chef Shannon Ritzhaupt
Kitchen skill: making homemade gnocchi
Gnocchi (pronounced “NYO-kee”) is a type of dumpling made from potatoes and flour. In Italian, the word “gnocchi” means “dumplings.” Here, Café Roma chef and owner, Shannon Ritzhaupt, shares his recipe for gnocchi and provides helpful hints for creating this Italian treat.
• 2 lbs. russet baking potatoes
• 2 cups flour • 1 whole egg • 2 egg yolks
• 1/4 cup parmesan cheese
• pinch of salt and pepper
• pinch of fresh grated nutmeg
Bake potatoes in the oven for about an hour at 400 degrees until they are fork tender. When they are cool enough to handle, peel potatoes. Put potatoes through a ricer and place on your counter or in a large bowl. Make a well in the center of the potatoes and add eggs, salt, pepper, nutmeg, and cheese. Mix eggs in the well with a fork, sprinkle half the flour over the mix, and gently combine with potatoes. Gently try to fold potatoes over and over with your hands. Continue to add the rest of the flour while folding the dough over and over. The less you knead the dough, the better it will be in order to have a soft pillowy gnocchi. If you work the dough too much, the gnocchi will be more firm. If the dough is too wet, add a little more flour.
As soon as the dough holds together, roll it into a 1/2-inch diameter rope. Use plenty of flour on your work surface and cut the gnocchi into 1-inch pieces. You can cook the gnocchi at this point if you like, or you can use a gnocchi paddle with ridges to give it the traditional grooves. The tines of a fork will work as well if you don’t have a paddle. Boil gnocchi in water until they begin to float, then let them cook another one to two minutes. Strain from the water – then they are ready for your favorite sauce.
The Feed Co. – Table & Tavern
chef Charlie Loomis
Chef Charlie Loomis from The FEED Co. Table & Tavern has a few tips for making an average burger something much more memorable. “The trick to a good burger is to cook it quick, season it well, don’t overcook it, and rest it,” Loomis says. When deciding on the right meat to use to create your burger patty, Loomis suggests ground chuck, because of its flavor and perfect fat ratio.
The pan you use to cook a burger in will make a huge difference, too, according to Loomis. His tool of choice is a Lodge cast iron skillet, which holds a consistent heat and helps give the meat a great sear. “I like to turn my heat up to medium high for about three minutes before searing the burger,” Loomis says. “You’ll cook it for about four minutes on each side and let it rest for about four minutes before plating.”
212 Market // chef Susan Moses
Kitchen Skill: stocking a perfect pantry
Busy work hours and seemingly endless extracurriculars can lead to fast-food meals and frozen dinners. 212 Market’s chef Susan Moses provides insight on which foods to keep stocked in your kitchen at all times so whipping up quick, tasty meals will be a treat and not a task.
“I always have rice, eggs, olive oil, and really good white and dark balsamic vinegar,” Moses says. “I also like to keep one or two root vegetables like onions and potatoes in the pantry.” Her other staples include curry paste (she recommends Patak’s), Sriracha sauce, and garlic. Moses also suggests a trio of kitchen knives—a sharp