Did you think pesto was just basil and pine nuts? Learn how to create a unique winter time pesto from kale and almonds. Pretty tasty stuff…great in soups too!…
Archives for January 2010
Shape Magazine January Harvest Eating Cookbook Contest
The January issue of Shape magazine featured a series of great give-away for readers. 25 copies of The Harvest Eating Cookbook were offered as prizes.
Congratulations to the winners!
Keith
Here is the copy of the placement…
Hash-Brown Potatoes
Created By: Chef Keith Snow
Description:
Potatoes reach their glory when sizzled in clarified butter and served as hash browns.
Ingredients:
2 small shallots, sliced
2 potatoes, grated
1 tbs melted butter
salt, pinch
black pepper, pinch
Directions:
1. In a work bowl place sliced shallot, butter and grated potatoes after they are squeezed out as per video.
2. Season with salt and pepper then cook slowly over medium low heat until nicely browned.
Chef’s Note: For a more rustic version ,leave skin on potatoes. Just be sure to scrub them very well.
Corn Chowder
Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
Asparagus and New Potato Hash
Enjoy this tasty side dish recipe of fresh asparagus and new potatoes. This vegetable recipe also uses pear tomatoes, organic goat cheese, green olives, minced garlic.
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Lyonnaise Potatoes
This lyonnaise potatoes recipe uses new potatoes, is easy to make and tastes great. Parmesan cheese, sea salt, and black pepper make this a wonderful side for any protein dish.
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Southwestern Breakfast Potatoes
If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peppers…
Zucchini Gratin
Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
White Bean Soup
Created By: Chef Keith Snow
Description:
This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup. Loaded with vegetables and protein filled white beans this delicious soup is perfect for lunch or dinner.
Ingredients:
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1 tablespoon extra virgin olive oil
1 tablespoon bacon fat
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup diced tomato and juice
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
4 cups chicken broth
2 cups white beans, cooked
Directions:
1. In a large pot, heat the fat and olive oil over medium heat.
2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
4. After about 15 minutes plate and serve, garnishing with Reggiano Parmesan and extra virgin olive oil.
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Creamy Potato Soup Recipe
Created By: Chef Keith Snow
Description:
This simple creamy potato soup recipe is sure to please.
Ingredients:
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4-5 potatoes
1 onion
1-2 celery stalks
4 tbs butter
4 tbs flour
1 cup organic milk
1 cup organic cream
2 cup shredded white cheddar cheese
Directions:
1. Cut potatoes, onions and celery into small chunks.
2. Place in pot; cover with water and boil 7-8 minutes.
3. While potatoes are cooking melt butter, add flour to make a paste. Whisk into milk and bring to boil.
Drain water from potatoes and add potatoes, celery, onion to milk mix. Put on low heat. Add shredded cheese, salt and pepper to taste. Stir until cheese is melted.
Chef’s Note: Soup can be pureed or blended for a creamier consistency.
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