Food

Harvest Eating Podcast | Gluten Free | Paleo Diet | Local Food | Seasonal Cooking | Recipes | Homesteading | Prepping

chef keith snow

Seasonal Cooking With Gluten Free Foods, Paleo Diet, Locavore, Recipes.

Episodes

376-Listener Question-Cooking W Seafood
19:05
2017-09-22 23:44:11 UTC 19:05
376-Listener Question-Cooking W Seafood

In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.

375-Keto Beef Casserole
23:57
2017-09-22 23:44:11 UTC 23:57
375-Keto Beef Casserole

Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com

374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil
27:51
2017-09-22 23:44:11 UTC 27:51
374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil

Here is a simple recipe that produces amazing results. Takes less the n30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the tighs but also note I prefer boneless skinless thighs. Get the recipe here.

373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls
29:06
2017-09-22 23:44:11 UTC 29:06
373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls

This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...

372-Indian Spiced Rice-Food Storage Feast
25:05
2017-09-22 23:44:11 UTC 25:05
372-Indian Spiced Rice-Food Storage Feast

What's Up ?  I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics...you'll find this to be simple but really, really good.

371-The Cuban Sandwich
38:21
2017-09-22 23:44:11 UTC 38:21
371-The Cuban Sandwich

On today's show I discuss making the famous Cuban pressed sandwich called..well. the Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, sliced ham...and a flat griddle and some way to PRESS the Cuabn down.

It should be crispy yet yielding in the middle and should not fall apart. Do not over stuff the Cuban, too much is not good here. for more visit http://www.harvesteating.com

370-Cuban Roast Pork w Mojo
26:14
2017-09-22 23:44:11 UTC 26:14
370-Cuban Roast Pork w Mojo

On the continuation of our Cuban Food series we discuss making a Cuban style Pork Roast, thsi is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.

369-Cuban Black Beans & Soffrito
40:00
2017-09-22 23:44:11 UTC 40:00
369-Cuban Black Beans & Soffrito

On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.

368-The Food Of Cuba
57:05
2017-09-22 23:44:11 UTC 57:05
368-The Food Of Cuba

Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange.  Enjoy today's show rich with  information the small island nation of Cuba, only 90 miles off Key West Fla.

367-Red Wine Stew w Rutabagas
45:35
2017-09-22 23:44:11 UTC 45:35
367-Red Wine Stew w Rutabagas

On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade. 

366-Make Vegan Hot Dogs You Will Want To Eat
38:58
2017-09-22 23:44:11 UTC 38:58
366-Make Vegan Hot Dogs You Will Want To Eat

On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them.

Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site. 

Also, click here to buy Swiss Diamond cookware use my affiliate link

365-Croque Monsieur Sandwich
40:02
2017-09-22 23:44:11 UTC 40:02
365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating

 

You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!

 

Corque Monsieur

Makes 3 Sandwiches

Ingredients:

6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly

  • 1 cups whole milk
  • 2 Tbsp  unsalted butter
  • 2 Tbsp  all-purpose flour
  • 1 Tbsp sour cream or crème fraiche
  • 1 egg yolk
  • 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded
  • 6 slices good ham
  • 1 ounce Parmesan, shredded
  • Salt, pepper and nutmeg to taste.

Method:

Make Mornay sauce:

  1. Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
  2. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
  3. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
  4. Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.
  5. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
  6. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.
  7.  Top each sandwich with Mornay sauce and more grated cheese.
  8. Broil until thee are many brown spots, do not burn.
  9. Allow to cool 10 minutes before eating.

Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

365-Butter Chicken, The Coolbot, Still Coughing
30:05
2017-09-22 23:44:11 UTC 30:05
365-Butter Chicken, The Coolbot, Still Coughing

On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty!

You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap!

I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com

 

 

364-Morrocan Food-Zaalouk
35:13
2017-09-22 23:44:11 UTC 35:13
364-Morrocan Food-Zaalouk

Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!

363-Mexican Potroast
22:46
2017-09-22 23:44:11 UTC 22:46
363-Mexican Potroast

This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.

362-Fondue-Merry Christmas !
49:10
2017-09-22 23:44:11 UTC 49:10
362-Fondue-Merry Christmas !

On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it.

2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler     grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg......kirchwasser is terrific...2 tbs if you can find it...

361-Ham n Potato Casserole
37:32
2017-09-22 23:44:11 UTC 37:32
361-Ham n Potato Casserole

Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com

360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...
40:23
2017-09-22 23:44:11 UTC 40:23
360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...

On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning.

***PARENTAL WARNING***

I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!

359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage
28:59
2017-09-22 23:44:11 UTC 28:59
359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage

On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

358-Thai Fish Salad
39:42
2017-09-22 23:44:11 UTC 39:42
358-Thai Fish Salad

On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video. 

357-Leek & Potato Soup 2 Ways
38:44
2017-09-22 23:44:11 UTC 38:44
357-Leek & Potato Soup 2 Ways

On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.

356-Tortilla de Potata-The Spanish Tortilla
31:34
2017-09-22 23:44:11 UTC 31:34
356-Tortilla de Potata-The Spanish Tortilla

On today's show..#356..not #355 like I mentioned... :)  I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas.

Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil.

Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious.

See the recipe at http://www.harvesteating.com

To watch my videos and subscribe to the new Youtube Channel visit this link

355-Swiss Chard Lasagna
27:56
2017-09-22 23:44:11 UTC 27:56
355-Swiss Chard Lasagna

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

354-Sous Vide Cooking For The Rest Of Us
30:51
2017-09-22 23:44:11 UTC 30:51
354-Sous Vide Cooking For The Rest Of Us

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method. 

353-The Versatility of Rice
15:59
2017-09-22 23:44:11 UTC 15:59
353-The Versatility of Rice

Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!

352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry
01:14:15
2017-09-22 23:44:11 UTC 01:14:15
352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry

On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad.

351-Making Shrimp burgers
38:06
2017-09-22 23:44:11 UTC 38:06
351-Making Shrimp burgers

Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make.  Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol.

Remember you can support this show making texting:

test the letters hep to 33923  any amount helps...I greatly appreciate the support.

350-Private Collective Food Production
47:51
2017-09-22 23:44:11 UTC 47:51
350-Private Collective Food Production

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent. 

PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters  hep to this number  33923   You can also visit http://www.text.gives.com/hep

Your support of this show is greatly appreciated..no support is too small...or too big :)

Thanks!! Keith

349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic
41:15
2017-09-22 23:44:11 UTC 41:15
349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic

On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole.  Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.

348-Toasted Garlic, Tomato Soup W Rosemary
26:01
2017-09-22 23:44:11 UTC 26:01
348-Toasted Garlic, Tomato Soup W Rosemary

Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.

347-White Bean Bruchetta w Basil Drizzle
28:56
2017-09-22 23:44:11 UTC 28:56
347-White Bean Bruchetta w Basil Drizzle

In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.

 

346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!
41:33
2017-09-22 23:44:11 UTC 41:33
346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!

In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product  this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

345-Ceviche
31:36
2017-09-22 23:44:11 UTC 31:36
345-Ceviche

In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful.

**PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....****

344-Arroz Verde- Green Rice
20:01
2017-09-22 23:44:11 UTC 20:01
344-Arroz Verde- Green Rice

Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl. 

343-Making Falafel From Scratch
39:05
2017-09-22 23:44:11 UTC 39:05
343-Making Falafel From Scratch

Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

342-Qunioa Salad
17:48
2017-09-22 23:44:11 UTC 17:48
342-Qunioa Salad

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

341-North African Sweet Potato Stew w CousCous
31:54
2017-09-22 23:44:11 UTC 31:54
341-North African Sweet Potato Stew w CousCous

On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.

340-Banana Date Shake & Multi Grain Porridge
29:14
2017-09-22 23:44:11 UTC 29:14
340-Banana Date Shake & Multi Grain Porridge

On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.

339-Aloo Palak-Indian Spiced Spinach w Potatoes
40:19
2017-09-22 23:44:11 UTC 40:19
339-Aloo Palak-Indian Spiced Spinach w Potatoes

Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.

338-Thai Spring Rolls
28:43
2017-09-22 23:44:11 UTC 28:43
338-Thai Spring Rolls

Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce.  Making them takes time but you are rewarded with a terrific treat.

337-Caramelized Onion nad Their Many Uses
39:53
2017-09-22 23:44:11 UTC 39:53
337-Caramelized Onion nad Their Many Uses

Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.

336-Strawberry Tart
29:04
2017-09-22 23:44:11 UTC 29:04
336-Strawberry Tart

On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!

335-Root Vegetables On Puff Pastry with Rosemary Cream
19:39
2017-09-22 23:44:11 UTC 19:39
335-Root Vegetables On Puff Pastry with Rosemary Cream

On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.

334-Pot Au Feu
35:08
2017-09-22 23:44:11 UTC 35:08
334-Pot Au Feu

On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important.

Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try

333-All About Sausage, Casings, Spices, Cooking
35:34
2017-09-22 23:44:11 UTC 35:34
333-All About Sausage, Casings, Spices, Cooking

Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the sausage, then cook it in water before frying grilling or smoking....I will advise you today how to do it.

332-Low Carb Cheesecakes
30:08
2017-09-22 23:44:11 UTC 30:08
332-Low Carb Cheesecakes

This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste.

The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tasting cheesecake. Lets get on to the recipe….

 

331-Red Wine Vinaigrette-Super Amazing On Crisp Lettuce
33:08
2017-09-22 23:44:11 UTC 33:08
331-Red Wine Vinaigrette-Super Amazing On Crisp Lettuce

My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes.

I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.

330-Oven Braised Short Ribs w Red Wine Gravy
26:39
2017-09-22 23:44:11 UTC 26:39
330-Oven Braised Short Ribs w Red Wine Gravy

On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..

329-Making Real Cheese Fondue From Scratch
36:51
2017-09-22 23:44:11 UTC 36:51
329-Making Real Cheese Fondue From Scratch

On today's show I discuss making real cheese fondue from scratch. This European classic dish from the 70's is part meal, part family activity and certainly delicious. Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the "gourmet" kick.

328-Top Three Priorities of 2016
01:05:39
2017-09-22 23:44:11 UTC 01:05:39
328-Top Three Priorities of 2016

Today I am discussing the top priorities I have identified for 2016. I may add more items to the list but will be focusing on these and aiming to continue working on them all year. They Include:

  1. Fitness...continuing to use the keto diet principle to shed wet and hopefully improve blood markers and to increase exercise and general fitness.
  2. Stocking up on homestead/ prepper stuff-new generators, ammo, rifles, food, de-hydrator, vacuum sealer
  3. Saving money by eating more affordable foods, cooking to generate leftovers, buying in bulk, avoiding buying useless no-value "stuff" especially for kids. Buying only high quality items that will last. If it says Made In China I do not buy it if at all possible. Selling items of value that are just taking up space or not being used to buy more monetary metals and items of value.

327-Standing Rib Roast & Lard Roasted Potatoes
46:01
2017-09-22 23:44:11 UTC 46:01
327-Standing Rib Roast & Lard Roasted Potatoes

Simple advice for cooking your Christmas Standing Rib Roast of beef and a recipe for excellent lard roasted potatoes. I discuss the proper way to cook standing rib roast and to make a nice easy au jus with red wine.

326-No-Knead Walnut Raisin Christmas Bread
40:35
2017-09-22 23:44:11 UTC 40:35
326-No-Knead Walnut Raisin Christmas Bread

On today's show I do my best to explain how to make an easy no-knead walnut raisin Christmas Bread. This bread is amazing and has lots of texture and moistness and interesting festive ingredients to behold, like walnuts, raisins, nutmeg, cardamom and buttermilk.

325-Listener Questions
49:23
2017-09-22 23:44:11 UTC 49:23
325-Listener Questions

**SPECIAL NOTE- Had a it of audio trouble during the first 30 seconds*

On today's show I answer listener questions on a variety of topics including:

  • Differences between Prime, Choice and Select grades of beef?
  • Difference between stock and broth?
  • Do I eat Gluten Free Foods?
  • Are Oats a Gluten Free Food?
  • What is my favorite brand of knife?
  • What kind of storable food do I keep and recommend for newbies?

All that and more on today's episode of the show.

324-Onion and Bacon Gratin-Casserole
40:40
2017-09-22 23:44:11 UTC 40:40
324-Onion and Bacon Gratin-Casserole

Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com

323-Vegetarian Split Pea Soup
41:13
2017-09-22 23:44:11 UTC 41:13
323-Vegetarian Split Pea Soup

On today's show I will walk you through the making of a simple split pea soup, however this one does not contain any meat. Most split pea soups recipes call for ham, smoked ham hocks, bacon etc. I choose to do this version and it was really great and the lack of meat only helped. Sometimes too much smoke flavor can overpower the pea flavor. This is terrific on a cold night.

322-Making Great Mashed Potatoes
29:04
2017-09-22 23:44:11 UTC 29:04
322-Making Great Mashed Potatoes

Today I discuss some basics on making great mashed potatoes for Thanksgiving Dinner. So easy to make yet so easy to mess up. Mashed potatoes are essential to complete your holiday table.  If you watch out for a few potential pitfalls and get your timing right you too can have smooth rich mashed potatoes this coming Thursday night.

321-Making Gravy, Shaving and Other Stuff
38:55
2017-09-22 23:44:11 UTC 38:55
321-Making Gravy, Shaving and Other Stuff

Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.

320-Brussels Sprouts w Herbs, Cream and Spices
20:37
2017-09-22 23:44:11 UTC 20:37
320-Brussels Sprouts w Herbs, Cream and Spices

Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.

319-Making Gluten Free-Or Not-Apple Cake
24:42
2017-09-22 23:44:11 UTC 24:42
319-Making Gluten Free-Or Not-Apple Cake

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

318-Making Meat Loaf With Mushroom Sauce
28:53
2017-09-22 23:44:11 UTC 28:53
318-Making Meat Loaf With Mushroom Sauce

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet totally different if that makes any sense. We had this dish tonight and it was loved by all.

317-Making Tart Tatin
31:24
2017-09-22 23:44:11 UTC 31:24
317-Making Tart Tatin

Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.

316-Making Roasted Mushroom Bisque-What is Sherry ?
39:14
2017-09-22 23:44:11 UTC 39:14
316-Making Roasted Mushroom Bisque-What is Sherry ?

On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.

315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion
41:58
2017-09-22 23:44:11 UTC 41:58
315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion

On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping.  This is rather easy to make, but does take some preparation time to assemble before roasting.  Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis.

**The Show cut out just before I finished....so....I love you all and God Bless! ****

314-Baked Stuffed Apples & Skinny Jeans
32:49
2017-09-22 23:44:11 UTC 32:49
314-Baked Stuffed Apples & Skinny Jeans

Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert.  When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.

313-Making Apple Butter & Apple Butter Recipe Ideas
29:59
2017-09-22 23:44:11 UTC 29:59
313-Making Apple Butter & Apple Butter Recipe Ideas

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages
47:49
2017-09-22 23:44:11 UTC 47:49
312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages

On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.

311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme
39:15
2017-09-22 23:44:11 UTC 39:15
311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme

Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.

310-Preparing For Economic Downturn And Potential Food Shortages-Part 5
54:22
2017-09-22 23:44:12 UTC 54:22
310-Preparing For Economic Downturn And Potential Food Shortages-Part 5

On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc.

309-Making A Tomato Pie
31:04
2017-09-22 23:44:12 UTC 31:04
309-Making A Tomato Pie

On today's show I go over making a tomato tart. Simple ingredients like garden fresh heirloom tomatoes, fresh rosemary, blue cheese and bacon...listen to find out how easy is it to create a simple yet elegant tart. Once a simple crust, pate brisee, is made that tart comes together rather easily. The secret is not overworking the crust and to use the freshest tomatoes you can get a hold of. When this tart cools off the flavors of these tomatoes with the amazing aroma of fresh rosemary and the tang of the blue cheese is so delicious your friends and family will love this.

 

Tomato Pie Video

308-PREPARING FOR ECONOMIC DOWNTURN AND POTENTIAL FOOD SHORTAGES-PART 4
37:16
2017-09-22 23:44:12 UTC 37:16
308-PREPARING FOR ECONOMIC DOWNTURN AND POTENTIAL FOOD SHORTAGES-PART 4

On part 4 we discuss ways of growing and producing your own food. Activities like gardeing, planting trees etc. I cover:

  1. Seeds-why everybody needs back up Heirloom seeds...not hybrids
  2. Gardening....whay we do and have done in the past
  3. Row crops, potatoes, winter squash etc.
  4. Fruit trees such as figs, apples, peaches, pears
  5. Berry bushes such as blueberry, raspberry, blackberry

I enjoyed this recording this show.

307-Preparing For Economic Downturn and Potential Food Shortages-Part 3
47:09
2017-09-22 23:44:12 UTC 47:09
307-Preparing For Economic Downturn and Potential Food Shortages-Part 3

On today's edition I discuss some pantry basics such as keeping canned goods, paper products, baking supplies etc. I get a bit distracted from time to time but still provide much information you can use. We all need a pantry that is well stocked so that we DO NOT HAVE to go to the store each time we need something. A properly stocked pantry is a must for all homesteads....so let's work together and make it happen. I also started a contest for best pantry photo....winner will receive one free pouch of Thoughtful Harvest Pasta Sauce

306-Preparing For Economic Downturn and Potential Food Shortages-Part-2
44:15
2017-09-22 23:44:12 UTC 44:15
306-Preparing For Economic Downturn and Potential Food Shortages-Part-2

Today on part 2 of our series I dicuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you're a homesteader, having canning equipment, canning jars, a food processor etc. are all critical pieces of equipment. If you store grain having a grinder, both electric and non-electric are important considerations. As alwyas, acquiring these items without going into debt is the only way I advise getting them. Remember, these are tools of self sufficiency and they are good at keeping you out of debt, don't go into debt to get them! 

305-Preparing For Economic Downturn and Potential Food Shortages-Part 1
44:15
2017-09-22 23:44:12 UTC 44:15
305-Preparing For Economic Downturn and Potential Food Shortages-Part 1

On today's show I discuss in detail the storage of commodity items like rice, beans, grains, corn, etc. Also discussed is how to store them-what type containers, oxygen absorbers, mylar pouches etc. I give ideas on where ot find these items, which varities I recommend and how long these items can be stored.

304-Preparing For Economic Downturn and Potential Food Shortages-INTRO
39:59
2017-09-22 23:44:12 UTC 39:59
304-Preparing For Economic Downturn and Potential Food Shortages-INTRO

On today's show I introduce a series we will be covering that lays out the current state of world economies and how an impending economic downturn will affect you. We will be discussing the following during this series of shows:

  1. Commodity Food Storage-rice, beans, pasta, grains, etc.
  2. Common Kitchen and Homesteading Equipment-what you need
  3. Storing Pantry Items-canned goods, condiments, paper products, baking supplies
  4. Seeds, Gardening, Fruit Trees, Row Crops
  5. Dairy Animals, Egg Layers, Meat Animals
  6. Water Purification and Storage
  7. Strategies To Produce Food Stores

LINK TO TODAYS SHOW

SPECIAL EPISODE-THE MAKING OF THOUGHTFUL HARVEST PASTA SAUCES
33:43
2017-09-22 23:44:12 UTC 33:43
SPECIAL EPISODE-THE MAKING OF THOUGHTFUL HARVEST PASTA SAUCES

Today's show is strictly about Thoughtful Harvest Sauces, it's not a regular episode so if your not interested in behind the scenes business and food manufacturing stuff you might want to skip ahead to next show.

I will be discuss our recent packaging change from glass jars to flexible pouches and the benefits of doing so.  Also I talk about new equipment we used and how the packages sealed etc.

303-Fried Green Tomatoes w Tomato Peach Jam
23:53
2017-09-22 23:44:12 UTC 23:53
303-Fried Green Tomatoes w Tomato Peach Jam

Today I discuss making a super summer dish; fried green toamtoes with a tomato peach jam....SPICY tomato peach jam. The addition of a cayenne pepper (or your favorite type) brings a special something to this great appetizer. In August tomatoes are at their best..and peaches are almost gone...so this is perfect time of year to make this. Frying green tomatoes is a tradition down south nad this cornmeal crusted pan fried version is the best IMO. The addition of an easy spicy tomato peach jam is perfect.

302-Cooking With Peaches-The Favorite Fruit of Summer
35:39
2017-09-22 23:44:12 UTC 35:39
302-Cooking With Peaches-The Favorite Fruit of Summer

On today's show I go over 5 ways to use the summer bounty of peaches many of us have right now. I'll highlight:

  1. Grilled peaches w mascarpone cheese and balsamic drizzle
  2. Sourdough Peach Clafoutis
  3. Habenero Peach Jam
  4. Salted Caramel & Lavendar Peach Cake
  5. Buttermilk Peach Smoothy.

