Harvest Eating

Four Seasons. One Lifestyle.

Archives for February 2010

Rooibos Iced Tea

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Created by: Chef Keith Snow

Description:

This tea is great hot, omit the OJ. Add a few tablespoons of cold tea to a baby bottle to soothe colic. Add a quart to bath tub to sooth skin rashes. Great stuff for the scalp too! Contains an impressive amount of cancer fighting anti-oxidants.

Ingredients:

2 Rooibos tea bags or 2 tablespoons loose tea
1 cup fresh squeezed orange juice
1 squeeze of honey

Directions:

1. Steep tea in boiling water for 15 minutes, remove tea bage and stir in honey.
2. Let cool, then stir in orange juice.
3. Serve over ice and enjoy.

Cooks Note: This tea is great hot, omit the OJ. Add a few tablespoons of cold tea to a baby bottle to soothe colic. Add a quart to bath tub to sooth skin rashes. Great stuff for the scalp too! Contains an impressive amount of cancer fighting anti-oxidants, much, much more than green tea. Rooibos tea sells very well in Japan.

Free T-Shirt With Purchases of $50 or more….

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For a limited time, to celebrate the upcoming warm weather, we are offering a free Harvest Eating t-shirt with the purchase of $50 or more from our online store. The Harvest Eating Cookbook with 3 cans of spices will be enough to bring your order over $50..then the t-shirt is yours.

The shirts are 100% organic cotton by Anvil and are top quality. Our colorful is logo printed on the upper chest and looks really nice. Printed on the reverse side is the saying “Grow Something”

Since the weather is showing signs of spring we thought we’d offer the free shirt to those ordering $50 or more from the store. In order to get your free shirt, email your receipt and preferred size to us from this page.

All the best,

Keith

Apple Crepes

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Make these delicious crepes during the bounty of the apple harvest, usually early fall. I eat hundreds of apples during the harvest, cooked in many excellent dishes, like this one!

Created by: Chef Keith Snow

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Apple Crepes

Pretty easy apple crepes with brandy
Course: Dessert
Author: Chef Keith Snow

Ingredients

  • 1 stick butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 cup walnut pieces
  • 3 Gold Rush or Granny Smith apples cored and sliced 1/4-inch thick
  • optional1/4 to 1/2 cup Apple Jack Brandy, or any other apple liquor or brandy
  • optional8 scoops cinnamon or vanilla ice cream
  • 8 crepes essentially, very thin sweetened pancakes
  • 2 ounces crumbled Blue cheese

Instructions

  • In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples.
  • Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy.(keep your face out of the way!) Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.
  • Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

 

Wild Mushroom Saute

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Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.

Created By: Chef Keith Snow

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Wild Mushroom Saute

Easy way to make a great topping for a steak or roast chicken.
Course: side
Cuisine: French
Author: Chef Keith Snow

Ingredients

  • 3 tablespoon butter
  • 1 shallot
  • 1/2 pound golden chanterelles or other fall mushrooms
  • Salt and freshly ground black pepper
  • 3 tablespoon chopped fresh thyme leaves

Instructions

  • Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
  • Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 6—8 minutes. Add thyme and cook for 2 minutes more.

 

 

Smoked Chicken Mushroom Mousse

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Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.

smoked chicken mousse
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Smoked Chicken Mushroom Mousse

Course: Appetizer
Cuisine: French
Author: Chef Keith Snow

Ingredients

  • 4 medium Poached Chicken Thighs cooled
  • 1 cup Heavy Cream
  • 1 medium Ciabatta Loaf sliced and toasted
  • 2 cups Wild Mushrooms chopped
  • 1 medium Shallot chopped
  • 1 handful Thyme chopped
  • 1/2 cup Dry White Wine
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Liquid Smoke
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Instructions

  • Create Mushroom Duxelles:
  • Heat olive oil in a saute pan over medium-low heat.
  • Add mushrooms and stir through.
  • Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
  • Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
  • Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
  • Add about 1/4 Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
  • Spread onto ciabatta bread. Garnish with fresh thyme and serve.

Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.

Chicken Salad Finger Sandwiches

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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.

 

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Chicken Salad Finger Sandwiches

Course: lunch
Cuisine: American
Author: Chef Keith Snow

Ingredients

  • 5 cups cooked cooled and shredded chicken breast
  • 1/4 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

Instructions

  • Mix all ingredients together until well combined.
  • Place roughly 1/2 cup of the chicken salad on the bread, cut in half and serve.

Grilled Chicken Satay With Peanut Sauce

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A delicious way to serve grilled chicken. This peanut sauce is awesome for chicken or tofu for vegetarians. The sauce is easy to make, healthy and you can freeze it for use in another recipe. …

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