Harvest Eating

Four Seasons. One Lifestyle.

Broccoli Stuffed Shells

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Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

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Harvest Eating Viniagrette

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Created by: Chef Keith Snow

Ingredients:

3 tbs good quality red wine, white wine or champagne vinegar
1tbs Grey Poupon Dijon mustard
2 tbsp. minced fresh herbs( tarragon, parsley, thyme) or dry
kosher salt to taste
black pepper to taste ( freshly cracked)
10 tbsp. good quality pure olive oil

Directions:

1. Place first 5 ingredients in a blender, blend for 30 seconds.
2. Remove small plastic insert in blender lid, with blender running, slowly add the olive oil to combine.
3. Remove from blender and season to taste with salt and pepper

Chefs notes: Use on any salad, grilled chicken, steamed vegetables, avocados, or as a marinade for grilled foods. Keeps for two weeks in fridge.

 

Crock Pot Coq Au Vin

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[private]Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 17 hours
Servings: 6
Recommended Beverage: Pino Noir from Burgundy

Description:

This old French classic is much easier than it sounds… Red wine tenderizes the chicken and gives it a beautiful color and the addition of the vegetables makes this classic a great meal. It’s so delicious and easy, you’ll be making it every week.

Ingredients:

2 lbs chicken thighs
4 cups red wine
1/2 lb pearl onions peeled
1 lbs button mushrooms
3 ribs celery cut 1 inch pieces
3 medium carrot cut in 1 inch pieces
1 bulb garlic cut in half
5 sprigs rosemary
3 whole bay leaves
5 sprigs fresh tarragon
2 tbs fennel seeds
4 cups chicken broth
1/4 cup tomato paste
salt and pepper

Directions:

1. Season the chicken with salt and pepper. Place the chicken thighs in 3 cups of the red wine for 12 hours.
2. Remove the chicken from the red wine and place them in the crock pot. Discard the wine.
3. Add fennel seed, tomato paste, chicken broth, garlic, celery, carrot, bay leaf and one cup red wine. Let this cook for 4-5 hours covered on low.
4. After the chicken has cooked add remaining ingredients, turn heat to high and continue to cook for another hour. Season to taste with salt and pepper and serve.

Chef’s Notes: Slow cooker recipes like this one are so easy and having the house smell amazing when you come home is a wonderful thing.[/private]

New Yankee Pot Roast

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[private]Created By: Chef Keith Snow
Active Time: 30 minutes
Total Time: 3 1/2 hours
Servings: 6
Recommended Beverage: Cabernet Sauvignon

Description:

Pot roast is a heart warming meal. This recipe brings together grass-fed beef and a bounty of garden fresh vegetables.

Ingredients:

3 1/2 lbs chuck roast
1 qt beef broth
12 whole peppercorns
2 cups red wine
1 white only leek sliced 1 inch
1 head garlic cut in half
3 sprigs thyme
2 tbs fennel seeds
2 large carrots sliced 1 inch
1 1/2 cups pear onions peeled
2 large Yukon potato peeled and diced 1 inch
2 ribs celery cut 1 inch pieces
2 medium parsnips peeled and cut 1 inch
salt and pepper to taste
3 whole bay leaves

Directions:

1. In a large roasting pot place the roast in the center. Add beef stock, red wine, leek and garlic to the pot.
2. In a 6″x6″ piece of cheese cloth place peppercorns, thyme, fennel and bay leaves. Tie with butcher twine and Drop into the liquid.
3. Place pot on a stove top over medium heat bring it to a simmer. Cover and place in a 300 degree preheated oven. Cook for 3 hours.
4. Remove from oven and add vegetables. Re-cover and put back into oven. Cook for an additional hour.
5. Remove from oven and let roast rest in liquid for 20 minutes.
6. Remove beef and vegetables from pot and set aside.
7. Bring liquid to a simmer on medium high heat, skimming any excess fat. Simmer until thickened.
8. Top roast with gravy and serve.

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