The Harvest Eating Podcast

Latest Episodes:

271-Slow Poached Whole Chicken Feb 24, 2015

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On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !

270-The Wonder of LemonGrass Beef Feb 18, 2015

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In this episode I discuss making one of my new favorite dishes, Lemongrass beef. This Thai specialty is nothing short of amazing. My take on it is luscious, super-flavorful nad best of all, easy. Tender beef marinated in lemongrass, garlic, green onion etc. Love it!

269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good Feb 13, 2015

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On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.

268-Braising Beef Shanks Feb 04, 2015

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On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid. Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.

267-Thai Fried Rice-Asian Comfort Food You Will Love Feb 04, 2015

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Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.

266-Superbowl Recipe Ideas Jan 24, 2015

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On today's shpw I discuss 3 simple superbowl recipe ideas to thelp make your party special. Green chili, onion dip and a roasted green chili queso dip. All very simple with basic ingredients but will amazing flavors.

265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce Jan 15, 2015

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The Espagnole sauce is the most difficult and time consuming of all the French Mother Sauces. It can easily take 12 hours even if you take shortcuts. the resulting sauce, whether made from chicken or beef or veal, is heaven on a plate. Top a roasted chicken or steak with it and you will understand what I mean.

264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce Jan 15, 2015

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Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.

263-The Five Mother Sauces Of French Cookery-Tomato Sauce Jan 12, 2015

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On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.

262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce Jan 07, 2015

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On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.

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