Camembert Basil Croquettes Food

BRIE AND BASIL CROQUETTES

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add 1/4 cup flour and stir until light golden, about 2 minutes.
• Remove from heat.
• Gradually whisk in milk.
• Return pan to heat.
• Simmer gently until very thick but still pourable, about 4 minutes.
• Add cheese and basil and stir until cheese melts, about 2 minutes.
• Remove from heat.
• Season with salt and pepper.
• Stir in 1 egg.
• Pour into 10" diameter pie plate.
• Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
• Chill overnight.
• With floured hands, form cheese mixture into walnut-size balls.
• Dust cheese balls with flour.
• Chill until firm, about 1 hour.
• Press each cheese ball into 3/4" thick round.
• Place remaining egg in small bowl and beat to blend.
• Place crumbs in medium bowl.
• Dip cheese rounds into egg, then into crumbs, coating thoroughly.
• Heat oil in heavy large skillet over medium-high heat.
• Working in batches, fry cheese rounds just until brown, about 1 minute per side.
• Do not overcook.
• Drain on paper towels and serve warm.

CAMEMBERT BASIL CROQUETTES

Steps:

• Cut rind from cheese and chop into small chunks.
• Chop the basil finely.
• Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
• Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
• Add nutmeg.
• Add the cheese and basil and stir until the cheese melts.
• Remove from heat.
• Salt and pepper to taste.
• Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
• Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
• Chill overnight.
• Form cheese mixture into walnut-sized balls and dust with a little flour.
• Chill until firm, about 1 hour.
• Beat the remaining egg.
• Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
• Heat oil in a large, heavy-bottomed skillet over medium heat.
• Fry the cheese rounds in batches just until brown, about 1 minute per side.
• Drain on paper towels, and serve warm.