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Program #186
Guest: Curtis Wolfe

Gnocchi sautéed with squash spinach and pecan

2 potatoes baked and cooled passed through a sieve
2 to 2-1/2 cups Flour
1 Eggs

In a half 200 pan with rock salt or kosher salt covering the bottom of the pan. This help heat circulate through entire potato. Yukon potatoes in 350 degree oven for about thirty to forty minutes. Let potatoes cool to room temperature and than peel. Push potatoes through the large china cap or ricer into a large mixing bowl add whisk eggs and mix thoroughly Start off with two cups of flour to form dough. The dough should be moist but not sticky, add flour has needed. Divide into four equal parts. Roll out to form a long log about half inch thick. The work bench should have some flour sprinkled on it keep from sticking. After dough is rolled out cut in cut half inch pieces. Than place on flour sheet pan and freezer until ready to use. This can be cut when freshly made.

In a sautéed pan 2 tsp of olive oil, ½ cup spinach, ¼ diced and blanched squash and ¼ cup pecan add gnocchi sage leaves finish with butter.

Sweet potato biscuit

2 baked sweet potatoes to your favorite biscuit mix. Use less buttermilk because your sweet potatoes will make the dough wet add ground ginger and nutmeg to taste. Follow your recipe for baking.

Mixed green cranberries, toasted walnuts, apples, bleu cheese, lime and olive oil quickly tossed

Slice one apple, ¼ cup fresh cranberries, ¼ cup walnuts and bleu cheese tossed with 6 cup of cleaned mixed greens. Squeeze one lemon and drizzle ¼ cup olive oil.

Roasted pork loin rubbed with rosemary with beets and cranberry sauce

Rub pork loin with a dry rub.( Salt pepper, Cajun spice curry, paprika and sugar) and some rosemary. Peel and quarter cut the four beets, 3 cloves garlic diced and sliced half onion toss with ¼ cup olive oil. One cup cranberries and 3 cup chicken stock in a roasting pan. Place beets and onions on the bottom and top with pork. Bake at 350 degrees for about 25 to 30 minutes. Keep an eye on the roast to ensure it moist and not dry the pan up. Remove from oven add about ½ cup stock and 2 tbsp butter to deglaze the pan for the sauce. Slice pork and top with sauce.

Parsnips puree

Peel and coarsely chop 10 parsnips. Boil in salt water until tender. Drain and add ¼ cup warm heavy cream and ¼ cup butter. Puree and season with salt and pepper to taste


Asparagus wrapped in bacon rosemary
Take 8 each asparagus cut ¾'s down sprinkle with chopped rosemary, olive oil, salt and pepper. Than wrap the bottom half with bacon and the top half with foil. Bake 350 degree until the bacon is crisp.

Pear spiced cake

Take your favorite yellow cake mix and add 1/8 tsp of ginger, pinch of nutmeg and 1/8 tsp cinnamon. Peel two pear quarter cut them and score the top bake for about 20 minutes. The best part of this dessert is taking it out of the oven about 15 minutes before you are ready to eat. Cut and top with cinnamon cream.
Rows and rows and rows of beets.
Chef Curtis Wolfe and Joanne Thompson make gnocchis
Sweet Potato biscuits dribbled in honey.