Avanti Cafe Musings: April 2017

Horseradish Puree

Amount	Measure	Ingredient	Prep Method
1/2	Pound	Horseradish	Peeled & sliced weight
1	Cup	Kimchi brine	or water w/ 1 Tsp Salt
1	Small knob	Ginger	Optional
1/4	Cup	Hemp seeds
1/2	Teaspoon	Avanti Golden Spice

Directions:

You’ll want to buy about a 1 pound horseradish as there is a lot to peel away. Peel and dice the horseradish. Wash well. Combine all in a blender jar & let brine for 24 hours. Then grind well to a fine puree. Be careful with horseradish. It can get right up your nose even when you prepping it. This flavorful puree is uber versatile. And the golden spice give it a lovely flavor. Use straight up or blend w/ cream, yogurt, softened butter or rich nut milks for fantastic sauces. I love it blended with frozen spinach for a pungent green sauce.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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!

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Garden Kimchi

Amount	Measure	Ingredient	Prep Method
3+	Pounds	Napa Cabbage	2 inch pieces
1	Cup	Sea salt
2	Quarts	Water

Directions:

In a large tub, sprinkle salt over the cut napa. Top w/ water. Stir every 30 mins for 2 1/2 hours. Drain & reserve the brine if you wish and use as a salt substitute in cooking. Use sparingly. It’s very salty. I used it to make Avanti Horseradish Puree.

Meanwhile prep the veggies.

Quart

Garden vegetables

I used carrots, carrot tops, kale, scallions & fresh turmeric.

Blend the following in a food processor:

1	Whole	Citrus rind	I used blood orange
5	Cloves	Avanti Pickled Garlic
1	Small	Red onion
1/8	Cup	Dried chilies	I used pequins
1	Tablespoon	Korean or Aleppo chili flakes
2	Tablespoons	Hatcho miso
1	Cup	Avanti Persimmon Spread
1/8	Cup	Pickled Ginger
2	Tablespoons	Toasted sesame seeds
1/2” x 1”	Piece	Kombu kelp	Wiped
1 – 2	Tablespoons	Sea salt	To taste

Combine the well drained napa, garden veggies & the blended flavorings in a large glass bowl. Stir well and let sit at room temperature for several hours, stir every once in a while. Pack into clean glass jars and ferment at room temp for 3 or 4 days. Shake the jars twice a day. Then refrigerate. You can eat it right away and it will continue to slow ferment in the fridge.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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

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Pasta Fagioli Video https://vimeo.com/133115733

Easy Napa Cabbage Pickles :: Hakusai Tsukemono

Amount	Measure	Ingredient	Prep Method
1	Head	Napa Cabbage

Directions:

Often the best produce come with some hitchhikers so if using a garden napa you’ll want to take the time to wash and lightly brine as follows. Trim the outer leaves, cut the napa into quarters lengthwise and soak with 2 T salt & 1 Cup white vinegar in plenty of water to cover overnight. Rinse, wash well and cut into thin strips and soak in fresh clean water. Use a spider to transfer the napa to a colander. When the soaking water is free of critters drain well.

Weigh the cut napa. Use this pickling recipe for each pound of napa.

1/2	Cup	Rice or Cider Vingegar
1	Tablespoon	Sea salt
1	Tablespoon	Sugar

Bring the above to a boil and pour over the napa in a wide glass bowl. Weigh down w/ a plate and put a weight on top, such as a large can, or a tea kettle filled w/ water. After 30 mins stir well. It will already have produced a lot of liquid. Stir in

Tablespoon

Avanti Power Ginger Puree

Weight the mixture for another hour or so, then pack into jars. The brine that results from this pickle is neither too salty or sweet and thus can be used for dressings, sauces & other cooking functions. This piquant pickle is good w/ all Asian fare. It’s loosely based on Japanese tsukemono and macrobiotic flash pickling techniques. It keeps in the fridge for up to one month. Use it as you would kraut, kim chee & relish.