Harvest Eating Podcast
The Harvest Eating podcast is devoted to sharing my love of food, family and much more. I talk about recipes, cooking methods, different dietary regimens I have tried.

On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade. 

Direct download: 367-REd_Wine_Beef_Stew_w_Rutabagas.mp3
Category:general -- posted at: 2:19pm EDT

On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them.

Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site. 

Also, click here to buy Swiss Diamond cookware use my affiliate link

Direct download: 366-Make_Vegan_Hot_Dogs_You_Will_Want_To_Eat.mp3
Category:podcasts -- posted at: 11:28am EDT

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating

 

365-Croque Monsieur Sandwich

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!

 

Corque Monsieur

Makes 3 Sandwiches

Ingredients:

6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly

  • 1 cups whole milk
  • 2 Tbsp  unsalted butter
  • 2 Tbsp  all-purpose flour
  • 1 Tbsp sour cream or crème fraiche
  • 1 egg yolk
  • 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded
  • 6 slices good ham
  • 1 ounce Parmesan, shredded
  • Salt, pepper and nutmeg to taste.

Method:

Make Mornay sauce:

  1. Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
  2. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
  3. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
  4. Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.
  5. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
  6. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.
  7.  Top each sandwich with Mornay sauce and more grated cheese.
  8. Broil until thee are many brown spots, do not burn.
  9. Allow to cool 10 minutes before eating.

Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

Direct download: 365-Croque_Monsieur_Sandwich.mp3
Category:general -- posted at: 2:59pm EDT