Saturday, September 10, Chef Kathryn of The Farmer’s Feast will grace the center stage at Portland Farmers Market as this week’s
Chef in the Market.
But wait…there’s more! We’re thrilled to tell you about a unique addition to this culinary demonstration. A sign language interpreter will be interpreting the demo for the audience!
Jenny Kidd, a sign language interpreter who has just arrived in Portland, will be hosted by The Farmer’s Feast for this exciting event. She will be interpreting the demo as Chef Kathryn cooks, and fielding questions from the audience. They will be joined by “MC” Allison Jones of Portland Monthly Magazine. You can check out Allison’s informative posts on the Eat Beat blog.
Chef Kathryn will be making Plum Gnocchi, a specialty of Istria, a region of Italy which borders Croatia. It is a savory dish wherein a whole prune plum is encased in potato gnocchi dough, boiled, then fried in buttered cinnamon-spiced breadcrumbs. It is a dish that she learned from Lidia Bastianich when she worked for her at Felidia in NYC. The recipe follows.
The demo on Saturday will prove to be instructive, enriching, & fun.
We hope you will join us!
Chef in the Market demo details:
The demonstration runs from 10am – 10:30 and is located at the Center Stage of Portland Farmers Market. The market is located in the park blocks at Portland State University (SW Park Avenue & SW Montgomery St.). For more information, visit the Portland Farmers Market website.
yields 16 pieces
There is something about autumn that beckons one use the season’s fruits in all courses of a meal. Perhaps it is an effort to cling to the sweet side of summer as the sun bends towards the equinox and days grow increasingly shorter, nights crisper. Plums ease particularly well into this role.
This recipe comes from Trieste/Istria by way of Lidia Bastianich, owner of the famed Manhattan restaurant Felidia. A specialty of Austro-Hungarian derivation, this fruit-filled dumpling demonstrates the plum’s savory side, while teetering on the brink of sweetness.
3 large Idaho or russet potatoes
½ Tsp. salt
1 egg, beaten
2 cups unbleached AP flour
16 Italian-type prune plums
1/3 cup sugar
6 Tbsp. unsalted butter
1 ¾ cups unseasoned bread crumbs
2 Tsp. cinnamon
Boil the potatoes in their skins until a skewer goes through them easily (about 30 minutes). When cool enough to handle, peel and rice the potatoes. Spread the potatoes out loosely on a baking sheet to expose as much surface as possible to air (to allow for the evaporation of as much moisture as possible) and set them aside to cool completely.
On a cool surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the salt into the beaten egg and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 1 ½ cups of the flour and scraping up the dough from the work surface as often as necessary. Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.
Hand-roll the dough to form a cylinder 2 inches in diameter, and slice it evenly into 16 rounds. Flatten each round in the palm of one hand, place a plum (or half plum) in the center of each, and carefully gather the dough up around the fruit, enclosing it completely with no breaks or tears in the dough. Pat the covered plums between your hands to seal and even the dough.
To a wide pot of boiling water, add half of the gnocchi. Stir gently to prevent sticking, and cook 6 minutes after they surface. Remove the gnocchi with a slotted spoon and keep warm on a platter while proceeding with the second batch.
Meanwhile, melt the butter in a heavy skillet. Add the bread crumbs and toast over medium heat, stirring almost constantly, until golden brown. Add the remaining sugar and the cinnamon and blend thoroughly.
Roll the cooked and drained gnocchi in the bread crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with any breadcrumbs remaining in the skillet.
Note: It is best to cook all of the gnocchi when they are made. As they sit, the fruit will weep and the dough will become heavy. If you have leftovers, the finished gnocchi can be re-heated in an oven or toaster oven and enjoyed for breakfast, as is traditionally done with these gnocchi.