Butternut squash soup is a healthy and hearty soup recipe that is a favorite at my house each fall when squash are abundant in local markets. …
Split Pea Soup with Smoked Ham
Created by:Chef Keith Snow
Active Time: 15 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Riesling
Description:
Try this wonderful soup made with organic peas and nitrite free ham. A comfort food classic this soup is really great on a cold evening with a grilled cheese sandwich and tossed salad. This reminds me of my childhood.
Ingredients:
1 medium carrot large diced
1 cup onion large diced
2 tbs olive oil
2 cups split peas rinced and drained
4 cups chicken broth
2 cups ham diced
1 tsp dried oregano
3 tbs fresh thyme in a sache bag
Directions:
1. Begin in a large pot at on that will hold at least two quarts. place the
olive oil, onions and carrot and sweat them over medium low heat until
tender; About ten minutes.
2. Add the peas at this time and allow them to be mixed thoroughly with the
vegetables and oil.
3. Now add the sache of thyme, broth, ham and oregano and cook covered over
medium low heat for thirty minutes or until the peas are soft.
4. Allow to rest for about a half an hour for the flavors to develop.
Pork Green Chili Recipe
Created By: Chef Keith Snow
Active Time: 25 minutes
Total Time: just over one hour
Beverage Recommendation: Cold Beer, preferable Mexican Beer
Description:
This ground pork chili stew recipe is one I learned while working in the chilly mountains of Colorado. Pork green chili are popular out west and recipes like this are a perfect winter dish to warm up with. This one has a southwest flair that I love.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 lb. ground pork
1 large onion, diced
3 cloves minced garlic
1 stalk celery, diced
1 green bell pepper, diced
5 small cans diced green chilies (cans are about 4-5 ounces)
1 15 oz can white beans ( any canned white beans or chick peas)
1 quart chicken stock or veggie stock ( more or less depending if you want it “soupy” or stew like)
1 bay leaf
1 tsp dried oregano
1 bunch of cilantro
1 chipotle pepper in adobo (optional)
kosher salt & black pepper to taste
Directions:
1. In a large heavy bottomed pot, lightly sauté’ onions, garlic, celery, green pepper with salt and pepper.
2. Add ground pork, cook stirring often for 10 minutes.
3. Add green chilies, optional chipotle pepper, half of the cilantro (including the stems which should be chopped) stock, bay leaf, oregano.
4. Bring to simmer then cook uncovered for 25 minutes.
5. Add beans and a good handful chopped cilantro, season with salt and pepper to taste.
Chef’s Note: After serving in a nice bowl, garnish with cilantro, sour cream and shredded sharp cheddar cheese. Be careful to remove bay leaf.[/private]
New Yankee Pot Roast
[private]Created By: Chef Keith Snow
Active Time: 30 minutes
Total Time: 3 1/2 hours
Servings: 6
Recommended Beverage: Cabernet Sauvignon
Description:
Pot roast is a heart warming meal. This recipe brings together grass-fed beef and a bounty of garden fresh vegetables.
Ingredients:
3 1/2 lbs chuck roast
1 qt beef broth
12 whole peppercorns
2 cups red wine
1 white only leek sliced 1 inch
1 head garlic cut in half
3 sprigs thyme
2 tbs fennel seeds
2 large carrots sliced 1 inch
1 1/2 cups pear onions peeled
2 large Yukon potato peeled and diced 1 inch
2 ribs celery cut 1 inch pieces
2 medium parsnips peeled and cut 1 inch
salt and pepper to taste
3 whole bay leaves
Directions:
1. In a large roasting pot place the roast in the center. Add beef stock, red wine, leek and garlic to the pot.
2. In a 6″x6″ piece of cheese cloth place peppercorns, thyme, fennel and bay leaves. Tie with butcher twine and Drop into the liquid.
3. Place pot on a stove top over medium heat bring it to a simmer. Cover and place in a 300 degree preheated oven. Cook for 3 hours.
