The Harvest Eating Podcast

Latest Episodes:

329-Making Real Cheese Fondue From Scratch Jan 22, 2016

Show notes

On today's show I discuss making real cheese fondue from scratch. This European classic dish from the 70's is part meal, part family activity and certainly delicious. Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the "gourmet" kick.

328-Top Three Priorities of 2016 Jan 13, 2016

Show notes

Today I am discussing the top priorities I have identified for 2016. I may add more items to the list but will be focusing on these and aiming to continue working on them all year. They Include:

Fitness...continuing to use the keto diet principle to shed wet and hopefully improve blood markers and to increase exercise and general fitness.
Stocking up on homestead/ prepper stuff-new generators, ammo, rifles, food, de-hydrator, vacuum sealer
Saving money by eating more affordable foods, cooking to generate leftovers, buying in bulk, avoiding buying useless no-value "stuff" especially for kids. Buying only high quality items that will last. If it says Made In China I do not buy it if at all possible. Selling items of value that are just taking up space or not being used to buy more monetary metals and items of value.

327-Standing Rib Roast & Lard Roasted Potatoes Dec 23, 2015

Show notes

Simple advice for cooking your Christmas Standing Rib Roast of beef and a recipe for excellent lard roasted potatoes. I discuss the proper way to cook standing rib roast and to make a nice easy au jus with red wine.

326-No-Knead Walnut Raisin Christmas Bread Dec 16, 2015

Show notes

On today's show I do my best to explain how to make an easy no-knead walnut raisin Christmas Bread. This bread is amazing and has lots of texture and moistness and interesting festive ingredients to behold, like walnuts, raisins, nutmeg, cardamom and buttermilk.

325-Listener Questions Dec 10, 2015

Show notes

**SPECIAL NOTE- Had a it of audio trouble during the first 30 seconds*

On today's show I answer listener questions on a variety of topics including:

Differences between Prime, Choice and Select grades of beef?
Difference between stock and broth?
Do I eat Gluten Free Foods?
Are Oats a Gluten Free Food?
What is my favorite brand of knife?
What kind of storable food do I keep and recommend for newbies?

All that and more on today's episode of the show.

324-Onion and Bacon Gratin-Casserole Dec 07, 2015

Show notes

Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com

323-Vegetarian Split Pea Soup Dec 02, 2015

Show notes

On today's show I will walk you through the making of a simple split pea soup, however this one does not contain any meat. Most split pea soups recipes call for ham, smoked ham hocks, bacon etc. I choose to do this version and it was really great and the lack of meat only helped. Sometimes too much smoke flavor can overpower the pea flavor. This is terrific on a cold night.

322-Making Great Mashed Potatoes Nov 23, 2015

Show notes

Today I discuss some basics on making great mashed potatoes for Thanksgiving Dinner. So easy to make yet so easy to mess up. Mashed potatoes are essential to complete your holiday table. If you watch out for a few potential pitfalls and get your timing right you too can have smooth rich mashed potatoes this coming Thursday night.

321-Making Gravy, Shaving and Other Stuff Nov 18, 2015

Show notes

Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.

320-Brussels Sprouts w Herbs, Cream and Spices Nov 17, 2015

Show notes

Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.

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