Harvest Eating

Four Seasons. One Lifestyle.

Tomato Bruschetta

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Created By: Chef Keith Snow

Description:

This simple and delicious appetizer is a breeze to make and is a hit at most parties. Perfect when the tomatoes and basil are abundant. In this short video Chef Keith Snow demonstrates how-to make tomato basil bruschetta.

Ingredients:

5 pieces slices of Ciabatta bread
3 whole fresh tomatoes
2 pieces garlic cloves
1/2 cups extra virgin olive oil
1/2 cups Parmigiano Reggiano Cheese
1 bunch fresh basil cut into chiffonade or ribbons

Directions:

1. Toast or grill ciabatta bread until it starts to brown slightly.
2. Rub garlic cloves all over each piece of bread, garlic will break down because the bread surface is abrasive.
3. Cut tomatoes in half, squeeze out as many seeds and liquid as possible. Then smear them all over bread to get the tomato meat on the bread.
4. Add salt and pepper, then basil chiffonade.
5. Drizzle with extra virgin olive oil and add cheese.

Chipotle Shrimp Cocktail

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Created By: Chef Keith Snow

Description:

A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.

Ingredients:
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10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half

Directions:

1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
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Black Beans

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Created By: Chef Keith Snow

Description:

Black beans can be easily made using canned black beans resulting in a quick and great tasting side.

Ingredients:

2 cans low sodium black beans
1 small hand full of cilantro with stems… maybe 3 stems worth
1/4 cup onions, minced
1/4 cup tomatoes, chopped
1/4 cup bell peppers, minced
1 chipotle pepper, minced
kosher salt to taste
black pepper to taste

Directions:

1. Saute onions and peppers for 3 minutes over medium heat, then add beans and tomatoes.
2. Add cilantro and chipotle and cover and cook over low heat for 20 minutes.

Sofrito is a condiment that is made by cooking bell peppers, onions, tomatoes, and other spices together in a pot until it is very soft and well broken down. Each Latin cook has their own version of sofrito, I suggest cooking a big batch, then freezing it in small 1 cup portions for later use.

Tomato Salad with Olive oil and Vinegar

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Created By: Chef Keith Snow

Description:

Learn how to make an easy and delicious seasonal tomato salad with basil, oil & champagne vinegar. When the summer tomatoes are at their peak this salad is the perfect simple way to enjoy them.

Ingredients:

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2 large Heirloom Tomatoes, sliced
4 fresh Basil Leaves
Kosher Salt and Black Pepper
2 tbsp Extra Virgin Olive Oil
1 spritz Citrus-Flavored Champagne Vinegar

Directions:

1. Slice tomatoes with a serrated knife.
2. Season the tomatoes with salt and pepper and then drizzle them with the olive oil and vinegar.
3. Chiffonade the basil leaves into thin ribbons as demonstrated in the video.
4. Sprinkle over the top of the tomatoes.
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Harvest Eating Tomato Sauce

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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! πŸ™‚ 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]

Mango Salsa

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Created By:Chef Keith Snow
Active Time: 15 minutes
Total Time: 15 minutes

Description:

Mango salsa with fresh cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal.

Ingredients:

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1/2 of one fresh mango, diced
3 tbs fresh Cilantro
pinch of Harvest Eating Seasoning
1/2 of a chiptole pepper or other such as jalapeno or habanero (hot)
juice of 1 lime
1/4 cup diced organic tomato
1/2 of a small shallot, diced up (onion is fine too)

Directions:

1. Dice up mango as per video instructions..careful…they are slippery suckers!
2. Add the rest of the ingredients, mix well then use…it will go fast!
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Ancho Pesto

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Ancho pesto is just another example of a non-classic pesto recipe. You can add other chilies to make it unique, but be sure to toast the almonds and sesame seeds to bring out the delicious nutty flavors. This ancho pesto is the perfect topper for a citrus cumin marinated salmon fillet that is grilled….

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