Avanti Cafe Musings: pickles

Showing posts with label pickles. Show all posts

Wednesday, September 27, 2017

Easiest Pickled Baby Peppers :: Fast Pickle HACK ::

When sweet and hot peppers are plentiful in the garden and farmers market at the end of the summer and into mid fall, make jar after jar of these ridiculously easy pickled peppers.

Amount	Measure	Ingredient	Prep Method
3/4	Pound	Small peppers	Sweet or HOT, pierced

Directions:

Start w/ a clean wide mouth quart jar. Did you know you can buy BPA free plastic lids for your canning jars? Wash the peppers well and pierce w/ a sharp paring knife, to allow the brine to get inside the pickle. Fill the jar half full w/ peppers and add

1	Tablespoon	Sea Salt
2	Tablespoons	Coconut Aminos	Or 1 Tsp Sugar
1/4	Cup	Orange Juice
1/4	Cup	Apple Cider Vinegar
1	Tablespoons	Dry herb seasoning blend	Italian, Mexican, Herbs de Provance
1	Tablespoon	Sherry	Optional
		Water

Top off w/ more peppers, pressing them into the jar. I put the jar into a wide bowl to catch any overflow. It’s ok if you crack a few. They will soften as they pickle. Add water to the jar to bring the liquid up to the neck. Put the lid on and shake the jar well. Let sit at room temperature for 24 to 48 hours. Shake the jar twice a day. Unscrew lightly to let the CO2 escape. Store in the fridge. These are great on everything.

Eating Healthy & Delicious is a Win Win Win Situation!

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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.

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Thursday, April 13, 2017

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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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.