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Chef Harvey Christie hosted West Virginia Cooks, a live cooking show from the WV PBS studios. Guest cooks from West Virginia and surrounding states, joined Harvey in the studio to share their recipes with WV PBS viewers.

Harvey Christie said "that special something" that makes a recipe unique, is what this program is all about.

Download the recipes from the 2006 series

 West Virginia Cooks brings those who love to cook, together. "Everyone has their own special recipes," said Christie. "I want to not only share the recipe, but the heritage and traditions that go with each one. I don't think this happens much anymore and this show gives us a great opportunity to keep tradition alive."

Recipes (printer-friendly versions):

Harvey Christie
We join family, friends, and viewers in mourning the passing of Harvey Christie on December 1, 2006.
His contributions to WV Public Broadcasting were many and he will be missed.

 Tim Urbanic of Cafe Cimino in Sutton

 Tim Urbanic of  Cafe Cimino, Sutton
Gnocchi (Potato dumplings)

 Printer-friendly version
Ingredients:
4 pounds of white potatoes, peeled, quartered, boiled, and then mashed (plain) (mentioned using Yukon gold's during program)
4 eggs
flour (see the directions for the amount of flour)
salt and pepper to taste
1/2 teaspoon nutmeg
1/2 cup grated Romano cheese (may also use parmesan or asiago)		 Yukon Gold Potatoes
Directions:

Peel, quarter, and boil the potatoes.
Mash the potatoes. Put them in a bowl and refrigerate at least over night.
In a larger bowl, place the COLD mashed potatoes.
Add the exact same amount of flour as potatoes. (Use the bowl as the measuring instrument.)
Add the remaining ingredients. Knead into a soft dough.
Add flour if the dough is too sticky.
Separate the dough into four balls. Cover with a clean dish cloth and let rest.
Rolled Gnocchi Break a piece off of one ball. Roll into a long snake about 1/4 inch thick. Cut into pieces about 1/2 to 3/4 inch long.

Place each gnocchi on a cookie sheet, and then freeze.

After the gnocchi are frozen, fill plastic containers with the frozen gnocchi. They will keep in the freezer for about 4 months.

Drop individual gnocchi in boiling salted water. Let them boil, gently, after they come to the top of the water for about 2 minutes.
Remove from the water with a slotted spoon. Place in a heated pyrex baking dish, cover with tomato sauce, and then bake in the oven for 10 minutes.

This is a heavy food.
If you eat a lot of gnocchi, you will feel very full.

 Gnocchi

 Parmesan Cheese

 Quick Parmesan Sauce:
Put ½ cup lightly salted butter in hot skillet.
Add:
- ¼ cup white wine
- ¼ cup parmesan cheese
- pinch of fresh parsley
Heat and mix well.
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