Harvest Eating

Four Seasons One Lifestyle

Welcome to The Harvest Eating weekly audio podcast. We discuss all things Harvest Eating and provide lots of encouragement for people getting into seasonal cooking with local foods. We'll discuss what I am doing on the farm, new recipes and videos that are yet to be posted on the website and also career updates. Be sure to subscribe to the podcast in i-Tunes and leave a review. Visit the link

374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil

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Here is a simple recipe that produces amazing results. Takes less then 30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich…a show stopper! …

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373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls

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This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich….the sauce, heck it takes 2 minutes flat…so make that too…..

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372-Indian Spiced Rice-Food Storage Feast

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What’s Up ?  I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics…you’ll find this to be simple but really, really good….

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370-Cuban Roast Pork w Mojo Flavors

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On today’s episode of the Cuban Food series we discuss making a Cuban style Pork Roast, this is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.…

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367-Red Wine Stew w Rutabagas

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On today’s show I steal a recipe from my upcoming Paleo Beef Course hat will be posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga and a few aromatics. Super easy…but does need a 12 hour marinade. 

366-Vegan Carott Hot Dogs You Will Want To Eat

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On today’s show I discussed vegan carrot hotdogs….here is the recipe”

 
<div>Ingredients</div><P>
<div></div>
<div>5 carrots, peeled, cut to be 1/2 inch longer then hot dog buns</div>
<div>5 hot dog buns, lightly toasted</div>
<div>1/4 c tamari soy sauce</div>
<div>1/2 tsp Knorr Aromat (found on amazon, does contain MSG)</div>
<div>1/4 tsp smoked paprika</div>
<div>4-5 drops liquid smoke</div>
<div>1/4 c apple cider vinegar</div>
<div>1/2 tsp onion powder</div>
<div>1/2 tsp garlic powder</div>
<div>1 tsp oil</div>
<div>1/2 tsp yellow mustard seed, crushed</div>
<div>1/2 tsp coriander seed, crushed</div>
<div></div><P>
<div>Method</div><P>
<div></div>
<div>In zip bag mix all marinade ingredients, shake, let sit.</div>
<div>Bring 4 cups water to boil, add carrots, cook at teh boil 12 minutes, drain, move carrots to plate, allow to cool 15 minutes, then place in zip bag. Massage carrots to make sure they are touching marinade. Tuck zip bag into fridge in bowl in case of leaks.</div>
<div>Allow to marinate 12 hours, swish bag around several times during this period.</div>
<div>Bring out of fridge 30 minutes before using to allow to warm slightly.</div>
<div>Sear hot dogs buns to a golden brown, the pan fry or grill carrot dogs on all sides.</div>
<div>Serve “hotdog” as you normally would, my suggestions include:</div>
<div>-banana peppers, kraut, celery seeds, finely shredded cabbage, yellow mustard, ketchup</div>
<div></div>

365-Croque Monsieur Sandwich

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On today’s show I discuss the famous Parisian bistro sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!

&nbsp;

Corque Monsieur

Makes 3 Sandwiches

Ingredients:

6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly
<ul>
<li>1 cups whole milk</li>
<li>2 Tbsp  unsalted butter</li>
<li>2 Tbsp  all-purpose flour</li>
<li>1 Tbsp sour cream or crème fraiche</li>
<li>1 egg yolk</li>
<li>2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded</li>
<li>6 slices good ham</li>
<li>1 ounce Parmesan, shredded</li>
<li>Salt, pepper and nutmeg to taste.</li>
</ul>
Method:

Make Mornay sauce:
<ol>
<li>Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.</li>
<li>In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.</li>
<li>Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low</li>
<li>Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.</li>
<li>Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.</li>
<li>Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.</li>
<li> Top each sandwich with Mornay sauce and more grated cheese.</li>
<li>Broil until thee are many brown spots, do not burn.</li>
<li>Allow to cool 10 minutes before eating.</li>
</ol>
Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.