ravioli

Get your fill of GREAT TASTE two ways on Wednesday.  Live at the Hy-Vee Club Room it's a star-studded cast of characters-Holistic Nutrition Coach Emily Rose Shaw, Chef Vanessa Allen, GMO expert Jeffrey Smith, and cornbread maker Joy Salmon with Cook for Good's Linda Watson via Skype. 

Complete Book of Knfe SkillsOn the KRUU stream we're featuring "the knife guy" Jeffrey Elliot, and the Indian Hills Culinary Crew.  Jeffrey's career path to becoming a chef was fascinating, and after graduating from the Culinary Institute of America he worked in some of America's top kitchens.  He'll take the confusion and mystique out of choosing the right knives, and clue you in on what knives you actually need to make life a breeze in the kitchen.  Jeffrey is the author of the Zwilling J. A. Henckels Complete Book of Knife Skills:  The Essential Guide to Use, Techniques and Care.  The Henckels Professional Series knives are used in the Great Taste kitchen.

From knives we transitioned to pasta with Kellie Vetter making a gluten

Ravioli and sauces

-free ravioli that was filled with marinated artichoke hearts, sun-dried tomatoes, herbs, ricotta, and parmigiano.  She served it with a butter and sage sauce.  Also, Kellie cranked out fettuccine and with the aid of Shannell Wallace and her two assistants, served that two ways-one plate with a simple red sauce, and the other featuring a cilantro pesto.  I'll post the recipes in the next few days, but if you listen closely the steps are all revealed during the broadcast.