November 23, 2020

Gsa Per Diem 2020

Gsa Per Diem 2020 welcome to kegels produce playground I'm chef Aloha I'm miss and today we have chef honest Accio Santos from per diem at rock Lititz welcome chef thank you for having, me today we have a purple potato gnocchi with a winter style veg that's on our menu so here at kegels produce we pride ourselves in fresh is, best I see you have a lot, of winter veggies and fresh produce on the stitch can you explain it yeah so what I like to do is uh I take our purple.

Potatoes put them in a 400 degree oven for about 40 minutes I'll pull it out of the oven I'll let. It rest for a little bit until it's easy to handle with my hands I peel.

The potatoes and then what I do is I put in a ricer rice the potatoes I'll put my flour in it about, two cups so two pounds of potatoes I do cook 2 cups of flour 1/2 a cup of ricotta and then maybe just 1/4.

Cup of parmesan and then what you want to do is you want to work it with your hands and so it's like a. Sort of a. Firm consistency and then what I do is take it out of the bowl put it on my board lightly flour it and then I begin to roll it out and then you can take a knife and. Then I'll just use my finger and just kind of measure from. There on how big I want them the bigger you go the longer cook time is gonna need when you drop them in.

Boiling water and once they go into boiling water you're gonna want. To pull them out into an ice bath once they're come down the temperature remove the ice in the water and, then toss it in the oil so what I'll do next is I'll. Cut down my shallots and you can cut them however you want I prefer a small dice to a brunoise, I take my garlic however you want to cut that as well small dice brunoise then I'll julienne my sun-dried tomatoes next what I'll do, is I cut down my mushrooms and then next up the butternut squash and pretty much the small dice that and then what,.

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