Yeah I also love it with caramelized onions and other sweet accompaniments. I think maybe half the amount of it would have made these croquettes perfect for me.
Could you add a whole toasted pecan and wrap in prosciutto or bacon?
At Thanksgiving this year (only 3 of us - we invited a pescatarian friend) - prior to our Cioppino I served our āsaladā course as an appetizer. Found some wonderful mild creamy Gorgonzola Dolce. I stuffed endive leaves with it, and topped them with chopped dried cranberries and spiced pecans.
Another mild blue cheese is German Cambozola. Itās a cross between French Camembert and Italian Gorgonzola. So rich and delicious!
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Happy Anniversary! And I hope your special dinner is great.
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Have you made that pistachio cake before?
I keep refining my system for using tamis; here I am finishing up another 5 lb bag of russets, first through a ricer and then the tamis. (Am I the only one at the dinner table who appreciates the effort?)
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Thank you! It isnāt my anniversary! Iām a spinster 
. Itās my parentsā anniversary! They say thank you!
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Invite me over, and Iāll appreciate the effort; thereās nothing like mashed potato through a food mill/ricer. I replaced my old food mill with an expensive new German one (Rƶsle, I think), but have yet to use it.
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I get tired by the end of ricing; takes extra effort to go on to the tamis.
I was thinking how I could never have a kitchen job doing this five days per week, exhausting.
They taste just as good reheated in microwave later.
(I use Kenjiās method of rinsing raw cubes of potatoes several times in cold water, after cooking and draining you rinse with hot water for 30 seconds.)
A 5 lb sack of Idaho russets at Safeway is only $3. I use a stick of cold butter, 8 oz room temperature cream cheese and Ā¾ cup warmed milk. Salt to taste, (2 Ā½ Tablespoons when you boil then simmer the potatoes.)
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I havenāt. Does the recipe look OK to you?
Iām not skilled enough to analyze, Iām afraid. Iām very attracted to the concept though!
I always hesitate to make online recipes from unknown-to-me sources where there arenāt a bunch of comments from others whoāve made it, but I freely acknowledge this is a high level of neurosis.
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I think blue cheese is one of those āyou either love it or you hate itā foods.
I love it. I especially love the strong Spanish Cabrales Blue cheese, and the somewhat milder Spanish blue, Valdeon. My husband and several of the friends we eat with often also love blue cheese, so I have plenty of opportunities to enjoy it with others.
I was surprised that Anya von Bremzen recommended roquefort for blue cheese in 4 recipes in The New Spanish Table. I guess she likes it better than Cabrales (2 recipes).
I do love that cookbook, but I donāt like dates, so that one I wonāt try.
I think your tapas list sounds great!
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OR itās something you eventually develop a taste forā¦ like cilantro, spicy foods, capers, anchovies, etc.
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Tell me more of this.
She gives a choice, with Cabrales being one of them. As I donāt have much in the way of choices here, I went with Gorgonzola. I donāt like Roquefort much anyway. Blue cheese works great for me in the right application, but I donāt like it on its own, so this is just too much. I donāt like dates on their own much either as theyāre very sweet, but love them as a balancing element in things like this or wrapped with bacon and stuffed with almonds.
@ChristinaM Iām scrapping them in favor of ham and cheese croquettes, which are always a winner.
@small_h itās a classic Spanish croquette made with a thick bechamel base and in this case blue cheese melted into it. Minced dates are also added. I figured Medjool would be the best option, but I had to make do with Deglet Noor. I used more since theyāre smaller and less meaty. Theyāre nice and creamy/gooey when you fry them.
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And your address isā¦? 
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Iāve always wondered who else is in your household? Are they not able to contribute? My hubby, B, tries his best but he doesnāt enjoy cooking. He got a meal service for us as a holiday gift. Itās been ok, but not better than takeout and probably more expensive than takeout in our little neighborhood, which has decent food. The meal service has reusable containers, which we havenāt done yet, but is a nice option.
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Mustabeen a helluva mass. Perhaps youāre better off without such āfriends.ā
I think I might be up 5-6 pounds.
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Thatās how I look at those things. If youāve never tasted cilantro, the first time is going to get your attention, as it did me. Iāve grown into cilantro, blue cheese, etc. Caraway, now thereās a flavor/texture I have never grown to appreciate.
Probably wise. Iām notorious for repurposing things that didnāt quite work into bigger quantities of same.
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