Harvest Eating Podcast-plant Based Vegan Recipes

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.

On today's show I start a 5 part series on the 5 French Mother Sauces in classical French Cookery. These sauces are the starting point for many other meals so understanding their construction leads to a much improved arsenal of dishes. This first episode focuses on Bechamel, simple white sauce that is perfect for making many other dishes.

On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.

On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.

In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com

On today's show I discuss the wonderful sweet potato. It's readily available, inexpensive and very healthy. Grown all over the country sweet potatoes can be a part of breakfast, lunch and dinner. They are good in ethnic foods, baked goods, savory dishes and even in waffles. 

On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.

On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.

On today's show I discuss making dog food. So many of you have asked about this but since it's not really cooking I have avoided it. However, I've been making lots of food for SNIPA lateley so I thought I would do a show on it. I discuss why you might consider making dog food, why I think it's beneficial, what types of protein to use, what carbs and what else might be added. Also, the results in my own dog's health.

On today's show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, even canned which are good in this dish, however if served to guests I would most likely use fresh mushrooms.

On today's show I discuss my most recent effort to develop a gluten-free corn cake that has the texture of a real pancake minus the gluten. This recipe is a winner, and today I discuss why I really love corn cakes and recipe using cornmeal in general. In the Southern US, and area  I am very fond of, cornmeal has a special place in the heart of many.