Avanti Cafe Musings: pancakes

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

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

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Friday, September 4, 2015

Bhut Blueberry Bazooka HOT Sauce :: Use Bhut Jolokia OR Your Favorite Habanero ::

These savory multi grain pancakes are adorned w/ sauted colorful peppers & Bhut Blueberry Bazooka HOT Sauce

This year organic berries have become available in quantity and at a good price. From you local green grocers to Costco, you’ll find organic blackberries, raspberries and blueberries stocking the shelves in their season. Fruit pairs so well w/ extra HOT chilies. And when you have access to quantities of berries, make up a batch of this extra HOT delight and lay in the flavors of summer for dolling up your breakfast lunch and dinner plates.

For the flavor base

Amount	Measure	Ingredient	Prep Method
1.75	Ounces	Bhut Jolokia chili peppers	Or favorite EXTRA HOT chilies
1	Can	Coconut milk
¼	Cup	Grapeseed oil	Or Avanti golden oil

Directions:

Remove stems from chilies. Pierce each one w/ a knife. Be careful not to get the chili oil on your fingers. Bring all the above to a simmer in a deep skillet.

Simmering HOT chilies in coconut milk infuses the entire salsa w/ HEAT

Then add:

1	Large	Leek, washed & sliced	Save outer leaves for broth
1	Teaspoon	Sea salt	Or Avanti pink salt
½	Cup	Garlic cloves	Pickled garlic A OK
1	Knob	Ginger	About ¼ cup diced
1	Teaspoon	Fennel seed

Simmer for 15 mins.

Fennel, leek, garlic, ginger, on my! The Trinity Roots add power to the heat

For the broth

Amount	Measure	Ingredient	Prep Method
3	Whole	Corn cobs	Corn kernels removed & reserved
1	Large	Leek	Outer leaves only
½	Cup	Sake
2	Tablespoons	Miso
2	Quarts	water

Combine the above in a covered stock pot, bring to a simmer. Low boil for 30 mins. Turn off heat, add:

1	Large sprig	Fresh lemon verbena	Optional
		Favorite herbs in season	Bay leaves, rosemary, thyme, Thai basil, etc

You'll have extra broth. And you'll find that corn and miso together w/ lemon verbena are a flavor delight

Replace cover and cool in pot while completing the sauce.

Add the Bhut coconut mixture to the Vitamix. Add:

2 ½	Cups	Corn leek broth	Strained
1	Large	Organic grapefruit	Juice and zest

Blend completely. Return this mix to the deep skillet. Then rinse out the Vitamix w/

Cup

Broth

Add this to the skillet too and bring all to a simmer.

TOTAL BROTH USED: 3 ½ cups. NOTE: You’ll have extra for a great flavorful corn miso herb broth. Add a little more miso, cubes of silken organic tofu, scallions, sesame seeds & shredded carrot for a great corn miso soup. Leftovers are like money in the bank!

To the simmering puree add:

32	Ounces	Fresh organic blueberries
1	Tablespoon	Fennel seeds

Simmer 10 mins. Turn off heat and add:

3	Ears	Fresh corn kernels
3	Med	Limes	Juice & zest

The Heat AND the culinary possibilities are endless in the EXTRA HOT Salsa