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Program #187
Guest: Curtis Wolfe

Butternut squash soup served in a mini pumpkin

Preheat oven 400 degrees. Cut two butternut squash in half lengthwise and remove seeds. Quarter two medium yellow onions and one Granny smith apple. Mix together 2 tbsp honey and 3 tbsp olive oil, than brush on all cut side of the squash, onions and apples. Bake for about one hour until all vegetables are tender. Scoop out squash; onion and apple into four-quart stock pot add 5 cups of chicken stock, simmer for about 20 minutes. Add half cup heavy cream, salt, pepper and nutmeg to taste. You may add some honey to sweeten. Puree with a blender/ food processor. Keep warm until services I like to serve them in mini pumpkins just heat the pumpkins up for about five minutes.

Cheddar cheese mix

Use any biscuit recipe or mix you like and add about half cup Cheddar Cheese to the mix. Use a small food scoop bake according to your recipe.

Mixed greens with dried figs, craisins tossed with hazelnut vinaigrette
Hazelnut vinaigrette

1 cup Toast hazelnuts
1 tbsp Mustard
½ of a Lemon juice no seeds
¼ cup Champagne vinegar
Puree with blender add all ingredients
Slowly add 2 cups canola oil

Set aside until service or can be made a head of time keep in cooler until used.

Toss with fresh crisp greens, 7 figs cut in half, ¼ cup craisin or any other dried or fresh fruit you like. Use just enough dressing to coat the leaves.

Asparagus Salad

Cut the tips of one bunch asparagus of and split in half long ways. Slice the remainder of the asparagus half way down. Place asparagus, ¼ cup julienne tomatoes salt and pepper than lightly tossed together. Quickly sauté in 1 tbsp of olive oil until asparagus is tender. Finish with a pinch of chives and sage.

Tomato coulis

Sauté 2 cloves chopped garlic and 1 shallots in 2 tsp olive oil using a medium sauté pan on low heat to keep from burning. When shallots and garlic are tender add 3 chopped tomatoes and cook for about five minutes. Remove from heat add a pinch of salt and pepper. Pour into a blender. Let cool for five minutes before pureeing. Than add one fresh squeezed lime and puree.

Pumpkin Risotto Sauté one tbsp shallots in olive than add 1 ½ cups rice stir in 3 cups of chicken stock or vegetable stock. Add ½ cup of pumpkin puree and a quarter cup of diced pumpkin simmer until the rice is tender you may need to add more stock. Finish with a quarter cup of heavy cream and sprinkle with sage and parmesan cheese.

Olive oil poach salmon Take 2 quarts of olive oil, one lemon cut in quarters and 4 sprigs of thyme. Heat up in a roasting pan on low to medium about 180 to 200 degrees. Season with salt and pepper

Place the salmon in the oil. Poach for about 12 minutes

Pumpkin Cheesecake

Preheat the oven to 325 degrees F.

Cheesecake mix
3- 8 ounce packs of Philadelphia cream cheese
1-cup of sugar
1 teaspoon Vanilla
Cream together until it is smooth and cream with NO lumps.

Add slowly

2-whole eggs
1-egg yolk
2 tablespoons all-purpose flour
¼- cup milk

Mix until all is incorporated and nice and smooth.
Pumpkin mix

Remove ¾ cup of the cheesecake mix put in a small bowl and mix in 1/2 cup of can pumpkin filling. Mix until smooth than add the remaining cheesecake mix.

Make the Pecan crust you will need a spring form pan.

1-cups Pecan ground
¾- cup melted unsalted butter
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly spray with non-stick pan spray coat the bottom and sides of a spring form pan. Press the pecan crust firmly in the bottom of the pan and one inch up the sides. Then pour in the cheesecake mix let settle. Place in the center of a baking sheet pan and pour water into the pan. This will keep the cheesecake moist. Bake for one hour the cheesecake should still jiggle. Turn the oven off and crack the door open leave in the oven for one hour to slowly cool down this will help from cracking the cheesecake. Remove from oven and chill in refrigerator for 3 hours loosely covered with plastic wrap. To loosen the cheesecake from the pan place in a sink with hot water for about two minutes place on cutting board and run a warm thin spatula around the sides of the pan then release the spring on the pan. Slice and garnish with your choice of fruits or toppings.
A lot of pre-cooking and preparation goes into each show.
A little extra goes a long way.
Butternut Squash Soup served in a miniature pumpkin.