Harvest Eating

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Baked Ziti

August 26, 2015 by keith snow Leave a Comment

baked ziti

This baked pasta dish is a great comfort food to share with your family it has homemade tomato sauce and three different yummy cheeses.
…

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Filed Under: Baking, Entree, Ethnic Recipes, Pasta Recipes Tagged With: baked ziti, italian recipes, mozzarella cheese, parmesan, parmesan cheese, pasta, Ricotta, Tomatoes, video, wheat penne, ziti

Gougères – Cheese Puffs

January 18, 2010 by keith snow Leave a Comment

Gougeres

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….

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Filed Under: Appetizers, Baking, Blog, Budget Friendly, Ethnic Recipes, Holiday Recipes, Vegetarian Tagged With: asiago cheese, eggs, flour, Gougeres, parmesan, pate choux, whole milk

Artichoke Gratin

January 18, 2010 by keith snow Leave a Comment

Very tasty cheesy dish featuring artichokes. Easy to make and delicious….

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Filed Under: 30 Minute Meals, Entree, Ethnic Recipes, Spring, Vegetarian Tagged With: artichoke, artichoke gratin, garlic, italian herb seasoning, lemon juice, olive oil, parmesan

Zucchini and Sun-Dried Tomato Pancakes

January 13, 2010 by keith snow 2 Comments

Ever asked, “How can I prepare a healthy zucchini dish for my family get together”? …

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Filed Under: Appetizers, Budget Friendly, Entree, Summer, Vegetarian Tagged With: basil, egg, flour, milk, onions, parmesan, sun-dried tomatoes, zucchini

Ceasar Dressing

December 11, 2009 by keith snow 4 Comments

Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow

Description:

Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt

Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]

Filed Under: Cookonomics, Salad, Summer, Vegetarian, Vinaigrettes Tagged With: fish sauce, garlic, lemon, mayonnaise, oregano, parmesan, red wine vinegar, video

Asparagus Mushroom Pie

December 9, 2009 by keith snow 4 Comments

Asparagus Mushroom Pie

Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
…

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Filed Under: Appetizers, Baking, Budget Friendly, Entree, Spring, Vegetarian Tagged With: asparagus, eggs, gruyere cheese, mushrooms, parmesan, ricotta cheese, thyme, white wine

Parmesan Cheese Quick Tip

December 8, 2009 by keith snow Leave a Comment

[private]Created by: Chef Keith Snow

Description:

Learn an easy way to make “shakable” Parmesan cheese with no additives. [/private]

Filed Under: Culinary Tips Tagged With: parmesan, Quick Tips

Chicken Romano

December 3, 2009 by keith snow Leave a Comment

Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Chardonnay

Description:

This old world recipe is served all over with different names like Chicken Franchese or even Chicken Piccatta. What ever the name is, this dish will win your heart with it’s wonderful crisp texture and succulent taste. Served with a side of spinach pasta and you’ve got an easy dinner party meal.

Ingredients:

2 lbs chicken breast pounded 1/2 inch
4 large eggs beaten
1 1/2 cups Romano cheese grated fine
2 tbs fresh basil chopped
2 tbs Italian parsley chopped
1/2 cup white wine
1/4 cup flour
1 clove garlic chopped
1/2 cup olive oil
2 tsp black pepper freshly ground

Directions:

1. In a bowl combine eggs, wine, basil, parsley, garlic, flour and Romano cheese to make a thick batter.
2. Pound the chicken breasts to a uniform thickness about 1/4 inch, Season with pepper and dredge in flour.
3. In a nonstick skillet over medium heat, add olive oil.
4. Dip chicken in the batter and carefully place in the heated oil.
5. Cook over medium heat for about 5 minutes each side or until golden brown.
6. Place the chicken on a platter and serve with fresh lemon wedge.

Filed Under: 30 Minute Meals, Budget Friendly, Chicken & Turkey, Entree, Ethnic Recipes, Fall, Spring, Summer, Winter Tagged With: basil, Chicken Recipes, eggs, garlic, parmesan, parsley, white wine

Chicken Tetrazzini

December 3, 2009 by keith snow Leave a Comment

Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Chardonnay

Description:

This old American dish can still put a smile on your face if you use good ingredients. A creamy white sauce with tender chicken breast and mushrooms spiked with wine and herbs…Now that sounds GOOD!

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

2 1/2 lbs chicken breast pounded 1/2 inch thick
1/4 cup olive oil
2 lbs mushrooms sliced
1 cup white wine
5 cloves garlic chopped
1 cup white onion chopped
A/P flour for dredging
3 cups bechamel
1 lbs spaghetti cooked
1 cup Parmesan cheese grated
3 tbs Italian parsley chopped

Directions:

1. In a large sauté pan heat the oil over medium heat. Season the chicken and dredge lightly in the flour. Cook on each side until golden brown and remove. Set aside for latter.
2. In the same pan cook the onions and garlic for about two minutes just until they start to become transparent. Now add the mushrooms and continue to cook until the mushrooms begin to caramelize and the bottom of the pan begins to turn brown.
3. Now deglaze with the white wine and add the béchamel sauce and bring to a simmer.
4. Return the chicken to the simmering sauce and cook for an additional 5 minutes while stirring. Do not let the sauce burn on the bottom.
5. Add the spaghetti, Parmesan and parsley and cook through about 1-2 minutes.
[/private]

Filed Under: Chicken & Turkey, Entree, Pasta Recipes, Sauces & Stocks Tagged With: Chicken Recipes, garlic, mushrooms, onion, parmesan, parsley, white wine

Grilled Polenta with Mushroom Ragout

December 3, 2009 by keith snow Leave a Comment

[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: Merlot

Description:

This is a hearty vegetarian dish that is great in the Spring and Fall. When mushroom season is in your area be sure to gather as many as you can and try this dish.

Ingredients:

2 1/2 cups milk
2 1/2 cups vegetable broth
1/2 lb smoked gouda shredded
1/3 lb Parmesan cheese grated
4 medium shallots chopped
2 tbs garlic chopped
1 cup cornmeal
3 tbs butter
1 recipe mushroom ragout

Directions:

1. In a large, deep, heavy bottom pan, combine milk, vegetable broth, shallots and garlic. Over medium high heat, bring to a boil. Reduce heat to a simmer and cook for 10 minutes uncovered.
2. Slowly pour in cornmeal while stirring. Continue to cook and stir over low heat, about 15 – 20 minutes.
3. While continuously stirring, slowly add cheeses and continue to cook for 5 minutes still stirring.
4. Prepare a sheet pan by spraying it with a vegetable spray. Pour the polenta onto the prepared pan. Allow to cool for 3 hour refrigerated.
5. Remove from refrigerator and cut into 4″x4″ squares. Spread softened butter onto top of each square of polenta.
6. Grill, buttered side down over medium heat, about 5 minutes. Grill on 1 side only.
7. Place on platter and top with mushroom ragout.

Chef’s Notes: I you don’t want to grill the polenta simply serve it directly from the pot.[/private]

Filed Under: Fall, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: butter, cornmeal, garlic, milk, mushroom, parmesan

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