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PRESENTS THIS WEEK’S RECIPES:

MARINATED BEETS & ASPARAGUS WITH SEEDED VINAIGRETTE

Serves 6

INGREDIENTS

• 6 small beets (any color, or a combination of colors, will work)
• 2 bunches large asparagus
• 1 tablespoon chopped Italian parsley
• 1 tablespoon chopped tarragon
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• 1/4 cup sherry vinegar
• 1 tablespoon diced shallots
• 1/2 cup extra virgin olive oil
• 1 teaspoon poppy seeds
• 1 teaspoon toasted white sesame seeds
• Kosher salt and fresh black pepper

PROCEDURE

1. Place beets in a medium pot and cover with cold water. Add 2 tablespoons of salt to the water and bring to a simmer. Depending on the size of the beets, it should take approximately 20-40 minutes for them to become tender. Insert a knife into one of the beets to check…If the knife inserts easily, they are done.
2. Remove the beets from the water and place them into a bowl of ice water to cool them. They will be easy to peel at this point. Remove all of the skin from the beets and cut them into 1-inch cubes.
3. Trim the bottom inch or so off of the asparagus and discard. Trim the tops off of the asparagus and set aside. With a vegetable peeler, peel the asparagus as far down as possible—creating thin strips—and place the shavings in a bowl of ice water.
4. In a separate bowl, whisk together the vinegar, mustard, honey, shallots, poppy and sesame seeds, and a touch of salt and pepper. Slowly drizzle in the olive oil and add the herbs. Toss in the beets and asparagus (tips and shavings), and allow to marinate for at least an hour in the fridge before serving.
5. Enjoy cold or at room temp.

SHRIMP SALAD ON A FRENCH ROLL, WITH PICKLED RED JALAPEÑO & WATERCRESS

Serves 6

INGREDIENTS

• 6 French rolls (large enough for a hearty sandwich)
• 3 red jalapeños
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 3 bunches cleaned watercress
• 3 pounds raw peeled and deveined shrimp (any size)
• 2 tablespoons canola oil
• Juice and zest of one lemon
• 2 tablespoons Dijon mustard
• 6 tablespoons mayonnaise
• 3 finely chopped hard boiled eggs
• 1 clove garlic, finely chopped
• 2 tablespoons chopped dill pickles
• 1 tablespoon chopped capers
• 1/4 cup celery, finely diced
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped Italian parsley
• Kosher salt and fresh black pepper

PROCEDURE

1. Slice the jalapeños into rings, discarding the seeds, and place the rings into a small bowl with the vinegar, sugar, and a pinch of salt. Stir for a moment to make sure that the sugar dissolves. Set aside for at least an hour before straining off the liquid.
2. Fill the bowl of a food processor with the shrimp and pulse until the shrimp is roughly chopped.
3. Heat a medium sauté pan over high heat and add the canola oil. Add the shrimp and a pinch of salt and sauté just until the shrimp is cooked through (about 3 minutes). Remove from the heat and drain off any excess liquid. Place the cooked shrimp in a bowl in the fridge to chill.
4. In a large mixing bowl combine the lemon juice and zest, mustard, mayonnaise, garlic, eggs, pickles, capers, celery, and fresh herbs. Season with salt and pepper. Whisk until well combined. Add the cooked and chilled ground shrimp and stir to incorporate.
5. Slice the bread lengthwise and lightly toast in the oven until golden brown. Fill the toasted roll with the shrimp mixture, strained pickled jalapeño, and watercress. Enjoy.

PASSION FRUIT CURD WITH FRESH BERRIES AND ALMOND CRUMBLE

Serves 6

INGREDIENTS

• 6 egg yolks
• 1 cup unsweetened passion fruit purée (see Chefs’ Note below)
• 3/4 cup white sugar
• 4 tablespoons unsalted butter
• 1 cup clean mixed berries (whatever berries you like best)
• 1/2 cup raw almonds
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted

PROCEDURE

1. Place the white sugar, passion fruit purée (or lemon juice), and eggs in a medium (non-aluminum) pot, and whisk immediately. Continue to whisk over low/medium heat until mixture goes from frothy to thick and glossy, easily coating the back of a spoon (this should take about 15 minutes).
2. Remove from heat and whisk in 4 tablespoons of butter until the butter is dissolved. Place the curd in a container in the fridge until cold. This can be done the day before serving to ensure it is chilled enough.
3. Pre-heat the oven to 350°F. In the bowl of a food processor add the almonds, salt, brown sugar and flour, and pulse until the almonds are ground and all ingredients are incorporated. While the processor is running, slowly add the melted butter until you see a crumbly Grape Nut-like texture.
4. Spread out the crumble mixture into a thin layer on a parchment lined cookie sheet and place in the oven until toasted and crunchy (about 10 minutes). Take it out and allow to cool at room temp.
5. In a bowl, layer the curd, berries, and crumble (in that order) and enjoy.

HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:

LEASE EVENT: PITBULL AND KE$HA NORTH AMERICAN TOUR

Tuesday, June 18 at 7:30pm

[for tickets]

OPENING NIGHT AT THE BOWL

Saturday, June 22 at 8:00pm

Celebrate summer at the Hollywood Bowl’s glamorous, season-opening event! The annual Hall of Fame concert honors music legends and concludes with spectacular fireworks, in this star-studded benefit for the LA Phil and its education programs. This year’s inductees are Steven TYler and Joe Perry of Aerosmith, Patti Austin and John Legend. Stevie Wonder is among the celebrity presenters.

[for tickets]

SHE & HIM (ZOOEY DESCHANEL AND M. WARD), EMMYLOU HARRIS & RODNEY CROWELL, MATTHEW E. WHITE

Sunday, June 23 at 7:00pm

Zooey Deschanel and M. Ward, aka She & Him, make music for an eternal spring, when the temperature is warm enough to go riding with the windows rolled down and the radio turned up. Grammy-winners Emmylou Harris & Rodney Crowell collaborate once again, celebrating their February 2013 release Old Yellow Moon.

[for tickets]

To download a pdf of this recipe, [click here].