Community Care med kokken Ginger Pierce

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At 1 Hotels, we believe that it's our responsibility to be a platform for change, to transform the world around us, to support our local communities and inspire others to do the same. We are proud to say that during these unprecedented times, so many of our team members are embodying our mission and doing all the good they can for those affected by or on the front lines of this pandemic.

I dag vil vi gerne fremhæve det arbejde, der udføres af Chef Ginger Pierce, Executive Chef for Jams på 1 Hotel Central Park Når Ginger ikke leder et travlt, fuldt bemandet køkken eller opdager måder at drive det mere bæredygtigt på, er hun frivillig i Church of the Holy Apostles, det største suppekøkken i New York City og det næststørste i landet.

Chef Ginger Pierce og hendes mand, Preston Madson, Executive Chef på Il Buco Alimentari, har stået i spidsen for at ændre driften og serverer 1.000 måltider om dagen under de nye COVID-19-retningslinjer. Suppekøkkenet er til gavn for underforsynede newyorkere, hjemløse og dem, der har mistet deres job på grund af COVID-19.

Men Ginger stopper ikke der. For familier uden adgang til dagligvarer har hun udvidet programmet med at tage dagligvarer med hjem og vil snart uddele 1.000 poser om ugen, en stigning fra 150. 

We thank you, Chef Ginger, from the bottom of our hearts, for all that you are doing for our community and for being an example of what it means to be #NewYorkStrong. You inspire us all to be more caring and thoughtful during this time, to take small steps that add up to a big difference. 

Læs mere om det arbejde, som suppekøkkenet i Church of the Holy Apostles udfører, og hvordan du kan blive involveret her.

Chef Ginger leaves us with a recipe for a seasonal treat to try at home.

GNOCCHI PRIMAVERA

Ingredienser til gnocchi-dej

5 lbs russet potatoes (whole, unpeeled, scrubbed clean)
1 bay leaf
2 cloves garlic
1 sprig rosemary
1 cup salt (3/4 for boiling the potatoes and 1/4 for the dough)
4 whole eggs
1 cup grated Parmesan
1 quart 00 pasta flour (plus extra for rolling)

Vejledning til Gnocchi-dej

1) Place the potatoes, bay leaf, garlic, rosemary and 3/4 cup salt in a medium pot. Fill with cold water until the potatoes are just covered.
2) Pull the Parmesan and eggs to room temperature.
3) Simmer the potatoes on medium heat until they are fork tender. When ready, strain the potatoes from the water and discard the bay leaf, garlic and rosemary. While still hot, rice the potatoes with a food mill or potato ricer.
4) Add the Parmesan, remaining salt, and eggs, and mix by hand until incorporated (it's best to do this as hot as your hands can handle, two layers of disposable gloves can help).
5) Work in the pasta flour by hand until incorporated fully (careful not to over mix). Move the dough to a flat work surface.
6) Cut about 1/5th of the dough and roll into a long tube. Cut into five smaller tubes.
7) Using a back and forth motion, gently roll each piece into a long rope about 1.5 inches thick.
8) Cut small squares off of each rope using a knife or bench scraper, place in an even layer on a sheet tray, and freeze.
9) Once fully frozen, the gnocchi can be stored in Tupperware or a freezer bag and can hold up to three months.

Gnocchi Primavera Ingredienser

1.5 quarts frozen gnocchi
2 tbsp butter
1 tbsp olive oil
1 cup asparagus sliced thin on a bias
1/2 cup English peas
1/2 cup sugar snaps cut in half
2 garlic cloves sliced
1 shallot thinly sliced
1 tsp crushed Calabrian chili
1/3 cup vegetable stock
Squeeze of fresh lemon
Salt and pepper to taste
1/4 cup fresh mint
1/4 cup Parmesan

Gnocchi Primavera Vejledning

1) Varm en 11-13 tommer nonstick-sauterpande op.
2) Tilsæt smør og olivenolie, og når smørret er smeltet, tilsættes gnocchi, og gnocchi brunes på den ene side.
3) Tilsæt grøntsager, hvidløg, skalotteløg og calabrisk chili, og sauter, indtil de er karamelliserede.
4) Tilsæt grøntsagsbouillon, og reducer, til det næsten er tørt.
5) Pres saften af en halv citron i, og smag til med salt og peber.
6) Pynt med friske mynteblade og parmesan, og nyd det.

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