“Panage” and Croquettes via Borealis Grille Guelph

“Panage” and Croquettes via Borealis Grille Guelph

If you glance through the delicious looking menu at Borealis Grille & Bar, located on Gordon Street in Guelph, you will notice panko-crusted cauliflower croquettes with ginger and served with cilantro and red pepper jelly.

Panko-crisped egg by Chef Yva Santini (Photo: WREats).

Panko-crisped egg by Chef Yva Santini (Photo: WREats).

Like many other foods and techniques, the idea of breading — Elizabeth David uses the more obscure term panage for coating food in breadcrumbs before being fried or grilled — ingredients is another international technique from Indian dishes to Sicilian eggplant crochette and the krokke you might get at your favourite Japanese izakaya. The internal ingredients are often held together by a binder and then breaded and fried. The best croquette is soft and juicy interior and a crisp and crunchy exterior.

From soup to flatbreads to dumplings, the fact that cuisines from all over the world cook similar dishes and with similar techniques is one of the thing that binds us together — and it’s also one thing I love so much about food.

[ Image/Jonathan Pincas via Wikimedia Commons ]
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