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.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!



Pinterest




Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin



Cauliflower Bubble & Squeak :: Chef Mark Cleveland @ Hungry Harvest ::


Difficulty: Easy

Time: 25 mins,

Servings: 4 to 6



A favorite in the UK, what kid wouldn’t want to try Bubble & Squeak, even if it is made w/ cauliflower.  Ours is paired w/ tomato salsa for an extra burst of tangy flavor.  The nasturtium flowers in the photo add edible beauty & a peppery bite.



Amount
Measure
Ingredient
Prep Method
1
Large head
Cauliflower

1/3
Cup
Evoo

2
Tablespoons
Toasted hazelnut oil
Or organic unsalted butter, toasted walnut, pistachio or sesame oil, or coconut oil



Be strategic in the kitchen.  While you prep the cauliflower, heat the evoo, butter (or nut oil) and sesame seeds over medium heat in the skillet.  Slice the stem of the cauliflower so it sits firmly on your board.   Cut into thin slices (1/4 inch).   


Then cut the slices into about 1 ½ inch cubes.   


Add the cauliflower & cook over medium high heat until you stir up color.  10 mins. 

Add



1
Pound
Grated russet potatoes
Peeled or not
1/3
Cup
Sweet marsala
Or sherry or broth



Either scrub or peel the spuds.  I peeled them to keep a crisper white & deep red color to the dish.  Cook for 5 mins until you stir up color as the photo shows.   
 

Add the



½
Teaspoon
Sea salt

½
Teaspoon
Pepper

1
Cup
Favorite sausage
sliced



Cook for about 5 mins until spuds are tender. 



Meanwhile prep the kale and scallions.



1
Bunch
Red kale
Chiffonade
1
Bunch
Scallions
Thin slice



Stir in the kale & scallion & sautĂ© another 5 mins until the kale is cooked.  Cook longer if you like a more crispy texture. 



Plunder your garden or culinary potted plants for edible flowers and herbal garnishes.  It’s nasturtium season here in Cali.  The peppery petals are gorgeous and add flavor to our springtime fare.  



TOMATO YELLOW MANGO SALSA GARNISH



Amount
Measure
Ingredient
Prep Method
1 ½
Cups
Diced tomato

1
Cup
Radicchio
Chiffonade
½
Cup
Cucumber
Diced
2
Medium
Scallions
Thin slice
1
Clove
Garlic
Minced
1
Small
Chili pepper
Or chili flakes to taste optional
1 ½
Tablespoons
Evoo

1
Medium
Yellow mango
Peeled & diced opt
½
Teaspoon each
Sea salt & black pepper

1
Small
Citrus
Blood orange, Meyer lemon, tangerine, lime



Combine all the salsa ingredients in a medium mixing bowl.   


Chiffonade is a culinary term meaning cutting leafy greens & herbs into long thin strips.  Any flavorful citrus will do.  Today I used a blood orange, but Meyer lemon, key lime or grapefruit would work well too.  Stir well to combine.  Let macerate while you complete your squeak

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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.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!



Pinterest




Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin