Roasted Squash & Apple Gratin w Gruyere Mornay Sauce

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This is a simple recipe yet it delivers some amazing flavors and is perfect for your fall table. Gruyere cheese delivers the WOW factor here and the subtle flavors of clove and sage play important roles here too….

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Creamed Sweet Corn


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


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.


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


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.

*** 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!

Pickled Red Beets

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


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.


1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled 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


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


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 salt
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.

Crabmeat Stuffed Tomatoes

crabmeat stuffed tomatoes

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….

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