4. Remove from oven and add vegetables. Re-cover and put back into oven. Cook for an additional hour.
5. Remove from oven and let roast rest in liquid for 20 minutes.
6. Remove beef and vegetables from pot and set aside.
7. Bring liquid to a simmer on medium high heat, skimming any excess fat. Simmer until thickened.
8. Top roast with gravy and serve.
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Mexican Torilla Soup
Created by: Chef Keith Snow
Description:
Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado
Ingredients:
3 tablespoons pure or light olive oil
1/2 cup onion minced
1 garlic clove, minced
1 tablespoons tomato paste
2 whole dried pasilla chili’s, seeds removed
1 chipotle pepper, minced
4 tablespoons cilantro minced
4 cups organic chicken broth
crema
1/4 cup avocado, diced
1 1/2 cup tortilla strips or chips, fried
kosher salt to taste
black pepper to taste
Directions:
1. In a saucepot or deep skillet add oil, onions, garlic. Sweat them for 2 minutes.
2. Add tomato paste, cook for 5 minutes.
3. Add chipotle and pasilla peppers.
4. Add chicken broth, stir well and season with salt and pepper.
5. Bring to simmer, cook for 5 minutes.
6. Place tortilla strips in a serving bowl. Add soup. Top with crema, avocado and fresh cilantro.
Chef’s Note: Crema can be made by thinning sour cream with a few tbs of half-n-half. Other dried chilis can be substituted for the Pasilla.
Mussels in Thia Curry Broth
Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Recommended Beverage: California Chardonnay
Description:
Mussels are an easy shellfish to cook and with this broth, you’ll need lots of bread for dipping. The lemongrass and garlic add to the flavor of the red curry and remember to use only the freshest mussels you can find.
Ingredients:
3 lbs Black Mussels
2 cans coconut milk 3
3 tbs red curry paste
3 tbs cilantro chopped
2 whole lemongrass chopped
1 whole lime wedges
2 tbs garlic chopped
1/2 cup red onion julienned
4 tbs unsalted butter
1 long baguette
Directions:
1. In a large pot bring the coconut milk, red curry paste, white wine, garlic, red onion and lemongrass to a boil.
2. Add the cleaned mussels and lime. Cover and cook for 5 to 7 minutes, Shake the pot a few times during the cooking time.
3. Remove the mussels and place on a serving dish. Continuing to cook the broth, add the butter and cilantro stirring vigorously until well incorporated.
4. Pour the sauce over the mussels and serve with the baguette
Cream of Mushroom Soup
Created by: Chef Keith Snow
Active Time: 20
Total Time: 40
Servings: 4
Recommended Beverage: Pinot Noir
Description:
A delicious and earthy wild mushroom soup made with crimini and shitake mushrooms and fresh thyme.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 cups wild mushrooms sliced
1/4 cup white onion diced
2 cloves garlic minced
1/2 cup organic celery minced
1/4 cup white wine
1 qt organic chicken stock
2 tbs fresh thyme chopped
1/2 cup organic heavy cream
salt and pepper to taste
2 tbs extra virgin olive oil
Directions:
1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and celery and stir through to release the flavors, 2-3 minutes. Season with pinches of salt and pepper.
2. Add the mushrooms to the pan. Re-season with salt and pepper. Cook for about 10 minutes, until mushrooms are nicely caramelized.
3. Carefully pour the white wine into the pan to deglaze – use a spatula to scrape up all the caramelized bits. Allow to reduce by 75%.
4. Add the fresh thyme to the mushrooms and stir through, then add the chicken broth and cream. Re-season with salt and pepper.
5. Cover and allow to come up to a simmer.
6. Puree with a blender (a stick blender is easiest). Taste and re-season, if desired.
7. Garnish with fresh chives and a drizzle of extra virgin olive oil.
Chef’s Notes: Fresh thyme and mushrooms go together very well! This soup, served with a tossed salad and scrambled eggs, would make a delicious lunch. Check out our organic dried mushrooms in the Harvest Eating store.[/private]