![]() Chef Jesse Cool (Part 1, Part 2, Part 3) Famous Chef Jesse Cool, Flea Street Cafe, gave a cooking demonstration during Yosemite's Chef's Holidays. Jesse has been a sustainable agriculture spokesperson since the early 1970's and is founder of numerous restaurants in Menlo Park and on the Stanford University Campus. At her home garden and kitchen, Jesse works with Stanford's Department of Education inspiring Masters of Elementary School Teachers on how to build a curriculum from the garden. Jesse prepared Beet Gnocchi and a Winter Greens Salad. Here is the Beet Gnocchi recipe courtesy of Jesse Cool. ![]() Jesse Cool's Beet Gnocchi Beet Gnocchi - Red Beets - 3/4 pound, roasted, peeled - Potato - 1 1/4 pounds roasted, peeled - Parmesan/Asiago - 1/2 cup (Mary's note - you can use vegan cheeses) - Chives - 3 tablespoons - Salt - 1/2 teaspoon - Black Pepper - 1/4 teaspoon - Egg - 2 (Mary's note - you can use ground flaxseed and water) - Flour - 1 to 1 1/2 cups 1. Preheat oven to 375 degrees F 2. Coat beets and potatoes with olive oil. Season them with salt and pepper and put on a baking sheet 3. Roast in oven for about 45 minutes to an hour or until very soft when pierced with the tip of a knife 4. Cool and slip off beet peels and put in a medium bowl 5. Cut potatoes in half and scoop out flesh and add to beets 6. Put them through a potato ricer or a food mill 7. Add the parmesan, chives, salt, and pepper 8. Mix gently 9. Add the egg and mix 10. Add 3/4 cup flour and blend well 11. Bring a pot of water to a simmer 12. To test if you have added enough flour, pinch a piece of the dough about the size of a quarter from the dough, roll in flour and drop into the pot. It should rise to the top. If it falls apart, add more flour to the batter 13. Divide the batter into four pieces 14. Generously flour a board and put one of the pieces on the board. Roll it into a thick "snake" about 1/2 inch think 15. Cut into 3/4" pieces 16. Refrigerate or freeze until ready to use 17. Cook by dropping in small batches into lightly salted water 18. Gnocchi is done when it floats to the top Like this Article? See Part 1 from Yosemite’s Chefs Holidays featuring Quince Restaurant Chef Michael Tusk. 1/16/2012 07:37:18 pm
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