“I am a citizen of the world.”
— Diogenes of Sinope
With the way technology has advanced, and how interconnected the world has become, this quote from an ancient Greek philosopher rings especially true. The influence that each culture has on the next is so great that it is often difficult to accurately determine where a particular tradition originated.
As the Fourth of July approaches and we prepare to celebrate our country’s independence, it is important to remember that we are a truly international nation. We are a nation made up of countless traditions and cultural experiences from around the world and that defines us as unique.
When it comes to food, our cuisine as a country is hard to define. It is difficult to find a region that has its own style of cooking that is not heavily influenced by another country. Many of American cuisines, like Creole, are a mashup of a few cuisines that evolve over time to create something completely new. A newer combination that has become increasingly popular is the blend of French and Asian Cuisine: combine the bright and exciting flavors of Asia with the culinary methods of France, and you have an incredible experience.
When it comes to cooking, to be truly great, we must all become citizens of the world.
— Chef Bret Andreasen
Tarragon Black Pepper Gnocchi
- 3 lbs Idaho Potatoes
- 8 Egg Yolks
- 1/2 Cup Parmesan
- 1 Tblsp Black Pepper
- 1/4 Cup Chopped Tarragon
- 1 Lemon, Juiced
- 2 1/2 Cup Flour
- Salt to Taste
- Bake potatoes for about 45 minutes at 375ºF, until a fork easily goes through the potato.
- Scoop the inside of potatoes, discarding the skins.
- Pass through a ricer, or grate on a box grater.
- Add egg yolks, pecorino, tarragon, pepper, lemon juice, and flour and gently mix until incorporated, being careful not to overmix, as this will toughen up the end product.
- Roll dough on a floured surface into thin strips, and cut into cubes.
- Roll the pieces off the back of a fork, to create an oval shape with ridges.
- Cook in boiling water until they float.
Making gnocchi is a very delicate procedure, so take your time and have fun!