Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
Crabmeat Stuffed Tomatoes
Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Herb Compound Butter
Description: This is versatile stuff! Great for garlic bread, pasta, mashed potatoes, grilled meats and fish etc. be creative!…
Chicken Salad Finger Sandwiches
Chef’s Note: The tarragon in this chicken salad really makes the difference. If you are looking to cut calories you might consider using plain yogurt instead.
Chicken Salad Finger Sandwiches
Author: Chef Keith Snow
Recipe type: lunch
Cuisine: American
Ingredients
- 5 cups cooked, cooled and shredded chicken breast
- ¼ cup creme fraiche
- 1 tablespoon fresh minced tarragon
- 2 tablespoon celery, minced
- 1 tablespoon shallot, minced
- 2 thin whole wheat bread slices
- kosher salt to taste
- black pepper to taste
Method
- Mix all ingredients together until well combined.
- Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.
Harvest Eating Viniagrette
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.
Remoulade Sauce
Created by: Chef Keith Snow
Description:
This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.
Ingredients:
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1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise
Directions:
1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.
2. Fold mayonnaise into relish.
3. Refrigerate for 30 minutes then serve.
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Grilled Salmon with Stewed Lentils
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot
Created by: Chef Keith Snow
Description:
Stewed lentils pack a punch when it comes to nutritious and delicious foods. They are a perfect match for the equally delicious and nutritious wild-caught salmon. All of those flavors combined with fresh herbs and a touch of fennel, will have you going back for seconds.
Ingredients:
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2 lbs wild-caught salmon
1/2 cup olive oil
2 cups French lentils
2 medium carrots chopped
2 ribs celery chopped
2 small onions chopped
4 cloves garlic chopped
3 sprigs fresh thyme
3 sprigs fresh tarragon
6 cups chicken broth low sodium
3 whole bay leaves
1/4 cup tomato paste
salt and pepper to taste
1 recipe remoulade sauce optional
Directions:
1. Rub the salmon with some of the oil and season with salt and pepper.
2. Heat the remaining oil in a large pot over medium heat. Add all of the vegetables to the oil and cook for about 10-15 minutes, stirring occasionally.
3. When the vegetables have softened add the lentils, tomato paste, tarragon, bay leaf and thyme. Cook all of this for about five minutes and then add the broth. (Cooking the lentils in the butter first helps them not break down and turn mushy)
4. Bring the lentils to a low simmer and cook for about 20-30 minutes. Season to taste
5. Grill the salmon over medium high heat for about 3-4 minutes per side, some nice coloring will result in more flavor so don’t turn the fish until a good color is achieved.
6. Serve on top of the lentils with remoulade sauce.
Chef’s Notes: I am a HUGE proponent of wild-caught salmon, I know it costs more but eating fish that has been in a natural environment is a key principle of Harvest Eating.[/private]
Beef Tenderloin
Roast tenderloin of beef is so elegant to serve to friends and family that it’s usually only done on special occasions. Going out to dinner for two people can cost just as much as making this at home for 6 people. So there’s no excuse, treat yourself and your family today….
Crab Stuffed Filet of Beef
Surf and turf at home can be easy, delicious and at about $8.00 per serving, affordable. This dish uses only the best Blue Crab and grass fed beef to wow family and friends. Try it paired with a simple French fry and you’ll think your in the best steak house in town….
Crock Pot Coq Au Vin
[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]