The Harvest Eating Video Podcast is your weekly video magazine to learn the art of seasonal cooking with organic and natural foods. Chef Keith Snow takes viewers to farms, markets and other locations including stores, to find the freshest ingredients available. Each episode has our chef in the studio kitchen demonstrating new and creative ways to cook with nature's best seasonal bounty.
Extra virgin olive oil
1 Cup (16 tbs)
3 onion marlamade
Slice up the shallot.
Take a pot and heat at medium flame, add some extra virgin oilve oil.
Dump the entire kale into the pot.
take 1 cup of water, dump that, then red wine vinegar, pepper and some kosher salt.
Give the ingredients a little turnover.
Cover the pot with a heavy lid.
Cook the kale low and slow for about 35-45 minutess.
After about 35-45 minutes, the kale would have cooked down to a great extent.
Season the dish with the toasted sesame oil, then the sesame seeds.
Serve it in a plate and garnish with more sesame seeds.
It's an extremely healthy dish, your kids will love it too.
rub some oilve oil over the tenderloin beef and season with pepper and grey salt.
Cook it in a pan, make sure there is a sizzling sound and let the beef cook to form a nice brown crust. Cook on both sides.
For serving, make a bed of sesame kale, then place the tenderloin beef over the bed and top it with three onion marlamade.