I love peaches and often can them as well as just eating from the hand. I hope these ideas inspire you too.

 

301-Making Full Sour Dill Pickles-Lacto Fermented
26:08
2017-09-22 23:44:12 UTC 26:08
301-Making Full Sour Dill Pickles-Lacto Fermented

A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the process, a rich probiotic is created with a wonderful and unique taste. Simple to make with everyday equipment your journey into lacto fermentation should always incude a stoll down sour pickle lane!

300-Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese
15:39
2017-09-22 23:44:12 UTC 15:39
300-Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

On today's show I celebrate my 300th episode and read a few quick thoughts from listeners. The main topic is the vinaigrette. This is something  I want you all to try. It's simple, if you can find lacto juice, delicious and healthy too. It takes 1 minutes to make it and your salads and taste buds will thank you.

299-My Trip To Colorado To Care For Omi-I'm Back Now In The Southern Humidity Now-YUK!
48:07
2017-09-22 23:44:12 UTC 48:07
299-My Trip To Colorado To Care For Omi-I'm Back Now In The Southern Humidity Now-YUK!

Today I provide a recap of my trip to The Colorado Rockies to visit with and help nurse Omi (my mother in law) back to health. My goal was to assist her immune system, which is being ravished by anti-biotics that are killing her lung infection, through the use of function foods, probiotics, lacto-fermented beverages, vegetables and dairy products. While I was not able to create any weight gain, I did manage to bring her appetite back and improve her spirits. All in all a great trip even though it was weird NOT having my family with me as usual while visitng Colorado.

298-Grilled Chicken w Rosemary and Garlic and Blackberry Coulis
30:14
2017-09-22 23:44:12 UTC 30:14
298-Grilled Chicken w Rosemary and Garlic and Blackberry Coulis

On today's show I provide instructions so you can make a terrific summertime dish; rosemary & garlic marinated chicken with a berry coulis. This dish can be made with chicken breasts, chicken thighs, (personal favorite) or even pork tenderloin. The marinade leaves a delicious rosemary garlic flavor and the refreshing coulis is the perfect foil and balance to the dish.

297-Which Salt To Keep In Your Pantry and Tips On Using It
31:20
2017-09-22 23:44:12 UTC 31:20
297-Which Salt To Keep In Your Pantry and Tips On Using It

On today's show I discuss the salts I keep in my pantry and give tips on how to use them. The proper use of salt is paramount to good cookery and even more important in the crafting of artisan foods of all sorts. I keep the following salts:

-Morton Kosher Salt

-Iodized salt (rarely used)

-Maldon Flakes Salt

-Grey Sea Salt, France

-Himilayan Pink Salt

 

This episode has been requested many times so I hope it's useful to you.

296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber
33:25
2017-09-22 23:44:12 UTC 33:25
296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber

On today's show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious.

295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce
23:57
2017-09-22 23:44:12 UTC 23:57
295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce

On Today's show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. The shrimp were marinated, then grilled to perfection and placed carefully on the wonderful grits then adorned with a heavenly drizzle of the shrimp reduction sauce.  When done the meal is a feat for the senses. All the elements to a memorable dish lie within this creation.

294-Why You Should Buy Wild Caught Shrimp-Plus a Spiced Shrimp Recipe With Simple Chipotle Horseradish Cocktail Sauce-Get The Recipe At Harvest Eating.com
42:13
2017-09-22 23:44:12 UTC 42:13
294-Why You Should Buy Wild Caught Shrimp-Plus a Spiced Shrimp Recipe With Simple Chipotle Horseradish Cocktail Sauce-Get The Recipe At Harvest Eating.com

On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recipe that you can find on the blog at Harvest Eating.com

293-Eating Fermented Foods To Help Protect And Boost Your Microbiome
35:23
2017-09-22 23:44:12 UTC 35:23
293-Eating Fermented Foods To Help Protect And Boost Your Microbiome

On today's show I discuss the micro biome referring to your intestinal health. The trillions of bacteria that live in your digestive system are the key to a healthy life. They can prevent and even cure some disease and modern science and the pharma industry is hard at work unlocking what may be the biggest human health development ever discovered. You micro biome or gut has over 100 trillion bacteria that determine many facets of your life. 

I recommend the new book called Brain Maker authored by New York Times best selling author and neurologist Dr. David Perlmutter MD.  It discusses these topics and related ground-breaking research in depth.

292-Top 4 Grilling Tips-HBOC- The Secret To Grilling Great Food EVery Time
48:15
2017-09-22 23:44:12 UTC 48:15
292-Top 4 Grilling Tips-HBOC- The Secret To Grilling Great Food EVery Time

Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of flipping the meat every two seconds you will have great results. Charcoal grills are my favorite and I use lump charcoal instead of charcoal briquets, and never use lighter fluid. This podcast on grilling will help you get the most out of your Weber Kettle Grill.

291-Strategies For Using Up The Upcoming Crop Of Produce
42:40
2017-09-22 23:44:12 UTC 42:40
291-Strategies For Using Up The Upcoming Crop Of Produce

On today's show I talk about my plans for using up produce we have growing. I na short few weeks there will be many vegetbles coming into the kitchen after being harvested. Having a plan and some recipe ideas BEFORE this occurs is the way to go. Try to envision the myriad ways you can use your upcoming harvest.

290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)
41:29
2017-09-22 23:44:12 UTC 41:29
290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)

On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.

Happy Memorial Day
07:41
2017-09-22 23:44:12 UTC 07:41
Happy Memorial Day

289-Ketosis, What Is It And Why I Am Doing It
38:42
2017-09-22 23:44:12 UTC 38:42
289-Ketosis, What Is It And Why I Am Doing It

On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many in the medical community which flies in the face of government recommended diets which are total garbage.

288-Tortilla Soup-My Thoughts On Making This Amazing Soup
36:26
2017-09-22 23:44:12 UTC 36:26
288-Tortilla Soup-My Thoughts On Making This Amazing Soup

287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI
34:24
2017-09-22 23:44:12 UTC 34:24
287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI

On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com

286-Red Chili Braised Country Pork Ribs-From The Farm
39:22
2017-09-22 23:44:12 UTC 39:22
286-Red Chili Braised Country Pork Ribs-From The Farm

On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.

285-Spaghetti Carbonara My Way
40:56
2017-09-22 23:44:12 UTC 40:56
285-Spaghetti Carbonara My Way

Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take that into account when making your own version.

284-Making Tamales, A Mexican Specialty
29:09
2017-09-22 23:44:12 UTC 29:09
284-Making Tamales, A Mexican Specialty

On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.

283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!
19:45
2017-09-22 23:44:12 UTC 19:45
283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!

Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.

282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local
44:26
2017-09-22 23:44:12 UTC 44:26
282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local

On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some options that we can all do to avoid this system.

281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes
34:39
2017-09-22 23:44:12 UTC 34:39
281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes

On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns are nice here too. This French recipe is MUCH easier using this method...and it can be made with chicken, pork or even salmon. Be sure to support this show by visiting Harvest Eating.com and getting on the email list, also see our Facebook Page too...Facebook.com/harvesteating

280-Our Past Gardening Experiences and New Gardening Methods This Year
01:00:39
2017-09-22 23:44:12 UTC 01:00:39
280-Our Past Gardening Experiences and New Gardening Methods This Year

Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.

279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese
39:50
2017-09-22 23:44:12 UTC 39:50
279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese

On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.

278-Using UP Leftover Easter Ham
30:55
2017-09-22 23:44:12 UTC 30:55
278-Using UP Leftover Easter Ham

On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.

277-Making Beurre Blanc-White Butter Sauce
40:13
2017-09-22 23:44:12 UTC 40:13
277-Making Beurre Blanc-White Butter Sauce

On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.

276-Making Rustic Barely Kneaded Bread
35:23
2017-09-22 23:44:12 UTC 35:23
276-Making Rustic Barely Kneaded Bread

On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.

275-Growing Lettuce-Your Ticket To Flavor And Money Savings
42:24
2017-09-22 23:44:12 UTC 42:24
275-Growing Lettuce-Your Ticket To Flavor And Money Savings

On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.

274-Thai Peanut Sauce w Chicken Satay
32:00
2017-09-22 23:44:12 UTC 32:00
274-Thai Peanut Sauce w Chicken Satay

On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.

273-On A Personal Note
30:57
2017-09-22 23:44:12 UTC 30:57
273-On A Personal Note

Strictly personal updates here...no food talk...!

272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !
34:36
2017-09-22 23:44:12 UTC 34:36
272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !

On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too.  Enjoy...!

271-Slow Poached Whole Chicken
38:54
2017-09-22 23:44:12 UTC 38:54
271-Slow Poached Whole Chicken

On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !

270-The Wonder of LemonGrass Beef
26:44
2017-09-22 23:44:12 UTC 26:44
270-The Wonder of LemonGrass Beef

In this episode I discuss making one of my new favorite dishes, Lemongrass beef. This Thai specialty is nothing short of amazing. My take on it is luscious, super-flavorful nad best of all, easy. Tender beef marinated in lemongrass, garlic, green onion etc. Love it!

269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good
34:49
2017-09-22 23:44:12 UTC 34:49
269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good

On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.

268-Braising Beef Shanks
39:03
2017-09-22 23:44:12 UTC 39:03
268-Braising Beef Shanks

On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid.  Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.

267-Thai Fried Rice-Asian Comfort Food You Will Love
40:46
2017-09-22 23:44:12 UTC 40:46
267-Thai Fried Rice-Asian Comfort Food You Will Love

Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.

266-Superbowl Recipe Ideas
31:29
2017-09-22 23:44:12 UTC 31:29
266-Superbowl Recipe Ideas

On today's shpw I discuss 3 simple superbowl recipe ideas to thelp make your party special. Green chili, onion dip and a roasted green chili queso dip. All very simple with basic ingredients but will amazing flavors.

265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce
42:24
2017-09-22 23:44:12 UTC 42:24
265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce

The Espagnole sauce is the most difficult and time consuming of all the French Mother Sauces. It can easily take 12 hours even if you take shortcuts. the resulting sauce, whether made from chicken or beef or veal, is heaven on a plate. Top a roasted chicken or steak with it and you will understand what I mean.

264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce
29:28
2017-09-22 23:44:12 UTC 29:28
264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce

Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.

263-The Five Mother Sauces Of French Cookery-Tomato Sauce
39:27
2017-09-22 23:44:12 UTC 39:27
263-The Five Mother Sauces Of French Cookery-Tomato Sauce

On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.

262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce
40:35
2017-09-22 23:44:12 UTC 40:35
262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce

On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.

261-The Five Mother Sauces of Classical French Cooking-Bechamel
45:36
2017-09-22 23:44:12 UTC 45:36
261-The Five Mother Sauces of Classical French Cooking-Bechamel

On today's show I start a 5 part series on the 5 French Mother Sauces in classical French Cookery. These sauces are the starting point for many other meals so understanding their construction leads to a much improved arsenal of dishes. This first episode focuses on Bechamel, simple white sauce that is perfect for making many other dishes.

260-spinach Artichoke Dip and Green Beans With Shallot Cream Sauce
22:01
2017-09-22 23:44:12 UTC 22:01
260-spinach Artichoke Dip and Green Beans With Shallot Cream Sauce

On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.

259-Christmas Treats, Chocolate Truffles And cherry Almond Clafoutis
49:57
2017-09-22 23:44:12 UTC 49:57
259-Christmas Treats, Chocolate Truffles And cherry Almond Clafoutis

On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.

258-Making Crepes, Both Sweet & Savory
53:14
2017-09-22 23:44:12 UTC 53:14
258-Making Crepes, Both Sweet & Savory

In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com

257-Cooking With Sweet Potatoes
40:16
2017-09-22 23:44:12 UTC 40:16
257-Cooking With Sweet Potatoes

On today's show I discuss the wonderful sweet potato. It's readily available, inexpensive and very healthy. Grown all over the country sweet potatoes can be a part of breakfast, lunch and dinner. They are good in ethnic foods, baked goods, savory dishes and even in waffles. 

256-Thanksgiving Turkey, Gravy and Other Tips
58:23
2017-09-22 23:44:12 UTC 58:23
256-Thanksgiving Turkey, Gravy and Other Tips

On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.

255-Listener Questions
39:23
2017-09-22 23:44:12 UTC 39:23
255-Listener Questions

On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.

254-Feeding Fido, Strategies For Making Your Own Dog Food
53:41
2017-09-22 23:44:12 UTC 53:41
254-Feeding Fido, Strategies For Making Your Own Dog Food

On today's show I discuss making dog food. So many of you have asked about this but since it's not really cooking I have avoided it. However, I've been making lots of food for SNIPA lateley so I thought I would do a show on it. I discuss why you might consider making dog food, why I think it's beneficial, what types of protein to use, what carbs and what else might be added. Also, the results in my own dog's health.

253-Beef Stroganoff-Classic Comfort Food
34:39
2017-09-22 23:44:12 UTC 34:39
253-Beef Stroganoff-Classic Comfort Food

On today's show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, even canned which are good in this dish, however if served to guests I would most likely use fresh mushrooms.

252-Gluten-Free Buttermilk Corn Cakes
38:15
2017-09-22 23:44:12 UTC 38:15
252-Gluten-Free Buttermilk Corn Cakes

On today's show I discuss my most recent effort to develop a gluten-free corn cake that has the texture of a real pancake minus the gluten. This recipe is a winner, and today I discuss why I really love corn cakes and recipe using cornmeal in general. In the Southern US, and area  I am very fond of, cornmeal has a special place in the heart of many.

251-German Red Cabbage and A Few Rants About Brain Washing Thru Marketing
44:51
2017-09-22 23:44:12 UTC 44:51
251-German Red Cabbage and A Few Rants About Brain Washing Thru Marketing

On today's show I talk about making a traditional German red cabbage or Blau Kraut. This dish comes from my mother in-law Omi...shes's from Bavaria and this is one of my favorite receipes that she has shown me.  In Germany this type of red cabbage is traditionally served with sausags or brats. It also pairs well with pork chops whether pan fried or grilled. This recipe is simple and extremely satisfying.

250-Listeners Questions, Avoiding Dairy, Greek Seasoning Tips, Sweet Chili Vinaigrette, Low Carb Weigh Loss
40:40
2017-09-22 23:44:12 UTC 40:40
250-Listeners Questions, Avoiding Dairy, Greek Seasoning Tips, Sweet Chili Vinaigrette, Low Carb Weigh Loss

On today's show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, bthe est ways to use my Greek Seasoning and even some dietary advice. I feel it's a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.

249-Making Awesome Spinach Balls W Brown Butter And Parmesan Cheese
45:52
2017-09-22 23:44:12 UTC 45:52
249-Making Awesome Spinach Balls W Brown Butter And Parmesan Cheese

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.

248-Enjoying Indian Food and Curries
54:50
2017-09-22 23:44:12 UTC 54:50
248-Enjoying Indian Food and Curries

On today's show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it's uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and experimented with.

247-Soup Making Basics
24:02
2017-09-22 23:44:12 UTC 24:02
247-Soup Making Basics

On today's show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I descibe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people's menu planning, certainly ours.

246-Making Bolognese Sauce
33:59
2017-09-22 23:44:12 UTC 33:59
246-Making Bolognese Sauce

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.  It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs

245-Assembling The Home Pantry
45:01
2017-09-22 23:44:12 UTC 45:01
245-Assembling The Home Pantry

On today's show I discuss the home pantry in it's many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most fo today's show to this topic.  I talk about the diffrent places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch on the long-term storage pantry, which many of you know I fee lis very important.

244-Hey Tony Pass The Meatballs Huh ?
40:24
2017-09-22 23:44:12 UTC 40:24
244-Hey Tony Pass The Meatballs Huh ?

On today's show I once again discuss meatballs. We had some AMAZING meatballs tonight that I made with some leftovers and some intersteing spices and flavors and textures. Trying to be thrifty, I used up some left over spinach ppine nut pie and white rice combined with a few other special ingredients to make meatballs that went above and beyond your typical Italian American meatballs with red gravy.... I think anybody would love these.

243-Pressure Cooker Chicken Dinner-Perfect Quick Meal For Busy Families
35:12
2017-09-22 23:44:12 UTC 35:12
243-Pressure Cooker Chicken Dinner-Perfect Quick Meal For Busy Families

On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for you busy folks!

242-Eating Nut Butters And Their Benefits
51:13
2017-09-22 23:44:12 UTC 51:13
242-Eating Nut Butters And Their Benefits

On today's show I discuss the many nut butters that are edible. Keep in mind, aside from peanut and almond these others are somewhat exotic and hard to find commercially....there are sources which are listed in show notes for this episode, however making your own is the way to go in my opinion. Prices for almond butter have skyrocketed so making your own is a better option, and it really is pretty simple. Nut butters are a great vehicle for tasty eating that provide protein, fats, minerals, vitamins and fiber.

241-Hottest Food Trends In 2014
45:54
2017-09-22 23:44:12 UTC 45:54
241-Hottest Food Trends In 2014

On today's show I discuss the hottest trends in food for the year 2014. While some are rediculous and meaningless, others are showing the work I do here starting to become more mainstream. Seeing healthy school lunches for kids becoming popular and trending is terrific news. Parents need to feed kids well at home also and not rely on the "state" to nourish our children.

240-Making Dijon Mustard
34:42
2017-09-22 23:44:12 UTC 34:42
240-Making Dijon Mustard

On today's show we discuss the joys of mustard making, yes I did say joys!  I love making mustard, it's inexpensive, easy and anybody can do it with common ingredients. Mustard is one fo the most commonly used condiments, and gourmet mustard is getting rather expensive so making your own is a good skill to have.  Mustard seeds are easy to store in your long-tem storage pantry as is vinegar so you can make your own mustard at any time without going to pay the gangsters are the supermarket!

239-Late Summer Corn and Tomatoes In Late Summer
47:05
2017-09-22 23:44:12 UTC 47:05
239-Late Summer Corn and Tomatoes In Late Summer

In this episode I try to give you ideas and inspiration to cook with local corn and tomatoes that are abundant now but soon to be gone!  Both very versatile crops, corn and tomatoes go together well and  can enhance many dishes. Corn and tomatoes are also tasty enough to star as the feature ingredients in many dishes.  I personally love both and cook with them often.

238-Listeners Questions And a Bit About Food Inflation
53:24
2017-09-22 23:44:12 UTC 53:24
238-Listeners Questions And a Bit About Food Inflation

On today's show I awnswer a few questions from the audience regarding cooking ramen noodles, beans and rice etc. I also discuss a subject that I have not spoke of recently; food inflation. In all areas of the food supply you can see inflation steadily increasing prices and shrinking package sizes. This is a trend I think will continue anad become a real problem for families trying to make ends meet.

237-Toasted Coconut Chocolate Paleo Ice Pops
26:55
2017-09-22 23:44:12 UTC 26:55
237-Toasted Coconut Chocolate Paleo Ice Pops

On today's show I discuss making a simple gluten-free dessert which happens ot be Paleo too. My toasted coconut, chocolate Paleo ice pops. These are very simple to contruct, have only a few ingredients and are very satisfying indeed. Most of the ingredients can be purchased at the local supermarket or certainly online for those of you who like Amazon. Nonethless, these chocolate coconut ice pops are sure to please.

236-Seafood In Coconut Sauce
44:46
2017-09-22 23:44:12 UTC 44:46
236-Seafood In Coconut Sauce

On today's episode I discuss something that I have been thinking about lately; seafood in coconut sauce. It's a tasty and simple sauce that is started with a seafood stock (or chicken too) and finished with coconut milk, cilantro, butter, lime juice and a few Thai flavors as well. It's pretty straight forward and uses basic ingredients. I think it goes really well with seared firm-fleshed fish such as halibut, red snapper or even salmon.

235-Olivia's 12th Birthday Party Food
32:57
2017-09-22 23:44:12 UTC 32:57
235-Olivia's 12th Birthday Party Food

On today's show I discuss the plans for Olivia's 12th birthday party meal. I'm making custom-ground burgers, with cheddar cheese, fried red onions, bacon and Datil pepper BBQ sauce. I'll cover making the burgersand the Pièce de résistance, bacon mac n cheese with green onions.....YUM CITY. Also, I will make Gluten free buttermilk buckwheat crepes with cherry compote, creme fraiche and caramel sauce...and yes all components were made by this guy's hands!

234-Listener Questions and Answers
47:17
2017-09-22 23:44:12 UTC 47:17
234-Listener Questions and Answers

On today's show I answer some question that were posted on http://www.Facebook.com/harvesteating Everything from cookign with cast iron, to feeding a family on $200 per month, ideas for using up eggs, best pressure cookers and even a question on making or using pork bone broth.

