The Harvest Eating Podcast

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368-The Food Of Cuba Apr 10, 2017

Show notes

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 Mar 23, 2017

Show notes

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 Mar 10, 2017

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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 Mar 03, 2017

Show notes

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

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

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:

Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
Add milk, whisking until it's all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
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.
Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
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.
Top each sandwich with Mornay sauce and more grated cheese.
Broil until thee are many brown spots, do not burn.
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 Feb 14, 2017

Show notes

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 Feb 06, 2017

Show notes

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 Jan 20, 2017

Show notes

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

362-Fondue-Merry Christmas ! Dec 18, 2016

Show notes

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 Dec 01, 2016

Show notes

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... Nov 05, 2016

Show notes

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.....!

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