Today I am talking about the need for probiotics in the form of food. Real Food.

Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc.

These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome.

Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic.

You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills!

Support the show by becoming a Harvest Eating Foodie!

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

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...

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.

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..

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.

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.

Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut. Some laboratory tests have shown that homemade sauerkraut can contain trillions of gut-friendly bacteria in a 4-6 oz serving that is also delicious and versatile. Take it slow at first, eat only an ounce or so the first few days to allow your gut to get used to the superfood. Learn more by visiting Harvest Eating

On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy.

With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room!

The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed.

If you enjoy and listen to this show, please consider supporting it by becoming a Harvest Eating Foodie, our new membership program that provides excellent benefits for supporting the show, website etc.

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.

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

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.

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.

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

March 3, 2017 by keith snow Leave a Comment (Edit)

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.

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.

A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method.

I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long.

By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired internal temp without burning them.

Here is a good article by Kingsford Charcoal that details this.

Love the show? consider becoming a Harvest Eating Insider.

Also, try my Harvest Eating premium organic spice blends free...just cover shipping.

I hope you enjoy the 4th of July holiday!

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.

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.

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.

Here is a quick episode about a simple dish that is still perfect for this time of year as I record in March 2019.

It's simple and easy to prepare and vegan for those following that lifestyle.

Enjoy...more shows coming soon!!

Keith

Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently.

Please be sure to visit Harvest Eating for much more.

Today I am discussing Migas, a very rustic dish that Mexican's enjoy with day-old tortillas, eggs, chilis, onion and usually cheese.

I find this to be one of my favorite breakfast dishes to splurge on once per month. Not exactly lo-carb! However, extremely satisfying.

I love it with Cotija cheese. Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

This cheese is very flavorful and adds that finishing touch to the dish.

Be sure to check out Harvest Eating's Store to get some spices

On the last show of 2018 (maybe forever?) I walk you quickly through making simple popovers & Omi's lard roasted potatoes both of which are terrific with meat dishes for Christmas.

I hope everybody has a blessed Christmas season and a wonderful new year. 

thank you for the support in 2018...!

Chef Keith Snow

Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare.

Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however.

Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.

Today I am talking about the need for probiotics in the form of food. Real Food.

Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc.

These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome.

Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic.

You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills!

Support the show by becoming a Harvest Eating Foodie!

Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not.

Hmmm.

I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down.

Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general.

We'll talk about a wide-ranging array of topics and even about my dog who decided to go ballistic while  I am recording.

Be sure to check out the Harvest Eating spices and get them while you can. No more inventory will be purchased for several months, what's in inventory will be gone soon.

Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect!

Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen.

Perfect when apples come in season, especially for those who are fortunate enough to have trees.

Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go.

Gild the lily by glazing the top with apricot jam and butter warmed int eh microwave for that shiny finish.

Enjoy this show? Consider supporting it by becoming a Harvest Eating Foodie

Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular.

Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary!

Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IMO

I really like the fennel seed in this, it provides that "what is that flavor?" element. If you buy a full packer brisket you will start with 8-12 lbs of meat and wind up with about 30% less due to cooking.

Be sure to check out Farm Foods Market, you can get amazing grass-fed beef from select CA family farms shipped right to your door free. Save 10% on first order by using coupon code:  harvest

Are you a Harvest Eating Foodie? Learn more at Harvest Eating

Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing!

This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage.

The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix! 

The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create something that is not just a plate filler, but something to behold.

To support this show become a Harvest Eating Foodie

On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make.

It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here.

I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy"

Be sure to visit Harvest Eating to get the recipe and be sure to check out our Harvest Eating Foodie Memberships to learn about the awesome benefits you get by supporting this show.

On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy.

With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room!

The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed.

If you enjoy and listen to this show, please consider supporting it by becoming a Harvest Eating Foodie, our new membership program that provides excellent benefits for supporting the show, website etc.

Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare.

You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW.

The pate choux dough is also great for profiteroles or cream puffs.

Be sure to visit Harvest Eating to learn more.

While there check out our Harvest Eating Foodie Memberships.

On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment.

A simple bowl and spoon will do it. Here is the Recipe:

-5 c sifted bread flour

-1 tsp  regular yeast

-2 c warm water (under 110 degrees)

-1/2 c whole milk

-2 tsp salt

Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours.

Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes.

I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful!

Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the show and website for $5.99 per month.

Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you.

Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment.

Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help conserve. I would appreciate hearing about your efforts so email me if you're inclined. Enjoy the show!

If you want to help keep Harvest Eating available to you and others, consider becoming a Harvest Eating Foodie.

Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible.

Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible.

Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc.

Don't wait to do everything on one day!

On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away.

I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated.

I will touch on these dishes in more detail in shows upcoming.

Today I discuss a classic southern dish, Sweet Potato Pie.

Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick.

Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used.

If you’ve had sweet potato pie there is a good chance (like 80%) that the potatoes were precooked in cans, just like pumpkin. Sadly, this makes mush out of the sweet potatoes and does nothing to enhance them.

My method of roasting enhances the taste, texture and sweet flavor naturally present in sweet potatoes. It’s best to find clean, unblemished potatoes to make this. Often times store-bought sweets are rather beat up.

A local farm market is the best place if you have access, but alas, a great pie can easily be made using store sourced potatoes. If you can grow your own….now that would be awesome, next level!

I hope this episode finds you well, hungry and ready to cook!

Be sure to visit Harvest Eating to find the recipe, and possibly a video too!

Today's episode is dedicated to a dish I call the garbage salad.

A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing.

This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad!

Be sure to follow my work on these sites:

Instagram

Facebook

Youtube

Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes. 

Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious!

Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs.

Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...you'll be crying too!

Be sure to follow my work on these sites:

Instagram

Facebook

Youtube