233-Thai Red Curry w Beef
40:03
2017-09-22 23:44:12 UTC 40:03
233-Thai Red Curry w Beef

On thoday's show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You wil lneed a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry....never fear...easily remedied on Amazon or your local Asian Market. 

232-Summer Vegetable Dish W Zucchini and Tomato
47:32
2017-09-22 23:44:12 UTC 47:32
232-Summer Vegetable Dish W Zucchini and Tomato

In this episode I discuss making a simple stew using garden fresh zucchni and tomato, with garlic, onion, fresh basil, good olive oil and some grated cheese. This dish is simple to prepare but a little technique and know how is needed to make sure you get a good texture. Also, I wax on about the proper type of zucchini needed ot make this recipe.

231-Potato Salad, Tomato Peach Compote-Rants Galore
52:45
2017-09-22 23:44:12 UTC 52:45
231-Potato Salad, Tomato Peach Compote-Rants Galore

In this episode I discuss making a few unrelated dishes that have been on my mind recently; a simple russet potato salad and a roasted tomato peach compote. Both are dead simple, yet delicious. I also go off on a tangent....more then once...sorry for that.

230-Low Carb High Fat Diet
51:30
2017-09-22 23:44:12 UTC 51:30
230-Low Carb High Fat Diet

On today's show I will use the D word. I discuss a diet strategy or lifestyle stragey called Low Carb High Fat. Basically limiting the carobohydrat intake to less then 60 grams per day, with no gluten, and eating copius amounts of fats. I choose butter, coconut oil, coconut milk, ample nuts like walnuts, almonds, pecans. Also, meat like chicken, beef etc.

229-4th of July Recipe Ideas
01:07:52
2017-09-22 23:44:12 UTC 01:07:52
229-4th of July Recipe Ideas

In this episode I discuss a multitude of ideas for this holiday weekend. Grilling, smoking and cook-outs of all types will take place this weekend by the millions. I hope these recipe ideas for the 4th of July help inspire you to cook something you can be proud of and that your guest will love. I discuss vegetarian options, beef, ribs, burgers, chicken and food safety.

228-Grits n Greens Casserole
56:48
2017-09-22 23:44:12 UTC 56:48
228-Grits n Greens Casserole

On today's show I discuss making grits n greens casseole; the components, the method, some history and some inspiration. Ths is classic Southern food, and if done right can be an amazing taste sensation. I think it could be the perfect dish to bring to your next picnic. 

227-Usage Suggestion For Summer Squash/Zucchini
33:14
2017-09-22 23:44:12 UTC 33:14
227-Usage Suggestion For Summer Squash/Zucchini

On todays show I give several recipe ideas for using up abundant summer squashes. Zucchini and crookneck are some of my favorite squash and I love to cook with them both. Summer squash are perfect for soups, pizza, pasta, sandwiches, ratatouille and much more.  One of my favorite dishes is ratatouille, there is a great video recipes posted in the members area for that.

226-Korean BBQ Beef
30:25
2017-09-22 23:44:12 UTC 30:25
226-Korean BBQ Beef

On today's show I inspire you to make a wonderful BBQ beef dish from Korea. This is popular city food, easy to make and certainly a big change from standard back yard cooking. Your friends and family will be impressed and in love with this dish.

225-Make BBQ Sauce and Tomato Pie
47:30
2017-09-22 23:44:12 UTC 47:30
225-Make BBQ Sauce and Tomato Pie

On today's show I discuss making homemade BBQ sauce....folks that stuff in bottles is garbage...very few BBQ sauces are worth spending your money on...one exception is Red Law Sauce Company, they have a whiskey sweet cherry BBQ sauce that is really, really good...highly recommended.

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As always, your support of Harvest Eating is greatly appreciated...If you like the show why not leave a review on ITunes and be sure to visit our Facebook page.

224-Greek Spiced Chicken w Mater Sauce
32:22
2017-09-22 23:44:12 UTC 32:22
224-Greek Spiced Chicken w Mater Sauce

In this show I discuss a simple chicken dish, could not be easier, but hte flavors are outstanding....Greek Spiced chicken with mater sauce....give it a try..then post your photo at Facebook.com/haveasteating

223-Summer Drink Ideas
44:22
2017-09-22 23:44:12 UTC 44:22
223-Summer Drink Ideas

In this epsiode I give some ideas for summer drinks like iced tea, Lemongrass mint soda and almond milk from scratch. Also an update on olive oil for those of you interested.

222-The Blackstone Griddle
51:34
2017-09-22 23:44:12 UTC 51:34
222-The Blackstone Griddle

In this episode I talk about a new piece of outdoor cooking equipment I recently bought...the Blackstone Griddle. This is a handy item that cook well, is pretty easy to clean and is well made...especially for hte price.

221-Thai Chicken Sauce w Romain Hearts
35:39
2017-09-22 23:44:12 UTC 35:39
221-Thai Chicken Sauce w Romain Hearts

This episode I discuss a great dish, Thai Chicken sauce with crispy (and cold) romaine hearts.....very easy dish with fairly easy to get ingredients....let me know how it turns out!

220-Harvest Eating Podcast Continues
49:04
2017-09-22 23:44:12 UTC 49:04
220-Harvest Eating Podcast Continues

In today's show I discuss the long down time and some HUGE life changes. We're back recording now nad the show must go on.....

219-I'm Back...With More Exciting Thai Food
37:18
2017-09-22 23:44:12 UTC 37:18
219-I'm Back...With More Exciting Thai Food

Hey folks..sorry for the delay...I'm back today with some more exciting Thai foods and techniques.

218-Amatriciana Sauce, Updates And More
41:58
2017-09-22 23:44:12 UTC 41:58
218-Amatriciana Sauce, Updates And More

In this episode I discuss a classic old-school Italian dish Amatriciana. Usually made with bucatini this simple dish can be enjoyed a variety of ways.

217-My Smashed Thumb, Spouting and Fresh Foods
31:18
2017-09-22 23:44:12 UTC 31:18
217-My Smashed Thumb, Spouting and Fresh Foods

In this episode I discuss allot of things including my smashed thumb, sprouting and our desire for warm weather and fresh foods to arrive.

216-Hey It's Keith..and YES I am Still ALive
31:17
2017-09-22 23:44:12 UTC 31:17
216-Hey It's Keith..and YES I am Still ALive

Hi folks...I know you were worried about me...but this show starts me back on track and updates yo uon where I've been....

215-Thai Dumplings and Eggplant Parmesan
42:19
2017-09-22 23:44:12 UTC 42:19
215-Thai Dumplings and Eggplant Parmesan

This episode is one where I discuss two seemingy unrelated dishes.....I think you wil still enjoy..

214-Exploring Thai Flavors-Super Yum Yum
43:26
2017-09-22 23:44:12 UTC 43:26
214-Exploring Thai Flavors-Super Yum Yum

In this episode I talk about some of my favorite flavors....Thai flavors. Thai food is easy to cook with the right ingredients, they are readily available in most markets and make for some tasty home cooked food.

213-Roasted Pears, Vanilla Bean Ice Cream, Salted Caramel
55:31
2017-09-22 23:44:12 UTC 55:31
213-Roasted Pears, Vanilla Bean Ice Cream, Salted Caramel

Here is the last installment of the Valentines menu...simple seasonal dessert with a trendy sauce....

212-Grilled Pork Tenderloin, Mascarponse Grits, Garlicky Baby Kale, Spicy Tomato Apricot Puree
29:11
2017-09-22 23:44:12 UTC 29:11
212-Grilled Pork Tenderloin, Mascarponse Grits, Garlicky Baby Kale, Spicy Tomato Apricot Puree

On today's show I discuss the main vourse of my 4 course Valentines Menu....check it out...

211-Making Brushcetta With Wild Mushrooms
39:41
2017-09-22 23:44:13 UTC 39:41
211-Making Brushcetta With Wild Mushrooms

Here is episode two describing the Valentines menu with second course of Sherries wild mushroom crostini or bruschetta.

210-Roasted Butternut Squash and Pear Bisque
46:05
2017-09-22 23:44:13 UTC 46:05
210-Roasted Butternut Squash and Pear Bisque

This episode I discuss a soup dish I am making for a Valntines dinner....you can make it too...!

209-Salads WITHOUT Ranch Dressing
34:45
2017-09-22 23:44:13 UTC 34:45
209-Salads WITHOUT Ranch Dressing

In todays show I discuss some simple salads....made with a simple dressing....enjoy!

208-Making Salsa Fresca
44:43
2017-09-22 23:44:13 UTC 44:43
208-Making Salsa Fresca

In this episode I discuss how to make a simple salsa fresca....perfect for the weekend and game watching.

207-Soups Galore
58:45
2017-09-22 23:44:13 UTC 58:45
207-Soups Galore

In this episode I talk once again about soups. I love soup and have been enjoying allot of soup this winter. I talk about some specifics on making soup plus the usual rant or two...Enjoy!

206-The start of 2014, Goals, Plans and Inspiration
01:05:19
2017-09-22 23:44:13 UTC 01:05:19
206-The start of 2014, Goals, Plans and Inspiration

On the first show for 2014 I discuss our plans, goals and thoughts for 2014 while touching on the great year we just finished. The kids make a short apperance and discuss the Christmas and while sounding very commercial, they sure had a fun time with Santa's visit.

205-Christmas Order Update, Family And the Holiday Season
01:07:26
2017-09-22 23:44:13 UTC 01:07:26
205-Christmas Order Update, Family And the Holiday Season

This episode discuss the recnt holiday orders plus lots of family related things....

204-Chat About Christmas Cookies And Christmas Dinner
35:35
2017-09-22 23:44:13 UTC 35:35
204-Chat About Christmas Cookies And Christmas Dinner

On today's short show I will discuss the cookies we usually make and consumer during the holidays and also what were making for Christmas dinner......

203-Beef Bourguignon
41:54
2017-09-22 23:44:13 UTC 41:54
203-Beef Bourguignon

On today's show I walk you through the making of a classic French dish Beef Bourguignon. This lovely dish is perfect for this time of year and can also be made with wild game......

202-Ham n Potato Casserole, Stewed Apple w Maple Cream
43:41
2017-09-22 23:44:13 UTC 43:41
202-Ham n Potato Casserole, Stewed Apple w Maple Cream

In this episode I discuss some recent dishes I made and also talk about cooking with and hunting for big game....

201-Thanksgiving University-Bread and Rolls
06:46
2017-09-22 23:44:13 UTC 06:46
201-Thanksgiving University-Bread and Rolls

A little chat on bread and rolls, here are my thoughts on bread with the big meal.

200-Thanksgiving University-Brussels Sprouts
06:15
2017-09-22 23:44:13 UTC 06:15
200-Thanksgiving University-Brussels Sprouts

In this segment I discuss making a perennial favorite of ours, brussels sprouts in Mornay sauce....YUM

199-Thanksgiving University-Cranberry Sauce From Scratch
06:44
2017-09-22 23:44:13 UTC 06:44
199-Thanksgiving University-Cranberry Sauce From Scratch

In this segment I discuss the method I use to make fresh cranberry sauce. Simple, easy and delicious.....give it a try.

197-Thanksgiving University-Stuffing
06:59
2017-09-22 23:44:13 UTC 06:59
197-Thanksgiving University-Stuffing

In this segment I discuss making stuffing or dressing. I will tell you the best way to make it flavorful and safe.

197-Thanksgiving University-Potatoes
10:49
2017-09-22 23:44:13 UTC 10:49
197-Thanksgiving University-Potatoes

In this segment potatoes are the superstar......learn how I cook them, what type and how you can make great tasting potatoes.

196-Thanksgiving University-Perfect Turkey
20:03
2017-09-22 23:44:13 UTC 20:03
196-Thanksgiving University-Perfect Turkey

In this segment I discuss making the perfet turkey. You'll hear my thoughts on selecting, thawing and cooking the big holiday bird.

195-Thanksgiving University-Mise en PLace
19:53
2017-09-22 23:44:13 UTC 19:53
195-Thanksgiving University-Mise en PLace

On this episode we talk about Mise en place, or everyting in its place, critical thinking and preparation for large meals. Thanksgiving Dinner is one of hte lagest and most important meals of hte year, these tips should help prepare the meal more sucessfully.

194-Thanksgiving University Intro
05:02
2017-09-22 23:44:13 UTC 05:02
194-Thanksgiving University Intro

This is what we will cover during this series....enjoy..hope it helps!

193-Thanksgiving University
28:51
2017-09-22 23:44:13 UTC 28:51
193-Thanksgiving University

I disucss the audio series Thanksgiving University I have been working on to help people with teh big holiday meal. 

192-Cooking For Kids
33:57
2017-09-22 23:44:13 UTC 33:57
192-Cooking For Kids

In this show I talk about my trip to cook for some homeschool kids.

191-Eating And Cooking WIth Bananas
47:03
2017-09-22 23:44:13 UTC 47:03
191-Eating And Cooking WIth Bananas

On today's show I disuss how to incoorporate more bananas into your diet. No matter who you are.... a trucker, office worker or school kid, we can all eat more bananas. They are very healthy, plentiful and inexpensive....why not eat more?

190-Cooking And Eating Coconut
47:12
2017-09-22 23:44:13 UTC 47:12
190-Cooking And Eating Coconut

In this episode I decribe some of the ways I use coconut in it's many forms. From coconut oil to coconut cream to dried coconut flakes. Coconut is a healthy and versatile ingredient that tastes terrific.

189-Prociutto Wrapped Pork Tenderloin, Rosemary Garlic Peach Chutney.mp3
01:02:55
2017-09-22 23:44:13 UTC 01:02:55
189-Prociutto Wrapped Pork Tenderloin, Rosemary Garlic Peach Chutney.mp3

Chatting about prosciutto wrapped pork tenderloin today on Harvest Eating.

188-Cooking With Lentils
58:43
2017-09-22 23:44:13 UTC 58:43
188-Cooking With Lentils

In this episode I talk about cooking with lentils and other legumes from the long term storage pantry. Lentils can make a host of wonderful meals and this will help motivate you to cook with them....

187-Cooking And Storing Butternut Squash Plus Updates and Rants Galore
57:02
2017-09-22 23:44:13 UTC 57:02
187-Cooking And Storing Butternut Squash Plus Updates and Rants Galore

In this episode I discuss a bunch of updates  and other stuff....then get into buying, cooking and storing butternut squash. Butternut squash is one of my favorite vegetables and is one of the best long term storagble foods you can have.

186-Thoughts On Cooking WIth Frozen Vegetables
49:45
2017-09-22 23:44:13 UTC 49:45
186-Thoughts On Cooking WIth Frozen Vegetables

In this episode I discuss cooking with frozen vegetables. Some are good, some are not but all have a place in your cooking.

185-Cooking With Salmon-Plus Updates On Everything
56:24
2017-09-22 23:44:13 UTC 56:24
185-Cooking With Salmon-Plus Updates On Everything

In this episode I dicuss a bunch of details regarding pasta sauce, my trip to the dentist, a hockey playing update and the meat of the show....well it's seafood not meat... I discuss way to cook with salmon.

184-Cooking With Spinach And Other Winter Greens
53:21
2017-09-22 23:44:13 UTC 53:21
184-Cooking With Spinach And Other Winter Greens

In this epsidoe I discuss cooking with spinach and winter greens. I speak about some spinach dumplins I had in Cortina da Ambpezzo Italy which were to die for. Also, a hearty winter green salad. Enjoy!

183-All About Greenhouses-Insulated Are Best
35:38
2017-09-22 23:44:13 UTC 35:38
183-All About Greenhouses-Insulated Are Best

I discuss greenhouses and why you shoudl have one, the best types to have IMO and what kind I used to have.

182-Potatoes And Their Many Uses
48:25
2017-09-22 23:44:13 UTC 48:25
182-Potatoes And Their Many Uses

In this episode I discuss the amazing potato and how to enjoy it. I also discuss the many merits of the potato as a survival food.

181-Some Fall Cooking Ideas
30:07
2017-09-22 23:44:13 UTC 30:07
181-Some Fall Cooking Ideas

In today's shorter episode I dicuss some basic fall cooking ideas, things like soups, pastas and more. Also and update on the deer devastation we encountered.

180-How Much Food Is In Your Pantry ?
01:11:57
2017-09-22 23:44:13 UTC 01:11:57
180-How Much Food Is In Your Pantry ?

This was a tough episode to record....but I feel it's important to discuss....I HATE having to think about things like this. Nobody should worry about this stuff.....Let me know your thoughts?

179-An Apple A Day...Or Ten ! Pears Too
53:29
2017-09-22 23:44:13 UTC 53:29
179-An Apple A Day...Or Ten ! Pears Too

Todays show focuses on what I am going to do with all the pears and apples we picked yesterday. I talk about making cider, fritters, poached pears and more....plus a few rants on bad food, rip-off dog food and pasta sauce packaging updates.

178-Choosing A Roast Beef
51:28
2017-09-22 23:44:13 UTC 51:28
178-Choosing A Roast Beef

In this episode I discuss the best cuts of beeffor a roast. I also give in depth pasta sauce updates and ramble on about allot of other topics...be forewarned....

177-Elk Hunting, New England Clam Chowder, Leek and Potato Soup
43:24
2017-09-22 23:44:13 UTC 43:24
177-Elk Hunting, New England Clam Chowder, Leek and Potato Soup

This is episode I talk about my first elk huntring trip...was pretty neat...also I walk you through making two soups; New England style clam chowder and also Leek n Potato soup...a fall favorite for us.

176-Charred Tomato Chipotle Salsa Plus Allot Of Side Chat
41:41
2017-09-22 23:44:13 UTC 41:41
176-Charred Tomato Chipotle Salsa Plus Allot Of Side Chat

Learn how to make salsa with character.....using wood with your grill....amazing results await.

175-Buckwheat Pancakes and Some Good Gluten Free Products
43:15
2017-09-22 23:44:13 UTC 43:15
175-Buckwheat Pancakes and Some Good Gluten Free Products

On todays's show I discuss simple buckwheat pancakes, why I like them and how I make them. Also, I mention several brands of gluten free products you can find in stores near you. These include bread, crackers, and pastas.

174-Ideas For Cooking WIth Local Fall Apples
54:46
2017-09-22 23:44:13 UTC 54:46
174-Ideas For Cooking WIth Local Fall Apples

In this epsiode I discuss some of my favorite ways of cooking with apples...making apple cider, roasted apples, apple pie, apple tarts and curried apple onion compote. Check it out and share your ideas...

173-Sweet n Spicy Pepper Relish Plus Lots Of Updates!
55:06
2017-09-22 23:44:13 UTC 55:06
173-Sweet n Spicy Pepper Relish Plus Lots Of Updates!

In this episode I discuss in detail making one of my favorite appetizers.....Sweet n Spicy Pepper RElish with Goat Cheese Mousse....do try this....it's awesome...also a recap of our recent trip to Glacier Park (see photos at Facebook) and a pasta sauce update...

172-Making Tuna Salad-Oh How The Mighty Have Fallen
34:56
2017-09-22 23:44:13 UTC 34:56
172-Making Tuna Salad-Oh How The Mighty Have Fallen

In this epsiode I discuss making tuna salad.....this lowly food of our past is GREAT for long term storage and can be delicious if made properly....also, be sure to check out hte photo of me and the Black Shadown on the Havest Eating website.

171-Adjusting To Fall-Summers Last Harvest
32:16
2017-09-22 23:44:13 UTC 32:16
171-Adjusting To Fall-Summers Last Harvest

In this episode I discuss getting some of the last of summer's bounty and enjoy them to their fullest. Also I speak to the coming cool weather and how were adjusting to it with heartier foods.

170-Making BBQ Sauce
34:41
2017-09-22 23:44:13 UTC 34:41
170-Making BBQ Sauce

In this episode I discuss how I like to make bbq sauce and give some basic pointers for you.

169-Mexican Food-Colorado Update and Much More....
58:27
2017-09-22 23:44:13 UTC 58:27
169-Mexican Food-Colorado Update and Much More....

In this episode recored outdoors in Colorado I disuss some Mexican food..good and bad....then describe a great dish I made last night. Also, some updates from vacation here in Colorado.

168-Using Vinaigrettes as Light Sauces
37:11
2017-09-22 23:44:13 UTC 37:11
168-Using Vinaigrettes as Light Sauces

In this episode I talk about how you can use healthy vinaigrettes as sauce to kick- up the taste and falvor profile of your foods.

167-Pork Green Chili
37:33
2017-09-22 23:44:13 UTC 37:33
167-Pork Green Chili

In this episode I discuss making a pork green chili. I also discuss the course I am creating to help people go gluten free and how to help them aliviate joint pain. 

