Cooking As A Communication Tool – Last week we had a house guest from Japan and

she wanted to learn how to cook something! Actually she wanted to learn how to cook something without the use of an oven.  Apparently, it is not uncommon to have a stovetop burner, a microwave, but not an oven.  So, the first thing that came to mind was Gnocchi with Pomodoro Sauce.  Although I usually bake…

Making her first batch of Gnocchithe russet potatoes in the oven, they can certainly be boiled in water on the stove.  She did a fantastic job as you can see from the picture!  She was very proud and will be teaching her mother how to make Gnocchi now that she is back home.  The night before I made Carolina Style Pulled Pork Sliders Lemon Cheesecake (Yumi’s requested) and I asked her (through my daughter-in-law’s translation) if she liked dinner.  She pointed to the Slider’s and said “I LOVE THAT”.  So, on to the Gnocchi…I am a big fan of perfect Gnocchi and if you have never made Gnocchi, I urge you to contact me to take a private class on the subject.  It’s one of those recipes that you can read about, watch a video on YouTube or watch a chef make them on TV.  However, there is no better way to learn than having your hands on the dough, knowing how much flour, egg yolk, etc. to add for the perfect texture.  I know some of you out there have had a lesson by me, so feel free to comment on your experience!  Here is Yumi’s Platter of Perfect Gnocchi with Pomodoro Sauce and Shaved Parm!

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About chefmarybergin

Mary Bergin Mary’s star studded career began with Wolfgang Puck and Barbara Lazaroff in 1982 at the original Spago Restaurant in West Hollywood, California. Her innovative desserts have been enjoyed and praised by customers, Hollywood stars, food magazines and fellow chefs. The James Beard Foundation invited Mary to create her imaginative food and desserts for over 1,500 guests at the 15th Annual James Beard Foundation Awards Ceremony and Reception Honoring Julia Child on May 2, 2005 at Manhattan’s Marriot Marquis Hotel. Mary was a frequent guest chef on Julia Child’s Baking with Julia PBS television series and a contributor to the cookbook, Baking with Julia. Mary became Spago’s Executive Pastry Chef in 1987 where she was responsible for pastries in the restaurant as well as training new chefs for the numerous Puck/Lazaroff restaurants. In 1992, Mary moved to Las Vegas to open the new Spago Restaurant in the Forum Shops at Caesars on the Las Vegas Strip as well as Chinois Restaurant two years later. Her recipes are included in Wolfgang Puck’s cookbook, Adventures in the Kitchen. She has also served as the National Spokesperson for the American Dairy Association on their “Just Say Cheese” and “Butter is Back” advertising campaigns. Mary helped open Tomasso Trattoria in Southborough, Massachusetts and was the Executive Sous Chef/Pastry Chef of this very authentic Tuscan restaurant. After being opened just eight months, the restaurant was voted “Best of the New” restaurants in Boston by Boston Magazine Mary’s recipes and desserts have been featured in Bon Appetit, Cook’s Illustrated Magazine, The Los Angeles Times, TV Guide’s Celebrity Dish, The New York Times, Chef Magazine (she was on the cover of the very first magazine), Boston Globe and the Worcester Telegram and Gazette. She has been a guest on ABC’s Good Morning America, The Television Food Network, In Food Today with David Rosengarten AM Los Angeles and a host of other acclaimed television shows. Mary has prepared food and desserts for two presidents, and is well versed in specialty diet and ethnic cuisines. Mary has written two cookbooks with her long-time friend, Judy Gethers, Spago Desserts and Spago Chocolate. Spago Chocolate was chosen as the “Best Cookbook of the Year” in 1999 by Food and Wine Magazine’s Best of the Best Cookbook. Mary ran the Culinary Program at Sur La Table in Santa Rosa for the past 5 years and taught most of the cooking classes. Chef Bergin has launched her own business, Culinary Therapy™ with Chef Mary Bergin, giving individual one-on-one instruction. She also teaches her Professional Pastry Course and Advan
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