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.