166-Whitefish Montana, Crepes and Lots Of Random Thoughts
01:02:17
2017-09-22 23:44:13 UTC 01:02:17
166-Whitefish Montana, Crepes and Lots Of Random Thoughts

On today's episode I discuss a recent trip to Whitefish Montana and many other random topics.

165-More Summer Vegetable Ideas & Inspiration
30:54
2017-09-22 23:44:13 UTC 30:54
165-More Summer Vegetable Ideas & Inspiration

On today's show I dicuss a few dishes I've made this week that incorporate lots of summer produce, but also some broccoli, which we still get fresh here in western Montana. Many ideas for ratatouille too.

164-Using Summer Crops
39:33
2017-09-22 23:44:13 UTC 39:33
164-Using Summer Crops

In this short episode I try to inspire you to be motivated and use up hte harvest that will be gone in a matter of weeks...cherries, watermelon, tomatoes, zucchini etc. all will be gone i na few short weeks. so lets take advantage of this marvelous harvest.

163-Flathead LAke Montana and Vitamix Blenders
47:22
2017-09-22 23:44:13 UTC 47:22
163-Flathead LAke Montana and Vitamix Blenders

In this episode I discuss the Flathead Lake Montana area and it's wonderful cherries along with some recipes for the Vitamix Blender

162-Summertime Vegetable Dishes That Rock
34:04
2017-09-22 23:44:13 UTC 34:04
162-Summertime Vegetable Dishes That Rock

In this episode I discuss some ideas for using summertim vegatbles such as eggplant, zucchini nad bell peppers.

161-Beef n Pepper Stir Fry-Packing Coolers With Good Food
36:34
2017-09-22 23:44:13 UTC 36:34
161-Beef n Pepper Stir Fry-Packing Coolers With Good Food

In this episode I discuss making a simple beef n pepper stir fry and also discuss the things we pack in coolers to help keep kids hydrated and happy while at beach, river, or pool.

160-Summertime Update, WhatI'm Cooking and More.....
33:56
2017-09-22 23:44:13 UTC 33:56
160-Summertime Update, WhatI'm Cooking and More.....

In this episode I discuss some things were doign and cooking....plus a few rants.....enjoy

159-Elk Meatballs, Swiss Chard Lentil Salad
41:05
2017-09-22 23:44:13 UTC 41:05
159-Elk Meatballs, Swiss Chard Lentil Salad

In this episode I talk about strategies for cooking with game and get granular with a Elk meatball recipe idea. Also, an interesting salad that can be made easily with swiss chard and lentils and a feta vinaigrette...YUM!

158-Summer Sides, Some Music And Lots Of Distractions
59:44
2017-09-22 23:44:13 UTC 59:44
158-Summer Sides, Some Music And Lots Of Distractions

In today episode I discuss making side dishes for summer gatherings, picnics, BBQ etc.  I discuss a great fruit dish, melon salad with lemongrass gastrique, some tomato salads, cornmeal crusted tomatoes with lemon mascarpone and a few others. SPECIAL NOTE: Today is my birthday and I was feeling quite relaxed hence the very loose format. I hope you enjoy.....

157-Southern BBQ, Gluten Free Chocolate Cake and much More!
01:05:17
2017-09-22 23:44:13 UTC 01:05:17
157-Southern BBQ, Gluten Free Chocolate Cake and much More!

In this episode I discuss the Southern style BBQ were having tonight along with direction on how to make a terrific Gluten Free chocolate cake..the recipe is in the Harvest Eating cookbook for those of you that have one. 

156-Vacation Update-Gluten Free Update
45:06
2017-09-22 23:44:13 UTC 45:06
156-Vacation Update-Gluten Free Update

On this episide I chat about our Colorado trip and give health updates nad some fod related chat as it relates to my diet.

155-Gluten Free Update-French Pate and Rillettes
23:23
2017-09-22 23:44:13 UTC 23:23
155-Gluten Free Update-French Pate and Rillettes

In this short show I discuss how I am doing Gluten free and also speak about some project cooking...VEGETARIAN WARNING pates and rillettes.....simple French Charcuterie...audio from a youtube video got into the last couple seconds of closing music....!

154-A Few Wheat Free Recipes Plus Health Updates!
39:55
2017-09-22 23:44:13 UTC 39:55
154-A Few Wheat Free Recipes Plus Health Updates!

Here are a few recipe ideas for those wheat free...or not...great stuff like grilled vegatbles, Cilantro chicken salad with cashwes..and gluten free chocolate cake.....to die for......plus health updates...

153-My First Wheat Free Day
40:18
2017-09-22 23:44:13 UTC 40:18
153-My First Wheat Free Day

Today I speak of being wheat free, I ramble on about foods I am eating, other thoughts on diets, Harvest Eating and lastly a terrific Poblano Pepper Cream Sauce over grilled chicken....YUM!

152-CODE RED-Inflamation
45:11
2017-09-22 23:44:13 UTC 45:11
152-CODE RED-Inflamation

In this episode I share a personal struggle I am having with inflamation and arthitis and what I am trying to do about it. Bread, wheat will be on the choppign block for hte next few weeks minimum.

151-Making Foccacia Bread
24:51
2017-09-22 23:44:13 UTC 24:51
151-Making Foccacia Bread

In this episode I briefly discuss the making of foccacia bread.

150-Cooking From Preps-Meat Free Burgers...YUM!
31:26
2017-09-22 23:44:13 UTC 31:26
150-Cooking From Preps-Meat Free Burgers...YUM!

In this episode I discuss using foods from the long term storage pantry like lentils and brown rice to make tasty meat-free burgers. Cooking from long term storage can be tasty indeed!

149-Idaho Trip, Harvest Eating Magazine, Polenta and more....
46:13
2017-09-22 23:44:13 UTC 46:13
149-Idaho Trip, Harvest Eating Magazine, Polenta and more....

I discuss our weekend trip tp Coeur d Alene ID this weekend nad also dicuss making polenta....

148-Memorial Day Grilling
45:08
2017-09-22 23:44:13 UTC 45:08
148-Memorial Day Grilling

tips, techniques and ideas for this big grilling weekend!

147-Steel Cut Oat Pudding, Tandori Chicken and Some Questions
32:29
2017-09-22 23:44:13 UTC 32:29
147-Steel Cut Oat Pudding, Tandori Chicken and Some Questions

this show has a few topics and is under 30 minutes....make this oat pudding...

146-French Onion Soup, New Lacanche Range, Fennel Sausage
36:27
2017-09-22 23:44:13 UTC 36:27
146-French Onion Soup, New Lacanche Range, Fennel Sausage

I answer Derek's question on making French Onion Soup and also muse about our new (at leat to us) Lacanche range and my batch of fennel sausage

145-Using Fresh Spinach (and frozen too) Plus thoughts On Bitter Greens Like Arugula
30:53
2017-09-22 23:44:13 UTC 30:53
145-Using Fresh Spinach (and frozen too) Plus thoughts On Bitter Greens Like Arugula

Chatting about uses for fresh spinach, frozen too and some bitter greens.

144-First Farm Market, More Questions & Some Fishing!
01:13:59
2017-09-22 23:44:13 UTC 01:13:59
144-First Farm Market, More Questions & Some Fishing!

Today I will be talking about our first Montana farmers market trip, I will also answer some questions and talk about my fly fishing trip.

143-Answering Your Questions
43:54
2017-09-22 23:44:13 UTC 43:54
143-Answering Your Questions

On today's show I discuss some question that were submitted. One about stee lcooked oats, one on venison backstraps and lastly using thickending agents such as flour or corn starch.

142-Tips For Meal PLanning, Making Mojo And More
50:50
2017-09-22 23:44:13 UTC 50:50
142-Tips For Meal PLanning, Making Mojo And More

I discuss meal planning tips on this show nad speak about how you need tothink like a restaurant owner. Also a quick recipe for Mojo

141-Usage Suggestions For Fresh Herbs And Spices
40:26
2017-09-22 23:44:13 UTC 40:26
141-Usage Suggestions For Fresh Herbs And Spices

I discuss ways to use Harvest Eating as well as other seasonings.

140-More Answers To Your Questions
39:41
2017-09-22 23:44:13 UTC 39:41
140-More Answers To Your Questions

I answer a few more questions on todays show

139-Answers To Your Questions
47:30
2017-09-22 23:44:13 UTC 47:30
139-Answers To Your Questions

In this episode I answer your questions...feel free to call some in too...864-492-1499

138-Making dog Food-In Memory Of Keena The Jack Russell Terrier
30:38
2017-09-22 23:44:13 UTC 30:38
138-Making dog Food-In Memory Of Keena The Jack Russell Terrier

learn how I make dog food-show dedicated in memory of Keena the Jack Russell

137-Food Scientists And Foods To Avoid
52:47
2017-09-22 23:44:13 UTC 52:47
137-Food Scientists And Foods To Avoid

read labels....avoid processed foods...

136-Stop Using Gravy Packets
38:48
2017-09-22 23:44:13 UTC 38:48
136-Stop Using Gravy Packets

Simple solution for making gravy so we can toss those gravy packets

135-Washing Produce And Basic Kitchen Sanitation
42:23
2017-09-22 23:44:13 UTC 42:23
135-Washing Produce And Basic Kitchen Sanitation

wash your fruit folks!

134-Local Food Movement Gaining Momentum
44:37
2017-09-22 23:44:13 UTC 44:37
134-Local Food Movement Gaining Momentum

great news for local food....listen to the latest show

133-Spring Asparagus
29:08
2017-09-22 23:44:13 UTC 29:08
133-Spring Asparagus

131-Enjoying Curries
46:03
2017-09-22 23:44:13 UTC 46:03
131-Enjoying Curries

130-Making Hummus From Scratch
28:50
2017-09-22 23:44:13 UTC 28:50
130-Making Hummus From Scratch

130-Making Hummus From Scratch

129-Making Tortilla Soup
35:49
2017-09-22 23:44:13 UTC 35:49
129-Making Tortilla Soup

129-Making Tortilla Soup

128-Empanadas A Delicious Food From Argentina
26:17
2017-09-22 23:44:13 UTC 26:17
128-Empanadas A Delicious Food From Argentina

yummy

127-Cooking With Dried Beans From Long Term Storage
34:23
2017-09-22 23:44:13 UTC 34:23
127-Cooking With Dried Beans From Long Term Storage

beans

126-Juicing For Health 1.mp3
26:20
2017-09-22 23:44:13 UTC 26:20
126-Juicing For Health 1.mp3

juice

125-Making Grilled Eggplant Napoleans-Cookbook Reprint
32:26
2017-09-22 23:44:13 UTC 32:26
125-Making Grilled Eggplant Napoleans-Cookbook Reprint

On today's show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.

124-Making Corned Beef And Pastrami
36:48
2017-09-22 23:44:13 UTC 36:48
124-Making Corned Beef And Pastrami

On today's show I discuss the art of making corned beef and pastrami. I also discuss why luncheon meat is not a very healthy thing to eat all the time. Of course, as with most things, moderation is key. I will discuss how it's made and how I like to enjoy it. For those of you who enjoy kids my family drops in to make a appearance. The recipes and photos showing how I make pastrami will be posted as the pastrami comes along.

123-Vietnamese Beef Noodle Soup
36:51
2017-09-22 23:44:13 UTC 36:51
123-Vietnamese Beef Noodle Soup

On today's show I will walk you through the preparation of a terrific Ethnic recipe that comes from Southeast Asia, Vietnamese Beef Noodle Soup. I explain in detail how to create this wonderful dish that is inexpensive, healthy and delicious.

122-Skipping Gardening To Spend More Time Outside
46:26
2017-09-22 23:44:13 UTC 46:26
122-Skipping Gardening To Spend More Time Outside

On today's show I will be telling you why I am not gardening this year in the ground . Instead we will do some vertical gardening on the deck and spend the time we save not gardening pursuing other activities such as hunting, hiking, fishing, camping and entertaining.

121-Healthy Snacks For Children and Adults
41:43
2017-09-22 23:44:13 UTC 41:43
121-Healthy Snacks For Children and Adults

In this episode I discuss healthy snacks for children and for adults. We will cover the things not to eat and how you can be prepared for impromptu snacking with convenient make ahead snacks.

120-The Danger Of Soybeans-Or Not ?
36:05
2017-09-22 23:44:13 UTC 36:05
120-The Danger Of Soybeans-Or Not ?

On today's show I discuss the controversial subject of soy. Soy is everywhere, in all the processed foods, fast foods, oils, snack, cakes, etc. Soy is controlled by the biggest food conglomerates in the world and they have armies of scientists for research and marketing muscle to push their soy filled agendas.

119-Making Chicken Pot Pie-And Veloute Sauce
42:48
2017-09-22 23:44:13 UTC 42:48
119-Making Chicken Pot Pie-And Veloute Sauce

On today's show I discuss how I like to make chicken pot pie. We will go over crust making, the vegetables and ever important Veloute sauce. After listening you should be able to make a delicious chicken pot pie.

118-How to Make Pork Green Chili
24:28
2017-09-22 23:44:13 UTC 24:28
118-How to Make Pork Green Chili

On today's show I discuss pork green chili. One of my favorite comfort food recipes this simple green, chili is made with widely available ingredients and has a lovely taste and texture. In my batch last night I used ground local pork from a Hutterite Colony located nearby my western Montana homestead.

117-How To Season Food
01:11:23
2017-09-22 23:44:13 UTC 01:11:23
117-How To Season Food

On todays's show I discuss my thoughts on the proper methodology of seasoning foods. From basics such as using salt and pepper to mixing in Ethnic flavors and using proper cooking technique to make foods taste better. We will discuss major protein sources such as chicken, fish, beef, pork and how I like to think about seasoning them. This show has lots of banter on the thought process and skills required to make foods taste good. Also a primer on the Harvest Eating seasoning blends.

116-The Importance Of Daily Exercise And Drinking Water
46:49
2017-09-22 23:44:13 UTC 46:49
116-The Importance Of Daily Exercise And Drinking Water

In this episode I discuss my new walking regimen and how you can incorporate walking into your daily life. Also discussed is the importance and health reasons to stay properly hydrated by drinking adequate amounts of pure water.

115-Making Pizza From Scratch
01:19:09
2017-09-22 23:44:13 UTC 01:19:09
115-Making Pizza From Scratch

In this episode I discuss how to make pizza from scratch.  I go over making the dough, making tomato sauce, infused olive oil and also different grated cheeses and toppings  like mushrooms, bacon, peppers, etc. I also give a basic equipment primer and speak about the proper oven temperatures and getting the pizza into the oven.

114-Eating And Cooking Eggs
37:16
2017-09-22 23:44:13 UTC 37:16
114-Eating And Cooking Eggs

In this episode I talk all about eggs; how to find local eggs, why they are better and the ways I like to cook eggs.  I also dispel the theory that store-bought eggs claim to be free range and healthy.

113-Discovering Local Foods In My New Area
44:50
2017-09-22 23:44:13 UTC 44:50
113-Discovering Local Foods In My New Area

In this episode I discuss some basic strategies for finding the people near you that can provide you with the foods we need to eat local. so far, here in Montana I have made some excellent connection that have yielded a regular supply of great foods. My goal is to inspire you to seek these sources near you.

112-Moving To Montana
01:00:49
2017-09-22 23:44:13 UTC 01:00:49
112-Moving To Montana

In this episode, the very first show recorded from Montana I discuss the move in detail, why did we move, how we moved and all the crazy stuff en route. Towards the end my son and my other son the doberman invade my space and I have to shoo them both out...anyhow..you will learn all about our new farmstead.

111-Black Lentil Soup w Vegetables..Upcoming Events....
18:47
2017-09-22 23:44:13 UTC 18:47
111-Black Lentil Soup w Vegetables..Upcoming Events....

In this short episode I discuss how easy and it is to make lentil vegetable soup. This healthy and delciious soup needs a good 90 minutes to reach it's full potential but the rewards and efforts are well worth it.

110-The Power Of Kale-A Leafy Green Superfood
43:50
2017-09-22 23:44:13 UTC 43:50
110-The Power Of Kale-A Leafy Green Superfood

In this episode I discuss the power of my favorite leafy green....kale. Kale is a nutritious powerhouse. This disease fighting vegetable is being studied all over the globe. Kale is LOADED with b vitamins and antioxidants that may prevent many types of cancer. It's easy to grow, versatile in the kitchen and tastes great...at least I think so.

109-Making Beef and Chicken Stock-Rid Your Diet From Hidden MSG
30:53
2017-09-22 23:44:13 UTC 30:53
109-Making Beef and Chicken Stock-Rid Your Diet From Hidden MSG

In this episode I discuss the simple technique on how to make stocks and broths at home with simple ingredients. Making your own ensures you are NOT consuming hidden additives like MSG or other "natural" flavors.

108-Making Meatballs
28:30
2017-09-22 23:44:14 UTC 28:30
108-Making Meatballs

In this episode I talk about making meatballs, those lovely classic Italian American delights. I'll take you through the process start to finish including sauce making and special Sicilian/ North African style lamb meatballs with cinnamon, pine nuts, raisins and fennel seeds.

107-Standing Rib Roast
36:47
2017-09-22 23:44:14 UTC 36:47
107-Standing Rib Roast

In this episode I discuss the venerable standing prime rib roast that will adorn many Christmas Dinner tables in a few days. I discuss the entire preparation from purchasing to sauce making.  Enjoy!

106-Christmas Dinner- Lard Roasted & Au Gratin Potatoes
40:57
2017-09-22 23:44:14 UTC 40:57
106-Christmas Dinner- Lard Roasted & Au Gratin Potatoes

In this episode I discuss a few potato dishes that can be made for Christmas dinner. I love these lard roasted potatoes, super simple yet really interesting and tasty. Also, au gratin potatoes are lovely and easy as well.

105-Basic Beef Chili
25:23
2017-09-22 23:44:14 UTC 25:23
105-Basic Beef Chili

In this special episode recorded from the Mile High city of Denver I introduce a new sponsor My Patriot Supply.com then briefly describe how I like to make simple beef chili. Real, simple, chili only needs a few basic ingredients; meat, onions, chilies, spices and a little time...

104-Cooking The Thanksgiving Turkey
49:29
2017-09-22 23:44:14 UTC 49:29
104-Cooking The Thanksgiving Turkey

In this special episode I focus solely on helping you cook the perfect turkey. We will discuss the thawing, cooking, gravy making etc. Making a turkey that tastes great and is moist and delicious is not difficult as long as you follow some simple rules.

103-Making Cranberry Compote
19:34
2017-09-22 23:44:14 UTC 19:34
103-Making Cranberry Compote

In today's episode I briefly tell you about the history of cranberries and the easy recipe needed to make fresh cranberry compote this Thanksgiving Day.

102-Mashed Potatoes
17:36
2017-09-22 23:44:14 UTC 17:36
102-Mashed Potatoes

In this episode I talk you through the creation of mashed potatoes. Will discuss types of taters to use, methods of cooking, seasonings, whipping or mashing etc.

101-We All Should Be Baking Bread
27:07
2017-09-22 23:44:14 UTC 27:07
101-We All Should Be Baking Bread

In this episode I discuss making bread and why I think we all should try it. Baking bread at home gives provides personal independence and culinary satisfaction. Store bought bread have many flaws and home baked bread has many attributes. I also mention some basic equipment and supplies needed.

100-Uses And Benefits Of Pressure Cookers
31:59
2017-09-22 23:44:14 UTC 31:59
100-Uses And Benefits Of Pressure Cookers

In this episode I discuss the benefits of using pressure cookers and how they can be used safety. I also briefly discuss the differences between pressure cookers and canners. I also give my brand recommendations.

099-Eating Clean Protein
42:40
2017-09-22 23:44:14 UTC 42:40
099-Eating Clean Protein

In this episode I discuss eating clean sources of protein such as beef, yogurt, nuts, cheese, milk etc. I truly believe we need to limit factory farm protein sources whenever possible. 

098-Food Inflation And My Florida Trip
40:10
2017-09-22 23:44:14 UTC 40:10
098-Food Inflation And My Florida Trip

In this episode I am recording outside on the banks of the St John's River in Jacksonville Florida. I will update you on my allergies and TV show production as well as dive into the topic of food inflation as we watch food packages get smaller while the price stays the same or even increases. I talk about a few ways you can maintain or lower your food budget by supporting local farms, buying in bulk and cooking at home.

097-Cool Weather Soups You Should Make-PLus a Few Updates
00
2017-09-22 23:44:14 UTC 00
097-Cool Weather Soups You Should Make-PLus a Few Updates

As fall brings cooler weather soup making takes center stage. Here I discuss a few of our favorite soup recipes plus some other updates.

096-Fall Garden Update Plus Some Other Updates
39:05
2017-09-22 23:44:14 UTC 39:05
096-Fall Garden Update Plus Some Other Updates

In this episode I discuss what were growing in the garden this fall and talk about eating fall foods such as apples, greens, squash etc. I also talk about the upcoming video shoots for the Harvest Eating TV show.

