Cuidados comunitarios con la chef Ginger Pierce

​
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.

Hoy queremos destacar la labor de la chef Ginger Pierce, chef ejecutiva de Jams en 1 Hotel Central Park. Cuando Ginger no está al frente de una cocina bulliciosa y con todo su personal, o descubriendo formas de gestionarla de forma más sostenible, trabaja como voluntaria en la Iglesia de los Santos Apóstoles, el mayor comedor social de Nueva York y el segundo del país.

La chef Ginger Pierce y su marido, Preston Madson, chef ejecutivo de Il Buco Alimentari, han tomado la iniciativa de modificar las operaciones y sirven 1.000 comidas al día con arreglo a las nuevas directrices COVID-19. El comedor social beneficia a neoyorquinos desfavorecidos, a personas sin hogar y a quienes han perdido su empleo debido a la COVID-19.

Pero Ginger no se detiene ahí. Para las familias sin acceso a comestibles, ha ampliado el programa de comida a domicilio y pronto distribuirá 1.000 bolsas a la semana, frente a las 150 actuales. 

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. 

Obtenga más información sobre el trabajo que realiza el comedor social de la Iglesia de los Santos Apóstoles y sobre cómo puede participar aquí.

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

ÑOQUIS PRIMAVERA

Ingredientes de la masa para ñoquis

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)

Instrucciones para la masa de ñoquis

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 Ingredientes

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 Instrucciones

1) Calentar una sartén antiadherente de 11-13 pulgadas.
2) Añada la mantequilla y el aceite de oliva y, una vez derretida la mantequilla, añada los ñoquis y dórelos por un lado.
3) Añadir las verduras, el ajo, la chalota y el chile calabrés, y saltear hasta que se caramelicen.
4) Añadir el caldo de verduras y reducir hasta que esté casi seco.
5) Añadir el zumo de medio limón y salpimentar al gusto.
6) Decorar con hojas de menta fresca y parmesano, y disfrutar.

​