Avanti Cafe Musings: latkes

Friday, May 20, 2016

Apple Pear Yam Latkes :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 8 large latkes

Apples, pears & yams pair well together in these sweet & savory potato pancakes. If you like them, make a double batch. I like them even better when reheated in the toaster oven during the week with their yummy twice-cooked crispy edges.

Amount	Measure	Ingredient	Prep Method
1/2	Pound	Yam
2	Medium	Granny Smith apples	Divided use
3	Medium	Mexican spring onions	Divided use
2	Medium	Navel oranges	Divided use
1	Large	Red pear
3	Large	Collard leaves
1	Tablespoon	Evoo
1/2	Teaspoon each	Sea salt & black pepper
1	Tablespoon	Fresh ginger	Minced or zested, opt

Grate 1 apple, pear, yams & put into a mixing bowl.

Chiffonade the collard leaves & load into a skillet w/ 1 Tbs Evoo, 1/2 Tsp each salt & pepper, minced ginger & the juice & zest of one navel. Saute over med high heat until tender & juice is evaporated, about 3 to 4 mins.

Slice 2 Mexican spring onions & add collards & onions to the mixing bowl w/ the yams.

1/2-2/3	Cup	Flour, Matzo Meal	Or GF flour
1	Tablespoon	Flax seeds or Flax meal	Opt
2	Large	Organic eggs
1/2	Teaspoon	Sea salt
1	Cup	Cooked brown rice	Or mixed grains

To the grated yam mix add the flour, flax seeds, eggs, another 1/2 Tsp salt & the cooked brown rice or grains. If you don’t use the flax seeds, add more flour. I kept my latkes gluten free by using quinoa flour. Let rest for about 20 mins while you prep the peach garnish.

1	Medium	Peach	Sliced
1	Medium	Nectarine	Sliced
1/4	Cup	blueberries
1	Tablespoon	Pomegrante molasses	Or Honey, Opt
1/4	Teaspoon each	Sea salt & black pepper
1/4	Teaspoon	Chili flakes	Opt

Combine sliced peach, nectarine, 1 apple, 1 spring onion, 1/4 cup blueberries, 1 orange juice & zest & molasses, salt, pepper, chili. Stir

Tablespoons each

Evoo & Coconut oil

Divided use

In a 12” skillet heat 1 Tbs each coconut oil & evoo over medium flame for 5 mins. FRY HACK:> It’s best to get the pan hot slowly. Measure four 1/2 cup latkes into the hot oil. Flatten to about 3/4” thick. Set a timer for 5 mins. Set the oven to 200.

Flip latkes & cook on the second side for 5 mins more. Keep warm in the oven while you heat 1 more Tbs each of the oils and cook the second batch of 4 latkes.

1	Medium	Tomato	Thinly sliced
1/2	Cup	Greek yogurt

Serve w/ thinly sliced tomato & Greek yogurt or sour cream. I sprinkle a whisper of flavored sea salt & black pepper on the tomato & yogurt. Adding chili to the fruit creates the zing of a sophisticated pico de gallo. Brunch party at your house. Share pix and variations on HH Social Media

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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

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Friday, April 1, 2016

Ensalada Fideles Tostados + BONUS Fideles Latkes :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins

Servings: about 4 quarts

We travel to Spain to make a salad of harvest vegetables with toasted pasta & brown rice. Make it gluten free as I did today by using organic corn & brown rice spaghetti. Or use your favorite long pasta or orzo, semolina, faro or whole wheat. Scroll all the way down for a BONUS recipe to use any left over salad to make Fideles Latkes!

Amount	Measure	Ingredient	Prep Method
¼	Cup	Evoo
1	Pound	Favorite long pasta	Or orzo
2	Medium	Parsnips	About 2 ½ cups
2	Medium	Carrots	About 2 cups

Add the evoo to a deep skillet or wok over medium high heat along w/ the peeled & diced parsnips, carrot if using, and the broken pasta or orzo.

Stir frequently as the pasta toasts & the vegetables roast as shown, about 6 mins. Add

1 ½	Teaspoon	Sea salt
1	Teaspoon	Black pepper
2	Cloves	Garlic	Sliced or minced

and sauté for 3 mins more.

Then add

1	Quart	Water
1/3	Cup	Sherry

Turn the heat to high and cook until the pasta is tender & most of the liquid is absorbed.

Add

3	Cups	Cooked brown rice	Organic medley
1	Medium	Orange	Juice & zest
3 or 4	Tablespoons	Favorite vinegar

Today I used sherry vinegar. Some people like more vinegar than others. So go easy at first and add more to taste. When the mix is no longer hot (it cools rapidly when you add in the cool rice), stir in

1	Large	Cucumber	Half moon slices, about 2 cups
1	Bunch	Scallions	Thick slice, about 2 cups
1	Bunch	Radish	Sliced, about 1 ½ cups
1 ½	Cups	Tomatoes	Diced
1	Cup	Grapes	Cut in half
1/3	Cup	Roasted sunflower seeds	Optional

I kept the tomatoes & grapes out of the mix and used as garnish along w/ the sunflower seeds, plus nasturtium petals & basil blossoms from my garden. You can garnish w/ a drizzle of evoo too for a rich presentation & sumptuous taste. You can use exotic radish like watermelon, icicle, daikon or black radish when available or the classic red.

Feel free to use a lot more veggies as you wish. I added a little shredded chicken too. If you have leftovers, stir in an egg or two and make burgers or a scramble. This is also good as a filling for lettuce wraps, or eaten rice ball style w/ roasted nori seaweed. Precooked brown rice is readily available.

Fideles Latkes :: BONUS Kitchen Hack Morph Recipe ::

Difficulty: Easy

Time: prep time 5 mins, resting & cooking about 1 hour

Servings: about 4 quarts

Use up any left over Ensalada Fideles Tostados with these baked latkes that make really good lettuce wraps, fritters, dumpling like additions to brothy fare.

Amount	Measure	Ingredient	Prep Method
1	Quart	Fideles Tosdados
¾	Cup	Dry falafel mix
2	Large	Eggs	Organic
1	Tablespoon	Flax seed meal
2 to 3	Teaspoons	Dry herbs	Italian seasoning, chili powder, etc

Stir the mix together then put an empty sheet pan into the oven and preheat to 475. Let the mix rest for about 30 mins while the oven heats the pan. Stir the mix, put a piece of parchment on the sheet pan, spray well with oil & dollop the mixture on in about ¼ cup nuggets. Bake for 35 mins, turn the pan once. Remove from the oven and turn the nuggets over to brown the top. You can leave some in the turned off oven to get extra crispy if you want.