Saturday, March 26, 2016

Mediterranean KAMUT at Natural Products Expo West 2016 :: Chef Mark Cleveland ::



Basic Cooked Kamut Wheat Berries

Kamut 2/18/16



Amount
Measure
Ingredient
Prep Method
1
Cup




Wash Kamut well and soak in fresh clean water for 8 hours or overnight.  I use a strainer in a bowl for easy rinsing.  And feel free to sprout it for a few days if so inclined.  Drain off the water and put the kamut into a medium saucepan.  Cover with water by about 1 inch.  Add any desired flavorings such as:



3 inch
Piece
Citrus peel

1” x 3”
Piece
Kombu seaweed
Wiped
1
Medium
Bay leaf

1
Tablespoon
Sherry, marsala or vermouth

1
Teaspoon
Miso

½
Teaspoon
Soy sauce




Cover the pan, put over medium heat.  Set timer for 15 mins.  Reduce the heat to low and set timer for 45 mins.  When the kamut is tender either remove the lid and let the remaining liquid reduce down, or use the kamut and its broth together or separately in a wide variety of ancient grain dishes. 



Yield:  Basic kamut yields a generous 4 cups of cooked kamut.




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Mediterranean Kamut

Kamut 2/18/16



Amount
Measure
Ingredient
Prep Method
1 ½
Tablespoons
Evoo

2/3
Cup
Onion
Diced, 1 small onion
1
Clove
Garlic
minced
1/8
Teaspoon
Sea salt

1/8
Teaspoon
Black pepper

1
Tablespoon
Dry vermouth
Optional
½
Cup
Fennel
Diced, optional
2/3
Cup
Roasted red peppers
Diced
¼
Cup
Water




Sweat all in a skillet set over medium heat until onions & fennel are tender, about 10 to 15 mins. 



ADD:



2
Tablespoon
Tomato paste

1
Tablespoon
Italian seasoning





Stir to release the fragrance and flavor.  Then ADD:



2
Cups
Cooked Kamut

½
Cup
Kamut cooking liquid

2
Teaspoons
Lemon juice




Bring to a simmer, remove from heat, cool slightly and stir in



1
Cup
Romaine lettuce
Fine chiffonade
½
Cup
Sliced black olives

½
Cup
Italian parsley
Rough chop





This recipe makes a generous quart of Mediterranean kamut.  Serve cold, room temp or warm.  


As we have done for several years now, we whip up a huge batch of 600 samples to serve at the Natural Products Expo West at the Anaheim Convention Center in early March.  Here we are in 2016 and we were a whole ancient grain flavor HIT.

Our favorite moment was with Chef Mark's newest fan, lil River, who had Kamut for the first time and then had another cup. 

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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