Local Creamed Corn

creamed-local-corn

Created By: Chef Keith Snow
Active Time: 20 minutes
Total Time: 35 minutes

Description:

Creamed corn is a delicious side dish that is perfect in mid to late summer as local corn starts entering the markets. Try to buy fresh, local corn from less then 50 miles from where you live for best results. Making creamed corn is simple and also quite quick.

Ingredients:

3 tbs butter
1/2 cup diced white onion
5 cups sweet white corn kernels
heavy cream
4 tbs cream cheese (full fat)
2 tbs sugar
3 tbs chopped fresh basil
2 tbs fresh parsley
kosher salt to taste
black pepper to taste

Method:

1-In a saute pan add butter and onion, sweat for two minutes, season with salt and pepper.
2- Add corn, mix well and season with salt and pepper.
3-Add cream and cream cheese, sugar and stir though….
4-Allow this mixture to cook until the cream reduces and becomes slightly thick, add herbs and re-season before serving.

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My Best,

Chef Keith Snow

Harvest Eating
Seasonal Cooking Made Easy!

Pickled Red Beets

Picture 1

Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours

Description:

My mother-in-laws pickled red beets are legendary. I used to HATE pickled beets until I tried hers in 1996. I loved them so much I married her daughter just to be sure I got the recipe!! They beets are sweet with a hint of all spice, clove and mustard seed. They last forever in the pantry and are loved by all.

**NOTE** Before starting have all canning equipment and the kitchen sterilized. You’ll need: Larger canning pot, wide mouth pint jars, lids n bands, tongs, rack in the bottom of the canner. Also, it does not hurt to double the recipe for the brine so you don’t run out and because the ingredients are so inexpensive. But if doubling the bring, be sure to double the spices too otherwise bring will be much less flavorful.

Ingredients:

1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled first..read below)
2 cups cider vinegar (min. 5% acidity-I use White House brand)
2 cup water
3 cups plain white sugar
1 tsp salt

Make Sachet: (A piece of cheesecloth with the following things tied up in it tightly)

1 cinnamon stick
1 tsp whole Allspice
1 tbs yellow mustard seed
1 tsp whole cloves
2 tbs celery seed

Method:

1-Bring a large pot of water to a boil, drop in while beets that have skin on and some of the stalk attached, about 2-3 inches of it. Boil until tender, pierce with a knife to determine doneness….some will be cooked before others so be patient.

2-Bring vinegar mixture to boil, add sugar and sachet, reduce to a simmer and cook for 45 minutes covered.

3-Remove beets, let cool then remove the skins and slice into 1/4 slices.

4-Pack jars with beets leaving 1 inch headspace. Pour simmering liquid in the jars leaving the 1 inch of headspace.

5-Put on your Tattler Lids

6-Process for 25 minutes in a water bath canner, remove and let cool on counter for 24 hours before placing in the pantry.

*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***

My Best,

 

 

 

 

Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!

Ratatouille Bruschetta-VIDEO!

ratatouille bruschetta

Ratatouille the summer classic from the south of France is a rich vegetable stew made with seasonal produce. In most versions you will see eggplant, tomatoes, zucchini, bell pepper, onion, garlic fresh herbs etc. …

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Green Beans with Shallots and Cream

Created By: Chef Keith Snow

Description:

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!

Ingredients:

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 salt
pinch black pepper

Directions:

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.

Portuguese Kale & Potato Soup

Created By: Chef Keith Snow

Description:

Learn how to make a delicious comfort food soup with spicy chorizo sausage.

Ingredients:

1-1/2 cups chorizo sausage (substitute Lincuica sausage if need be)
3 russet potatoes
5 cups kale, chopped
1 quart chicken stock
3 cups water
kosher salt
black pepper
3 tbs extra virgin olive oil
1/2 cup onions, sliced
3 garlic cloves, minced

Directions:

1. Cook chorizo sausage over medium heat to well browned, drain on paper towels and set aside.
2. In a large soup pot over medium heat add oil, garlic and onions, saute for 5 minutes.
3. Season with salt and pepper
4. Add chicken broth, 2 potatoes and kale then cover and cook for 25 minutes until potatoes are soft.
5. Mash potatoes up, then add 3 cups water, season with salt and pepper, add previously cooked chorizo and diced potatoes. Cook for 15 more minutes.

Crabmeat Stuffed Tomatoes

crabmeat stuffed tomatoes

Created By: Chef Keith Snow

Description:

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….

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Wild Mushroom Saute

mushroom saute

Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.

Created By: Chef Keith Snow

Wild Mushroom Saute
 
Easy way to make a great topping for a steak or roast chicken.
Author:
Recipe type: side
Cuisine: French
Ingredients
  • 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
Method
  1. Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
  2. Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 6—8 minutes. Add thyme and cook for 2 minutes more.

 

 

Smoked Chicken Mushroom Mousse

smoked chicken mousse

Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.

Smoked Chicken Mushroom Mousse
 
Author:
Recipe type: appetizer
Cuisine: French
Ingredients
  • 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
Method
  1. Create Mushroom Duxelles:
  2. Heat olive oil in a saute pan over medium-low heat.
  3. Add mushrooms and stir through.
  4. Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
  5. Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
  6. Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
  7. 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.
  8. 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.