On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.
On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many in the medical community which flies in the face of government recommended diets which are total garbage.
On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com
On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.
Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take...
On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.
Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.
On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some options that we can all do to avoid this system.
On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns a...
Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.
On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.
On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.
On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.
On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.
On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.
On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.
Strictly personal updates here...no food talk...!
On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too. Enjoy...!
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 !
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!
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.
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.
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.
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.
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.
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.
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.
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.
