This recipe is a delicious tomato pie from scratch – homemade pastry dough, topped with organic heirloom tomatoes, apple wood smoked bacon, fresh rosemary and Spanish blue cheese.
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Herb Compound Butter
Description: This is versatile stuff! Great for garlic bread, pasta, mashed potatoes, grilled meats and fish etc. be creative!…
Standing Prime Rib Roast
Classic Standing Rib Roast is a bone-in roast that is usually served during the holidays. Very tender and delicious. Chef Keith Snow demonstrates how to cook one in this detailed how-to cooking video….
White Bean Soup
Created By: Chef Keith Snow
Description:
This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup. Loaded with vegetables and protein filled white beans this delicious soup is perfect for lunch or dinner.
Ingredients:
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1 tablespoon extra virgin olive oil
1 tablespoon bacon fat
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup diced tomato and juice
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
4 cups chicken broth
2 cups white beans, cooked
Directions:
1. In a large pot, heat the fat and olive oil over medium heat.
2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
4. After about 15 minutes plate and serve, garnishing with Reggiano Parmesan and extra virgin olive oil.
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Chicken Breasts in Cider Mustard Sauce
This easy and delicious chicken with apple cider, Dijon mustard sauce uses simple pan sauce technique but is super easy to make. Creamy sauce really jazzes up the pan sauteed chicken. PErfect for cooler fall months where fresh cider can be had locally….
Harvest Eating Tomato Sauce
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 15 minutes
Description:
Chef’s Snow’s version of a classic Italian style sauce, made with local plum tomatoes, which can be used on pasta, pizza or any other Italian recipe calling for a red sauce or gravy.
Ingredients:
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1 28 ounce can whole peeled plum tomatoes, or fresh that have been peeled
1/4 cup good extra virgin olive oil
6 cloves garlic sliced
2 sprigs rosemary chopped
2 sprigs thyme chopped
4-5 whole chives chopped
2-3 sprigs oregano chopped
salt and pepper
Directions:
1. In a sauce pot, add oil over VERY low heat, then add the garlic and herbs.
2. Slowly simmer..should see a bit of bubbles..slower the better..you cant rush love making!!
3. After oil has infused for 10 minutes minimum, add tomatoes that have been pulsed 2 times in a blender or food processor.
4. Season with salt & pepper, add optional ingredients. Bring to boil, then shut off and remove from heat.
Chef’s Note: Do not simmer this sauce for over 20 minutes..you want to retain the “fresh” or “fresca” taste. Grandma will forgive you, I hope! 🙂 Also, check out our Northern Italian Seasoning or if you’re feeling lazy buy the best sauce in a bottle Chef Snow’s Thoughtful Harvest pasta sauce.[/private]
Meyer Lemon Hummus
Created by: Chef Keith Snow
Active Time: 7 minutes
Total Time: 7 minutes
Servings: 6-8
Recommended Beverage: Pinot Noir
Description:
The slight sourness of Meyer lemons kicks up the flavors of garlic and chickpeas in this hummus.
Ingredients:
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2 15 ounce cans garbonzo beans
2 cloves garlic chopped
1/2 tsp sea salt
1/4 tsp curry powder
1/4 tsp smoked paprika
1/4 tsp cumin
3 whole Meyer lemons
1/4 cup extra virgin olive oil
1 tsp rosemary finely minced
1/8 tsp black pepper
1/4 cup Tahini paste
Directions:
1. In a small sauce pot over low heat infuse oil with rosemary and garlic, cook for 3 minutes…do not brown the garlic.
2. Add the rest of the ingredients to a food processor, add oil mixture and process to a smooth paste.
Chef’s Notes: Enjoy with toasted pita bread, in a wrap with fresh sprouts, cheese chopped lettuce and your good to go.[/private]
Mushroom Stuffed Pork Loin
Created by: Chef Keith Snow
Active Time: 25 minutes
Total Time: 1 1/2 hours
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Stuffing a pork loin is one of the best ways to serve this particular cut of meat. It adds flavor, color, depth and allows you to cook two portions of the meal together…The vegetables are in the meat! So try this dish and then come up with your own stuffing recipe and share.
