Avanti Cafe Musings: parsley

Saturday, February 27, 2016

Rutabagas & Spuds :: Chef Mark Cleveland @ Hungry Harvest ::

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

Amount	Measure	Ingredient	Prep Method
2	Medium	Rutabagas	Peeled, 1 inch dice
¼	Teaspoon each	Sea salt & black pepper
1	Small	Citrus peel	Optional
2	Medium	Bay leaves	Optional

This is a very open ended recipe. If you love rutabagas already, use fewer spuds. If you’re getting used to their unique flavor add a bit more potato to soften the earthiness.

I do not peel the potatoes, but do so if you wish. Peel the rutabaga, cut into one inch dice and put into a sauce pan w/ water to just cover and the salt and pepper and the citrus and bay leaves if using.

Cover and set over medium high heat while you prep the spuds. Set a timer for 20 mins. Scrub and trim the potatoes, cut into one inch dice. Once the rutabagas are almost tender, add

3 to 6

Medium

Golden potatoes

1 inch dice

Cover again for 20 more mins. When everything is tender remove the bay leaves and citrus peel. You should have just a little bit of water left in the pot. Drain off any excess. You should have a about a 1/3 cup cooking liquid left to help in the mashing. Add:

1 to 2

Tablespoons

Butter

Unsalted, organic

Mash with a potato masher until as smooth as you desire. I like it rather chunky. Add more salt and pepper to taste. This is delicious served right away as a side dish, or roasted w/ your favorite sausages! Put it on the To Do List ::> Learn to Love the Mighty Rutabaga!!

-->

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!

www.avantinatural.com

www.hungryharvest.net/recipes/

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

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.