095-Harvest Eating Breakfast Ideas
48:17
2017-09-22 23:44:14 UTC 48:17
095-Harvest Eating Breakfast Ideas

In this episode I discuss the most important meal of the day....breakfast..where have you heard that before??? I do believe that eating a great breakfast is a good start to your day and discuss this at length today. I also share what I eat allot and what I eat very occasionally.

094-Uses For The Late Sason Tomatoes
47:18
2017-09-22 23:44:14 UTC 47:18
094-Uses For The Late Sason Tomatoes

In today's show I discuss several ways to use up the fresh tomatoes we all seem to have on our counters this time of year. I list about 10 ways to use tomatoes in everything from soup to pasta to drying and caning. This show will help you get the most of your tomato harvest.

093-Enjoying Summer Corn
01:10:46
2017-09-22 23:44:14 UTC 01:10:46
093-Enjoying Summer Corn

In this episode I discuss eating and cooking fresh, local summer corn. I talk about my corn that has been blown over and plenty of ideas for cooking corn and for storing and preserving corn. I discuss a few other issues too and get off topic a few times but I think you will enjoy the conversation.

092-Basic Kitchen Equipment Set Up
56:02
2017-09-22 23:44:14 UTC 56:02
092-Basic Kitchen Equipment Set Up

In this episode I discuss the basic equipment you'll need to be a profecient home cook.  From cutting boards to knifes to cookware to smallwares there are cetain tools and equipment we all need to make the kitchen and enjoyable work space. Making the investment in proper, high-quality tools will yield many years of enjoyable home cooking. You cannot cook properly without the right equipment, this episode will give you a list of the equipment you need and I do discuss specific brand names.

091-Making Healthy Condiments At Home
50:20
2017-09-22 23:44:14 UTC 50:20
091-Making Healthy Condiments At Home

On today's show I discuss making condiments at home. Items like BBQ sauce, ketchup, salad dressings, mustards, salsa...kind of...and mayo. These can all be made easily at home with very little effort.

090-The Survival Homestead, What We Are Doing And What You Can do
01:01:46
2017-09-22 23:44:14 UTC 01:01:46
090-The Survival Homestead, What We Are Doing And What You Can do

This episode is all about the Survival Hoestead. That is to say a planned homestead for the upcoming challenges we all face. I discuss gardening, row grops, dairy animals, food storage, the importance of protein, guns and ammo, security dogs and more.

089-New Doberman Puppy, Trip To Illinois, Cherry Cheesecake Ice Cream
46:42
2017-09-22 23:44:14 UTC 46:42
089-New Doberman Puppy, Trip To Illinois, Cherry Cheesecake Ice Cream

This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you  a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.

088-Changes In The Garden and The Big Potato Harvest
47:30
2017-09-22 23:44:14 UTC 47:30
088-Changes In The Garden and The Big Potato Harvest

In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.

087-My Wedding Anniversery, Marinated White Beans, White Bean Soup
46:04
2017-09-22 23:44:14 UTC 46:04
087-My Wedding Anniversery, Marinated White Beans, White Bean Soup

On todays's show I discuss the fact that June 26th is my wedding anniversery, 13 years of marriage to my wonderful wife. I also discuss using white beans as a storage/survival food. Cooking white beans for use as a marinated white beans side dish and also for a Tuscan style white bean soup. I touch on dairy goats too.....

086-Ratatouille, Using Summers Bounty, Guest Appearnce With Garrett and a few Rants!
46:27
2017-09-22 23:44:14 UTC 46:27
086-Ratatouille, Using Summers Bounty, Guest Appearnce With Garrett and a few Rants!

I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year's garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.

085-Making Pickles, Pickled Beets and Chit Chat
55:37
2017-09-22 23:44:14 UTC 55:37
085-Making Pickles, Pickled Beets and Chit Chat

In this episode I discuss pickling. A Facebook Fan suggested a podcast on pickles and making brine etc. and I thought it was a great idea. I discuss the basics of pickled foods such as cucumbers, beets and also discuss sauerkraut and a few rants here and there. Enjoy!

084-Harvest Eating On Vacation & My New Troy Built Tiller
41:55
2017-09-22 23:44:14 UTC 41:55
084-Harvest Eating On Vacation & My New Troy Built Tiller

On today's episode I talk about Harvet Eating on vaction. When we travel the kid's nutrition is paramount. We always search out local farmers markets and buy fresh local produce, bread, cheese, meat, seafood etc. Whatever looks fresh and is local we buy, that way we can cook and eat real foods while away. This also means having to bring cookware, knifes cutting boards etc. so real meals can be prepared. I also briefly discuss my new, ol, Troy built Horse tiller.

083-Real BBQ, Baby Back Ribs & Great American Made Luggage
01:01:48
2017-09-22 23:44:14 UTC 01:01:48
083-Real BBQ, Baby Back Ribs & Great American Made Luggage

In this episode I discuss the ins and outs of making really great BBQ ribs, well talk about the meat, the smoke, the spices and techniques you need to use. Somehow I also mix in my love of American Made luggage and carry bags...I'm a big fan of Tom Bihn of Seatlle, Red Oxx of Montana and also MEI Packs of California. I own many pieces from each company..closet is stacked full of them! And, I also love smoking ribs and other BBQ'd items. So let's listen in and learn from my mistakes and sucess.

082-thoughts on Seasonal Cooking
26:41
2017-09-22 23:44:14 UTC 26:41
082-thoughts on Seasonal Cooking

In this episode I muse about the process of seasonal cooking and what it means to me. I toss some off the cuff tips and ideas in too. A few updates as well.

081-Cooking Black Beans, Growing Lettuce nad More
41:35
2017-09-22 23:44:14 UTC 41:35
081-Cooking Black Beans, Growing Lettuce nad More

In this episode I talk about how easy it is to grow lettuce, something I've touched on before. Also, even if money is tight foods like beans and rice can be very enjoyable, healthy and affordable. I talk some about perennial fruit gardens too.

080-New TV Show On RFDTV, New Website, More Preps
01:10:00
2017-09-22 23:44:14 UTC 01:10:00
080-New TV Show On RFDTV, New Website, More Preps

In this episode I share a big surprise. I am working on a new TV series that airs on RFD TV. I talk in depth about the process of creating our shows and what goes on behind the scenes. Also, the new website is about to launch, we speak about that , new packaging for products and much more...

079-Potatoes, Corn, Exscaped Cows and More.....
31:10
2017-09-22 23:44:14 UTC 31:10
079-Potatoes, Corn, Exscaped Cows and More.....

In this episode I discuss a bunch of things that are on my mind in no random order. Been planting tons of potatoes and about to plant corn, melons, more asparagus roots etc. Hear all about it in this brain dump.

078-Around The Farm In Spring
54:29
2017-09-22 23:44:14 UTC 54:29
078-Around The Farm In Spring

In this episode of Harvest Eating I discuss the things going on around my farm in spring. The chores like pruning, fetilizing, moving animals to spring pasture, planting landscaping and much more. My son even come in in for a minute to bring daddy some water.

077-The Sounds Of Nature On The Snow Famstead
08:25
2017-09-22 23:44:14 UTC 08:25
077-The Sounds Of Nature On The Snow Famstead

This is a special spur of the moment episode in which I let nature do the talking...grab a cup of tea or cofee, site back and enjoy the Western north Carolina nature on the Snow farm. No regular content in this episode.

076-Eating Local Food-Supporting Local Farmers
40:43
2017-09-22 23:44:14 UTC 40:43
076-Eating Local Food-Supporting Local Farmers

In this episode I share my thoughts on eating local and why it's important. I rant a tad about stores that SHOULD support more local foods and how anoying it is to see California produce in Florida.  Eating local is important as we develop long term relationships with local farmers which helps to ensure their long term survival and keep farm land from being developed into condos. 

075-Enjoy Strawberries
33:48
2017-09-22 23:44:14 UTC 33:48
075-Enjoy Strawberries

n March each year I start thinking about and enjoying fresh strawberries. This wonderful fruit is only available locally, regionally  for a short time each year. In Florida, strawberries are bring harvested this time of year on many small and large farms.  In my opinion, Florida grows the best commerical harvest of strawberries in the US. Strawberries are a versatile culinary ingredient and of course delicious and healthy. Not only can you eat them fresh or in smoothies etc. they can be cooked with too.

074-Get Ready For The Spring Garden
47:05
2017-09-22 23:44:14 UTC 47:05
074-Get Ready For The Spring Garden

On todays' episode I step outside and sit on the dock by the pond and record outdoors. It will be almost 70 here in Asheville so spring gardening is on my mind and that is what we wil cover today. We'll talk about soil preparation and testing, composting basics, seed selection and a touch about cooking your produce.

073-What Are The Benefits Of Joining A CSA ?
43:04
2017-09-22 23:44:14 UTC 43:04
073-What Are The Benefits Of Joining A CSA ?

A CSA-Community Supported Agriculture-Is the perfect source for local foods in your community. Joining a CSA allows you to take part in the local harvest of a small family farm. Fresh, produce is healthy and delicious and fun to cook with, best of all it's purchase supports family farms.

072-Buying and Cooking Seafood
51:30
2017-09-22 23:44:14 UTC 51:30
072-Buying and Cooking Seafood

Seafood is a tricky subject for most people. Cooking seafood, buying seafood and how to store seafood properly can present many challenges for seafood lovers. In this episode I discuss seafood in it's many forms and talk about farm-raised salmon and tilapia and well as wild caught fish like salmon and others too.

070-All About Bacon
49:04
2017-09-22 23:44:14 UTC 49:04
070-All About Bacon

What can I say...bacon is great stuff. Most of us love bacon, the smell, taste, culinary versatility and usefulness. But understanding exactly how bacon is made, where the pork comes from how it's harvested etc. is an important thing to know. I will discuss CAFO's --factory farms and also free-range pork operations and what a pig should be eating. Also give some sources for buying really nice free-range pork products, including bacon.

070-Grind Your Own Beef-The Pros & Cons
44:11
2017-09-22 23:44:14 UTC 44:11
070-Grind Your Own Beef-The Pros & Cons

Let's discuss a meaty subject-ground beef. I grind beef at home often and let you know the process I use to take different beef cuts and make them ready for storage and later use. With pink slime being added to most ground meat this is something we all should be doing to avoid big corporate food.

069-Potatoes Are A Great Survival And Culinary Crop
31:57
2017-09-22 23:44:14 UTC 31:57
069-Potatoes Are A Great Survival And Culinary Crop

Potatoes are a cinch to grow, super versatile in the kitchen and also very very healthy...and cheap too!! We'll discuss how to grow them, harvest and store them as well as touch on a few ways to cook them. For a prepper, potatoes are almost a perfect crop.

068-Cooking Techniques Primer
54:05
2017-09-22 23:44:14 UTC 54:05
068-Cooking Techniques Primer

In this episode I take a listeners suggestion and cover some basic cooking techniques we all need to use for basic or even advanced cooking. Sauté, braise, roast, bake, steam, broil pan fry etc. These are all terms we hear often but usually do not get much background information about. I try to tackle these topics in a simple way with detailed descriptions in order to help you cook better.

067-Valentines Menu Ideas
46:49
2017-09-22 23:44:14 UTC 46:49
067-Valentines Menu Ideas

In this episode I talk specifically about setting the stage for a nice Valentines dinner menu for your loved ones. With a little attention to detail, anyone can create a wonderful culinary experience for their Valentine. My simple 3 course menu features hearts of romaine with cilantro vinaigrette, seared jumbo shrimp with tomato tequilla butter, and honey lime sweet potatoes. Dinner is followed up with 3 choices for dessert. 

066-Eat Your Greens-All About Dark Leafy Greens And Why I love Them
37:17
2017-09-22 23:44:14 UTC 37:17
066-Eat Your Greens-All About Dark Leafy Greens And Why I love Them

I have come to love dark leafy greens. With their slight bitter and rich green flavor they are versatile to cook with, and excellent to eat. Of course they are loaded with health benefits; high amounts of antioxidants plus vitamins A, K and plenty of calcium too. Not many foods are this easy to grow, this fun to cook with and this good for you. If you do not grow and cook greens your missing out on a great culinary pleasure.

065-Where Did The Real Sausages Go ?
25:39
2017-09-22 23:44:14 UTC 25:39
065-Where Did The Real Sausages Go ?

The sad fact is that getting a good sausage is becoming much harder. The supermarket is pretty much devoid of real sausage. Instead big food companies produce and market phony tube steaks masking as real homemade sausage...the kind we all love. In places like the upper mid-west getting a good brat is a religion. But if you do not have a local butcher or artisan making them you're stuck buying big brand junk. The good news is there are many new butcher shops and artisans that are bringing this craft back. These are the places we should support in order to get our hands on the real deal.

064-The Bread Of Life-Thoughts And Memories Of Real Bread
52:05
2017-09-22 23:44:14 UTC 52:05
064-The Bread Of Life-Thoughts And Memories Of Real Bread

I have a fond appreciation for good bread. Whether a long crispy baguette from a small bakery in the countryside  in Burgundy France or right from my own kitchen. Good bread is within  the reach of all of use, no matter our location or economic circumstances. The ingredients and equipment needed for bread are easy to find and usually inexpensive. Learning to make good bread is a skill that will pay dividends your whole life.

063-Is Juice Killing Your Kids?
36:15
2017-09-22 23:44:14 UTC 36:15
063-Is Juice Killing Your Kids?

Many people are under the impression that fruit juice is healthy, it certainly can be in some circumstances, IE; fresh squeezed,  but most bottled juices are not at all healthy, especially for kids. The marketing and labeling laws are very deceptive and most parents think they are giving their kids healthy liquids, the truth is the opposite. This is one of the reasons type 2 diabetes is on the rise so fast. Kids are bombarded with high fructose drinks from a young age eventually wearing out their insulin system.

062-Cooking The Perfect Steak
37:26
2017-09-22 23:44:14 UTC 37:26
062-Cooking The Perfect Steak

In this episode I take you through the process to cook a steak properly. Everything from marination, to cooking to slicing and even how to make a tasty pan sauce or gravy. I also talk about how steak gets graded by the USDA and how to cook grass-fed beef properly as well.

061-The Dangers Of BPA And How To Avoid It
42:19
2017-09-22 23:44:14 UTC 42:19
061-The Dangers Of BPA And How To Avoid It

This episode is about the awful chemical called BPA that seems to be in everything. This chemical is dangerous and can cause many types of disease; heart disease, breast cancer, prostate cancer, diabetes etc. I think we should all avoid this horrible substance that should NOT be in our foods or drinks.

060-What Have We Been Eating Plus a Bunch Of Rabbit Trails
34:36
2017-09-22 23:44:14 UTC 34:36
060-What Have We Been Eating Plus a Bunch Of Rabbit Trails

In this episode I wanted to share what we've been eating lately to demonstrate the type of meals and favorites we consume in the colder months. I also talk about lots of miscellaneous things from guns to woodworking to Great Pyrenees dogs etc.. 

059-Cooking With Game
49:25
2017-09-22 23:44:14 UTC 49:25
059-Cooking With Game

In this much requested topic, cooking with game, I discuss some of my experiences with wild game and make suggestions on how you can do the same. While in Colorado I had loads of wild game to cook with and had written many menus that featured wild game. Thanks To David H for nudging me on this show.

Holiday Food Ideas-Farm Update, HE On TV
55:51
2017-09-22 23:44:14 UTC 55:51
Holiday Food Ideas-Farm Update, HE On TV

In this episode I discuss some ideas for Christmas foods like spicy pepper relish, red curry mussels and much more. A touch of reminiscing about family favorite meals is also mentioned. I also talk about the new sunroom, moving cows and shooting rifles.

057-Creating A Delicious Thanksgiving Holiday Meal
01:03:40
2017-09-22 23:44:14 UTC 01:03:40
057-Creating A Delicious Thanksgiving Holiday Meal

This episode is dedicated to creating the perfect Thanksgiving meal. I talk bout the do's and dont's of cooking turkey and also discuss a variety of side dishes and lots of how to tips to help you get thru the big meal. I will be "on call" to serve the Harvest Eating audience from Monday till thursday to help with your big meal....

056-Cutlery Primer & Recommendation-Farm Update
01:05:44
2017-09-22 23:44:14 UTC 01:05:44
056-Cutlery Primer & Recommendation-Farm Update

In this episode I discuss cutlery, which knives I've used in the past, which one I use now and why. I will give you a primer on caring for your cutlery, what to do and what not to do. I also get into the various brands and why I love and use Cutco knives. Also I go in-depth into some various improvements ot the farmhouse and some other chores I've been doing in the Farm Update segment.

New Jersey Cows And Farm Happenings-Dedicated To Yukon The Great Pyrenees
48:02
2017-09-22 23:44:14 UTC 48:02
New Jersey Cows And Farm Happenings-Dedicated To Yukon The Great Pyrenees

In this episode I discuss our beloved Great Pyrenees Yukon who passed last weekend at only 9 months. We also discuss our two Jersey cows, Cinnamon & Ginger, both 9 months old.  SInce it's winter I have been busy around the farm and have installed new steps and a new old wood stove.

054-Mooo Cow Coming-Raw Milk Will Be Flowing
54:27
2017-09-22 23:44:14 UTC 54:27
054-Mooo Cow Coming-Raw Milk Will Be Flowing

In this episode I discuss the Jersey cows we're getting. They are coming home soon so I discuss getting them used to the new property and also hope the horses accept them. I rant about the EPA, FDA etc. and the war against family farms and raw milk. A family cow equates to food security and self sufficiency.

053-Enjoying The Upcoming Harvest Season
34:06
2017-09-22 23:44:14 UTC 34:06
053-Enjoying The Upcoming Harvest Season

In this episode I talk about planning for upcoming harvests. As I write this fall is fast approaching, so in order to take full advantage of the produce of fall I suggest doing some research, planning and purchasing of items needed for fall. This method works for all seasons of course and is something we do at home to make sure we are enjoying the seasonal harvests in our area of the country.

052-Garden Transition, Crop Update, APP & Roku Go Live
31:57
2017-09-22 23:44:14 UTC 31:57
052-Garden Transition, Crop Update, APP & Roku Go Live

In this episode I discuss making the transition from a summer garden to a fall garden. Crop Update: What crops are still in season locally, what is coming in to season and what is going out.  Also, the chores needed to start a fall garden and also the tasks (canning) , weeding, composting, etc..that are generally practiced around this time of year

051-Working With The Spike In Harvest That Summer Gives Us-And Some News.....
01:01:25
2017-09-22 23:44:14 UTC 01:01:25
051-Working With The Spike In Harvest That Summer Gives Us-And Some News.....

In this episode I discuss how were using the crops that the garden and local markets are providing us. These few weeks are the "super bowl" of the year's harvest. There are tons of fresh foods all over the place right now, the supermarket, the garden, farm stands, tail-gate markets, CSA's, neighbors gardens....if your looking..fresh foods are widely available this time of year. We'll discuss summer squash, toamtoes, peppers, corn, herbs, potatoes, onions and much more on this epsiode.

050-Mid Summer Gardening Chores & Planning
47:44
2017-09-22 23:44:14 UTC 47:44
050-Mid Summer Gardening Chores & Planning

In the mid summer when the garden is producing lots of produce, some plants are begging to produce others are coming to the end of the their cycle. When more room is made what are you going to plant? and what are you going to do with the crops that are giving your a harvest? These are the main issues gardeners are faced with each sumer about this time. Learn what I do and what I am thinking about.

049-No Ice In My Tea, Ticks On My Laptop, Good Music And My France Trip
01:13:20
2017-09-22 23:44:14 UTC 01:13:20
049-No Ice In My Tea, Ticks On My Laptop, Good Music And My France Trip

In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.

048-Garden Update-What's Good And Not so Good
40:45
2017-09-22 23:44:14 UTC 40:45
048-Garden Update-What's Good And Not so Good

n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!

047-Adding Depth To Your Pantry Just In Case
01:10:48
2017-09-22 23:44:14 UTC 01:10:48
047-Adding Depth To Your Pantry Just In Case

In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.

046-A Chat With A Best Friend About France, French Ranges And a Lovely French Women
01:28:57
2017-09-22 23:44:14 UTC 01:28:57
046-A Chat With A Best Friend About France, French Ranges And a Lovely French Women

In this episode I have a chat with Stan Barrett, one of my dear friends about a past trip to France, a potential trip to France in 2 weeks, Lacanche Ranges and even a lovely French women with a French accent!  I hope you enjoy this causal chat with a friend and sponsor of the show.

