Harvest Eating

Four Seasons One Lifestyle

Archives for December 2009

Local Bragging Rights

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Chef Keith Snow likes to let his guests feel part of nature. So he takes clean branches from his oak trees and red, yellow and rust colored leaves and places them at the center of his table. He clusters bunches of locally bought apples and winter squash like butternut or acorn across the surface.

A diner at Snow’s table might include a jar of butternut squash soup or spiced applesauce nestled next to their place setting. Small menu cards in scripted font spell out the courses of the meal, including information about the farms that supplied the food and the recipes used to make it.

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In Love With My Lacanche Range

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Not sure if it’s possible to fall in love with a range..but it’s happening to me. The new Lacanche Sully range in our studio kitchen is awesome! Talk about a pleasure to cook on..this allows me to really cook the way I was trained to in restaurants.

The Lacanche is a serious cook’s range…it has the power, the flexibility, the ease of use you’d expect, all wrapped up in a beautiful to look at package.

Two powerful Lacanche convection fans
Lacanche Sully Range

We could have had any range here in the studio..but we choose this Lacanche range and we’re very happy with it.

The people at www.frenchranges.com have been particularly supportive and helpful. The salesman Ryan Chisum is superb, the tech guy Gregg Overman is great, and the owner Stan Barrett is as honest and ethical as they come. Need a part or add on??? They get them right out. They’re available to answer questions about our Lacanche range, and take care of my needs. The range is built like a tank, in fact I witnessed the craftsmanship that goes into these ranges at my factory tour this past January in the village of Lacanche in Burgundy France.

These babies are made to exacting standards and each one is custom made to the customer’s specs. My Lacanche (I own two of them) is outfitted with one gas oven and one electric convection oven with a broiler. Most ranges have only one convection fan but this Lacanche has two.

Two powerful Lacanche convection fans
Two powerful Lacanche convection fans

It sounds like a jumbo jet getting ready to take off when it’s fired up.

And this convection oven can really do the job…roasts potatoes from raw to crispy golden brown in 25 minutes.

Crispy roasted Yukon gold potatoes
Crispy roasted Yukon gold potatoes

Try that with your home stove. Also, I can make fresh bread in 22 minutes,

Fresh baked bread
Fresh baked bread

make pizza in 6 minutes and melt cheese in 2 minutes.

All in all the performance of this Lacanche is truly impressive. Another great thing is the ease in which you can clean and maintain it. The burners are designed in a way that NO FOOD can get inside them.

Lacanche sealed burners
Lacanche sealed burners

Jut take them apart, (2 seconds) and wipe them down, easy as pie to maintain.

Also, I use a stainless steel polish and it shines like new. The grates are a very heavy duty but easily cleaned. They have some type of coating so they do not rust like other cast iron grates I’ve seen.

The Lacanche I have came with a grill pan and a flat pan(extra cost)..they go over two burners and they perform very well. They’re also cast iron and covered with a proprietary coating that keeps them almost non-stick..and they do not rust. They weigh over 20 lbs each.

I can produce true restaurant quality steaks and other grilled items with these grill pans. The perfect grill marks we love to see are easily attained. When not in use, they can be stored to free up burner space.

The Lacanche ranges are built without taking short cuts and without using flimsy, cheap materials. After comparing prices, you will determine that a Lacanche range is far and away a super value. You’re not paying for advertising and trendy design elements that focus groups determine are “in style”. They will last a lifetime if properly maintained and they will quickly become the focus of your love.

Lacanche Logo-the Mark of Quality and Craftsmanship
Lacanche Logo-the Mark of Quality and Craftsmanship

Well I’m off to bake some bread in my Lacanche..thanks for reading.

Chef Keith Snow

Ceasar Dressing

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Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow

Description:

Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.

Ingredients:

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2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt

Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]

Tuna Melt

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Recommended Beverage: Iced Tea

Description:

Learn how to make a tuna melt on pita bread with creme fraiche and gouda cheese. A very interesting method for making tuna salad with the wonderful texture of melted Gouda. Very tasty with some Cape Cod potato chips!

Ingredients:

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2 cans Albacore tuna drained
1 1/2 tbs shallots chopped
1 rib celery chopped fine
2 tbs fresh Tarragon or 1/4 tsp dried
1 tbs lemon juice
1/3 cup creme fraiche homemade
1/2 large avocado sliced
1 loaf Pita bread halved
2 slices Swiss cheese

Directions:

1. Mix together the tuna, shallots, celery, tarragon, and creme fraiche and
season with salt and pepper.
2. Spoon the tuna into the pita along with the avocado. Melt the cheese in
the broiler if desired. [/private]

Wasabi Vinaigrette

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Created By: Chef Keith Snow

Description:

Chef Keith Snow from Harvest Eating.com creates a delicious wasabi vinaigrette for grilled tuna.

