The Harvest Eating Podcast

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 a...

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, amm...

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.

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.

**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 newbie...

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

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.

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.

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.

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.

On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.

Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour c...

Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.

On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store..... NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.

On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping.  This is rather easy to make, but does take some preparation time to assemble before roasting.  Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock...

Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert.  When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean w...

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need t...

Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.

On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc.  I have owned cows, goats, chickens and been around cattle pigs an...

On today's show I go over making a tomato tart. Simple ingredients like garden fresh heirloom tomatoes, fresh rosemary, blue cheese and bacon...listen to find out how easy is it to create a simple yet elegant tart. Once a simple crust, pate brisee, is made that tart comes together rather easily. The secret is not overworking the crust and to use the freshest tomatoes you can get a hold of. When th...

On part 4 we discuss ways of growing and producing your own food. Activities like gardeing, planting trees etc. I cover: Seeds-why everybody needs back up Heirloom seeds...not hybrids Gardening....whay we do and have done in the past Row crops, potatoes, winter squash etc. Fruit trees such as figs, apples, peaches, pears Berry bushes such as blueberry, raspberry, blackberry I enjoyed this recordin...

On today's edition I discuss some pantry basics such as keeping canned goods, paper products, baking supplies etc. I get a bit distracted from time to time but still provide much information you can use. We all need a pantry that is well stocked so that we DO NOT HAVE to go to the store each time we need something. A properly stocked pantry is a must for all homesteads....so let's work together an...

Today on part 2 of our series I dicuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you're a homesteader, having canning equipment, canning jars, a food processor etc. are all critical pieces of equipment. If you store grain having a grinder, both electric and non-electric are important considerations. As alwyas, acqu...

On today's show I discuss in detail the storage of commodity items like rice, beans, grains, corn, etc. Also discussed is how to store them-what type containers, oxygen absorbers, mylar pouches etc. I give ideas on where ot find these items, which varities I recommend and how long these items can be stored.