This eggplant parmesan recipe is much different then most. We use three cheeses one of them grated swiss which is very sharp. Unlike chicken parmesan, we DO NOT USE BREADCRUMBS as all others do. It’s breaded with egg and flour only. This cheesy and delicious Italian recipe is wonderful. It’s one of my favorite eggplant recipes….
Archives for July 2012
092-Basic Kitchen Equipment Set Up
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Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
If you’re interested in cooking you need to have quality equipment. Cheap, poorly made kitchen equipment is NOT FUN to use and is dangerous. Knives, cutting boards, small wares, pot and pans, dutch ovens etc. These are the tools of the trade and if you’re going to start cooking at home (and you should be) these are a must.
I advocate spending money on this stuff. Do not skimp. Good kitchen equipment will last almost forever and will pay you back in a few short months with savings due to cooking at home VS eating out. Good equipment makes the task much more enjoyable, and you will progress in your skills must faster with good equipment.
I have over 25 years of experience as a chef, I cannot cut vegetables without a good knife. I attempted to cut and onion recently with a cheap, dull knife. I could not do it…the onions were smashed and the knife was really dangerous.
This episode will give you the basic equipment I recommend your purchase to help make your kitchen your favorite room in the house!!
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*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
091-Making Healthy Condiments At Home
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Tattler Reusable Canning Lids. Learn About Tattler Lids Here!
PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
In this episode I discuss the benefits of making your own condiments. From ketchup to mayo to BBQ sauce most condiments these days are loaded with junk ingredients, and truthfully they really don’t taste very good either.
Across the board, what were once decent condiments, like Heinz ketchup, have all been cheapified with HF corn syrup and other questionable ingredients and cheap oils.
Even my beloved Cracker Barrel has started cost cutting on maple syrup which now reads 100% natural syrup instead of 100% maple syrup that is once was. They have cut it by 50% with cane syrup, AKA sugar water….
Additionally, with shaky financial times looming, why not learn to take this part of your diet back from corporate America and learn to make these items at home?
It can be fun and I can almost guarantee it will taste better!
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*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
Oh No- It’s 5pm What’s For Dinner??
I thought I’d share this post with you to illustrate that instead of getting take-out or fast food a beautiful seasonal dinner is only moments away. Tonight at 5 pm we realized we did not plan for dinner tonight. Oh crap…..wait..let’s not panic, I will make a seasonal pasta dish with a few things from the garden and the pantry.
Here is my plan: Take an heirloom summer squash and use my fancy julienne maker and make about 1/2 lb of julienned squash. Toss those in a pan with Thoughtful Harvest Extra Virgin Olive Oil (the best!!) and some fresh basil and chives from the greenhouse. When the squash is soft and starting to caramelize add a can of petite diced tomatoes, salt and pepper, a knob of butter and some Northern Italian spice blend and a good shaving of Parmesan cheese.
Next take some pre-cooked angel hair pasta that is frozen and thaw it out by placing the pasta above some steaming water. Toss the pasta in the pan to heat up, add more salt, pepper and cheese, mix very well and serve.
You have a very delicious pasta dish in mere minutes that would be $18.95 in any good restaurant. The family loves it and it only costs a few dollars to serve everybody and we’re using fresh ingredients from the garden, which is Harvest Eating, and a few key ingredients from the pantry which is Harvest Eating.
Anybody can do this any season of the year. Give it a try.
*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
090-The Survival Homestead, What We Are Doing And What You Can do
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Our Sponsors:
Tattler Reusable Canning Lids. Learn About Tattler Lids Here!
PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
This episode is all about the Survival Homestead. That is to say a planned homestead for the upcoming challenges we all face. I discuss gardening, row grops, dairy animals, food storage, the importance of protein, guns and ammo, security dogs and more.
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*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
Chef Keith Snow Featured On The Paula Sands Show on KWQC TV
On friday June 29th 2012 Chef Keith Snow was featured on the Paula Sands Show on KWQC TV in Davenport Iowa. The live segment featured the chef demonstrating a simple seasonal pasta dish.
089-New Doberman Puppy, Trip To Illinois, Cherry Cheesecake Ice Cream
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PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.
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*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
088-Changes In The Garden and The Big Potato Harvest
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Listener Feedback: 864-492-1499
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Our Sponsors:
Tattler Reusable Canning Lids. Learn About Tattler Lids Here!
PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.
*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!
087-My Wedding Anniversery, Marinated White Beans, White Bean Soup
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Listener Feedback: 864-492-1499
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Our Sponsors:
Tattler Reusable Canning Lids. Learn About Tattler Lids Here!
PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche’s Facebook Page
On todays’s show I discuss the fact that June 26th is my wedding anniversery, 13 years of marriage to my wonderful wife. I also discuss using white beans as a storage/survival food. Cooking white beans for use as a marinated white beans side dish and also for a Tuscan style white bean soup. I touch on dairy goats too.
Resources For This Episode:
*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***
My Best,
Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!