Harvest Eating

Four Seasons. One Lifestyle.

Archives for January 2010

I love My Son Garrett

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Meet my son, Garrett Peter Snow, he is sooo cute, really a great little guy. So different from my little girls which have been so amazing to raise.

Garrett is about 8 months old and he is starting to become more mobile and much more fun to hang out with. This weekend we’re stuck on the farm after the big snowstorm.  We live in a valley with steep gravel road we travel to get to a paved road….no chance in heck were getting out…no 4wd drive!

So we’re hanging out in front of the fireplace  playing, eating, watching web videos etc.. Having a family is really the best thing in life, all you parents who read this understand what I’m saying….the single folks or couples without kids may not….my advice to them…..have a family!

Keith

French Onion Soup

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French onion soup is rich and has a fantastic onion flavor with great texture and sweetness. This detailed demonstrates how to make this classic French onion soup, complete with a croûton topped with melted Gruyère cheese….

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Cream of Broccoli Soup

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Created By: Chef Keith Snow

Description:

This simple cream of broccoli soup is rich and delicious.

Ingredients:

2 tablespoon olive oil
1 small white onion
2 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 whole head broccoli and stems about 5 cups
5 cups veggie broth
3/4 cup frozen drained spinach
1 cup organic heavy cream

Directions:

1. In a heavy pot over medium heat add olive oil, onions, and garlic, cook for 2 minutes.
2. Add broccoli, veggie broth, spinach and cream, bring to simmer then reduce heat to low, cover and cook 25 minutes.
3. Puree soup with immersion blender or food processor until desired consistency is reached.
4. Adjust seasoning with salt and pepper to taste.

Chef’s Note: Finished soup can be garnished with Parmesan cheese as in video or a dollop of sour cream or a small handful of shredded cheddar cheese.

Steel-Cut Irish Oatmeal

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This recipe creates a very healthy homemade oatmeal with a terrific nutty flavor.. With the addition of some fruit and yogurt your kids will love it, too! this recipe keeps well frozen so I usually make a big batch the keep some in the fridge, the rest in the freezer. …

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Roasted Cauliflower Soup

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Created By: Chef Keith Snow

Description:

This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. This is a great soup on a cold winter night.

Ingredients:

4 cups roasted cauliflower
1/2 cup roasted shallot
4 cups chicken broth, low sodium (or veggie broth if preferred)
1/4 cup organic heavy cream
1 tablespoon extra virgin olive oil
1/2 cup carrot, diced
1 teaspoons herbs de Provence
kosher salt to taste
black pepper to taste
1 teaspoon fresh chives

Directions:

1. In a heavy soup pot over medium heat add oil, carrots, roasted shallots, and herbs de Provence. Saute for 5 minutes.
2. Add cauliflower, broth, and cream. Cook for 20 minutes.
3. Puree soup with an immersion blender or food processor until smooth.
4. Garnish with snipped fresh chives.

Chef’s Note: This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower.

Mango Creme Brulee

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Created By: Chef Keith Snow
Active Time: 25
Total: 50 minutes

Description:

Learn how to make a delicious twist on the classic French dessert by adding sweet mango. This luscious dessert is easy to make with this tried and true recipe.

Ingredients:

2 cups organic heavy cream
1 whole vanilla bean
1 whole flesh of an organic mango
1/2 cup sugar
6 organic or farm fresh eggs yolks

Directions:

1. In a sauce pot add cream, vanilla beans and split pods.
2. Place over medium heat until lit scalds, just under the boil. Watch so it does not boil over!
3. Meanwhile, peel the mango and remove the pit as per video. Dice up mango and set aside.
4. Place a few pieces of mango into each custard cup or ramekin.
5. Tempur the egg yolks by adding a bit of hot cream then whisking, repeat twice, then add all cream to egg mixture.
6. Fill custard cups that should be in a large pan, add hot water and fill halfway up the sides of the custard cups.
7. Place in a preheated 325-degree oven for 35 minutes or until the custard are just set but still giggling slightly. Cool for 20 minutes, then refrigerate until well chilled…
8. Dust the surface of each brulee cup with 1 tsp sugar. Place under broiler or use a blow torch to brulee the tops which means to slightly burn the sugar so it gets brown.

Grilled Vegetable Sandwich

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Created by: Chef Keith Snow

Description:

Chef Keith Snow creates a vegetarian sandwich with roasted zucchini, squash, red peppers and fresh mozzarella. See video for grilling instructions.

1-3 slices grilled eggplant

good extra virgin olive oil for drizzling

1-2 slices grilled zucchini

1-2 slices grilled bell pepper

2 slices grilled red onion

1 grilled portobello mushroom cap

2 slices fresh mozzarella cheese

2 slices good whole grain bread

Method:

1-On good whole grain bread or foccacia,  layer the vegetables and the cheese, season each layer with salt and pepper to taste.

2-Add basil ribbons and drizzle with olive oil.

3-Slice sandwich and serve with a side salad and glass of crisp white wine.

Chef’s Note: To grill vegetables; slice vegetables into thin slices roughly 1/4 inch thick, leave skins on. Brush with olive oil and season with your favorite dry seasonings or just salt and pepper. Grill over hardwood charcoal until good grill marks appear. Only flip once.

Tia Maria’s Peanut Butter Balls

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Recipe By: Tia Maria Bednar

Description:

These peanut butter balls are easy to make and a sure hit with kids. Healthy ingredients abound: dried fruit, flax seeds, coconut, oats, and peanut butter. Give them a try! Tia’s recipe is amazing..these are so good…and soo healthy.

Ingredients:

1 cup organic peanut butter
1/4 cup honey
2 cup whole rolled oats
1/2 cup ground raw oats
3 tbs organic golden flax seeds, ground
1 cup dried fruit such as raisins, cranberries, cherries, apricots
1 cup organic coconut flakes
1 tsp vanilla extract
1/2 cup sunflower seeds
1/2 cup ground almonds
1/4 cup pure olive oil

Directions:

1. Place all ingredients in a large work bowl except peanut butter and honey.
2. In a small pot, heat peanut butter and honey until they become very viscous or flowing.
3. Dump wet ingredients on dry, then mix well with a spoon.
4. Mold into balls the size of a golf balls. Keep in air tight container in fridge for best results.

Chef’s Note: Be sure to use organic peanut butter or Valencia peanut butter which is low in pesticide residue. Also, be sure nuts and dried fruit are fresh. These peanut butter balls are great for hiking or a natural snack for kids.