Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
Chef Keith Snow creates a comfort-food classic with seasonal vegetables and homemade pie crust. You’ve never had a pot pie like this one. Harvest Eating principles on display for certain with this amazing dish….
Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. Awesome recipe here….
Here is my recipe for whole wheat baguettes. These baguettes com out amazing every time. They have a very artisanal look to them, crisp outside, soft crumb inside with plenty of air bubble holes. I love them with good butter and fig jam….
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
Squash is cheap, healthy, readily available and very historic. On a recent trip to Willimasburg VA, I found the inspiration for this dish….
Created By: Chef Keith Snow
This a great way to have your kids eat broccoli, because with the potatoes, cream, olive oil and cheese, this is yummy!
3 large baking potatoes
3 stalks broccoli
salt & pepper to taste
1 tablespoon olive oil
1-2 tablespoons whole milk or Daisy sour cream
2 tablespoons grated Parmesan cheese or Gruyere
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. 3. Drain and chop fine.
4. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk and sour cream to allow you to mash the potatoes into a smooth paste. Add the cheese and the chopped broccoli and mix well.
5. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Chef’s Note: Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are loaded with vitamins C and B-6, potassium, and fiber.
Swedish Meatballs and Beef Stroganoff are two recipes that were meant to be together. Tiny meatballs with lots of parsley and dill in a rich gravy finished with sour-cream. This is a great dinner or just make the meatballs for a cocktail party’s finger food.
1 lbs ground chuck
1 lb ground pork
1 large white onion chopped
3 cloves garlic chopped
2 tsp fresh dill chopped
1 tsp oregano chopped
3 tbs fresh parsley chopped
2 tbs Worchestershire sauce
1 cup breadcrumbs
1/2 cup whole milk
2 large eggs beaten
salt and pepper to taste
FOR THE SAUCE:
1 recipe brown sauce
1 cup sour cream
1 pt button mushrooms sliced
2 tbs olive oil
1/4 cup sherry
2 tbs parsley chopped
1 lbs egg noodles cooked
1. In a small saute pan over medium heat, cook the onions and garlic in the olive oil until soft about 7-10 minutes.
2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, Worcestershire, salt, pepper and chopped herbs. Add cooked garlic and onions.
3. Using your hands, mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set the meatballs on baking sheet.
4. Bake in a 350 degree pre-heated oven for 15 minutes.
5. Remove from oven and set aside.
6. In a large sized pot, heat the olive oil over medium heat and cook the mushrooms until soft, about 5 minutes.
7. Add the brown sauce, sour cream and parsley and bring to a simmer.
8. Add egg noodles and meatballs. Stir to combine.
9. Plate and top with diced red roasted red peppers.
Chef’s Notes: Over mixing the mixture will result in tough meatballs.
Created by: Chef Keith Snow
Active Time: 25 minutes
Total Time: 1 1/2 hours
Recommended Beverage: Pinot Noir
Stuffing a pork loin is one of the best ways to serve this particular cut of meat. It adds flavor, color, depth and allows you to cook two portions of the meal together…The vegetables are in the meat! So try this dish and then come up with your own stuffing recipe and share.
2 1/2 lbs pork loin trimmed
3 tbs olive oil
2 lbs mixed mushrooms rough chopped
1 medium white onion chopped
2 tbs fresh rosemary chopped
1 cup fresh breadcrumbs
1 cup heavy cream
1/2 cup white wine
1/4 cup sherry
1. In a large sauté pan heat 2 tablespoons of the oil over medium heat.
2. Cook garlic and onions until caramelized. Add mushrooms to the pan and continue to cook until soft.
3. Add the chopped herbs, sherry and wine. Continue to cook until reduced by 2/rd
4. Now add the cream and reduce again by 1/2.
5. Remove the pan from the heat and place the mixture in the bowl of a food processor.
6. Pulse until the mushrooms are chopped fine.
7. Fold in the breadcrumbs and refrigerate until firm.
8. Pound the pork loin until 1/2-inch even thickness is achieved.
9. Spread the mushroom paste on the pork loin leaving 1 inch of the perimeter free.
10. Roll the pork loin to form a roast. Tie the pork with 1 piece of twine about every inch. Season with salt and pepper.
11. In a large roasting pan heat the remaining oil over medium high heat and sear the pork loin until brown on all sides.
12. Cook the pork loin in a preheated 350-degree oven until internal temperature reaches 150 degrees, about 40 minutes.
13. Remove from the oven and allow to rest for 15 minutes and serve.
Chef’s Notes: The pork loin can be grilled instead of cooked in an oven. After the pork has been stuffed, sear the pork over a hot grill and then set it to the side to cook with indirect heat. about the same amount of time will be needed and you can still use a thermometer to check doneness. Wood chips can also be added.