Harvest Eating

Plant Based Vegan Recipes

Archives for November 2009

Blue Cheese Stuffed Fillet of Beef

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Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Bordeaux

Description:

Have you ever craved that Steak House Fillet, juicy, rich and stuffed with blue cheese and just didn’t want to bother to go out. Because now you don’t have to, this recipe is the real thing. Don’t forget to use a good quality fillet of  beef and blue cheese. You’ll spend allot less and have the same great experience.

Ingredients:

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2 lbs beef tenderloin cut in 6 steaks
10 ounces quality blue cheese crumbled
3 tbs fresh breadcrumbs
1 tbs Worchestershire sauce
2 tbs olive oil
1/4 tsp Kosar salt
1/2 tsp black pepper
1 tbs fresh thyme chopped
1 tbs fresh chives chopped

Directions:

1. In a mixing bowl combine the cheese, chives, thyme, garlic and bread crumbs. Mix well and refrigerate.
2. With a sharp knife make a slice in the top of a steak and with your index finger make a cavity by applying pressure to the insides of the hole.
3. When the cheese mixture is cold and firm stuff the hole in the steak with as much as the cavity will hold. Repeat as necessary and refrigerate for 30 minutes.
4. Remove the steaks from the refrigerator and brush with the oil, salt and pepper. Over a hot grill, cook the steaks (turning only once) for about 5 minutes. Finish the steaks over medium heat until desired temperature is reached.
5. Allow resting for 5 minutes and serve.[/private]

Rice Pudding

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Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recommended Beverage: port

Description:

Rice pudding is a comforting and delicious dessert or even a sweet dinner recipe. I Love the rich flavors and texture of rice pudding.

Ingredients:
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2 cups arborio rice
1 cup dried cherries soaked in boiling water for 10 minutes
2 tsp maple syrup
1 whole vanilla bean split
3 cup whole milk

Directions:

1. After cooking rice add milk, vanilla beans and cherries. Stir over low heat and cover until milk is absorbed and rice is creamy.
2. Serve with a dash of extra syrup or dollop of Greek style yogurt.

Chef’s Notes: This can be made with raisins, cranberries or even bananas.[/private]

Creamed Beef on Toast

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: everything from Champagne to coffee

Description:

Creamed chipped beef is an old American classic. In this recipe we use ground beef for a richer flavor. Try using some of your favorite fresh herbs to make it unique. It’s great for that Sunday morning brunch.

Ingredients:

2 lbs ground chuck
3 tbs olive oil
1 pint heavy cream
1/2 cup white wine
1 medium bay leaf
1 small white onion chopped
1/4 cup Italian parsley chopped
1 tbs hot sauce
3 cloves garlic chopped
6 slices Texas toast
salt and pepper to taste

Directions:

1. In a large pan heat olive oil to medium. Evenly brown the ground chuck.
2. Add the onion and garlic and cook until soft about 5 minutes.
3. Add white wine, Worcestershire sauce and salt and pepper to taste. Allow to cook until reduced by 1/2.
4. Now add cream and reduce by 1/2 again. Season with hot sauce, black pepper and Italian parsley.
5. Toast bread, top with creamed beef and Serve.
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Baked Cannalloni

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Super Tuscan Red

Description:

Cannelloni is an Italian dish that may bring back some memories of being in the kitchen with your grandmother or just that you had it in a great little restaurant. However it might be, I hope this recipe will build memories with your family.

Ingredients:

1 1/2 lbs ground chuck
1 1/2 lbs ground pork
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated fine
1 medium bay leaf
1 tsp ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
6 ounces Fresh Mozzarella sliced
1 recipe H.E. tomato sauce
more Parmesan cheese as desired

Directions:

1. In a large pan, brown the meat over medium low heat and then add the onions, garlic and bay leaf Allow the onions to cook until soft. Now add the remaining ingredients adding the bread crumb a small amount at a time to form a loose filling. set this aside to cool.
2. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove-top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
3. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
4. Bake covered in a preheated 450 degree oven for 15 minutes.
5. As an option, brown the cheese under the broiler for an additional 5 five minutes.
6. Allow the dish to rest for five to ten minutes.
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Crab Stuffed Filet of Beef

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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….

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Crock Pot Chicken and Lentils

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[private]Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 7 hours
Servings: 6
Recommended Beverage: Malbec

Description:

This is an easy recipes for those days that you don’t feel like making dinner or there is no time. What could be easier than putting the ingredients in and walking away. Don’t be fooled by the simplicity of this recipe. It packs in a ton of flavor with the slow cooked chicken and vegetables and Earthy lentils.

Ingredients:

2 lbs chicken thighs skinless
2 cups lentils 2
2 medium carrots cut 1 inch thick
4 ribs celery cut 1 inch thick
2 medium onion large dice
1 bulb garlic cut in half
2 whole bay leaves
4 sprigs fresh thyme
4 cup water
2 tbs tomato paste
1/4 cup Italian parsley chopped

Directions:

1. Put the chicken, water, bay leaf, garlic and tomato paste in the crock-pot and cook for 6 hours on low, covered.
2. After 6 hours turn the heat to medium high allow to get hot and add the carrots, celery, onion, thyme and cook for another hour on medium high
3. Add the lentils and cook for another 30 minutes add parsley, season to taste and serve.
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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]