A light, flavorful salad of Ahi tuna, organic field greens and wasabi vinaigrette. Coated in sesame seeds the texture is amazing and the vinaigrette really is bold and delicious. This is a great dish for summertime. Simple ingredients and techniques make for a very delicious dish….
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….
Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
Created By: Chef Keith Snow
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!
1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch black pepper
1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.
Created By: Chef Keith Snow
Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Make these delicious crepes during the bounty of the apple harvest, usually early fall. I eat hundreds of apples during the harvest, cooked in many excellent dishes, like this one!
Created by: Chef Keith Snow
- 1 stick butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon fresh grated nutmeg
- 1cup walnut pieces
- 3 Gold Rush or Granny Smith apples, cored and sliced ¼-inch thick
- (optional)1/4 to ½ cup Apple Jack Brandy, or any other apple liquor or brandy
- (optional)8 scoops cinnamon or vanilla ice cream
- 8 crepes(essentially, very thin sweetened pancakes)
- 2 ounces crumbled Blue cheese
- In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples.
- Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy.(keep your face out of the way!) Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.
- Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.
Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.
Created By: Chef Keith Snow
- 3 tablespoon butter
- 1 shallot,
- ½ pound golden chanterelles or other fall mushrooms,
- Salt and freshly ground black pepper
- 3 tablespoon chopped fresh thyme leaves
- Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
- Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 68 minutes. Add thyme and cook for 2 minutes more.
Chicken Piccata is a simple recipe with chicken breasts in a delicate sauce of butter, parsley, lemon and capers.
- 1 handful fresh parsley
- 1 zest of lemon
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 5 tablespoons butter
- 5 tablespoons light olive oil to cook with
- 1 pounds thin pounded chicken breast, naturally raised
- ⅔ cups All Purpose flour for dredging
- 5 teaspoons your favorite spice blend
- ⅔ cups organic chicken stock
- ½ cups dry white wine, such as Chablis
- Season chicken breasts with salt, pepper and your favorite spice blend such as herbs de provence.
- Dust in flour, shake off excess.
- Heat oil in saute pan over medium heat, saute chicken breasts until starting to brown slightly. Remove and set aside to keep warm.
- Turn up the heat on the pan, deglaze with white wine, reduce by half. Add chicken stock, lemon juice, lemon zest and capers.
- Reduce mixture for a few minutes, turn off heat, throw in butter and parsley. Whisk in to slightly thicken the sauce, pour over cooked chicken
Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.
- 4 medium Poached Chicken Thighs, cooled
- 1 cup Heavy Cream
- 1 medium Ciabatta Loaf, sliced and toasted
- 2 cups Wild Mushrooms, chopped
- 1 medium Shallot, chopped
- 1 handful Thyme, chopped
- ½ cup Dry White Wine
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Liquid Smoke
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Create Mushroom Duxelles:
- Heat olive oil in a saute pan over medium-low heat.
- Add mushrooms and stir through.
- Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
- Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
- Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
- Add about ¼ Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
- Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.
Chef’s Note: The tarragon in this chicken salad really makes the difference. If you are looking to cut calories you might consider using plain yogurt instead.
- 5 cups cooked, cooled and shredded chicken breast
- ¼ cup creme fraiche
- 1 tablespoon fresh minced tarragon
- 2 tablespoon celery, minced
- 1 tablespoon shallot, minced
- 2 thin whole wheat bread slices
- kosher salt to taste
- black pepper to taste
- Mix all ingredients together until well combined.
- Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.