Four Seasons One Lifestyle
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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….
Check out this simple recipe, and there will not be a written version..too simple…just watch the video….amazingly tasty and satisfying comfort food. Idaho baked potatoes are the best…the crispy, salt skin is wonderful….
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Toasted Garlic, Tomato Soup w Rosemary-On today’s show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. …
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In today’s episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. …
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On today’s show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish. …
In this recipe I teach how to make and onion and bacon gratin or casserole. This dish uses readily available ingredients but does require some time. The flavor of this is perfect for the Christmas season, festive, rich, filling-all perfect attributes for a holiday side dish….
This is very easy to make yet quite delicious. Brussels sprouts are shaved then sauteed with onion and garlic, cooked with chicken stock and enriched with heavy cream with a touch of sugar….
This is a simple recipe yet it delivers some amazing flavors and is perfect for your fall table. Gruyere cheese delivers the WOW factor here and the subtle flavors of clove and sage play important roles here too….
Created By: Chef Keith Snow
Active Time: 20 minutes
Total Time: 35 minutes
Description:
Creamed corn is a delicious side dish that is perfect in mid to late summer as local corn starts entering the markets. Try to buy fresh, local corn from less then 50 miles from where you live for best results. Making creamed corn is simple and also quite quick.
Ingredients:
3 tbs butter
1/2 cup diced white onion
5 cups sweet white corn kernels
heavy cream
4 tbs cream cheese (full fat)
2 tbs sugar
3 tbs chopped fresh basil
2 tbs fresh parsley
kosher salt to taste
black pepper to taste
Method:
1-In a saute pan add butter and onion, sweat for two minutes, season with salt and pepper.
2- Add corn, mix well and season with salt and pepper.
3-Add cream and cream cheese, sugar and stir though….
4-Allow this mixture to cook until the cream reduces and becomes slightly thick, add herbs and re-season before serving.
*** 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!
Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours
Description:
My mother-in-laws pickled red beets are legendary. I used to HATE pickled beets until I tried hers in 1996. I loved them so much I married her daughter just to be sure I got the recipe!! They beets are sweet with a hint of all spice, clove and mustard seed. They last forever in the pantry and are loved by all.
**NOTE** Before starting have all canning equipment and the kitchen sterilized. You’ll need: Larger canning pot, wide mouth pint jars, lids n bands, tongs, rack in the bottom of the canner. Also, it does not hurt to double the recipe for the brine so you don’t run out and because the ingredients are so inexpensive. But if doubling the bring, be sure to double the spices too otherwise bring will be much less flavorful.
Ingredients:
1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled first..read below)
2 cups cider vinegar (min. 5% acidity-I use White House brand)
2 cup water
3 cups plain white sugar
1 tsp salt
Make Sachet: (A piece of cheesecloth with the following things tied up in it tightly)
1 cinnamon stick
1 tsp whole Allspice
1 tbs yellow mustard seed
1 tsp whole cloves
2 tbs celery seed
Method:
1-Bring a large pot of water to a boil, drop in while beets that have skin on and some of the stalk attached, about 2-3 inches of it. Boil until tender, pierce with a knife to determine doneness….some will be cooked before others so be patient.
2-Bring vinegar mixture to boil, add sugar and sachet, reduce to a simmer and cook for 45 minutes covered.
3-Remove beets, let cool then remove the skins and slice into 1/4 slices.
4-Pack jars with beets leaving 1 inch headspace. Pour simmering liquid in the jars leaving the 1 inch of headspace.
5-Put on your Tattler Lids
6-Process for 25 minutes in a water bath canner, remove and let cool on counter for 24 hours before placing in the pantry.
*** 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!
