MICHAELteichKicking off the 2014 Hollywood Bowl season is the Playboy Jazz Festival, an annual event that celebrates the American spirit of improvisation. Leading off the cooking for 2014 is Michael Teich of The Wallace, an inviting, eclectic restaurant in Culver City. Teich not only improvises in the kitchen, but has enjoyed a life of improvisation.The former pitcher in the Pittsburgh Pirates organization transformed himself into our opening day starter, contributing to one of the world’s major league food scenes. “Music has the ability to inspire and motivate. It’s a vital part of the kitchen and the restaurant as it really sets the tone for the experience. Whenever I think of the Hollywood Bowl, I remember special times with family and friends where the experience was framed by the amazing artists and beauty of the Bowl on a beautiful California summer evening.” —Michael Teich For more information visit: thewallacela.com [+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES: CHARCUTERIE & CHEESE CONFIT ALBACORE TUNA NIÇOISE WHITE CHOCOLATE PANNA COTTA WITH FRESH BERRIES   CHARCUTERIE & CHEESE Serves 6 SELECTION & PLATING Pick out three different meats and three different cheeses from a quality grocery store or specialty shop. Get a lovely crusty baguette, some nuts, a couple different types of olives, a little grainy mustard and some fresh fruit—apricots are always a great choice—and simply arrange on a platter and enjoy at the Bowl. CHEF’S NOTE: You can be as creative as you’d like with this. Adding radishes, capers, mostarda, or pickled vegetables are all great touches. When choosing charcuterie, I recommend variety in both flavors and texture. Some type of salami, a beautiful ham or prosciutto, and a pâté or rillettes are great ways to create diverse experiences. With cheeses, I always encourage people to go for three different textures. Always a fresh soft cheese (burrata is a good example), a semi-soft (we always go for a blue, St. Agur is lovely), and a semi-hard cheese like an aged Cheddar or toma. You can mix it up with meats and cheeses from different countries, or you can create a theme, like all Spanish, all French or all California.

 

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CONFIT ALBACORE TUNA NIÇOISE

Serves 6

TUNA

INGREDIENTS

• 2 pounds albacore tuna
• 2 sprigs rosemary
• 4 cloves garlic, smashed
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• 4 cups extra virgin olive oil

PROCEDURE

1. Place all the ingredients, except the tuna, in a pot. Bring to just under a
   boil and remove from the heat, cover and let sit for 30 minutes.
2. Meanwhile, slice the tuna into 6 steaks, approximately 1-inch-thick.
3. After 30 minutes, the oil should still be warm but not hot. Slide the tuna
   into the oil making sure it is completely covered by the oil. Return the pot
   to medium-low heat and confit.
4. Start checking the tuna after 10 minutes for doneness; medium-rare should
   take roughly 15-20 minutes over low heat.
5. Remove the fish from the oil and place in a container. Once the oil is cooled,
   pour over the fish and refrigerate until ready to use. This will hold at this
   point up to a week.

CHEF’S NOTE:The key to this process is the heat. The heat must remain low; if it gets too hot it will cook your fish too quickly and it will make it tough. Low heat will give you an amazingly silky texture with a delicious rich flavor.

 

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VEGETABLES

INGREDIENTS

• 8 eggs
• 10 fingerling potatoes
• 1 cup Niçoise olives
• 1 pint farmers market heirloom cherry tomatoes
• 1 red onion
• 2 avocados
• 1/4 pound haricots verts
• 2 tablespoons fresh basil
• 10 heads petite farmers market lettuces

PROCEDURE

1. Blanch the haricots verts, cook the potato until soft, and hard-boil the eggs.
   This can all be done at least a day ahead if desired.
2. Slice the red onion as thinly as possible and let cold water run over it for
   a couple minutes to take a bit of the sharpness away. Slice the avocado into
   thin wedges and halve the cherry tomatoes.
3. Clean the greens and tear the basil leaves over the top to finish.

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VINAIGRETTE

INGREDIENTS

• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain mustard
• 2 tablespoons diced shallot
• 2-3 anchovies (optional)
• 3/4 cup extra virgin olive oil
• kosher salt and cracked black pepper, to taste

PROCEDURE

1. Using the back of a fork, mash the anchovies into a paste.
2. Add the mustard the vinegar and the shallots with a pinch of salt and a couple
   grinds of black pepper, whisk and let sit a couple of minutes to infuse.
3. Slowly drizzle in the olive oil to emulsify.

CHEF’S NOTE:You can place the vinaigrette in a Mason jar and keep it in your refrigerator. Simply shake it up when ready to use.

ASSEMBLY & PLATING

1. In a bowl, toss the vegetables and the greens with a bit of the dressing
   and season to taste with salt and pepper.
2. Place onto individual plates, reserving some of the vegetables, or serve
   family style on a platter.
3. Place the tuna steaks on tops of the greens, take the reserved vegetables
   and arrange over and around the tuna, garnish with the eggs, olives, and torn basil.

CHEF’S NOTE:Getting fresh vegetables from your local farmers markets will make an incredible difference in the quality of your final product.

 

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WHITE CHOCOLATE PANNA COTTA WITH FRESH BERRIES

Serves 6

INGREDIENTS

• 1-1/2 cups heavy cream
• 1-1/2 cups whole milk
• 1 vanilla bean
• 4 sheets gelatin
• 1/2 cup chopped white chocolate
• 1 cup strawberries
• 1 cup blackberries
• 1 cup blueberries
• 1 cup raspberries
• 3-4 tablespoons sugar
• Zest of 1 lemon

PROCEDURE

1. Place the cream milk and vanilla bean into a pot. Bring just to the boil,
   then cover and remove from the heat to let steep, about 30 minutes. Return
   to the heat and bring back to temperature.
2. Meanwhile, place the gelatin into a bowl with cold water until soft. Once
   soft, squeeze out the excess water and add to the cream mixture, whisking
   to combine. Remove the vanilla pod and pour into a bowl over the chopped
   chocolate. Let sit for 3 minutes, then whisk to combine thoroughly.
3. Pour this into 4-ounce ramekins and refrigerate for 6 hours

CHEF’S NOTE:This can be done days in advance. Always open your vanilla pod and scrape out the seeds. You can freeze extra skins and use them to infuse creams, alcohol, or sugars. Also, if you don’t have ramekins, you could just as easily pour this into disposable glassware.

 

ASSEMBLY & PROCEDURE

1. For the berries, simply slice the strawberries and blackberries, put all
   berries into a bowl, add the sugar and zest, and mix to combine. Let this sit
   for an hour or so to let the flavors marry. You can add more or less sugar
   depending on your taste.
2. Spoon some of the berry mixture over top of the custard along with the syrup and enjoy.

 

 

 

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

 

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