Harvest Eating Podcast

413-Turkey Stock-Turkey Gravy

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:28:27 +0000

On today’s show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy. With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy; making it yourself using these methods will ensure you’re a rockstart in the ktichen and in the...

412-Pate Choux Cheese Puffs

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:27:40 +0000

Today I dive into Pate Choux…the old-school French pastry dough that can be made into both savory and sweet treats. It’s simple to make with very common ingredients and takes only minutes to prepare. You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW....

411-Simple Dinner Rolls

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:25:59 +0000

On today’s show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment. A simple bowl and spoon will do it. Here is the Recipe: -5 c sifted bread flour -1 tsp regular yeast -2 c...

410-Sustainability-How We Conserve

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:23:46 +0000

Today’s episode is not focused on food or cooking rather sustainability. I use the word in my show’s opener so I thought it was about time I discuss these conservation action items with you. Now we’re not Green Peace members but we do feel a responsibility to conserve what we have in order to be...

409-Turkey Day Tips

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:21:51 +0000

Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible. Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible. Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc. Don’t wait to do everything on...

408-Talking Turkey

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:20:21 +0000

On today’s episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away. I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce….basically, the whole meal is contemplated. I will touch...

407-Sweet Potato Pie

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:18:21 +0000

Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this...

406-The Garbage Salad-Keto Salad Recipes

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:15:53 +0000

Today’s episode is dedicated to a dish I call the garbage salad. A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing.

405-Eggs For The Keto Diet

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:13:50 +0000

Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata….both classic comfort food egg dishes. Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious! Here is a link to the Spanish Tortilla video...

404-Low Carb Apple Tart

keithsnow@gmail.com (Chef Keith Snow) — Thu, 08 Nov 2018 19:11:51 +0000

Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more than apples! So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked...