Avanti Cafe Musings: sauce

Showing posts with label sauce. Show all posts

Thursday, April 13, 2017

Horseradish Puree

Amount	Measure	Ingredient	Prep Method
1/2	Pound	Horseradish	Peeled & sliced weight
1	Cup	Kimchi brine	or water w/ 1 Tsp Salt
1	Small knob	Ginger	Optional
1/4	Cup	Hemp seeds
1/2	Teaspoon	Avanti Golden Spice

Directions:

You’ll want to buy about a 1 pound horseradish as there is a lot to peel away. Peel and dice the horseradish. Wash well. Combine all in a blender jar & let brine for 24 hours. Then grind well to a fine puree. Be careful with horseradish. It can get right up your nose even when you prepping it. This flavorful puree is uber versatile. And the golden spice give it a lovely flavor. Use straight up or blend w/ cream, yogurt, softened butter or rich nut milks for fantastic sauces. I love it blended with frozen spinach for a pungent green sauce.

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, June 4, 2016

Peach Mango Sauce Honey :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & dessert dishes. It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks. Share your creations on Hungry Harvest social media.

Amount	Measure	Ingredient	Prep Method
2	Large	White peaches	Peeled
2	Large	Yellow peaches	Peeled
1	Medium	Yellow mango	Peeled
1	Medium	Lemon	Juice & zest

Peel the peaches & mango. Cut around the mango pits & put into the blender jar w/ the lemon juice & peel.

Cut around the peach pits, just like coring an apple. Then use your pairing knife to cut away as much flesh as you can.

Blend on high until nicely smooth.

1/2	Cup	Water	To rinse out blender jar
1/3	Cup	Honey
1	Pinch	Sea salt	Opt

Transfer to a saucepan, set over med high heat. Use the water to rinse out the jar. Add that and the honey to the sauce, along w/ a pinch of salt. Cook for 10 to 12 mins, until nicely bubbly.

Teaspoon

Orange blossom water

Or rose water

Add optional rose or orange blossom water. Honey & lemon combine w/ the fresh fruit flavors to create a sweet & tangy sauce.

Served 3 ways on my buffet: As a dessert w/ fresh fruit & vanilla ice cream, brushed on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and over blanched asparagus w/ toasted almonds & evoo drizzle. This makes a great BBQ & wing sauce too.

Eating Healthy & Delicious is a Win Win Win Situation!

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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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Saturday, May 21, 2016

Blueberry Peach Balsamic :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins

Servings: 1 1/2 Quarts Dressing

There’s a whole lotta Umami going on in this very satisfying sauce + dressing. It comes together in minutes, but you’ll be licking your plates & thinking of new ways to use it. I suggest a jewel toned purple potato & red onion salad next!

Amount	Measure	Ingredient	Prep Method
1/2 to 1	Pound	Potatoes

Put a few potatoes in a small saucepan w/ water to cover & a good pinch of salt. Cover & set over medium high heat. When the water boils, set a timer for 10 mins. Remove from heat & let sit until you’re ready to use them in your salad. They are good warm or room temp.

1/3	Cup	Evoo
1	Large	Red onion	Rough chop
1/2	Teaspoon	Black pepper
3	Whole	Cloves
1/2	Teaspoon	Coriander seeds

Meanwhile, heat the oil in a skillet w/ the chopped red onion, black pepper, cloves & coriander seeds. Med high sauté for 7 mins.

1	Teaspoon	Sea salt
3	Small	Peaches	Rough chop
1/2	Cup	Water

Add diced peaches & salt & sauté for 2 mins more.

Add in the blueberries & 1/2 cup water & sauté for another 2 mins.

Medium

Tomato

Rough chop

Remove from heat & stir in the diced tomato if using.

1/3

Cup

Balsamic

Cool slightly then blend w/ the balsamic vinegar.

Cup

Water

Pour into a 2 quart container. Add 1 cup water to the blender jar & wiz to rinse out the jar. Stir that flavored water into the dressing.

1	Medium	Apple	Sliced
1	Medium	Peach	Sliced
1	Medium	Pear	Sliced
1	Medium	Carrot	Sliced
1	Head	Romaine	Cut for salad
2-3	Medium	Cooked potatoes	Sliced
1-2	Medium	Tomatoes	Sliced or wedges
1/2	Cup	Blueberries
2-3	Slices	Cantaloupe	Diced or sliced

Cut the fruits & vegetables into attractive bite sized shapes & sizes. Slice or dice the cooked potato. Compose your salads on the plates. I dress the romaine in advance, but not the other ingredients.

Drizzle more dressing over the completed compositions. Set out everything buffet style & let the family create pretty plates. Garnish w/ fresh herbs.

Garnish

Fresh

Favorite herbs

Basil, oregano, thyme

The flavors of peach blueberry & balsamic are so unctuous that this dressing would make a wide range of superb entrée style salads.

It pairs well w/ sweet shellfish like wild caught crabs & lobster, would be superb w/ organic chicken or as a glaze for Bison. Use a quality regular Balsamic, not the long aged ones.