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Chefs' Holidays at Yosemite Recipes

Chefs' Holidays Recipes

Looking for a little culinary inspiration from some of the country's best chefs? Enjoy some of our favorite recipes from past visiting chefs.

Beet Gnocchi

3/4 pound roasted, peeled red beets
1 1/4 pounds roasted, peeled potato
1/2 cup parmesan/asiago cheese
3 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
1 to 1 1/2 cups flour

Pre-heat oven to 375 degrees F.

Coat beets and potatoes with olive oil. Season them with salt and pepper and put on a baking sheet.
Roast in oven for about 45 minutes to an hour or until very soft when pierced with the tip of a knife.
Cool and slip off the beet peels and put beets in a medium bowl.
Cut potatoes in half, scoop out flesh, and add to beets.
Put them through a potato ricer or a food mill.
Add the parmesan, chives, salt, and pepper.
Mix gently.
Add the egg and mix.
Add 3/4 cup flour and blend well.
Bring a pot of water to a simmer.
To test if you have added enough flour, pinch a piece of the dough about the size of a quarter, roll in flour, and drop into the pot. It should rise to the top. If it falls apart, add more flour to the batter.
Divide the batter into four pieces.
Generously flour a board and put one of the pieces on the board. Roll it into a "snake" about 1/2 inch thick.
Cut into 3/4 inch pieces.
Refrigerate or freeze until ready to use.
Cook by dropping in small batches into lightly salted water.
Gnocchi is done when it floats to the top.

Jesse Cool
Flea Street Café ~ Menlo Park Ca.
Chefs' Holidays at Yosemite


Early on in my career as a restaurateur, I used to supply granola to my breakfast customers free of charge. It was a nice gesture, but not exactly the best business move. Before long, everyone was asking for "just the granola, please" and I was out dozens of breakfast chits.

I now charge for my granola, and thankfully my customers think it's good enough to merit the price increase.

My granola process involves a large sheet pan, a mixing bowl, a pair of latex gloves, and - most importantly - a timer. The edges tend to cook more quickly than the center, and I almost always wind up burning them without my alarm howling at me to stir every 6-8 minutes. If you are less forgetful than I, you can forgo the timer… at your own risk.


4 cups rolled oats
1.5 cups wheat germ
1 cup white sugar
½ cup walnuts
½ cup sunflower seeds
1 cup brown sugar
1 cup molasses
½ cup honey
¼ cup vegetable oil
½ cup white sesame seeds
pinch of salt

1 cup chopped raisins
1 cup chopped craisins (dried cranberries)

1. Pre-heat your oven to 250 degrees. Add all of the ingredients - except for the chopped raisins and craisins - into the mixing bowl. Put on your latex gloves, and stir the ingredients in the bowl with your hands until every last grain is coated.

2. Pour the mixture out into a sheet pan and spread evenly. Put the pan in the oven and set your timer for 6-8 minutes time. When the alarm goes off, open the oven, spin the pan 180 degrees, and stir, making sure to get the corners into the middle. Spread the mixture back out evently and close the oven again.
Reset your timer. When it goes off, repeat the stirring process above. Reset your timer one more time.

3. When the timer goes off the third time, take a look inside. The granola should appear brown. If not, give it a stir, and allow it to cook for another couple minutes - keeping a watchful eye on it to make sure it doesn't overcook. Remove the granola from the oven and return it to the mixing bowl. Add 1 cup chopped raisins and 1 cup chopped craisins and stir with a spoon (don't use your hands as the mixture should be pretty hot). The heat from the granola will help activate the dried fruit, making them burst with hidden juices. Serve sprinkled over yogurt and berries, or eat as you would cereal, with a liberal pouring of milk.

Colin Ambrose
Estia's Little Kitchen ~ Sag Harbor NY.
Chefs' Holidays at Yosemite

California Halibut Ceviche`

1 pound halibut, diced into small cubes
1 jalapeno, minced
2 limes, juice and zest
1 roma tomato, seeds removed, diced into small cubes
½ cup minced red onion
1 small bunch cilantro, chopped
½ cup English cucumber, small diced
Kosher salt to taste

Tortillas, cut into triangles, shallow fried.

Mix all ingredients, except for tortillas, and taste for salt. Add as desired to balance out the acid in the lime juice. Serve on tortillas.

Yields 4-6 portions.

Adam Mali
Nick's Cove ~ Point Reyes Ca
Chefs' Holidays at Yosemite

Winter Greens and Egg Salad

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1-2 cloves, garlic, sliced thin
1 pound bitter greens/radicchio, endive, dandelion, frissee
2 green onions, sliced thin
3 hard cooked eggs, peeled, chopped coarsely
1 tablespoon capers
salt and pepper to taste
shaved parmesan (optional)

In a large bowl, whisk together the oil vinegar, sugar, garlic, salt and pepper.
Add the greens and toss to coat well.
Add half the eggs and capers and toss.
Season with salt and pepper.
Divide onto four plates and sprinkle remaining egg and capers over all.

Jesse Cool
Flea Street Café ~ Menlo Park CA.
Chefs' Holidays at Yosemite