Croquettes

The definition of croquettes is simple, it is a part of hash made of various ingredients attached with béchamel crème that is breaded with egg and breadcrumbs and later fried with plenty of oil. There are many variations of croquettes on the market, and just about every culture has developed their own recipe. Every day, new recipes are formulated and something new is invented and created. The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Philias Gilbert started to write down the recipe. The classical formulation and procedures were in place. After a few years, the cooks that were under Monsieur Escoffier travelled around the world bringing with them the croquette recipe.
For a croquette to be perfect it must melt in the mouth with a soft texture. The perfect filling is to the taste of the diner although the most classic ones are based on ham or meat of cooked, at the moment the croquettes are elaborated with an endless of ingredients but always to the taste of the diner.

Gazpacho

The traditional Gazpacho is made of a week-old bread and placed on a mortar. The bread and vegetable mixture is pounded to a paste, and then you begin to add the tomatoes, then the olive oil, and finally the vinegar, tasting all the time to make sure you've got it right. The tomatoes must always run through a sieve to makes sure that the finished dish will have no seeds. Etymologists say that the origin of the word gazpacho came from the Mozarab word “caspa”. Caspa means “residue” or “fragments” which is dedicated to the small bits of bread and the vegetables used in a gazpacho soup. While it was common for Roman soldiers to carry dried bread, garlic and vinegar to make the basics of this early soup, it was popularized in the Andalusian area of Spain. Christopher Columbus probably took this soup with him on his voyages from Spain. When he brought back tomatoes, cucumbers and different peppers that is when the soup evolved to its present state.

Paella

Paella is one of the world most famous rice dishes, with a memorable combination of ingredients. It’s a treat for a family dinner and a great party buffet dish. Paella originates from Valencia which is found in Eastern Spain. Paella can now be found in most Western countries like the America and Europe. The recipe has expanded over the years, and now many different varieties of paella are passed off as authentic. The most common accepted history of the paella is that servants of the Moorish royal banquets would take some leftovers then cook it into mouthwatering dishes they would soon take home to their families. The most commonly accepted story of paella’s origins is that servants would take the leftovers from Moorish royal banquets and cook it up over open fires into delicious dishes they would take home to their families.
The word “paella” may come from the Arab word “baqiyah”, which means “leftovers”. Another speculation is that the word “paella” is derived from a Latin word “patella”, which was a flat plate used for religious offerings made to gods. One thing we know for sure is that paella gained popularity in the mid-nineteen hundred when paella became a popular dish served to laborers. Paella was then adapted by European immigrants to Louisiana, who used local ingredients to create the dish known as jambalaya.

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