Avanti Cafe Musings: May 2016

Saturday, May 28, 2016

Harvest Miso Ramen :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 4 Quarts Soup // 4 Bowls Ramen

Celery & Brussels sprouts add a Harvest twist on what’s typically in a miso ramen bowl. Vegetables & broth are the stars of this dish & the noodles complete the meal. You can find all sorts of great organic, even gluten free ramen now.

Amount	Measure	Ingredient	Prep Method
3	Quarts	Broth or water
1/2	Cup	Sake	Opt
3	Cubes	Frozen Broth	Opt
1	Medium	Sweet onion	Pie slice
1	Head	Celery	Sliced
1	Pound	Brussels sprouts	Quartered
3	Medium	Yellow carrots	Sliced

Combine broth, optional sake & frozen broth cubes with the onion, celery, Brussels sprouts & carrots. Cover & set over high heat for 25 mins. Taste, if using water, you may need to add a little salt. Prep out the other vegetables while the soup cooks.

1	Large	Red pepper	Diced
1	Large	Golden beet	Precooked, peeled, sliced
1	Large	Orange	Juice & zest, opt

Add in the peppers, beets, kale & orange juice & zest. Let sit covered off heat until you’re ready to make your miso ramen bowls.

FOR EACH BOWL OF RAMEN

1 1/2	Tablespoons	Miso	Steeped in
1/2	Cup	Water

For each bowl of ramen you plan to make, steep 1 1/2 Tbs miso in 1/2 cup water. It will dissolve in about 10 mins. Prepare the garnish while you cook the ramen.

RAMEN GARNISH

1/2	Small	Avocado	Diced
2	Tablespoons	Sweet onion	Thin slice
1	Tablespoon	Kiwi	Diced, opt
1	Teaspoon	Toasted sesame oil
1-2	Tablespoons	Nori seaweed	Slivers

Prepare the garnish with avocado, onion, celery leaves & optional kiwi. Use a scissors to finely julienne some toasted nori.

1	Whole	Ramen cake
1	Teaspoon	Fresh ginger	Minced or microplaned, opt
1	Tablespoon	Sesame seeds	Opt
1	Large	Egg	Opt

For each bowl of ramen, use 1 quart of soup w/ vegetables. Add 1 ramen cake, optional ginger & sesame seeds. Boil over high heat until ramen is almost tender, about 3 mins. Crack in eggs as desired & stir until cooked. Add in the dissolved miso & bring back just to the simmer. Don’t boil the miso. Garnish w/ the avocado mix, nori slivers & toasted sesame oil.

Miso is a nutritious and ancient fermented Japanese soybean paste. It’s loaded with healthy probiotics. That’s why we don’t want to over boil it. I make the soup all at once, and then cook each bowl of ramen as I want throughout the week. FLAVOR HACK:> Avocado, sesame oil & ramen are a delish threesome.

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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

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Curly Sushi :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins,

Servings: 5 Curly Sushi Rolls

Get the entire gang involved in stuffing these fun & flavorful curly kale sushi rolls. Cooked brown rice is readily available, as is cooked & seasoned sushi rice, often from local restaurants. HARVEST HACK:> Cook beets easily in advance

Amount	Measure	Ingredient	Prep Method
1-3	Medium	Golden beets

Cook the beets ahead. Wash, do not peel, cover w/ water in a medium saucepan. Add a teaspoon salt, Cover, set over high heat & set a timer for 10 mins. When the water boils, reduce heat to medium & set a timer for 25 mins. Turn off heat & let cool covered in the water. I do this the night before or in the early morning.

5	Large	Curly green kales leaves
2	Tablespoons	Rice vinegar
2	Tablespoons	OJ
1	Teaspoon	Orange zest
1 1/2	Tablespoons	Sunflower seeds	opt

Pull the ribs out of the kale leaves & add the Kale Marinade. Massage the leaves and set aside to marinate while you prep out the vegetables & fruits.

2	Tablespoons	Sweet onion	Thin slice
3/4	Cup	Celery hearts	Julienne
3/4	Cup	Apple	Thin slice or julienne
3/4	Cup	Carrots	Julienne
3/4	Cup	Avocado	Julienne
3/4	Cup	Red pepper	Julienne
3/4	Cup	Golden been	Precooked, peeled, julienne
1/2	Cup	Kiwi	Juilienne

You don’t need much for 5 rolls.

1	Cup	Cooked brown or sushi rice
1	Tablespoon	Rice vinegar
1	Tablespoon	Sesame seeds
1	Tablespoon	OJ
1	Tablespoon	Basil or shiso	Chiffonade, opt

Stir the flavorings into the cooked brown or sushi rice. I like to set everything out as a buffet and let everyone make roll their own. It’s a colorful feast for the eyes.

Small

Nori sheets

The curly top end of the leaf will end up being the top of the roll. Lay in a sheet of nori if you’d like. You can buy them in 3 X 4 in sheets. Perfect size for Curly Sushi. Scoop in a couple tablespoons of sushi rice in the middle of the leaf. Arrange the long fruits & veggies toward the top of the leaf, sticking out the top a bit. Curl the leaf around the sushi and if desired, poke a hole w/ a chop stick & secure the roll w/ a firm matchstick of juilienned carrot.

This is a great way to learn to love the flavors of sushi. Kale & the briny sea flavor of nori seaweed pair together famously. The crisp, crunchy, sweet and salty flavors of the fillings tumble together in harmony. HARVEST PANTRY HACK :> Keep sunflower & sesame seeds on hand for flavor, nutrition & crunch.