044-Excited About Old Apples
51:39
2017-09-22 23:44:14 UTC 51:39
044-Excited About Old Apples

n this episode I discuss antique and heritage apples. I recently took a day trip to the high country in NC to meet a couple who specialize in saving and promoting over 350 varieties of old apple trees that have been thriving in these Southern Appalachian mountains for centuries. These are apples with funny names like Lampoc, Limbertwig, Gano etc.  If not for the Joyners, these apple would be gone forever, this is not just food we're talking about...it's about preserving the heritage our of food sources.

043-Grilling Tips & Recipe Ideas For Memorial Day
46:17
2017-09-22 23:44:14 UTC 46:17
043-Grilling Tips & Recipe Ideas For Memorial Day

This episode is all about grilling and recipe ideas for a successful weekend cookout. I cover preparing the grill, marinating chicken and steak, how to cook meat without burning it and properly cooking chicken so it's not raw inside and burnt outside. Also, some great dessert ideas and super tasty recipes.

042-Harvest Eating On The Go Plus Great Stuff
48:38
2017-09-22 23:44:14 UTC 48:38
042-Harvest Eating On The Go Plus Great Stuff

In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again? 

041-A Day In The Life Of Chef Keith Snow Of Harvest Eating
01:08:00
2017-09-22 23:44:14 UTC 01:08:00
041-A Day In The Life Of Chef Keith Snow Of Harvest Eating

This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!

040-The 5 Mother Sauces & Several Family Interruptions
36:51
2017-09-22 23:44:14 UTC 36:51
040-The 5 Mother Sauces & Several Family Interruptions

In this episode we discuss the 5 mother sauces created by August Escoffier of classic French Cookery fame. These base sauces are the foundation most great cooking and can be made at home and deployed into many dishes that you will love. Once you have mastered these sauces you can make other "compound sauces" which are derived from the 5 mother sauces. You do not need to be a French snob to use and enjoy the 5 Mother Sauces. Also, my son and daughter make an apperance on air, and I eat some toaste too!!

SPECIAL EPISODE
19:55
2017-09-22 23:44:14 UTC 19:55
SPECIAL EPISODE

This special episode is all about the Harvest Eating Spice Blends we sell. This is somewhat commercial so I wanted to be upfront about that. These spices are really terrific and I wanted to tell you how we started selling them and a bit about why I think you could benefit from having them in your pantry.

039-Listener Questions And Answers
24:29
2017-09-22 23:44:14 UTC 24:29
039-Listener Questions And Answers

This episode I address some listener questions and try to give my perspective on these. I get hundreds of emails per month with various questions, suggestions, comments etc. If you would like to get your question answered use the words "podcast question" in the subject line to help me curate the email load.

038-How Sweet It Is
29:45
2017-09-22 23:44:14 UTC 29:45
038-How Sweet It Is

This episode is al about sweeteners, how to use them, which to use and which NOT to use. Learning about sweeteners and how they effect cooking is a critical bit of information to have. Learn how to avoid burning your grilled food by using sugary sauces and basting liquid correctly.

037-The Main Course Salad
37:17
2017-09-22 23:44:14 UTC 37:17
037-The Main Course Salad

This week I discuss the best kind of salad there is..the Main Course Salad. With a combination of textures, temperatures and flavors, main course salads can be a great way to eat plenty of healthy foods. Nuts, fruits, beans, seafood, chicken, beef, sprouts, dried fruits etc. These ingredients can be combined into wonderful and suprising treats for the tastebuds. Main course salads have lots of fiber, vitamins and minerals too.

036-The Harvest Eating Pantry
36:43
2017-09-22 23:44:14 UTC 36:43
036-The Harvest Eating Pantry

On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.

035-Canning The Harvest
59:41
2017-09-22 23:44:14 UTC 59:41
035-Canning The Harvest

In this episode I discuss the basics of canning the harvest. I will go over what canning is, why should canning be something you learn, what types of foods are canned, etc. I discuss the basics of sanitation and the difference between water bath canning and pressure canning. I also walk you through the process of canning tomatoes and throw in plenty of tips and ideas and also some chat about my local area farms including a tomato filed a stone's throw away that we source our tomatoes for canning from

034-Planning A Dinner Party
36:29
2017-09-22 23:44:14 UTC 36:29
034-Planning A Dinner Party

This episode focuses on planning a dinner party successfully. Many times planing a party can be stressful and turn out to be a bad experience. We talk about setting the right mood, pre-part snacks foods, wines and then plan an actual 4 course Latin Style meal on the fly off the top of my head. This episode will give those planning a dinner party some tools for the task ahead.

033-Cookonomics-Making Pantry Items At Home
29:22
2017-09-22 23:44:14 UTC 29:22
033-Cookonomics-Making Pantry Items At Home

In this episode I discuss the practice of  what I call Cookonomics. In The Harvest Eating Cookbook on page 263 the section on Cookonomics begins with a short explanation that describes making things yourself.  You can make many different items at home and save money, remove preservatives, additives, fillers, colorants etc. from your diet and be much more independent.

032-The Benefits OF Keeping Chickens
27:39
2017-09-22 23:44:14 UTC 27:39
032-The Benefits OF Keeping Chickens

This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.

031-The Cheese Course
46:25
2017-09-22 23:44:14 UTC 46:25
031-The Cheese Course

This episode is all about cheese. I offer some basic history, a primer on milk types and techniques to make cheese as well as discussions about cheese making regions. I also share my thoughts on enjoying cheese and discuss the cheese course, which is a staple in France. Building your own cheese course at home can be easy and very rewarding.

030-Yogurt-The Good, The Bad, The Ugly
31:03
2017-09-22 23:44:14 UTC 31:03
030-Yogurt-The Good, The Bad, The Ugly

This episode focuses on yogurts and my strong opinions about them. Yogurt can be a wonderful, healthy, nutritious food but like many other products have become science projects and marketing vehicles, yogurt too has suffered the same fate. Learn what to look for and what to avoid in yogurt and maybe try making your own.

029-Vinaigrettes-How to Make your Own And Ditch Store Bought Brands
31:13
2017-09-22 23:44:14 UTC 31:13
029-Vinaigrettes-How to Make your Own And Ditch Store Bought Brands

In this episode I discuss the basics of vinaigrette making and also what has happened to once acceptable, store brands. Making vinaigrettes is simple and can save money and also keep your family from ingesting food science ingredients such as preservatives, gums, colorants etc. These are ingredients we do not need to be consuming on a regular basis.

028-Salt And Spices-What You Need to Know
32:43
2017-09-22 23:44:14 UTC 32:43
028-Salt And Spices-What You Need to Know

In this episode I discuss salt , how I use it, some theroy behind seasoning food and also some tips on making spice pastes. I also discuss seasoning blends and of course mention the Harvest Eating Organic Spice blends.

027-Kitchen Equipment-The Tools Of The Trade
52:16
2017-09-22 23:44:14 UTC 52:16
027-Kitchen Equipment-The Tools Of The Trade

You asked s here it is , a show discussing kitchen tools and gadgets. This show will let you know my thoughts on kitchen tools and which ones you need to have, don't need to have and how to buy them, where to buy them etc. Like any craft with practicing, having great tools will help you immensely in cooking great meals. You cannot be a great cook without proper equipment.

026-Real Dairy-What I Beleive
54:23
2017-09-22 23:44:14 UTC 54:23
026-Real Dairy-What I Beleive

Enjoying real, farm fresh dairy and unprocessed dairy products is something I value and consider paramount to good health. Dairy foods like milk, butter sour cream, heavy cream etc. are supremely healthy foods that are rich in high quality protein and easily absorbed calcium. I find it a shame that the general public has been convinced that real fat from pasture raised dairy animals are an evil food. The words "low-fat" fat free" and other catchy terms are now considered "benefits" to be sought after. I believe that only unprocessed full fat dairy should grace our tables.

In this episode I discuss what dairy products we keep in our fridge for eating and cooking with and also discuss the many considerations of acquiring and keeping dairy cows or dairy goats. I also share my opinion on pasteurized dairy and why in most cases it is needed in the market based dairy economy we have in this country.

025-Why Prices Are Rising-The Crumbling US Economy
52:57
2017-09-22 23:44:14 UTC 52:57
025-Why Prices Are Rising-The Crumbling US Economy

Well the economic chickens have come home to roost in the form of higher prices as inflation soars. Food, fuel, consumer goods are rising at an alarming pace putting US consumers squarely in front of this trainwreck. Since the FED starting pumping trillions into the economy here and abroad, the commodities market has gone vertical. Most if not all commodities are traded in USD the world's reserve currency. As our dollar weakens from the flood of cheap or free money and credit, commodoties are rising and affecting people across the globe. This is why people are rioting in the Middle East....

This episode aims to help you understand the problem and steps that you can take to help protect yourself. Please remember to leave a comment on this episode at Http://www.harvesteating.com, my favorite comemnt will win a Soil Cube a neat device for helpign to plant seeds.

 

 

024-All ABout Oils-What You Need To Know
41:29
2017-09-22 23:44:14 UTC 41:29
024-All ABout Oils-What You Need To Know

The world of cookign oils is very confusing or most consumers. Big agri-busniess and food brands are eager ot promote fancy sounding names with catch phases and proported benefits of their new "healthy oil". Mot of these oils are made using GMO ingredients and heavily procesed with chemicals like hexane and high heat. I avoid soybean oil, canola oil, corn oil, vegetable oil, and cheap big brand olive oils. I prefer "single-estate" extra virgin olive oil and pure olive and also suplememnt other fats like virgin coconut oil and grass fed butter. this episode will discuss the fraud in the olive oil busnies and how you can avoid being a victim in the supermarket aisles.

023-PLanning The Spring Garden
34:49
2017-09-22 23:44:14 UTC 34:49
023-PLanning The Spring Garden

At the end of each winter gardeners plan their spring gardens. The must decide what to plant, acquire seeds, make sure all equipment needed is present then seeds are started and garden plot is prepared, tillied, raked, amended and then final planting takes place after the last frost. This is what all garderns do, but each gardener has his/her own methods and priorities.

022-Starting a Kitchen Herb Garden
22:04
2017-09-22 23:44:14 UTC 22:04
022-Starting a Kitchen Herb Garden

Growing herbs near your kitchen not only males great sense but great food. I encourage people to grow all the herbs they need on a regular basis so that they do not need to buy herbs that were flown in from afar. Herbs are easy to grow and will produce almost all year under the right conditions. Of course lettuce is a cinch to grow to, and MUCH more economical.

021-Basics OF Composting
32:43
2017-09-22 23:44:14 UTC 32:43
021-Basics OF Composting

Any serious gardener knows the power of composting. Compost is an essential ingredients in our soil. It helps make plants, shrubs, bushes and trees healthy and happy. Compost is basically a mixture of two different material types, green and brown. Green add nitrogen, brown add carbon. These in combination help soil bacterial thrive to break down compost into rich, black gold.

020-Grass Fed Beef, Chicken, Pork-Why Should You Bother?
18:24
2017-09-22 23:44:14 UTC 18:24
020-Grass Fed Beef, Chicken, Pork-Why Should You Bother?

In this episode we talk about grass fed and naturally raised proteins like beef, pork, chicken and buffalo. Why is it better? What are the advantages and how can you take part. There will be resources to find grass fed products in the show notes.

0019-Creating Food Memories with Your Children
18:56
2017-09-22 23:44:14 UTC 18:56
0019-Creating Food Memories with Your Children

In this episode we bring on my daughter and wife to discuss making food memories with the people we love, our family. Dishes that come from generation past should be kept alive and practiced and enjoyed throughout the year. As parents we have a sacred duty to make sure our kids have the knowledge to recreate the foods we raised them with so their kids can one day enjoy these same recipes and the comfort of enjoying them with family.

018-Healthy Make Ahead Meals
32:34
2017-09-22 23:44:14 UTC 32:34
018-Healthy Make Ahead Meals

In this episode I discuss making panty items in bulk then using them later to make healthy quick meals. Things like beans, rice, pasta, oatmeal can be made a head then later made into quick healthy meals during the week.

017-Cooking Steaks, Chops & Chicken Over An Open fire
27:13
2017-09-22 23:44:14 UTC 27:13
017-Cooking Steaks, Chops & Chicken Over An Open fire

In this episode I talk about cooking over wood fire. At the end of the day, this style of cooking is the most pure, the most basic and the most sexy in my opinion. I mentioned a few resources for this episode that will be of interest for anybody who likes to cook outside.

016- Soup Making Basics
25:01
2017-09-22 23:44:14 UTC 25:01
016- Soup Making Basics

Mastering The Pot Roast
38:28
2017-09-22 23:44:14 UTC 38:28
Mastering The Pot Roast

014-Winter Foods, Heating w Wood & Getting a Jersey Cow
42:30
2017-09-22 23:44:14 UTC 42:30
014-Winter Foods, Heating w Wood & Getting a Jersey Cow

013-Reading Labels, Avoiding Junk Food-STOP Drinking Garbage
2017-09-22 23:44:14 UTC
013-Reading Labels, Avoiding Junk Food-STOP Drinking Garbage

011-The Fall / Winter Garden
2017-09-22 23:44:14 UTC
011-The Fall / Winter Garden

010-Survival Food Storage
43:28
2017-09-22 23:44:14 UTC 43:28
010-Survival Food Storage

10-Healthy Meals For Moms & Kids-Fall Recipe Ideas
27:48
2017-09-22 23:44:15 UTC 27:48
10-Healthy Meals For Moms & Kids-Fall Recipe Ideas

Encouraging Harvest Update-Eat Summer Foods!
04:57
2017-09-22 23:44:15 UTC 04:57
Encouraging Harvest Update-Eat Summer Foods!

Plenty Of Harvesting Left To do
01:02:28
2017-09-22 23:44:15 UTC 01:02:28
Plenty Of Harvesting Left To do

Summer Harvest In full Swing
56:09
2017-09-22 23:44:15 UTC 56:09
Summer Harvest In full Swing

004- Gardening, Canning, Squash Overload
37:41
2017-09-22 23:44:15 UTC 37:41
004- Gardening, Canning, Squash Overload

003 Garden Is Booming Again
01:03:37
2017-09-22 23:44:15 UTC 01:03:37
003 Garden Is Booming Again

002 Harvest Eating Podcast
36:46
2017-09-22 23:44:15 UTC 36:46
002 Harvest Eating Podcast

001 Harvest Eating Podcast
27:19
2017-09-22 23:44:15 UTC 27:19
001 Harvest Eating Podcast

001 Harvest Eating podcast intro episode
27:05
2017-09-22 23:44:15 UTC 27:05
001 Harvest Eating podcast intro episode

This episode introduced the newly Harvest Eating launched podcast and talked about canning vegetables, container gardening techniques and personal appearances of Chef Keith Snow.

376-Listener Question-Cooking W Seafood
19:05
2017-09-23 03:18:57 UTC 19:05
376-Listener Question-Cooking W Seafood

In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.

375-Keto Beef Casserole
23:57
2017-09-23 03:19:03 UTC 23:57
375-Keto Beef Casserole

Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com

374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil
27:51
2017-09-23 03:19:10 UTC 27:51
374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil

Here is a simple recipe that produces amazing results. Takes less the n30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the tighs but also note I prefer boneless skinless thighs. Get the recipe here.

373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls
29:06
2017-09-23 03:19:18 UTC 29:06
373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls

This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...

372-Indian Spiced Rice-Food Storage Feast
25:05
2017-09-23 03:19:26 UTC 25:05
372-Indian Spiced Rice-Food Storage Feast

What's Up ?  I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics...you'll find this to be simple but really, really good.

371-The Cuban Sandwich
38:21
2017-09-23 03:19:36 UTC 38:21
371-The Cuban Sandwich

On today's show I discuss making the famous Cuban pressed sandwich called..well. the Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, sliced ham...and a flat griddle and some way to PRESS the Cuabn down.

It should be crispy yet yielding in the middle and should not fall apart. Do not over stuff the Cuban, too much is not good here. for more visit http://www.harvesteating.com

370-Cuban Roast Pork w Mojo
26:14
2017-09-23 03:19:45 UTC 26:14
370-Cuban Roast Pork w Mojo

On the continuation of our Cuban Food series we discuss making a Cuban style Pork Roast, thsi is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.

369-Cuban Black Beans & Soffrito
40:00
2017-09-23 03:19:54 UTC 40:00
369-Cuban Black Beans & Soffrito

On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.

368-The Food Of Cuba
57:05
2017-09-23 03:20:02 UTC 57:05
368-The Food Of Cuba

Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange.  Enjoy today's show rich with  information the small island nation of Cuba, only 90 miles off Key West Fla.

367-Red Wine Stew w Rutabagas
45:35
2017-09-23 03:20:21 UTC 45:35
367-Red Wine Stew w Rutabagas

On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade. 

366-Make Vegan Hot Dogs You Will Want To Eat
38:58
2017-09-23 03:20:29 UTC 38:58
366-Make Vegan Hot Dogs You Will Want To Eat

On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them.

Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site. 

Also, click here to buy Swiss Diamond cookware use my affiliate link

365-Croque Monsieur Sandwich
40:02
2017-09-23 03:20:34 UTC 40:02
365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating

 

You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!

 

Corque Monsieur

Makes 3 Sandwiches

Ingredients:

6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly

  • 1 cups whole milk
  • 2 Tbsp  unsalted butter
  • 2 Tbsp  all-purpose flour
  • 1 Tbsp sour cream or crème fraiche
  • 1 egg yolk
  • 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded
  • 6 slices good ham
  • 1 ounce Parmesan, shredded
  • Salt, pepper and nutmeg to taste.

Method:

Make Mornay sauce:

  1. Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
  2. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
  3. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
  4. Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.
  5. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
  6. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.
  7.  Top each sandwich with Mornay sauce and more grated cheese.
  8. Broil until thee are many brown spots, do not burn.
  9. Allow to cool 10 minutes before eating.

Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

365-Butter Chicken, The Coolbot, Still Coughing
30:05
2017-09-23 03:20:43 UTC 30:05
365-Butter Chicken, The Coolbot, Still Coughing

On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty!

You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap!

I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com

 

 

364-Morrocan Food-Zaalouk
35:13
2017-09-23 03:20:50 UTC 35:13
364-Morrocan Food-Zaalouk

Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!

363-Mexican Potroast
22:46
2017-09-23 03:20:56 UTC 22:46
363-Mexican Potroast

This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.

362-Fondue-Merry Christmas !
49:10
2017-09-23 03:21:00 UTC 49:10
362-Fondue-Merry Christmas !

On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it.

2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler     grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg......kirchwasser is terrific...2 tbs if you can find it...

361-Ham n Potato Casserole
37:32
2017-09-23 03:21:08 UTC 37:32
361-Ham n Potato Casserole

Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com

360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...
40:23
2017-09-23 03:21:14 UTC 40:23
360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...

On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning.

***PARENTAL WARNING***

I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!

359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage
28:59
2017-09-23 03:21:19 UTC 28:59
359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage

On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

358-Thai Fish Salad
39:42
2017-09-23 03:21:25 UTC 39:42
358-Thai Fish Salad

On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video. 

357-Leek & Potato Soup 2 Ways
38:44
2017-09-23 03:21:39 UTC 38:44
357-Leek & Potato Soup 2 Ways

On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.

356-Tortilla de Potata-The Spanish Tortilla
31:34
2017-09-23 03:21:50 UTC 31:34
356-Tortilla de Potata-The Spanish Tortilla

On today's show..#356..not #355 like I mentioned... :)  I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas.

Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil.

Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious.

See the recipe at http://www.harvesteating.com

To watch my videos and subscribe to the new Youtube Channel visit this link

355-Swiss Chard Lasagna
27:56
2017-09-23 03:21:59 UTC 27:56
355-Swiss Chard Lasagna

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

354-Sous Vide Cooking For The Rest Of Us
30:51
2017-09-23 03:22:10 UTC 30:51
354-Sous Vide Cooking For The Rest Of Us

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method. 

353-The Versatility of Rice
15:59
2017-09-23 03:22:20 UTC 15:59
353-The Versatility of Rice

Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!

352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry
01:14:15
2017-09-23 03:22:40 UTC 01:14:15
352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry

On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad.

351-Making Shrimp burgers
38:06
2017-09-23 03:22:52 UTC 38:06
351-Making Shrimp burgers

Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make.  Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol.

Remember you can support this show making texting:

test the letters hep to 33923  any amount helps...I greatly appreciate the support.

350-Private Collective Food Production
47:51
2017-09-23 03:23:01 UTC 47:51
350-Private Collective Food Production

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent. 

PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters  hep to this number  33923   You can also visit http://www.text.gives.com/hep

Your support of this show is greatly appreciated..no support is too small...or too big :)

Thanks!! Keith

349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic
41:15
2017-09-23 03:23:10 UTC 41:15
349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic

On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole.  Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.

348-Toasted Garlic, Tomato Soup W Rosemary
26:01
2017-09-23 03:23:15 UTC 26:01
348-Toasted Garlic, Tomato Soup W Rosemary

Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.