Ingredients:

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2/3 cup pure olive oil
2 tsp wasabi powder
1 tsp ginger, minced
2 tbs rice wine vinegar
1 tbs toasted sesame oil
1 tbs low-sodium soy sauce
kosher salt to taste
black pepper to taste
1 small handful fresh cilantro

Directions:

1. Place all ingredients in a blender, blend on high until emulsified.

Chef’s Note: Great on ahi tuna or other grilled fish.
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Spinach Pasta

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Created by: Chef Keith Snow

Description:

Use this recipe to treat yourself and your family and give them some nutritional spinach at the same time.

Ingredients:

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1 3/4 cups – All Purpose Flour
2 Eggs
1/2 cup – Organic Spinach (steamed)
1 teaspoon – Salt
1 tablespoon – Cold Water

Directions:

1. In the bowl of a food processor combine the flour and the salt.
2. Squeeze as much water from the spinach as possible and add to the flour
mixture. Process this until finely chopped
3. Add the egg and some of the water to the flour and spinach mixture to form
a dough adding the water a little at a time. The dough should be smooth
and firm not sticky. (Do not over mix)
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Remove the dough from the refrigerator and roll to #2 on a pasta roller or
about 1/32 of an inch.
6. Cut into squares for filled pasta or cut into noodles. Freeze unless
using immediately.
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Turkey Apple and St Andre Wraps

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Recommended Beverage: Fruit juice

Description:

Make this healthy quick lunch, with wholesome turkey, farm fresh apples and baby celery spouts and luscious St. Andre triple cream cheese from France.

Ingredients:

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1 whole whole wheat tortilla
3-4 ounces quality turkey sliced
2 ounce St. Andre Cheese
5-6 slices Granny Smith apples
1 large leaf Romaine lettuce
a few twists black pepper

Directions:

1. Lay out the wrap or tortilla cover with leaf lettuce.
2. Put on turkey, brie and apples.
3. Season with black pepper.
4. Roll up the sandwich, cut in half, enjoy!!!

Chef’s Note: Any good sliced deli turkey can be used, look for Boars Head or Dietz & Watson brand. Dijon mustard is the logical condiment. [/private]

Harvest Eating Whole Grain Pancakes

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Created by: Chef Keith Snow

Description:

These pancakes are very healthy and extremely delicious. Kids love these pancakes and parents can feel good about the level of nutrition that is on these. They are easy to make and on our table every Sunday morning!

Ingredients:

1 cup Harvest eating Pancake Mix (recipe below)
1 cup milk
1 tbs ground flax seeds
1 tbs wheat germ
1 beaten egg

Directions:

1. Mix the batter as per the video. Can be made up to an hour in advance.
2. Heat a non stick, griddle, non-stick skillet or a properly seasoned cast iron skillet, add clarified or regular butter, portion mix onto preheated pan.
3. Look for some browning to occur before flipping.
4. Serve with your favorite toppings.
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Harvest Eating Pancake Mix

Description:

This is our healthy pancake mix. Use it to make pancake batter so you can enjoy pancakes and get some nutrition too.

Ingredients:

1 cup whole wheat flour
1 cup AP flour (un-bleached)
1 cup corn meal
1 cup rye flour
2 tbs sugar
2 tsp baking powder
pinch of kosher salt

Directions:

1. Mix all ingredients in a bag or container…store in freezer so it keeps a few months.

Harvest Eating Tomato Sauce

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 15 minutes

Description:

Chef’s Snow’s version of a classic Italian style sauce, made with local plum tomatoes, which can be used on pasta, pizza or any other Italian recipe calling for a red sauce or gravy.

Ingredients:

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1 28 ounce can whole peeled plum tomatoes, or fresh that have been peeled
1/4 cup good extra virgin olive oil
6 cloves garlic sliced
2 sprigs rosemary chopped
2 sprigs thyme chopped
4-5 whole chives chopped
2-3 sprigs oregano chopped
salt and pepper

Directions:

1. In a sauce pot, add oil over VERY low heat, then add the garlic and herbs.
2. Slowly simmer..should see a bit of bubbles..slower the better..you cant rush love making!!
3. After oil has infused for 10 minutes minimum, add tomatoes that have been pulsed 2 times in a blender or food processor.
4. Season with salt & pepper, add optional ingredients. Bring to boil, then shut off and remove from heat.

Chef’s Note: Do not simmer this sauce for over 20 minutes..you want to retain the “fresh” or “fresca” taste. Grandma will forgive you, I hope! :) Also, check out our Northern Italian Seasoning or if you’re feeling lazy buy the best sauce in a bottle Chef Snow’s Thoughtful Harvest pasta sauce.[/private]