This classic blueberry cobbler recipe is a wonderful way to use healthy fresh berries. The perfect dessert recipe for summer dinners.
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Zucchini Gratin
Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
Harvest Eating Chicken Pot Pie
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….
Gougères – Cheese Puffs
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….
Zucchini and Sun-Dried Tomato Pancakes
Created By: Chef Keith Snow
Description:
Ever asked, “How can I prepare a healthy zucchini dish for may family get together”? This delicious appetizer recipe will inspire you to create savory zucchini pancakes that are a crowd pleaser.
Ingredients:
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3 cups Zucchini, shredded
1/2 cup White onions, chopped
4 each Whole farm fresh egg, beaten
1/2 cup Unbleached flour
2 cups Organic whole milk
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 teaspoon Fresh basil, chopped
1/2 cup Reggiano Parmesan grated
1/2 cup Sun-dried tomatoes, packed in oil chopped
Directions:
1. In a large mixing bowl whisk together; flour, salt, baking powder, Parmesan cheese, and black pepper.
2. In a separate bowl mix the eggs, onions, milk, basil, tomatoes and the shredded zucchini.
3. Mix together the dry and the wet ingredients. Making sure not to over mix. Then rest the batter for ten minutes .This cake will get dried out if it is mixed too much.
4. Fry a small amount and taste. Then you can adjust the seasoning with salt or pepper.
5. Plate and serve with our homemade tomato sauce.
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Whole Wheat Baguettes
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….
Spinach Pasta
Created by: Chef Keith Snow
Description:
Use this recipe to treat yourself and your family and give them some nutritional spinach at the same time.
Ingredients:
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1 3/4 cups – All Purpose Flour
2 Eggs
1/2 cup – Organic Spinach (steamed)
1 teaspoon – Salt
1 tablespoon – Cold Water
Directions:
1. In the bowl of a food processor combine the flour and the salt.
2. Squeeze as much water from the spinach as possible and add to the flour
mixture. Process this until finely chopped
3. Add the egg and some of the water to the flour and spinach mixture to form
a dough adding the water a little at a time. The dough should be smooth
and firm not sticky. (Do not over mix)
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Remove the dough from the refrigerator and roll to #2 on a pasta roller or
about 1/32 of an inch.
6. Cut into squares for filled pasta or cut into noodles. Freeze unless
using immediately.
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Flour Tortillas
Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 45 minutes
Description:
Learn how easy it is to make tortillas at home. The difference in taste is also something that will have you making them.
Ingredients:
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4 cups all-purpose flour
1 1/2 tbs kosher salt
6 tbs lard or shortening
3 cups hot water
Directions:
1. In a mixing bowl, combine the flour, salt, and lard. Stir to distribute lard through the flour.
2. Add the water a little at a time and stir through to start forming the dough, being careful not to over-mix.
3. Dump the dough out onto a work surface and, with your hands, begin working the dough into a ball. Work it until it becomes smoother on the outside.
4. Break off small palm-sized pieces and roll them into balls.
5. Let them rest on a tray in or out of the refrigerator for 30 minutes.
6. On a floured board, roll each ball out into a round tortilla shape. Cook them on a dry nonstick griddle or in a nonstick or cast iron pan until brown.
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