Chef Michael Woodhall, Chef Le Sud
2301 W. Roscoe St., Chicago, IL 60618
Lakeview Roscoe Village Restaurant Week April 9-18
Lakeview Roscoe Village Restaurant Week features special prix fixe menus from local restaurants available for takeout or dine-in. The prix fixe menus will be available for breakfast, lunch or dinner and there will be special family dinner menus offered as well. $3 will be added to each prix fixe menu order and will be donated to local food pantries, Lakeview Pantry and Common Pantry.
Smoked Ham & Cheese Croquettes
Water 1 ¾ cup
Butter 9 tbsp
AP Flour 1 cup
Eggs 5 each
Gruyere Cheese 4.5 oz (about ½ cup)
Ham (diced) 8.75 oz (about 1 cup)
Salt 2 tsp
Bring water and butter to a boil, add AP flour, stir immediately, once dough is formed
and raw flour smell cooked out, transfer to the stand mixer.
Mix for two minutes on low to release some heat.
Add cheese, and ham, and salt mix for 2 minutes.
Finish by emulsifying eggs two at a time until fully incorporated.
Using a 1 oz (2T) scoop, drop 1 oz of batter into 350 F rice bran oil. Fry to golden brown.
Let sit on paper towel to let excess grease drip off. Lightly season with salt before serving.
Substitute for Dijonnaise:
1 Cup of your favorite mayonnaise
1 tsp lemon juice
1 tsp garlic powder
1 tbsp Dijon Mustard
Mix together in a bowl with a whisk.
Raw Garlic 2 tsp
Confit Garlic 3 tbsp
Whole Eggs 2 ea
Yolks 5 tbsp
Lemon Juice 4 tbsp
Rice Bran Oil 4 cups
Dijon Mustard 4 tbsp
Champagne Vinegar 1 tbsp
Water 5 tbsp
salt 2 tsp
Add all ingredients besides water and rice bran oil.
Start food processor, let spin for 1 minute, emulsify half of the oil slowly, add water slowly.
Emulsify the rest of the oil.