The Harvest Eating Podcast

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 m...

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....

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.

On today's show I talk about making a traditional German red cabbage or Blau Kraut. This dish comes from my mother in-law Omi...shes's from Bavaria and this is one of my favorite receipes that she has shown me.  In Germany this type of red cabbage is traditionally served with sausags or brats. It also pairs well with pork chops whether pan fried or grilled. This recipe is simple and extremely sati...

On today's show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, bthe est ways to use my Greek Seasoning and even some dietary advice. I feel it's a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is...

On today's show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it's uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and exper...

On today's show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I descibe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people's menu planning, c...

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.   It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs

On today's show I discuss the home pantry in it's many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most fo today's show to this topic.  I talk about the diffrent places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch o...

On today's show I once again discuss meatballs. We had some AMAZING meatballs tonight that I made with some leftovers and some intersteing spices and flavors and textures. Trying to be thrifty, I used up some left over spinach ppine nut pie and white rice combined with a few other special ingredients to make meatballs that went above and beyond your typical Italian American meatballs with red grav...

On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for yo...

On today's show I discuss the many nut butters that are edible. Keep in mind, aside from peanut and almond these others are somewhat exotic and hard to find commercially....there are sources which are listed in show notes for this episode, however making your own is the way to go in my opinion. Prices for almond butter have skyrocketed so making your own is a better option, and it really is pretty...

On today's show I discuss the hottest trends in food for the year 2014. While some are rediculous and meaningless, others are showing the work I do here starting to become more mainstream. Seeing healthy school lunches for kids becoming popular and trending is terrific news. Parents need to feed kids well at home also and not rely on the "state" to nourish our children.

On today's show we discuss the joys of mustard making, yes I did say joys!  I love making mustard, it's inexpensive, easy and anybody can do it with common ingredients. Mustard is one fo the most commonly used condiments, and gourmet mustard is getting rather expensive so making your own is a good skill to have.  Mustard seeds are easy to store in your long-tem storage pantry as is vinegar so you...

In this episode I try to give you ideas and inspiration to cook with local corn and tomatoes that are abundant now but soon to be gone!  Both very versatile crops, corn and tomatoes go together well and  can enhance many dishes. Corn and tomatoes are also tasty enough to star as the feature ingredients in many dishes.  I personally love both and cook with them often.

On today's show I awnswer a few questions from the audience regarding cooking ramen noodles, beans and rice etc. I also discuss a subject that I have not spoke of recently; food inflation. In all areas of the food supply you can see inflation steadily increasing prices and shrinking package sizes. This is a trend I think will continue anad become a real problem for families trying to make ends mee...

On today's show I discuss making a simple gluten-free dessert which happens ot be Paleo too. My toasted coconut, chocolate Paleo ice pops. These are very simple to contruct, have only a few ingredients and are very satisfying indeed. Most of the ingredients can be purchased at the local supermarket or certainly online for those of you who like Amazon. Nonethless, these chocolate coconut ice pops a...

On today's episode I discuss something that I have been thinking about lately; seafood in coconut sauce. It's a tasty and simple sauce that is started with a seafood stock (or chicken too) and finished with coconut milk, cilantro, butter, lime juice and a few Thai flavors as well. It's pretty straight forward and uses basic ingredients. I think it goes really well with seared firm-fleshed fish suc...

On today's show I discuss the plans for Olivia's 12th birthday party meal. I'm making custom-ground burgers, with cheddar cheese, fried red onions, bacon and Datil pepper BBQ sauce. I'll cover making the burgersand the  Pièce de résistance, bacon mac n cheese with green onions.....YUM CITY. Also, I will make Gluten free buttermilk buckwheat crepes with cherry compote, creme fraiche and caramel sau...

On today's show I answer some question that were posted on http://www. Facebook.com/harvesteating Everything from cookign with cast iron, to feeding a family on $200 per month, ideas for using up eggs, best pressure cookers and even a question on making or using pork bone broth.

On thoday's show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You wil lneed a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry....never fear...easily remedied on Amazon or your local Asian Market. 

In this episode I discuss making a simple stew using garden fresh zucchni and tomato, with garlic, onion, fresh basil, good olive oil and some grated cheese. This dish is simple to prepare but a little technique and know how is needed to make sure you get a good texture. Also, I wax on about the proper type of zucchini needed ot make this recipe.