A surprisingly easy pastry or pie dough, known as a Pate Briseé. If making pie dough, add 2 tbs sugar….
287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI
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On today’s show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception….
Pickled Red Beets
Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours
Description:
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.
Ingredients:
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
Method:
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.
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My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
Asparagus, Spring Onion, And Mushroom Pasta
Delicious spring pasta with mushrooms, asparagus and spring onions. Very easy to make this…and so fun to eat!…
Green Beans with Shallots and Cream
Created By: Chef Keith Snow
Description:
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!
Ingredients:
1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch salt
pinch black pepper
Directions:
1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.
Roasted Poblano Vinaigrette
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 50 minutes (need to roast the pepper)
Description:
Make a delicious vinaigrette with a roasted poblano pepper, garlic, mustard fresh cilantro and lime juice. Perfect on grilled chicken, fish or many Mexican dishes.
Method:
Make roasted poblano pepper (toss in oil, salt and pepper, wrap loosely in foil or put in oven safe dish and toss under 450 degree broiler, broil until they are charred turning once….remove from oven, place in bowl and cover with plastic wrap to allow the to steam for 15 minutes, then cut them open, remove seeds and scrape off as much skin as possible using a knife, some skin is ok…
Ingredients:
1 large roasted poblano pepper
1 tsp dijon mustard
1 garlic clove
the juice of 1 lime
2 tbs sour cream
small bunch of washed cilantro leaves
1/2 tsp kosher salt
20 twists of fresh black pepper
3/4 cup Thoughtful Harvest Extra Virgin Olive Oil
Blend all ingredients except oil for 20 seconds, then remove top of blender while still running…drizzle in 3/4 c extra virgin olive oil slowly to form an emulsification..
Roasted Chicken & Jack Cheese Local Corn Tamales
These Roasted Chicken Jack Cheese Corn Tamales are easy to make and very delicious. The masa has a very authentic flavor and roasted chicken is the perfect meat here….
Wild Mushroom Saute
Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.
Created By: Chef Keith Snow
Wild Mushroom Saute
Easy way to make a great topping for a steak or roast chicken.
Author: Chef Keith Snow
Recipe type: side
Cuisine: French
Ingredients
- 3 tablespoon butter
- 1 shallot,
- ½ pound golden chanterelles or other fall mushrooms,
- Salt and freshly ground black pepper
- 3 tablespoon chopped fresh thyme leaves
Method
- Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
- Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 68 minutes. Add thyme and cook for 2 minutes more.
Olivia’s Chocolate Hazelnut Infusion
Created By: Chef Keith Snow (and Olivia snow)
Active Time: 12 minutes
Total Time: 32 minutes
Servings: 5
Ingredients:
45 grams 70% cacao Callebaut chocolate, grated
15 grams toasted whole hazelnuts (smashed after toasting)
2 cups whole milk
2 tbs Demerara sugar (or light brown sugar)
1/2 tsp Madagascar vanilla powder (or vanilla extract)
1 scant pinch cayenne pepper
1 scant pinch kosher salt
Method:
1-Toast hazelnuts in a dry pan over medium heat for a few minutes, do not leave unattended..shake pan frequently. Place on cutting board and smash with the bottom of a heavy pot..they should be crushed up..but not to a powder.
2-Over low heat in a stainless sauce pot add all ingredients, whisk often and steep slowly for 20 minutes, DO NOT LET IT BOIL!
3-Strain through a fine mesh strainer or through cheesecloth, serve and enjoy!
Chef’s Note: Learn more about Demerara sugar here.
Spinach Salad with Mandarin Oranges
Created by: Chef Keith Snow
Descriptions:
Spinach is a delicious vegetable with many uses, try this recipe.
Ingredients:
1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds
Directions:
Combine ingredients and serve with desired dressing, I suggest an Asian style dressing
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