Harvest Eating

Four Seasons. One Lifestyle.

Crock Pot Coq Au Vin

by Leave a Comment

[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]

Homemade Ravioli

by Leave a Comment

[private]Created by: Chef Keith Snow
Active Time: 1 hour
Total Time: 1hour
Servings: 8
Recommended Beverage: Tuscan Red

Description:

This is a recipe that’s fun for the whole family, everyone can help. Make extra, freeze them, pull them out and cook them in less than ten minutes for a quick dinner on the go. They are so good so try these next time.

Ingredients:

1 1/2 lbs ground pork
1 1/2 lbs ground beef
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated fine
1 medium bay leaf
1 tsp fresh ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
1 recipe H.E. tomato sauce
salt and pepper to taste

Directions:

1. In a large pan, brown the meat over medium low heat and then add the onions, garlic and bay leaf. Allow the onions to cook until soft. Now add the remaining ingredients adding the bread crumb a small amount at a time to form a loose filling. Set this aside to cool.
2. Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg-wash and top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out.
3. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove and place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
4. Top with tomato sauce and serve.
[/private]

Shrimp Salad Stuffed Tomato

by Leave a Comment

Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage:Chardonnay

Description:

This is a great Summer dish, perfect for lunch on the patio with friends and family. Pick only the ripest tomatoes, Heirlooms are my favorite. I use local wild-caught shrimp but if you can’t get local go with the freshest wild shrimp available.

Ingredients:

SHRIMP SALAD
1/2 lbs 16/20 fresh wild shrimp
1/2 rib celery minced
1/4 cup red bell pepper minced
1 medium shallot minced
1/2 tsp salt
1/2 tsp black pepper
3/4 tsp Herb De Provance
3 tbs garlic aioli
2 tbs creme Fraiche
1 tsp fresh dill chopped

COURT BOULLION
3 cups water
1/2 cup white wine
2 whole bay leaves
6 whole black peppercorns
1 medium lemon cut in half
1/2 medium onion quartered
1 medium carrot cut in 1-inch chunks

Directions:

1. Begin by removing the insides of 6 ripe tomatoes and set them aside for later.
2. Place in a large pot, all of the ingredients for the court bouillon, bring this to a simmer and let simmer for 10 minutes then turn up the heat to a boil.
3. With a large bowl of ice water at the ready, dump the shrimp into the boiling water. When the shrimp float for about thirty seconds they are ready and you can remove them from the boiling water and place them directly into the ice water. let them cool before removing their shells and chopping.
4. Now in a bowl mix together the celery, pepper, shallot, herbs, seasonings, crème Fraiche and chopped shrimp. Begin to combine the salad and garlic aioli one tablespoon at a time until you achieve your desired consistency.
5. Season to taste and place the salad into the hollowed out tomatoes.

Chef’s Notes: Mayonnaise can be substituted for the creme fraiche and aioli.

Greek Spiced Chicken

by 3 Comments

[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage: Chianti

Description:

This is a simple dish that packs huge flavors and is so easy to make. Making a chunky tomato sauce to go on top of this yourself is the key. Do not use a cheap store-bought sauce.

Ingredients:

2 tbs Greek seasoning Aromatica brand
2 6 ounce chicken breast boneless/skinless
1 28 ounce can San Marzano tomatoes
1/2 cup extra vigin olive oil
1/2 medium shallot chopped
4 cloves garlic chopped
1/2 tsp rosemary chopped
1 tsp oregano chopped
1 tsp thyme chopped
1 tsp kosher salt
1/2 tsp pepper
1/4 cup Asiago cheese shredded

Directions:

1. Season the chicken breast with the Greek spice and place in a 350-degree oven for 20 minutes. (when done leave the oven on)
2. In a medium sized sauce pan heat the 1/2 cup evoo over low heat, add the garlic and the herbs and cook for about two minutes. add the salt and pepper.
3. Add the tomatoes and let the tomatoes just get warm, do not boil or cook the tomatoes.
4. Top the chicken with about 1/4 cup of the tomato sauce and top the sauce with the Asiago cheese
5. Bake the chicken for two more minutes, remove and serve.
6. Find the Greek Spice Blend here in the store[/private]