Avanti Cafe Musings: marsala

Tuesday, September 8, 2015

Summer Garden & Farmer's Market Broth

For the flavor base. Use produce grown in your garden or organic produce from the farmer’s market for this extra fresh treat.

Onion skins, red onion skins in particular carry a lot of create polyphenol antioxidants

The outer leaves of leeks

Tough celery stalks

Garlic peels

Ginger peels

Parsley stems

Tough stems of greens like kale and collards

Sweet bell & chili pepper tops and seeds

Corn cobs

Seaweed

Citrus peels & rinds

Eggplant peels

Potato & yam peels

Tomato trimmings

Woody herbs like bay, thyme, lemon grass and lemon verbena

Miso

Cooking liquors such as dry vermouth, sherry, marsala, madiera, red or white wine

Directions:

Combine all in a stock pot. Cover w/ about 3 inches of water. Cover the pot and set over medium high heat. Set a timer for 15 mins. When the broth comes to a simmer, reduce heat and simmer gently, uncovered for 15 mins longer. Don’t boil hard or you’ll get a stock that tastes like lawn clippings. Turn off the heat and allow to cool to room temp. You can compost the cooked vegetable left overs as long as you keep the ratio of yard waste up. Don’t add too many cooked vegetables to your compost. I compost w/ worms and they seem to do fine w/ some cooked vegetables from time to time.

If you want to lightly poach something to heat it and cook it gently this broth does double duty. In this batch I poached a block of organic firm tofu used to make Avanti Matcha Aoli.

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.

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Saturday, July 11, 2015

How to Make :: Avanti Roasted Garlic Coconut Spread ::

Simple, easy, nutritious and full of flavor, here's how make Avanti Roasted Garlic Coconut Spread step by step in photos. Read more about this great alternative to plain butter on the Ron & Lisa blog.

Roasted Garlic Coconut Spread

Amount	Measure	Ingredient	Prep Method
1 or 2	Heads	Roasted garlic	About 1/3 to ½ cup roasted garlic cloves
1/3 to ½	Cup	Organic coconut oil
1	Tablespoon	Marsala *	Dry or sweet, optional
1/8	Teaspoon	Coarse sea salt
1/8	Teaspoon	Black pepper

Directions:

Combine all in a small bowl and mash well to combine. Chill

* Marsala is optional, you can use sherry, Madeira or Port, or even brewed coffee or strong tea like black currant or pu-erh. Citrus juice, such as grapefruit or lime would be another good substitute.

Wanna see it? Here it goes .....>> And see all sorts of creative ways to use it in our Avanti Roasted Garlic Spread How To blog.

This is two small heads of roasted garlic squeezed from their skins

Eyeball in an equal amount of organic coconut oil. It looks oh so purely white when filming in the twilight.

Add in a tablespoon of Marsala or your choice of flavor liquid, black pepper and sea salt. I used Avanti pink salt blend, a mixture of Bolivian, Himalayan & Hawaiian rose colored coarse salts.

Use a spoon to mash the spread. I find a spoon works best to smoosh the soft garlic cloves and break them up a bit.

While we want a smooth homogenous paste, we still want some texture. No need to break out the food processor for this.

Spoon into a clean small bowl and chill. It's ready to serve and enjoy. Let it warm up for 10 or 15 mins before table service. Coconut oil gets very firm 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.