With Chef Jackie Velez Earlier this month it was Westchester Wine & Food Weekend and there was an event they created for kids to cook with chefs in the kitchen at the Ritz-Carlton hotel in White Plains. It was their first time doing this event. For my birthday, my dad signed me up for it. When we got there, I have to admit, I was a little nervous. Then we went down to the kitchens (there were two) and they split us up into two groups. When we walked into the kitchen, there were aprons, chef hats, and a bottle of water for each of us. They said one group was going to make the gnocchi and the other group was going to make the tomato sauce. I was in the tomato sauce group. At first, I wasn't that thrilled to be in the tomato sauce group. Along the way, it got better. I actually know how to make gnocchi so I'm going to tell you about that first.
So to make gnocchi, first you get three pounds of russet potatoes. Then you have to boil them and then mash them. They (the chefs) did that beforehand for us. We put it in a big bowl with two cups of all-purpose flour and one pinch of salt. In another bowl, we put an extra large egg and canola oil. Then we rolled it into a big worm shape and cut it into little square pieces. After that, we put it into boiling water. When they floated to the top, we took them out and put them into an ice bath. Last, we put them on a platter with plastic wrap over it and put some canola oil on the gnocchi.
My group though made the tomato sauce. First we peeled Roma tomatoes and took the seeds out. Then we put the tomatoes into a pan with some olive oil. Then we added a cup of shallots (which are like mini-onions) and a quarter cup of garlic. We then let it sit for five minutes. Then we put in tomato paste and stirred it. We then blended it. I didn't tell you the whole recipe though so don't try it at home. When I tried it, it was the most delicious pasta and sauce I've ever tasted.
Other people should send their kids here next year because then they will have their kids be able to help them cook. The best part was eating the gnocchi. It was really soft and light. I asked the chefs questions (like how to know when to take the gnocchi out) and had fun talking to the other students too!
So to make gnocchi, first you get three pounds of russet potatoes. Then you have to boil them and then mash them. They (the chefs) did that beforehand for us. We put it in a big bowl with two cups of all-purpose flour and one pinch of salt. In another bowl, we put an extra large egg and canola oil. Then we rolled it into a big worm shape and cut it into little square pieces. After that, we put it into boiling water. When they floated to the top, we took them out and put them into an ice bath. Last, we put them on a platter with plastic wrap over it and put some canola oil on the gnocchi.
My group though made the tomato sauce. First we peeled Roma tomatoes and took the seeds out. Then we put the tomatoes into a pan with some olive oil. Then we added a cup of shallots (which are like mini-onions) and a quarter cup of garlic. We then let it sit for five minutes. Then we put in tomato paste and stirred it. We then blended it. I didn't tell you the whole recipe though so don't try it at home. When I tried it, it was the most delicious pasta and sauce I've ever tasted.
Other people should send their kids here next year because then they will have their kids be able to help them cook. The best part was eating the gnocchi. It was really soft and light. I asked the chefs questions (like how to know when to take the gnocchi out) and had fun talking to the other students too!
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