On today’s show I discuss Sous Vide Cooking; a method of cooking in a temperature controlled water bath using a vacuum sealing machine. This precise method of cooking produces super tender, moist, properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Today’s introduction will cover the basics of this exciting cooking method.
On today’s show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad….
On today’s show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. …
Many of you have been e-mailing me regarding the 60 Minutes story that aired the night detailing the widespread fraud in the olive oil business. While this is nothing new, many people had not been aware until seeing the 60 Minutes piece. Some 70% or more of extra virgin olive oil sold in supermarkets here in the USA is phony, compliments of the Italian Mafia!…
Root cellars used to be on most homesteads both here in the USA and also across the pond. If you are growing or making food that can benefit from dark, cold conditions having a cellar can be the most useful square footage you have. …
This is a simple recipe that uses abundant fresh tomatoes and peaches. Perfect on a warm August or early September evening. This jam makes cornmeal crusted fried green tomatoes absolutely glow with happiness!…
This is one of those recipes that may be a bit strange and a touch difficult to find the raw materials, that said I still think it’s worth the effort to construct. This has such an amazing flavor it will make your salads taste simple amazing. You will want more salad and that is a good thing….
On today’s show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious. …
Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours
My mother-in-laws pickled red beets are legendary. I used to HATE pickled beets until I tried hers in 1996. I loved them so much I married her daughter just to be sure I got the recipe!! They beets are sweet with a hint of all spice, clove and mustard seed. They last forever in the pantry and are loved by all.
**NOTE** Before starting have all canning equipment and the kitchen sterilized. You’ll need: Larger canning pot, wide mouth pint jars, lids n bands, tongs, rack in the bottom of the canner. Also, it does not hurt to double the recipe for the brine so you don’t run out and because the ingredients are so inexpensive. But if doubling the bring, be sure to double the spices too otherwise bring will be much less flavorful.
1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled first..read below)
2 cups cider vinegar (min. 5% acidity-I use White House brand)
2 cup water
3 cups plain white sugar
1 tsp salt
Make Sachet: (A piece of cheesecloth with the following things tied up in it tightly)
1 cinnamon stick
1 tsp whole Allspice
1 tbs yellow mustard seed
1 tsp whole cloves
2 tbs celery seed
1-Bring a large pot of water to a boil, drop in while beets that have skin on and some of the stalk attached, about 2-3 inches of it. Boil until tender, pierce with a knife to determine doneness….some will be cooked before others so be patient.
2-Bring vinegar mixture to boil, add sugar and sachet, reduce to a simmer and cook for 45 minutes covered.
3-Remove beets, let cool then remove the skins and slice into 1/4 slices.
4-Pack jars with beets leaving 1 inch headspace. Pour simmering liquid in the jars leaving the 1 inch of headspace.
5-Put on your Tattler Lids
6-Process for 25 minutes in a water bath canner, remove and let cool on counter for 24 hours before placing in the pantry.
*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
Chef Keith Snow
Seasonal Cooking Made Easy!
This simple concoction of local apples, onions and a touch of curry produces a terrific compliment to roast pork, turkey or even chicken. Great on thanksgiving sandwiches too!!…