It first starts w/ the exotic bucatini pasta
Bucatini is a combo of spaghetti & macaroni. As one of our more infamous former servers used to say, in his well played up British accent 'It's spaghetti w/ an 'ole in it!'
bucatini pasta
Then there are the tomatoes. There is a laborious process in the French arsenal dubbed >> Tomatoes, peeled, seeded and juiced. This process involves flash blanching whole raw tomatoes in boiling water for just a few seconds, cooling in lightly iced water, slipping off the skins, cutting them in half along the horizon line and working the seeds and juice out of the exposed internal chambers. Time consuming but worth the effort when tomatoes are peak season and full of flavor. The seeds, pulp and juice are strained and reserved for another purpose, and the firm flesh is then slowly oven roasted in extra virgin olive oil to create an organic tomato confit
Tomato confit in season is so flavorful and delicious that we don't need to add much more than a simple compliment of flavor. Our choice, butter sauteed cipolinni onions & capers
Since we are cheese makers at Avanti, we have an abundance of organic, high protein whey in our kitchen. It's a nutritional powerhouse and we adore it. Our custard vehicle for these timabales is a potato & whey creme for substance, flavor & volume
Combine the above w/ organic eggs, ladle into buttered custard cups, anoint w/ hot water in a bain marie, slide into a 325 low oven and voila :::>
Now we set timers, wish them well on their journey to supreme flavor & texture town and believe they have the brightest of futures and voila, un fois encore :::>
After they cool, they chill in the fridge overnight. Meanwhile, we toss some extremely gorgeous oyster mushrooms w/ sake, nama shoyu, black pepper, garlic shallot oil and sliced shallots. Leave to marinate overnight, then roast in a moderate 375 oven for a brief 10 mins to bake off in preparation for the dinner.
Now we are prepped for the Positive Plate Dinner. The timables are unmolded then reheated to crispy perfection, the mushrooms get a final roast to sear & caramelize, additional tomatoes are blended w/ some of the whey potato mix and a dash of cream to form a flavorful sauce. Our esteemed house made organic feta is shaped into quenelles, garnished w/ our Avanti signature Pink Green Gold & Black Provencal house made spice blend & allowed to cold air dry in form for 24 hours, and a fresh batch of Avanti spinach arugula pesto is made.
Et Voila
The Positive Plate Dinner Entree :: Organic slow roasted tomato & bucatini timbales w/ house made organic Provencal feta quenelle / spinach arugula pesto & sake roasted oyster mushrooms & shallot ::
Plated entree special photo by Anne Watson
Eating Healthy & Delicious is a Win Win Win Situation!
Eat Live & Party Well
As we say, eat w/ us several times a week and it’s likely
you’ll become healthier than you already are! And your taste buds will love every minute of it too. How
many restaurants can legitimately make that claim !?!
Blog Post by Chef Mark Cleveland
Chef / Owner Avanti Cafe
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