Harvest Eating

Four Seasons. One Lifestyle.

Garlic Broccoli Stir Fry

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 10 minutes
Servings: 3

Description:

This Video demonstrates how to make a broccoli stir-fry. This technique for cooking broccoli and other vegetables require high heat and flavorful ingredients.

Ingredients:
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3 cups broccoli florettes steamed
1 tbs ginger minced
1 clove garlic minced
1 tbs pure olive oil
1 tbs toasted sesame oil
1 tbs low sodium soy sauce
salt and pepper to taste

Directions:

1. In a hot wok add oil then ginger garlic and broccoli. Stir for a few minutes then add sesame oil.
2. Cook for 2 minutes stirring frequently, season with salt and pepper.

Chef’s Notes:
This recipe will produce firm broccoli, this is how I like it. If you want it cooked further I would suggest steaming the broccoli for 3-4 minutes, then cooling in an ice bath before stir frying. Also, be sure to dry the broccoli off before attempting to stir fry.[/private]

Grilled Chicken Parmesan

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Created By: Chef Keith Snow
Active Time: 17
Total Time: 30
Servings: 4

Description:

A delicious way to prepare the all-American Italian inspired dish. Very tasty, easy and healthy too. Grilled chicken parmesan is a great alternative to traditional breading. The Harvest Eating Northern Italian seasoning blend makes this dish sing with flavor.

Ingredients:

1 whole chicken breast, pounded thin
3/4 cup tomato sauce
1 cup whole milk mozzarella
2 tbs Northern Italian seasoning

Directions:

1. Toss chicken in olive oil and seasoning mix. If you don’t have any mix, just use salt & pepper.
2. Grill until almost cooked through, flipping once.
3. Put a layer of sauce on a baking dish or oven proof casserole.
4. Add chicken, coat with sauce add cheese the bake at 350 until starting to brown.

Chef’s Note: Check out our Northern Italian Seasoning
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Name: Garlic Broccoli
Active Time: 7 minutes
Total time: 10 time
Servings: 4

Description:

A simple and easy way to add tons of flavor to steamed broccoli. This recipe is a great accompaniment to most Italian dishes.

Ingredients:

1 head steamed and cooled broccoli pieces
3 cloves sliced garlic
1 tbs butter
3 tbs extra virgin olive oil
salt and pepper to taste

Directions:

1. In a skillet over medium heat add butter, oil and garlic. Simmer for 30 seconds.
2. Add steamed broccoli, saute for 2 minutes tossing to coat well.
3. Season with salt and pepper.
4. Serve!

Options: Add freshly grated Parmesan cheese when complete. The addition of red pepper flakes (for adults) is nice too!

Grilled Pork Chops w Confetti Rice, Walnut Pesto

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[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30
Servings: 1

Description:

This recipe makes the perfect grilled pork chops and a delicious seasonal confetti rice. Walnut pesto is an interesting garnish for this that is also very rich.

Ingredients:

PORK CHOP:

1 naturally raised pork chop
1 tbs olive oil
1 pinch kosher salt
1 pinch black pepper
2 tbs walnut pesto
1 tbs orange juice
1 pinch orange zest
1 tbs spice blend (such as herbs de provence or salt pepper and garlic)

FOR RICE:

1 cup rice
1-1/2 cup water
1 tbs organic butter
3 tbs red onion, minced
2 tbs zucchini, minced
2 tbs bell peppers, minced
2 tbs organic carrot, minced

Directions:

1. Season pork chop with salt pepper and olive oil.
2. Place on a medium-hot clean grill, cook for about 6 minutes per side until a thermometer reads 155 degree of internal temperature.
3. Top with basil walnut pesto and a squeeze of orange juice and a little orange zest.
4. Make rice according to video directions. Mold rice for service as per video.

Chef’s Note: Keep in mind grilling uses high heat, these can dry out fast so watch them. I prefer cooking them to medium.[/private]

Brick Oven Pizza At Home

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[private]iphone-20091109180433-1Making pizza at home is not only easy but also very fun. The pie above has mushrooms, roasted red peppers and rosemary-olive oil & garlic poached onions. It’s topped with fresh mozzarella too..pretty sweet. I make pizza at least once per week and all components are made from scratch. This may sound daunting to some, but trust me, it’s a snap. I make a triple batch of dough in my stand mixer then form it into balls, let them rise in the refrigerator then either use them that day or freeze for later use.

This is pretty much how the pizza shops do it. Each time I form freshly made dough into balls it brings me back to when I was 14-15 years old and working in a Italian restaurant in NJ. At 11pm we would make a BIG batch of dough for the next day’s pizzas.

I really see no reason to order pizza for take in, however I have no problem with going out for pizza as the dining experience makes it pleasurable…that is assuming the pizza is good.

Recently while in NYC for a tv event I ate a pizza from Lombardis, the famous coal-fired pizza joint in the SOHO area. Honestly, I was so excited to actually have their pizza after hearing so much about them on Food Network and in magazines etc…boy was I disappointed….it was average at best. Crust was not good, sauce was way too sweet..just a big let down. My pizza at home blows it away….I will readily admit that many of you may not believe that..and of course this is “my opinion”…. Lombardis has many happy customers and has for generations, they do not need my seal of approval.

In the near future, I plan on shooting a series of new videos that will comprise Harvest Eating Pizza University..admission is for all…..this series will demonstrate everything from equipment (stones, pizza peel, cutters etc..) to sauce, to dough, to toppings….stay tuned for an update..better yet..subscribe to RSS for an automatic update…

~Keith[/private]

Home Made Dough

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Created by: Chef Keith Snow
Active Time:10 minutes
Total Time:1 hour
Servings:4-6

Description:

Learn how easy making dough for pizza, breads, calzone and flatbread can be.

Ingredients:

1 1/4 cup warm water
1 packet yeast
1 tbs sugar
1 tbs kosher salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Directions:

1. Add the packet of yeast to the warm water and sugar then stir through. Add 1 Tbsp of kosher salt.
2. Place the A.P. flour in a food processor fitted with a dough blade. Pulse it briefly to loosen up the flour.
3. While running the processor, slowly add the water & yeast mix. Note that you might not need all of the liquid. The dough will start to form into a ball when ready. After the ball forms, let the machine knead the dough for another minute or so.
4. Remove the dough. Start making a round ball by turning the dough in upon itself. Close off the bottom hole/seam by twisting.
5. Add some olive oil to a bowl and spin the dough in the oil to coat evenly. Cover the dough with plastic wrap and place it someplace warm to rise for an hour or two or refrigerate it overnight.

Chef’s Notes:

An equal amount of honey can be substituted for the sugar. Also, after it rises it can be portioned and frozen for later use. We usually have frozen dough on hand in our house at all times.