Ingredients:
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2 1/2 lbs pork loin trimmed
3 tbs olive oil
2 lbs mixed mushrooms rough chopped
1 medium white onion chopped
2 tbs fresh rosemary chopped
1 cup fresh breadcrumbs
1 cup heavy cream
1/2 cup white wine
1/4 cup sherry
butchers twine
Directions:
1. In a large sauté pan heat 2 tablespoons of the oil over medium heat.
2. Cook garlic and onions until caramelized. Add mushrooms to the pan and continue to cook until soft.
3. Add the chopped herbs, sherry and wine. Continue to cook until reduced by 2/rd
4. Now add the cream and reduce again by 1/2.
5. Remove the pan from the heat and place the mixture in the bowl of a food processor.
6. Pulse until the mushrooms are chopped fine.
7. Fold in the breadcrumbs and refrigerate until firm.
8. Pound the pork loin until 1/2-inch even thickness is achieved.
9. Spread the mushroom paste on the pork loin leaving 1 inch of the perimeter free.
10. Roll the pork loin to form a roast. Tie the pork with 1 piece of twine about every inch. Season with salt and pepper.
11. In a large roasting pan heat the remaining oil over medium high heat and sear the pork loin until brown on all sides.
12. Cook the pork loin in a preheated 350-degree oven until internal temperature reaches 150 degrees, about 40 minutes.
13. Remove from the oven and allow to rest for 15 minutes and serve.
Chef’s Notes: The pork loin can be grilled instead of cooked in an oven. After the pork has been stuffed, sear the pork over a hot grill and then set it to the side to cook with indirect heat. about the same amount of time will be needed and you can still use a thermometer to check doneness. Wood chips can also be added.
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Grilled Chicken with Wild Mushroom Saute
Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage: Zinfandel
Description:
Try this easy grilled chicken dish for your next dinner. It can be on your table in less than 30 minutes and it’s so good.
Ingredients:
1 tbs pure olive oil
1/4 tsp Kosher salt
1/4 tsp black pepper
1 whole chicken breast boneless/skinless
SPRITZ
1 whole lemon juice and zest
2 tbs extra virgin olive oil
2 tbs cilantro chopped
1 tsp chives chopped
1 tsp oregano chopped
1 tsp rosemary chopped
1 recipe Mushroom Saute
Directions:
For the chicken:
1. Leave the two lobes of chicken breast connected.
2. Coat the chicken with the one tablespoon of pure olive oil, salt and pepper. Let it marinate for about 5 minutes.
3. Grill chicken 4 minutes first side, 3 minutes second side or until done.
For the herb spritz:
1. In a medium size bowl, mix together the 2 tablespoons of extra virgin olive oil, chopped herbs, lemon zest and juice. Set this aside for latter use.
To make the mushroom saute:
1. In a 10 inch saute pan, start by adding the oil then the shallots saute them just until they start to change colors. Add the mushrooms now and saute until they start to break down or start to give off their liquid.
2. Season with salt and pepper.
3. Deglaze with the white wine and reduce until almost dry. Add the butter and stir until all of the butter is melted.
4. Plate and serve.
Chef’s Note: Take the pan off the heat while there is still some butter that hasn’t melted. It will melt with the residual heat and be more stable for the finished dish.
Crock Pot Coq Au Vin
[private]Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 17 hours
Servings: 6
Recommended Beverage: Pino Noir from Burgundy
Description:
This old French classic is much easier than it sounds… Red wine tenderizes the chicken and gives it a beautiful color and the addition of the vegetables makes this classic a great meal. It’s so delicious and easy, you’ll be making it every week.
Ingredients:
2 lbs chicken thighs
4 cups red wine
1/2 lb pearl onions peeled
1 lbs button mushrooms
3 ribs celery cut 1 inch pieces
3 medium carrot cut in 1 inch pieces
1 bulb garlic cut in half
5 sprigs rosemary
3 whole bay leaves
5 sprigs fresh tarragon
2 tbs fennel seeds
4 cups chicken broth
1/4 cup tomato paste
salt and pepper
Directions:
1. Season the chicken with salt and pepper. Place the chicken thighs in 3 cups of the red wine for 12 hours.
2. Remove the chicken from the red wine and place them in the crock pot. Discard the wine.
3. Add fennel seed, tomato paste, chicken broth, garlic, celery, carrot, bay leaf and one cup red wine. Let this cook for 4-5 hours covered on low.
4. After the chicken has cooked add remaining ingredients, turn heat to high and continue to cook for another hour. Season to taste with salt and pepper and serve.
Chef’s Notes: Slow cooker recipes like this one are so easy and having the house smell amazing when you come home is a wonderful thing.[/private]