the spices and fry for around 30 seconds or until the spices begin to darken.
  5. Add tomato puree and turn up the heat to slightly caramelize the onions and tomato puree, this should take around 3 minutes.
  6. Next, add 300ml of curry sauce base and cook slowly allowing it to reduce.
  7. Add the reserved potatoes, along with chopped tomatoes, and cook on low for 5min, until the potatoes are heated through. Finish with a handful of coriander.
  8. Spread onto an oven tray, crush some of the potatoes to help form them together, and cool in the fridge overnight.
  9. Set up your crumbling station as followed. A bowl with 3 beaten eggs, a bowl of flour and a bowl of breadcrumbs. Remove the tray from the fridge and divide into 16 portions.
  10. Roll each portion into an oblong shape.
  11. Coat in flour, then egg, then breadcrumbs, using alternate hands to ensure you don’t crumb your fingers.
  12. Heat your oil to 170°C. Working in batches to not overcrowd your fryer, cook for 4mins, then remove and raise the temperature to 190ºC and cook again for 1min or use crispy and golden. Serve & enjoy!

Want to cook our bad boy croquettes in the oven? Cook in the oven at 180°c for 25mins and then 200ºC for 6mins until crisp.

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Our 9 Favorite New Restaurants in San Francisco + Oakland in 2022

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As the second pandemic winter came to a close, San Francisco and Oakland lit up with a slew of new restaurants by long-beloved and up-and-coming chefs, alike.

While we couldn’t make it to everyone (we saw you Birch & Rye, Slug, and Mijoté), we did our best to do justice to the 2022 renaissance. From Tenderheart to Damansara, our favorite new restaurant of the year took on flavors from near and far with style and passion—and left us wanting more.

Here are 7×7’s favorite new restaurants of 2022.

The craveable Good Good chicken wings with garlic rice stuffing and adobe glaze.(Marc Fiority, Gamma Nine Photography)

Good Good Culture Club

Good Good Culture Club, the sophomore effort by chef Ravi Kapur of Liholiho Yacht Club fame, took the city by storm when it opened at the beginning of 2022. Last month, it was named one of Esquire‘s the best new restaurant in the US, and that comes as no surprise to us. With a welcoming space (not to mention one kick-ass roof deck) and dishes like Mom’s Lao sausage, pork belly marinated in aromatic oyster sauce, and whole petrale sole fried two ways with plum chili glaze, Good Good is great (great). // 3560 18th St (Mission), goodgoodcultureclub.com

Tenderheart

The new restaurant inside the stylish Line hotel caught us off guard with its innovative take on California fare. Executive chef Joe Hou reimagines familiar ingredients through the lens of his Chinese-American upbringing to come up with dishes like creamy burrata with nutty, charred salsa macha, fiery pickled gypsy peppers, and crisp wontons; caviar with tiny, perfect English muffins and buttery salted egg yolks; and ribeye with Sichuan peppercorn jus and fried bone marrow. Tenderheart is exciting, sometimes unusual, and so unforgettable. // 33 Turk St. (Tenderloin), thelinehotel.com

Hi Felicia

The chef goes by one name only: Imana. She’s a BIPOC woman in her mid-20s and she totally disrupted the fine dining machine this year with her “vulgar” brick-and-mortar, Hi Felicia. The Uptown Oakland restaurant is a choreographed performance starring Mexican- and Japanese-influenced California comfort fare like tamales made with lavender-scented masa; caviar soup; and raw halibut with miso, cashew slaw, and blue corn tortillas. But it’s not just the delicious food and the campy, playful atmosphere that floors us—it’s the subversive celebration of individuals of every identity coming together over dinner. // 326 23rd St. (Oaklands), resy.com

Imperfectly perfect pizzas with a side of funk at Shuggie’s Trash Pies + Natural Wine.(Erin Ng)

Shuggie’s

We love this Mission pizza joint not just for its ooey-gooey pies but for its commitment to sustainability. Brought to life in maximalist yellow-and-green technicolor by the duo behind Ugly Pickle Co., Shuggie’s primary ingredients are blemished and surplus produce, under-used byproducts, meat off-cuts, and bycatch. But don’t go thinking that Shuggie’s is just a gimmicky pizza joint riding the climate change wave. The natural wines and pizzas like the au-gratin-like Dead Combo (salt cod, potatoes, farm eggs, white sauce) and the Sausage Party (guanciale vodka sauce, grape must, sausage, olives) are delicious. // 3349 23rd St (Mission), shuggiespizza.com

Damansara

San Francisco finally has a brick-and-mortar dedicated solely to the culinary heritage of Malaysia. If you ask us, Damansara was worth the wait. The rich scents that pour from the door of Tracy Goh’s low-key Noe Valley restaurant taste as good as you think they will: Dishes include the likes of laksa with two-day coconut broth; achar crew with turmeric pickled veggies, crushed peanuts, pineapple, and tofu; and cereal and salted egg fried chicken. Plus, they’re among the most affordable new eats the city has to offer. // 1781 Church St. (Noe Valley), damansarasf.com

Burned cauliflower with gochujang at Pomet.(Aomboon Deasy)

pomets

It doesn’t get fresher or more local than Oakland’s Pomet, a restaurant launched by second-generation farmer Aomboon Deasy and fired up by Benu and Blue Hill at Stone Barns chef Alan Hsu. His Asian heritage whispers through a menu that includes seasonal produce from family farms in dishes like crispy Liberty duck leg with gochujang and pickles; ugly mushroom filled pasta with corn miso butter; and McFarland trout with celery root, beans, and grapes. Housed in a Julia Morgan original, the cozy restaurant is a delight, a welcome reminder of our Bay Area bounty. // 4029 Piedmont Ave. (Oaklands), pomet-oakland.com