347-White Bean Bruchetta w Basil Drizzle
28:56
2017-09-23 03:23:20 UTC 28:56
347-White Bean Bruchetta w Basil Drizzle

In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.

 

346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!
41:33
2017-09-23 03:23:25 UTC 41:33
346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!

In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product  this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

345-Ceviche
31:36
2017-09-23 03:23:29 UTC 31:36
345-Ceviche

In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful.

**PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....****

344-Arroz Verde- Green Rice
20:01
2017-09-23 03:23:34 UTC 20:01
344-Arroz Verde- Green Rice

Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl. 

343-Making Falafel From Scratch
39:05
2017-09-23 03:23:36 UTC 39:05
343-Making Falafel From Scratch

Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

342-Qunioa Salad
17:48
2017-09-23 03:23:38 UTC 17:48
342-Qunioa Salad

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

341-North African Sweet Potato Stew w CousCous
31:54
2017-09-23 03:23:40 UTC 31:54
341-North African Sweet Potato Stew w CousCous

On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.

340-Banana Date Shake & Multi Grain Porridge
29:14
2017-09-23 03:23:47 UTC 29:14
340-Banana Date Shake & Multi Grain Porridge

On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.

339-Aloo Palak-Indian Spiced Spinach w Potatoes
40:19
2017-09-23 03:23:53 UTC 40:19
339-Aloo Palak-Indian Spiced Spinach w Potatoes

Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.

338-Thai Spring Rolls
28:43
2017-09-23 03:24:01 UTC 28:43
338-Thai Spring Rolls

Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce.  Making them takes time but you are rewarded with a terrific treat.

337-Caramelized Onion nad Their Many Uses
39:53
2017-09-23 03:24:07 UTC 39:53
337-Caramelized Onion nad Their Many Uses

Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.

336-Strawberry Tart
29:04
2017-09-23 03:24:12 UTC 29:04
336-Strawberry Tart

On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!

335-Root Vegetables On Puff Pastry with Rosemary Cream
19:39
2017-09-23 03:24:19 UTC 19:39
335-Root Vegetables On Puff Pastry with Rosemary Cream

On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.

334-Pot Au Feu
35:08
2017-09-23 03:24:25 UTC 35:08
334-Pot Au Feu

On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important.

Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try

333-All About Sausage, Casings, Spices, Cooking
35:34
2017-09-23 03:24:33 UTC 35:34
333-All About Sausage, Casings, Spices, Cooking

Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the sausage, then cook it in water before frying grilling or smoking....I will advise you today how to do it.

332-Low Carb Cheesecakes
30:08
2017-09-23 03:24:40 UTC 30:08
332-Low Carb Cheesecakes

This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste.

The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tasting cheesecake. Lets get on to the recipe….

 

376-Listener Question-Cooking W Seafood
19:05
2017-12-14 14:51:22 UTC 19:05
376-Listener Question-Cooking W Seafood

In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.

375-Keto Beef Casserole
23:57
2017-12-14 14:51:22 UTC 23:57
375-Keto Beef Casserole

Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com

374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil
27:51
2017-12-14 14:51:22 UTC 27:51
374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil

Here is a simple recipe that produces amazing results. Takes less the n30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the tighs but also note I prefer boneless skinless thighs. Get the recipe here.

373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls
29:06
2017-12-14 14:51:22 UTC 29:06
373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls

This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...

372-Indian Spiced Rice-Food Storage Feast
25:05
2017-12-14 14:51:22 UTC 25:05
372-Indian Spiced Rice-Food Storage Feast

What's Up ?  I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics...you'll find this to be simple but really, really good.

371-The Cuban Sandwich
38:21
2017-12-14 14:51:22 UTC 38:21
371-The Cuban Sandwich

On today's show I discuss making the famous Cuban pressed sandwich called..well. the Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, sliced ham...and a flat griddle and some way to PRESS the Cuabn down.

It should be crispy yet yielding in the middle and should not fall apart. Do not over stuff the Cuban, too much is not good here. for more visit http://www.harvesteating.com

370-Cuban Roast Pork w Mojo
26:14
2017-12-14 14:51:22 UTC 26:14
370-Cuban Roast Pork w Mojo

On the continuation of our Cuban Food series we discuss making a Cuban style Pork Roast, thsi is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.

369-Cuban Black Beans & Soffrito
40:00
2017-12-14 14:51:22 UTC 40:00
369-Cuban Black Beans & Soffrito

On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.

368-The Food Of Cuba
57:05
2017-12-14 14:51:22 UTC 57:05
368-The Food Of Cuba

Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange.  Enjoy today's show rich with  information the small island nation of Cuba, only 90 miles off Key West Fla.

367-Red Wine Stew w Rutabagas
45:35
2017-12-14 14:51:22 UTC 45:35
367-Red Wine Stew w Rutabagas

On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade. 

366-Make Vegan Hot Dogs You Will Want To Eat
38:58
2017-12-14 14:51:22 UTC 38:58
366-Make Vegan Hot Dogs You Will Want To Eat

On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them.

Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site. 

Also, click here to buy Swiss Diamond cookware use my affiliate link

365-Croque Monsieur Sandwich
40:02
2017-12-14 14:51:22 UTC 40:02
365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating

 

You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!

 

Corque Monsieur

Makes 3 Sandwiches

Ingredients:

6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly

  • 1 cups whole milk
  • 2 Tbsp  unsalted butter
  • 2 Tbsp  all-purpose flour
  • 1 Tbsp sour cream or crème fraiche
  • 1 egg yolk
  • 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded
  • 6 slices good ham
  • 1 ounce Parmesan, shredded
  • Salt, pepper and nutmeg to taste.

Method:

Make Mornay sauce:

  1. Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
  2. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
  3. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
  4. Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.
  5. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
  6. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.
  7.  Top each sandwich with Mornay sauce and more grated cheese.
  8. Broil until thee are many brown spots, do not burn.
  9. Allow to cool 10 minutes before eating.

Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

365-Butter Chicken, The Coolbot, Still Coughing
30:05
2017-12-14 14:51:22 UTC 30:05
365-Butter Chicken, The Coolbot, Still Coughing

On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty!

You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap!

I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com

 

 

364-Morrocan Food-Zaalouk
35:13
2017-12-14 14:51:22 UTC 35:13
364-Morrocan Food-Zaalouk

Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!

363-Mexican Potroast
22:46
2017-12-14 14:51:22 UTC 22:46
363-Mexican Potroast

This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.

362-Fondue-Merry Christmas !
49:10
2017-12-14 14:51:22 UTC 49:10
362-Fondue-Merry Christmas !

On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it.

2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler     grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg......kirchwasser is terrific...2 tbs if you can find it...

361-Ham n Potato Casserole
37:32
2017-12-14 14:51:22 UTC 37:32
361-Ham n Potato Casserole

Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com

360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...
40:23
2017-12-14 14:51:22 UTC 40:23
360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...

On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning.

***PARENTAL WARNING***

I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!

359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage
28:59
2017-12-14 14:51:22 UTC 28:59
359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage

On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

358-Thai Fish Salad
39:42
2017-12-14 14:51:22 UTC 39:42
358-Thai Fish Salad

On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video. 

357-Leek & Potato Soup 2 Ways
38:44
2017-12-14 14:51:22 UTC 38:44
357-Leek & Potato Soup 2 Ways

On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.

356-Tortilla de Potata-The Spanish Tortilla
31:34
2017-12-14 14:51:22 UTC 31:34
356-Tortilla de Potata-The Spanish Tortilla

On today's show..#356..not #355 like I mentioned... :)  I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas.

Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil.

Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious.

See the recipe at http://www.harvesteating.com

To watch my videos and subscribe to the new Youtube Channel visit this link

355-Swiss Chard Lasagna
27:56
2017-12-14 14:51:22 UTC 27:56
355-Swiss Chard Lasagna

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

354-Sous Vide Cooking For The Rest Of Us
30:51
2017-12-14 14:51:22 UTC 30:51
354-Sous Vide Cooking For The Rest Of Us

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method. 

353-The Versatility of Rice
15:59
2017-12-14 14:51:22 UTC 15:59
353-The Versatility of Rice

Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!

352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry
01:14:15
2017-12-14 14:51:22 UTC 01:14:15
352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry

On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad.

351-Making Shrimp burgers
38:06
2017-12-14 14:51:22 UTC 38:06
351-Making Shrimp burgers

Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make.  Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol.

Remember you can support this show making texting:

test the letters hep to 33923  any amount helps...I greatly appreciate the support.

350-Private Collective Food Production
47:51
2017-12-14 14:51:22 UTC 47:51
350-Private Collective Food Production

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent. 

PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters  hep to this number  33923   You can also visit http://www.text.gives.com/hep

Your support of this show is greatly appreciated..no support is too small...or too big :)

Thanks!! Keith

349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic
41:15
2017-12-14 14:51:22 UTC 41:15
349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic

On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole.  Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.

348-Toasted Garlic, Tomato Soup W Rosemary
26:01
2017-12-14 14:51:22 UTC 26:01
348-Toasted Garlic, Tomato Soup W Rosemary

Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.

347-White Bean Bruchetta w Basil Drizzle
28:56
2017-12-14 14:51:22 UTC 28:56
347-White Bean Bruchetta w Basil Drizzle

In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.

 

346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!
41:33
2017-12-14 14:51:22 UTC 41:33
346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!

In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product  this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

345-Ceviche
31:36
2017-12-14 14:51:23 UTC 31:36
345-Ceviche

In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful.

**PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....****

344-Arroz Verde- Green Rice
20:01
2017-12-14 14:51:23 UTC 20:01
344-Arroz Verde- Green Rice

Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl. 

343-Making Falafel From Scratch
39:05
2017-12-14 14:51:23 UTC 39:05
343-Making Falafel From Scratch

Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

342-Qunioa Salad
17:48
2017-12-14 14:51:23 UTC 17:48
342-Qunioa Salad

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

341-North African Sweet Potato Stew w CousCous
31:54
2017-12-14 14:51:23 UTC 31:54
341-North African Sweet Potato Stew w CousCous

On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.

340-Banana Date Shake & Multi Grain Porridge
29:14
2017-12-14 14:51:23 UTC 29:14
340-Banana Date Shake & Multi Grain Porridge

On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.

339-Aloo Palak-Indian Spiced Spinach w Potatoes
40:19
2017-12-14 14:51:23 UTC 40:19
339-Aloo Palak-Indian Spiced Spinach w Potatoes

Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.

338-Thai Spring Rolls
28:43
2017-12-14 14:51:23 UTC 28:43
338-Thai Spring Rolls

Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce.  Making them takes time but you are rewarded with a terrific treat.

337-Caramelized Onion nad Their Many Uses
39:53
2017-12-14 14:51:23 UTC 39:53
337-Caramelized Onion nad Their Many Uses

Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.

336-Strawberry Tart
29:04
2017-12-14 14:51:23 UTC 29:04
336-Strawberry Tart

On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!

335-Root Vegetables On Puff Pastry with Rosemary Cream
19:39
2017-12-14 14:51:23 UTC 19:39
335-Root Vegetables On Puff Pastry with Rosemary Cream

On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.

334-Pot Au Feu
35:08
2017-12-14 14:51:23 UTC 35:08
334-Pot Au Feu

On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important.

Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try

333-All About Sausage, Casings, Spices, Cooking
35:34
2017-12-14 14:51:23 UTC 35:34
333-All About Sausage, Casings, Spices, Cooking

Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the sausage, then cook it in water before frying grilling or smoking....I will advise you today how to do it.

332-Low Carb Cheesecakes
30:08
2017-12-14 14:51:23 UTC 30:08
332-Low Carb Cheesecakes

This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste.

The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tasting cheesecake. Lets get on to the recipe….

 

331-Red Wine Vinaigrette-Super Amazing On Crisp Lettuce
33:08
2017-12-14 14:51:23 UTC 33:08
331-Red Wine Vinaigrette-Super Amazing On Crisp Lettuce

My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes.

I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.

330-Oven Braised Short Ribs w Red Wine Gravy
26:39
2017-12-14 14:51:23 UTC 26:39
330-Oven Braised Short Ribs w Red Wine Gravy

On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..

329-Making Real Cheese Fondue From Scratch
36:51
2017-12-14 14:51:23 UTC 36:51
329-Making Real Cheese Fondue From Scratch

On today's show I discuss making real cheese fondue from scratch. This European classic dish from the 70's is part meal, part family activity and certainly delicious. Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the "gourmet" kick.

328-Top Three Priorities of 2016
01:05:39
2017-12-14 14:51:23 UTC 01:05:39
328-Top Three Priorities of 2016

Today I am discussing the top priorities I have identified for 2016. I may add more items to the list but will be focusing on these and aiming to continue working on them all year. They Include:

  1. Fitness...continuing to use the keto diet principle to shed wet and hopefully improve blood markers and to increase exercise and general fitness.
  2. Stocking up on homestead/ prepper stuff-new generators, ammo, rifles, food, de-hydrator, vacuum sealer
  3. Saving money by eating more affordable foods, cooking to generate leftovers, buying in bulk, avoiding buying useless no-value "stuff" especially for kids. Buying only high quality items that will last. If it says Made In China I do not buy it if at all possible. Selling items of value that are just taking up space or not being used to buy more monetary metals and items of value.

327-Standing Rib Roast & Lard Roasted Potatoes
46:01
2017-12-14 14:51:23 UTC 46:01
327-Standing Rib Roast & Lard Roasted Potatoes

Simple advice for cooking your Christmas Standing Rib Roast of beef and a recipe for excellent lard roasted potatoes. I discuss the proper way to cook standing rib roast and to make a nice easy au jus with red wine.

326-No-Knead Walnut Raisin Christmas Bread
40:35
2017-12-14 14:51:23 UTC 40:35
326-No-Knead Walnut Raisin Christmas Bread

On today's show I do my best to explain how to make an easy no-knead walnut raisin Christmas Bread. This bread is amazing and has lots of texture and moistness and interesting festive ingredients to behold, like walnuts, raisins, nutmeg, cardamom and buttermilk.

325-Listener Questions
49:23
2017-12-14 14:51:23 UTC 49:23
325-Listener Questions

**SPECIAL NOTE- Had a it of audio trouble during the first 30 seconds*

On today's show I answer listener questions on a variety of topics including:

  • Differences between Prime, Choice and Select grades of beef?
  • Difference between stock and broth?
  • Do I eat Gluten Free Foods?
  • Are Oats a Gluten Free Food?
  • What is my favorite brand of knife?
  • What kind of storable food do I keep and recommend for newbies?

All that and more on today's episode of the show.

324-Onion and Bacon Gratin-Casserole
40:40
2017-12-14 14:51:23 UTC 40:40
324-Onion and Bacon Gratin-Casserole

Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com

323-Vegetarian Split Pea Soup
41:13
2017-12-14 14:51:23 UTC 41:13
323-Vegetarian Split Pea Soup

On today's show I will walk you through the making of a simple split pea soup, however this one does not contain any meat. Most split pea soups recipes call for ham, smoked ham hocks, bacon etc. I choose to do this version and it was really great and the lack of meat only helped. Sometimes too much smoke flavor can overpower the pea flavor. This is terrific on a cold night.

322-Making Great Mashed Potatoes
29:04
2017-12-14 14:51:23 UTC 29:04
322-Making Great Mashed Potatoes

Today I discuss some basics on making great mashed potatoes for Thanksgiving Dinner. So easy to make yet so easy to mess up. Mashed potatoes are essential to complete your holiday table.  If you watch out for a few potential pitfalls and get your timing right you too can have smooth rich mashed potatoes this coming Thursday night.

321-Making Gravy, Shaving and Other Stuff
38:55
2017-12-14 14:51:23 UTC 38:55
321-Making Gravy, Shaving and Other Stuff

Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.

320-Brussels Sprouts w Herbs, Cream and Spices
20:37
2017-12-14 14:51:23 UTC 20:37
320-Brussels Sprouts w Herbs, Cream and Spices

Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.

319-Making Gluten Free-Or Not-Apple Cake
24:42
2017-12-14 14:51:23 UTC 24:42
319-Making Gluten Free-Or Not-Apple Cake

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

318-Making Meat Loaf With Mushroom Sauce
28:53
2017-12-14 14:51:23 UTC 28:53
318-Making Meat Loaf With Mushroom Sauce

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet totally different if that makes any sense. We had this dish tonight and it was loved by all.

317-Making Tart Tatin
31:24
2017-12-14 14:51:23 UTC 31:24
317-Making Tart Tatin

Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.

316-Making Roasted Mushroom Bisque-What is Sherry ?
39:14
2017-12-14 14:51:23 UTC 39:14
316-Making Roasted Mushroom Bisque-What is Sherry ?

On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.

315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion
41:58
2017-12-14 14:51:23 UTC 41:58
315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion

On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping.  This is rather easy to make, but does take some preparation time to assemble before roasting.  Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis.

**The Show cut out just before I finished....so....I love you all and God Bless! ****

314-Baked Stuffed Apples & Skinny Jeans
32:49
2017-12-14 14:51:23 UTC 32:49
314-Baked Stuffed Apples & Skinny Jeans

Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert.  When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.

313-Making Apple Butter & Apple Butter Recipe Ideas
29:59
2017-12-14 14:51:23 UTC 29:59
313-Making Apple Butter & Apple Butter Recipe Ideas

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages
47:49
2017-12-14 14:51:23 UTC 47:49
312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages

On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.

311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme
39:15
2017-12-14 14:51:23 UTC 39:15
311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme

Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.

310-Preparing For Economic Downturn And Potential Food Shortages-Part 5
54:22
2017-12-14 14:51:23 UTC 54:22
310-Preparing For Economic Downturn And Potential Food Shortages-Part 5

On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc.

309-Making A Tomato Pie
31:04
2017-12-14 14:51:23 UTC 31:04
309-Making A Tomato Pie

On today's show I go over making a tomato tart. Simple ingredients like garden fresh heirloom tomatoes, fresh rosemary, blue cheese and bacon...listen to find out how easy is it to create a simple yet elegant tart. Once a simple crust, pate brisee, is made that tart comes together rather easily. The secret is not overworking the crust and to use the freshest tomatoes you can get a hold of. When this tart cools off the flavors of these tomatoes with the amazing aroma of fresh rosemary and the tang of the blue cheese is so delicious your friends and family will love this.

 

Tomato Pie Video

308-PREPARING FOR ECONOMIC DOWNTURN AND POTENTIAL FOOD SHORTAGES-PART 4
37:16
2017-12-14 14:51:23 UTC 37:16
308-PREPARING FOR ECONOMIC DOWNTURN AND POTENTIAL FOOD SHORTAGES-PART 4

On part 4 we discuss ways of growing and producing your own food. Activities like gardeing, planting trees etc. I cover:

  1. Seeds-why everybody needs back up Heirloom seeds...not hybrids
  2. Gardening....whay we do and have done in the past
  3. Row crops, potatoes, winter squash etc.
  4. Fruit trees such as figs, apples, peaches, pears
  5. Berry bushes such as blueberry, raspberry, blackberry

I enjoyed this recording this show.

307-Preparing For Economic Downturn and Potential Food Shortages-Part 3
47:09
2017-12-14 14:51:23 UTC 47:09
307-Preparing For Economic Downturn and Potential Food Shortages-Part 3

On today's edition I discuss some pantry basics such as keeping canned goods, paper products, baking supplies etc. I get a bit distracted from time to time but still provide much information you can use. We all need a pantry that is well stocked so that we DO NOT HAVE to go to the store each time we need something. A properly stocked pantry is a must for all homesteads....so let's work together and make it happen. I also started a contest for best pantry photo....winner will receive one free pouch of Thoughtful Harvest Pasta Sauce

306-Preparing For Economic Downturn and Potential Food Shortages-Part-2
44:15
2017-12-14 14:51:23 UTC 44:15
306-Preparing For Economic Downturn and Potential Food Shortages-Part-2

Today on part 2 of our series I dicuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you're a homesteader, having canning equipment, canning jars, a food processor etc. are all critical pieces of equipment. If you store grain having a grinder, both electric and non-electric are important considerations. As alwyas, acquiring these items without going into debt is the only way I advise getting them. Remember, these are tools of self sufficiency and they are good at keeping you out of debt, don't go into debt to get them! 

305-Preparing For Economic Downturn and Potential Food Shortages-Part 1
44:15
2017-12-14 14:51:23 UTC 44:15
305-Preparing For Economic Downturn and Potential Food Shortages-Part 1

On today's show I discuss in detail the storage of commodity items like rice, beans, grains, corn, etc. Also discussed is how to store them-what type containers, oxygen absorbers, mylar pouches etc. I give ideas on where ot find these items, which varities I recommend and how long these items can be stored.

