On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole. Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for w...
Jul 02, 2016•41 min
Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.
Jun 27, 2016•26 min
In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.
Jun 21, 2016•29 min
In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.
Jun 17, 2016•42 min
In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful. **PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....
Jun 09, 2016•32 min
Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl.
Jun 03, 2016•20 min
Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.
May 26, 2016•39 min
Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.
May 24, 2016•18 min
On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.
May 10, 2016•32 min
On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.
May 10, 2016•29 min
Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.
May 03, 2016•40 min
Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce. Making them takes time but you are rewarded with a terrific treat.
Apr 20, 2016•29 min
Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.
Apr 12, 2016•40 min
On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!
Mar 30, 2016•29 min
On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.
Mar 25, 2016•20 min
On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important. Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try
Mar 16, 2016•35 min
Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find tempora...
Mar 10, 2016•36 min
This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste. The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tast...
Mar 01, 2016•30 min
My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with s...
Feb 04, 2016•33 min
On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy... the recipe is posted at Harvest Eating..
Jan 28, 2016•27 min
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.
Jan 22, 2016•37 min
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...
Jan 13, 2016•1 hr 6 min
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.
Dec 23, 2015•46 min
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.
Dec 16, 2015•41 min
**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....
Dec 10, 2015•49 min
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
Dec 07, 2015•41 min
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.
Dec 02, 2015•41 min
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.
Nov 23, 2015•29 min
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.
Nov 18, 2015•39 min
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.
Nov 17, 2015•21 min