Handroll Project

Handrolls are having a moment in the Bay Area and the Handroll Project is leading the pack. Brought to the Mission by the team behind Michelin-awarded Jū-Ni, executive chef Geoffrey Lee crafts taco-shaped rolls like salmon and sesame with ikura and bonito flakes; smoked hamachi with shiso and Japanese green onions; and creamy scallops with miso aioli and avocado in a minimalist, light-bright space. Order a la carte or go for sets of five, seven, or 10 rolls for

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For St. Pete man, perfect macarons are both fun and a side hustle

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Joshua Pramis planned to celebrate his 40th birthday with his favorite indulgence — melt-in-your-mouth salted caramel cafe mocha macarons.

The chocolate shells are filled with mocha buttercream and salted caramel and drizzled with chocolate sauce and flakes of sea salt. They look like they came from the finest patisserie in Paris. But no, Pramis creates and cooks the French treats in his St. Petersburg kitchens.

Joshua Pramis, a journalist with The Penny Hoarder personal finance website, started out by baking banana bread and gradually progressed to a dazzling variety of macarons.
Joshua Pramis, a journalist with The Penny Hoarder personal finance website, started out by baking banana bread and gradually progressed to a dazzling variety of macarons. [ Joshua Pramis ]

The origin of the macaron is a bit fuzzy, but legend has it that they were introduced to France by an Italian baker. It doesn’t matter the roots, it’s the results that matter to Pramis.

This month, he’s busy developing holiday-inspired versions of the meringue sandwich cookies with flavors of peppermint and gingerbread for his family, friends and co-workers at The Penny Hoarder, a personal finance website based in St. Petersburg. Last Christmas, his ornament-shaped macarons and red-and-white swirled peppermint confections were a hit.

But he didn’t stop there, making macarons shaped like Easter eggs and bunnies. He created architectural toppings with, of all things, popular cereals. He’s really just starting his creative journey.

Pramis writes The Penny Hoarder’s email newsletter by day. On weekends and evenings, he tests recipes and tempers chocolates and sugars. A fan of the “The Great British Baking Show,” he started baking on a whim about four years ago, starting with banana bread and progressing to cookies and cupcakes. Macarons — not to be confused with chewy coconut macaroons — are the next challenge.

A journalist by day, Joshua Pramis tests recipes for macarons at night. He baked his first batch two years ago and they have become increasingly elaborate.
A journalist by day, Joshua Pramis tests recipes for macarons at night. He baked his first batch two years ago and they have become increasingly elaborate. [ Joshua Pramis ]
Some of Joshua Pramis' most popular macarons have toppings made with candied bits of cereal.
Some of Joshua Pramis’ most popular macarons have toppings made with candied bits of cereal. [ Joshua Pramis ]
Some of Joshua Pramis' macarons are flecked with sea salt and other toppings.
Some of Joshua Pramis’ macarons are flecked with sea salt and other toppings. [ Joshua Pramis ]
Macron, shown here, is not to be confused with chewy coconut macaroons.
Macron, shown here, is not to be confused with chewy coconut macaroons. [ Joshua Pramis ]
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Joshuan Pramis says macarons are a dessert that "requires a ton of patience.''
Joshuan Pramis says macarons are a dessert that “requires a lot of patience.” [ Joshua Pramis ]
Joshua Pramis' ornament-shaped macarons were a hit last Christmas.
Joshua Pramis’ ornament-shaped macarons were a hit last Christmas. [ Joshua Pramis ]
Joshua Pramis makes macarons with a variety of toppings and fillings.
Joshua Pramis makes macarons with a variety of toppings and fillings. [ Joshua Pramis ]

Two years ago, Pramis baked his first batch and they turned out perfectly. With great confidence, he offered to bring macarons to his family’s upcoming Thanksgiving gathering.

“I had a little bit of beginner’s luck,” he said. “The first batch wasn’t perfectly smooth but they actually looked decent and I was like, ‘What is everybody talking about, these aren’t that bad.’”

The day before Thanksgiving he started baking, only to toss out batch after batch of cracked or too-flat meringues, which made him reevaluate his baking prowess. “I almost called it quits — but that fourth, winning batch came out and I just had that feeling that I wanted to keep doing this,” he said.

He kept making macarons, whipping egg whites and slowly adding sugar and cream of tartar and tossing out as many duds as keepers. “It took a little while to get the hang of it and I was bouncing around between recipes,” he said.

Then a friend suggested he check out Brazilian blogger Camila Hurst’s website, Pies and Tacos, for baking tips. She uses the Swiss method of making macarons, mixing the sugar and egg whites together and heating the ingredients over a double boiler before adding a bit of syrup and whipping the mixture. success!

Patience is the key ingredient, Pramis said. You have to get the meringue right before sifting in confectioners’ sugar and almond flour.

“It’s weird because I’m not a very patient person in general and this is a dessert that requires tons of patience,” he said. “In a way it has helped to reel me in overall, in all aspects of my life. If you want to get the winning macaron, you have to keep going and going. And you don’t ever know until they come out of the oven.”

Pramis posted photos of his best batches on social media and started getting requests from friends. He has a dedicated following at @themaczaddy on Instagram and a side business that keeps elevating his creativity. He started with plain cookies filled with chocolate or

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