304-Preparing For Economic Downturn and Potential Food Shortages-INTRO
39:59
2017-12-14 14:51:23 UTC 39:59
304-Preparing For Economic Downturn and Potential Food Shortages-INTRO

On today's show I introduce a series we will be covering that lays out the current state of world economies and how an impending economic downturn will affect you. We will be discussing the following during this series of shows:

  1. Commodity Food Storage-rice, beans, pasta, grains, etc.
  2. Common Kitchen and Homesteading Equipment-what you need
  3. Storing Pantry Items-canned goods, condiments, paper products, baking supplies
  4. Seeds, Gardening, Fruit Trees, Row Crops
  5. Dairy Animals, Egg Layers, Meat Animals
  6. Water Purification and Storage
  7. Strategies To Produce Food Stores

LINK TO TODAYS SHOW

SPECIAL EPISODE-THE MAKING OF THOUGHTFUL HARVEST PASTA SAUCES
33:43
2017-12-14 14:51:23 UTC 33:43
SPECIAL EPISODE-THE MAKING OF THOUGHTFUL HARVEST PASTA SAUCES

Today's show is strictly about Thoughtful Harvest Sauces, it's not a regular episode so if your not interested in behind the scenes business and food manufacturing stuff you might want to skip ahead to next show.

I will be discuss our recent packaging change from glass jars to flexible pouches and the benefits of doing so.  Also I talk about new equipment we used and how the packages sealed etc.

303-Fried Green Tomatoes w Tomato Peach Jam
23:53
2017-12-14 14:51:23 UTC 23:53
303-Fried Green Tomatoes w Tomato Peach Jam

Today I discuss making a super summer dish; fried green toamtoes with a tomato peach jam....SPICY tomato peach jam. The addition of a cayenne pepper (or your favorite type) brings a special something to this great appetizer. In August tomatoes are at their best..and peaches are almost gone...so this is perfect time of year to make this. Frying green tomatoes is a tradition down south nad this cornmeal crusted pan fried version is the best IMO. The addition of an easy spicy tomato peach jam is perfect.

302-Cooking With Peaches-The Favorite Fruit of Summer
35:39
2017-12-14 14:51:23 UTC 35:39
302-Cooking With Peaches-The Favorite Fruit of Summer

On today's show I go over 5 ways to use the summer bounty of peaches many of us have right now. I'll highlight:

  1. Grilled peaches w mascarpone cheese and balsamic drizzle
  2. Sourdough Peach Clafoutis
  3. Habenero Peach Jam
  4. Salted Caramel & Lavendar Peach Cake
  5. Buttermilk Peach Smoothy.

I love peaches and often can them as well as just eating from the hand. I hope these ideas inspire you too.

 

301-Making Full Sour Dill Pickles-Lacto Fermented
26:08
2017-12-14 14:51:23 UTC 26:08
301-Making Full Sour Dill Pickles-Lacto Fermented

A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the process, a rich probiotic is created with a wonderful and unique taste. Simple to make with everyday equipment your journey into lacto fermentation should always incude a stoll down sour pickle lane!

300-Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese
15:39
2017-12-14 14:51:23 UTC 15:39
300-Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

On today's show I celebrate my 300th episode and read a few quick thoughts from listeners. The main topic is the vinaigrette. This is something  I want you all to try. It's simple, if you can find lacto juice, delicious and healthy too. It takes 1 minutes to make it and your salads and taste buds will thank you.

299-My Trip To Colorado To Care For Omi-I'm Back Now In The Southern Humidity Now-YUK!
48:07
2017-12-14 14:51:23 UTC 48:07
299-My Trip To Colorado To Care For Omi-I'm Back Now In The Southern Humidity Now-YUK!

Today I provide a recap of my trip to The Colorado Rockies to visit with and help nurse Omi (my mother in law) back to health. My goal was to assist her immune system, which is being ravished by anti-biotics that are killing her lung infection, through the use of function foods, probiotics, lacto-fermented beverages, vegetables and dairy products. While I was not able to create any weight gain, I did manage to bring her appetite back and improve her spirits. All in all a great trip even though it was weird NOT having my family with me as usual while visitng Colorado.

298-Grilled Chicken w Rosemary and Garlic and Blackberry Coulis
30:14
2017-12-14 14:51:23 UTC 30:14
298-Grilled Chicken w Rosemary and Garlic and Blackberry Coulis

On today's show I provide instructions so you can make a terrific summertime dish; rosemary & garlic marinated chicken with a berry coulis. This dish can be made with chicken breasts, chicken thighs, (personal favorite) or even pork tenderloin. The marinade leaves a delicious rosemary garlic flavor and the refreshing coulis is the perfect foil and balance to the dish.

297-Which Salt To Keep In Your Pantry and Tips On Using It
31:20
2017-12-14 14:51:23 UTC 31:20
297-Which Salt To Keep In Your Pantry and Tips On Using It

On today's show I discuss the salts I keep in my pantry and give tips on how to use them. The proper use of salt is paramount to good cookery and even more important in the crafting of artisan foods of all sorts. I keep the following salts:

-Morton Kosher Salt

-Iodized salt (rarely used)

-Maldon Flakes Salt

-Grey Sea Salt, France

-Himilayan Pink Salt

 

This episode has been requested many times so I hope it's useful to you.

296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber
33:25
2017-12-14 14:51:23 UTC 33:25
296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber

On today's show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious.

295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce
23:57
2017-12-14 14:51:23 UTC 23:57
295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce

On Today's show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. The shrimp were marinated, then grilled to perfection and placed carefully on the wonderful grits then adorned with a heavenly drizzle of the shrimp reduction sauce.  When done the meal is a feat for the senses. All the elements to a memorable dish lie within this creation.

294-Why You Should Buy Wild Caught Shrimp-Plus a Spiced Shrimp Recipe With Simple Chipotle Horseradish Cocktail Sauce-Get The Recipe At Harvest Eating.com
42:13
2017-12-14 14:51:23 UTC 42:13
294-Why You Should Buy Wild Caught Shrimp-Plus a Spiced Shrimp Recipe With Simple Chipotle Horseradish Cocktail Sauce-Get The Recipe At Harvest Eating.com

On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recipe that you can find on the blog at Harvest Eating.com

293-Eating Fermented Foods To Help Protect And Boost Your Microbiome
35:23
2017-12-14 14:51:23 UTC 35:23
293-Eating Fermented Foods To Help Protect And Boost Your Microbiome

On today's show I discuss the micro biome referring to your intestinal health. The trillions of bacteria that live in your digestive system are the key to a healthy life. They can prevent and even cure some disease and modern science and the pharma industry is hard at work unlocking what may be the biggest human health development ever discovered. You micro biome or gut has over 100 trillion bacteria that determine many facets of your life. 

I recommend the new book called Brain Maker authored by New York Times best selling author and neurologist Dr. David Perlmutter MD.  It discusses these topics and related ground-breaking research in depth.

292-Top 4 Grilling Tips-HBOC- The Secret To Grilling Great Food EVery Time
48:15
2017-12-14 14:51:23 UTC 48:15
292-Top 4 Grilling Tips-HBOC- The Secret To Grilling Great Food EVery Time

Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of flipping the meat every two seconds you will have great results. Charcoal grills are my favorite and I use lump charcoal instead of charcoal briquets, and never use lighter fluid. This podcast on grilling will help you get the most out of your Weber Kettle Grill.

291-Strategies For Using Up The Upcoming Crop Of Produce
42:40
2017-12-14 14:51:23 UTC 42:40
291-Strategies For Using Up The Upcoming Crop Of Produce

On today's show I talk about my plans for using up produce we have growing. I na short few weeks there will be many vegetbles coming into the kitchen after being harvested. Having a plan and some recipe ideas BEFORE this occurs is the way to go. Try to envision the myriad ways you can use your upcoming harvest.

290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)
41:29
2017-12-14 14:51:23 UTC 41:29
290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)

On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.

Happy Memorial Day
07:41
2017-12-14 14:51:23 UTC 07:41
Happy Memorial Day

289-Ketosis, What Is It And Why I Am Doing It
38:42
2017-12-14 14:51:23 UTC 38:42
289-Ketosis, What Is It And Why I Am Doing It

On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many in the medical community which flies in the face of government recommended diets which are total garbage.

288-Tortilla Soup-My Thoughts On Making This Amazing Soup
36:26
2017-12-14 14:51:23 UTC 36:26
288-Tortilla Soup-My Thoughts On Making This Amazing Soup

287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI
34:24
2017-12-14 14:51:23 UTC 34:24
287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI

On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com

286-Red Chili Braised Country Pork Ribs-From The Farm
39:22
2017-12-14 14:51:23 UTC 39:22
286-Red Chili Braised Country Pork Ribs-From The Farm

On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.

285-Spaghetti Carbonara My Way
40:56
2017-12-14 14:51:23 UTC 40:56
285-Spaghetti Carbonara My Way

Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take that into account when making your own version.

284-Making Tamales, A Mexican Specialty
29:09
2017-12-14 14:51:23 UTC 29:09
284-Making Tamales, A Mexican Specialty

On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.

283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!
19:45
2017-12-14 14:51:23 UTC 19:45
283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!

Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.

282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local
44:26
2017-12-14 14:51:23 UTC 44:26
282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local

On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some options that we can all do to avoid this system.

281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes
34:39
2017-12-14 14:51:23 UTC 34:39
281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes

On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns are nice here too. This French recipe is MUCH easier using this method...and it can be made with chicken, pork or even salmon. Be sure to support this show by visiting Harvest Eating.com and getting on the email list, also see our Facebook Page too...Facebook.com/harvesteating

280-Our Past Gardening Experiences and New Gardening Methods This Year
01:00:39
2017-12-14 14:51:23 UTC 01:00:39
280-Our Past Gardening Experiences and New Gardening Methods This Year

Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.

279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese
39:50
2017-12-14 14:51:23 UTC 39:50
279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese

On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.

278-Using UP Leftover Easter Ham
30:55
2017-12-14 14:51:23 UTC 30:55
278-Using UP Leftover Easter Ham

On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.

277-Making Beurre Blanc-White Butter Sauce
40:13
2017-12-14 14:51:23 UTC 40:13
277-Making Beurre Blanc-White Butter Sauce

On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.

276-Making Rustic Barely Kneaded Bread
35:23
2017-12-14 14:51:23 UTC 35:23
276-Making Rustic Barely Kneaded Bread

On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.

275-Growing Lettuce-Your Ticket To Flavor And Money Savings
42:24
2017-12-14 14:51:23 UTC 42:24
275-Growing Lettuce-Your Ticket To Flavor And Money Savings

On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.

274-Thai Peanut Sauce w Chicken Satay
32:00
2017-12-14 14:51:23 UTC 32:00
274-Thai Peanut Sauce w Chicken Satay

On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.

273-On A Personal Note
30:57
2017-12-14 14:51:23 UTC 30:57
273-On A Personal Note

Strictly personal updates here...no food talk...!

272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !
34:36
2017-12-14 14:51:23 UTC 34:36
272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !

On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too.  Enjoy...!

271-Slow Poached Whole Chicken
38:54
2017-12-14 14:51:23 UTC 38:54
271-Slow Poached Whole Chicken

On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !

270-The Wonder of LemonGrass Beef
26:44
2017-12-14 14:51:23 UTC 26:44
270-The Wonder of LemonGrass Beef

In this episode I discuss making one of my new favorite dishes, Lemongrass beef. This Thai specialty is nothing short of amazing. My take on it is luscious, super-flavorful nad best of all, easy. Tender beef marinated in lemongrass, garlic, green onion etc. Love it!

269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good
34:49
2017-12-14 14:51:23 UTC 34:49
269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good

On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.

268-Braising Beef Shanks
39:03
2017-12-14 14:51:23 UTC 39:03
268-Braising Beef Shanks

On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid.  Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.

267-Thai Fried Rice-Asian Comfort Food You Will Love
40:46
2017-12-14 14:51:23 UTC 40:46
267-Thai Fried Rice-Asian Comfort Food You Will Love

Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.

266-Superbowl Recipe Ideas
31:29
2017-12-14 14:51:23 UTC 31:29
266-Superbowl Recipe Ideas

On today's shpw I discuss 3 simple superbowl recipe ideas to thelp make your party special. Green chili, onion dip and a roasted green chili queso dip. All very simple with basic ingredients but will amazing flavors.

265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce
42:24
2017-12-14 14:51:23 UTC 42:24
265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce

The Espagnole sauce is the most difficult and time consuming of all the French Mother Sauces. It can easily take 12 hours even if you take shortcuts. the resulting sauce, whether made from chicken or beef or veal, is heaven on a plate. Top a roasted chicken or steak with it and you will understand what I mean.

264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce
29:28
2017-12-14 14:51:23 UTC 29:28
264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce

Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.

263-The Five Mother Sauces Of French Cookery-Tomato Sauce
39:27
2017-12-14 14:51:23 UTC 39:27
263-The Five Mother Sauces Of French Cookery-Tomato Sauce

On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.

262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce
40:35
2017-12-14 14:51:23 UTC 40:35
262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce

On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.

261-The Five Mother Sauces of Classical French Cooking-Bechamel
45:36
2017-12-14 14:51:23 UTC 45:36
261-The Five Mother Sauces of Classical French Cooking-Bechamel

On today's show I start a 5 part series on the 5 French Mother Sauces in classical French Cookery. These sauces are the starting point for many other meals so understanding their construction leads to a much improved arsenal of dishes. This first episode focuses on Bechamel, simple white sauce that is perfect for making many other dishes.

260-spinach Artichoke Dip and Green Beans With Shallot Cream Sauce
22:01
2017-12-14 14:51:23 UTC 22:01
260-spinach Artichoke Dip and Green Beans With Shallot Cream Sauce

On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.

259-Christmas Treats, Chocolate Truffles And cherry Almond Clafoutis
49:57
2017-12-14 14:51:23 UTC 49:57
259-Christmas Treats, Chocolate Truffles And cherry Almond Clafoutis

On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.

258-Making Crepes, Both Sweet & Savory
53:14
2017-12-14 14:51:24 UTC 53:14
258-Making Crepes, Both Sweet & Savory

In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com

257-Cooking With Sweet Potatoes
40:16
2017-12-14 14:51:24 UTC 40:16
257-Cooking With Sweet Potatoes

On today's show I discuss the wonderful sweet potato. It's readily available, inexpensive and very healthy. Grown all over the country sweet potatoes can be a part of breakfast, lunch and dinner. They are good in ethnic foods, baked goods, savory dishes and even in waffles. 

256-Thanksgiving Turkey, Gravy and Other Tips
58:23
2017-12-14 14:51:24 UTC 58:23
256-Thanksgiving Turkey, Gravy and Other Tips

On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.

255-Listener Questions
39:23
2017-12-14 14:51:24 UTC 39:23
255-Listener Questions

On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.

254-Feeding Fido, Strategies For Making Your Own Dog Food
53:41
2017-12-14 14:51:24 UTC 53:41
254-Feeding Fido, Strategies For Making Your Own Dog Food

On today's show I discuss making dog food. So many of you have asked about this but since it's not really cooking I have avoided it. However, I've been making lots of food for SNIPA lateley so I thought I would do a show on it. I discuss why you might consider making dog food, why I think it's beneficial, what types of protein to use, what carbs and what else might be added. Also, the results in my own dog's health.

253-Beef Stroganoff-Classic Comfort Food
34:39
2017-12-14 14:51:24 UTC 34:39
253-Beef Stroganoff-Classic Comfort Food

On today's show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, even canned which are good in this dish, however if served to guests I would most likely use fresh mushrooms.

252-Gluten-Free Buttermilk Corn Cakes
38:15
2017-12-14 14:51:24 UTC 38:15
252-Gluten-Free Buttermilk Corn Cakes

On today's show I discuss my most recent effort to develop a gluten-free corn cake that has the texture of a real pancake minus the gluten. This recipe is a winner, and today I discuss why I really love corn cakes and recipe using cornmeal in general. In the Southern US, and area  I am very fond of, cornmeal has a special place in the heart of many.

251-German Red Cabbage and A Few Rants About Brain Washing Thru Marketing
44:51
2017-12-14 14:51:24 UTC 44:51
251-German Red Cabbage and A Few Rants About Brain Washing Thru Marketing

On today's show I talk about making a traditional German red cabbage or Blau Kraut. This dish comes from my mother in-law Omi...shes's from Bavaria and this is one of my favorite receipes that she has shown me.  In Germany this type of red cabbage is traditionally served with sausags or brats. It also pairs well with pork chops whether pan fried or grilled. This recipe is simple and extremely satisfying.

250-Listeners Questions, Avoiding Dairy, Greek Seasoning Tips, Sweet Chili Vinaigrette, Low Carb Weigh Loss
40:40
2017-12-14 14:51:24 UTC 40:40
250-Listeners Questions, Avoiding Dairy, Greek Seasoning Tips, Sweet Chili Vinaigrette, Low Carb Weigh Loss

On today's show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, bthe est ways to use my Greek Seasoning and even some dietary advice. I feel it's a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.

249-Making Awesome Spinach Balls W Brown Butter And Parmesan Cheese
45:52
2017-12-14 14:51:24 UTC 45:52
249-Making Awesome Spinach Balls W Brown Butter And Parmesan Cheese

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.

248-Enjoying Indian Food and Curries
54:50
2017-12-14 14:51:24 UTC 54:50
248-Enjoying Indian Food and Curries

On today's show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it's uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and experimented with.

247-Soup Making Basics
24:02
2017-12-14 14:51:24 UTC 24:02
247-Soup Making Basics

On today's show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I descibe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people's menu planning, certainly ours.

246-Making Bolognese Sauce
33:59
2017-12-14 14:51:24 UTC 33:59
246-Making Bolognese Sauce

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.  It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs

245-Assembling The Home Pantry
45:01
2017-12-14 14:51:24 UTC 45:01
245-Assembling The Home Pantry

On today's show I discuss the home pantry in it's many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most fo today's show to this topic.  I talk about the diffrent places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch on the long-term storage pantry, which many of you know I fee lis very important.

244-Hey Tony Pass The Meatballs Huh ?
40:24
2017-12-14 14:51:24 UTC 40:24
244-Hey Tony Pass The Meatballs Huh ?

On today's show I once again discuss meatballs. We had some AMAZING meatballs tonight that I made with some leftovers and some intersteing spices and flavors and textures. Trying to be thrifty, I used up some left over spinach ppine nut pie and white rice combined with a few other special ingredients to make meatballs that went above and beyond your typical Italian American meatballs with red gravy.... I think anybody would love these.

243-Pressure Cooker Chicken Dinner-Perfect Quick Meal For Busy Families
35:12
2017-12-14 14:51:24 UTC 35:12
243-Pressure Cooker Chicken Dinner-Perfect Quick Meal For Busy Families

On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for you busy folks!

242-Eating Nut Butters And Their Benefits
51:13
2017-12-14 14:51:24 UTC 51:13
242-Eating Nut Butters And Their Benefits

On today's show I discuss the many nut butters that are edible. Keep in mind, aside from peanut and almond these others are somewhat exotic and hard to find commercially....there are sources which are listed in show notes for this episode, however making your own is the way to go in my opinion. Prices for almond butter have skyrocketed so making your own is a better option, and it really is pretty simple. Nut butters are a great vehicle for tasty eating that provide protein, fats, minerals, vitamins and fiber.

241-Hottest Food Trends In 2014
45:54
2017-12-14 14:51:24 UTC 45:54
241-Hottest Food Trends In 2014

On today's show I discuss the hottest trends in food for the year 2014. While some are rediculous and meaningless, others are showing the work I do here starting to become more mainstream. Seeing healthy school lunches for kids becoming popular and trending is terrific news. Parents need to feed kids well at home also and not rely on the "state" to nourish our children.

240-Making Dijon Mustard
34:42
2017-12-14 14:51:24 UTC 34:42
240-Making Dijon Mustard

On today's show we discuss the joys of mustard making, yes I did say joys!  I love making mustard, it's inexpensive, easy and anybody can do it with common ingredients. Mustard is one fo the most commonly used condiments, and gourmet mustard is getting rather expensive so making your own is a good skill to have.  Mustard seeds are easy to store in your long-tem storage pantry as is vinegar so you can make your own mustard at any time without going to pay the gangsters are the supermarket!

239-Late Summer Corn and Tomatoes In Late Summer
47:05
2017-12-14 14:51:24 UTC 47:05
239-Late Summer Corn and Tomatoes In Late Summer

In this episode I try to give you ideas and inspiration to cook with local corn and tomatoes that are abundant now but soon to be gone!  Both very versatile crops, corn and tomatoes go together well and  can enhance many dishes. Corn and tomatoes are also tasty enough to star as the feature ingredients in many dishes.  I personally love both and cook with them often.