The Harvest Eating Podcast

Latest Episodes:

319-Making Gluten Free-Or Not-Apple Cake Nov 12, 2015

Show notes

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

318-Making Meat Loaf With Mushroom Sauce Nov 02, 2015

Show notes

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet totally different if that makes any sense. We had this dish tonight and it was loved by all.

317-Making Tart Tatin Oct 30, 2015

Show notes

Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.

316-Making Roasted Mushroom Bisque-What is Sherry ? Oct 27, 2015

Show notes

On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.

315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion Oct 21, 2015

Show notes

On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping. This is rather easy to make, but does take some preparation time to assemble before roasting. Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis.

**The Show cut out just before I finished....so....I love you all and God Bless! ****

314-Baked Stuffed Apples & Skinny Jeans Oct 13, 2015

Show notes

Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert. When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.

313-Making Apple Butter & Apple Butter Recipe Ideas Oct 08, 2015

Show notes

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages Oct 02, 2015

Show notes

On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.

311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme Sep 24, 2015

Show notes

Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.

310-Preparing For Economic Downturn And Potential Food Shortages-Part 5 Sep 17, 2015

Show notes

On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc. I have owned cows, goats, chickens and been around cattle pigs and HUGE dairies for most of my life. While not the end all be all expert, I do know enough to be dangerous. Raising animals like we discuss today can be a HUGE asset on any homestead as they can produce a year round supply of milk, meat, eggs etc.

Resources For Today's Show:

Learn all about raising ducks from my friend Jack

Hoegger Supply Company-Everything Goats, Dairy, etc..AWESOME COMPANY

Raising Dairy Cows

Heritage Ducks