Harvest Eating

Four Seasons One Lifestyle

Romaine Salad with Valdeon Blue Cheese And Pomegranates

By Leave a Comment

Created By: Chef Keith Snow

Description:

A simple recipe that features delightful French blue cheese and pomegranate seeds that goes perfect with crunchy romaine lettuce. In this video, Chef Keith Snow demonstrates how to make this lovely salad.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 ounces Valdeon blue cheese (or similar)
1/2 cups Daisy sour cream
2 tablespoons organic cream
pinch of salt
pinch of black pepper
1 bunch fresh hearts of romaine
2 tablespoons seeds from a pomegranate

Directions:

1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.

[/private]

Blue Cheese Dressing

By Leave a Comment

Created By: Chef Keith Snow

Description:

This is a great dressing for salad greens and the ever popular iceberg wedge salad.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

Directions:

1. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
2. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

[/private]

Mexican Pot Roast

By 2 Comments

Created by: Chef Keith Snow

Description: This classic beef stew is flavored with the taste of Mexico with chipotle peppers, cloves and cumin.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1 whole onion
1 bunch cilantro
4 pieces cloves
1 tablespoons cumin seeds
1 piece chipotle pepper
3 pounds chuck roast, cut into large chunks or left whole
2 large carrots, peeled and cut in large pieces
1 large onion, cut into large pieces
1 can organic black beans, low sodium
1 teaspoon salt
1 teaspoon black pepper
1/4 cups bacon fat or oil
1/4 cups tomato paste
6 cups beef broth
sour cream for garnish

Directions:

1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.
2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.
3. Cover tightly, reduce heat to low. Cook for 3 hours.

Chef’s Note: Thicken sauce with the addition of a slurry: 5 tbs corn starch mixed with 5 tbs water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional.[/private]

Broccoli Stuffed Potatoes

By Leave a Comment

Created By: Chef Keith Snow

Description:

This a great way to have your kids eat broccoli, because with the potatoes, cream, olive oil and cheese, this is yummy!

Ingredients:

3 large baking potatoes
3 stalks broccoli
salt & pepper to taste
1 tablespoon olive oil
1-2 tablespoons whole milk or Daisy sour cream
2 tablespoons grated Parmesan cheese or Gruyere

Directions:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. 3. Drain and chop fine.
4. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk and sour cream to allow you to mash the potatoes into a smooth paste. Add the cheese and the chopped broccoli and mix well.
5. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Chef’s Note: Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are loaded with vitamins C and B-6, potassium, and fiber.

Swedish Meatball Stroganoff

By Leave a Comment

Swedish Meatballs and Beef Stroganoff are two recipes that were meant to be together. Tiny meatballs with lots of parsley and dill in a rich gravy finished with sour-cream. This is a great dinner or just make the meatballs for a cocktail party’s finger food.

Ingredients:

1 lbs ground chuck
1 lb ground pork
1 large white onion chopped
3 cloves garlic chopped
2 tsp fresh dill chopped
1 tsp oregano chopped
3 tbs fresh parsley chopped
2 tbs Worchestershire sauce
1 cup breadcrumbs
1/2 cup whole milk
2 large eggs beaten
salt and pepper to taste

FOR THE SAUCE:

1 recipe brown sauce
1 cup sour cream
1 pt button mushrooms sliced
2 tbs olive oil
1/4 cup sherry
2 tbs parsley chopped
1 lbs egg noodles cooked

Directions:

1. In a small saute pan over medium heat, cook the onions and garlic in the olive oil until soft about 7-10 minutes.
2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, Worcestershire, salt, pepper and chopped herbs. Add cooked garlic and onions.
3. Using your hands, mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set the meatballs on baking sheet.
4. Bake in a 350 degree pre-heated oven for 15 minutes.
5. Remove from oven and set aside.
6. In a large sized pot, heat the olive oil over medium heat and cook the mushrooms until soft, about 5 minutes.
7. Add the brown sauce, sour cream and parsley and bring to a simmer.
8. Add egg noodles and meatballs. Stir to combine.
9. Plate and top with diced red roasted red peppers.

Chef’s Notes: Over mixing the mixture will result in tough meatballs.

Butternut Squash Soup

By Leave a Comment

Created by: Chef Keith Snow
Active Time: 15 min
Total Time: 1 hour
Servings: 4
Recommended Beverage: chardonnay

Description:

Butternut squash soup is a healthy and hearty soup recipe that is a favorite at my house each fall when squash are abundant in local markets. This soup can be made in bulk and frozen for later use too.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1 medium butternut squash
1 small onion minced
1 rib celery
1 tbs fresh ginger grated
3 tbs butter
2 cups chicken broth or veggie broth organic
1/2 cup organic heavy cream
1-2 cups water
1 pinch nutmeg fresh grated
sour cream for garnish

Directions:

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves in roasting pan that has been greased with olive oil or butter. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.
3. When the squash is completely cool, scoop the flesh from the skin.
4. While the squash is baking, cook the onion and the celery (optional ginger) in the butter in a saucepan, over moderately low heat, for 5 minutes until the onion and celery are softened.
5. Add the broth and simmer the mixture for 10 minutes, covered, add the squash pulp to the saucepan.
6. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste.
7. Return the soup to the saucepan, add cream and cook over moderate heat until hot.

Chef’s Notes: Garnish each serving with a heaping teaspoon of real sour cream.[/private]