Summer 2008 - Web Extras
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Sauteed Mushroom Gnocchi with Chive Emulsion
Get Hands-on with an Award-winning Vermont Chef
A Step-by-step Recipe Demonstration of Dinner Menu Featuring Vermont Products.
Ever look at a recipe and wish you could be right there in the kitchen with the chef to see exactly how he or she does it? Step into the kitchen with Chef Michael Kloeti for a hands-on demonstration of how to cook each recipe in an entire menu. Developed exclusively for Vermont Life magazine, the award-winning chef of Michael’s on the Hill in Waterbury Center, the recipes incorporate ingredients grown or made in Vermont—including honey, beer, lamb, and, of course, maple syrup.
Michael encourages us to cook out of our gardens with fresh ideas on how to incorporate ingredients like lemon thyme and chives. Throughout, Michael offers cooking tips and techniques that will make this fabulous menu from one of Vermont’s top restaurants into a meal you can easily make in your own kitchen. Illustrated with full-color photos by Vermont photographer Daria Bishop, each recipe demo video is accompanied by a downloadable file to print.
Side dish: Chef Michael Kloeti’s Sautéed Mushroom Gnocchi with Chive Emulsion
If you thought that the great gnocchi you had at that fancy restaurant must have been super hard to make, you thought wrong. With this recipe, Chef Michael Kloeti takes you through the simple steps to make wonderful handmade gnocchi. This richly flavorful recipe makes for a delicious side dish, or, you can increase the portion size and serve it as a vegetarian entrée.
