DAVIDlefevre

“If I’m in the kitchen, I love to listen to the soundtrack to Big Night…but really, I listen to everything. I’m lucky to have been trained in classical music when I was a child and my sister is a professional musician so I have a love of all music. I love the Hollywood Bowl! It is such a beautiful, iconic Los Angeles venue and whether you are seeing the LA Phil, the Rolling Stones, or Jimmy Cliff, it always sounds great!”

—David LeFevre

For more information visit:

eatmbpost.com

eatfwd.com

[+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:

• KALE AND QUINOA SALAD
• BUTTERMILK FRIED CHICKEN WITH TRUFFLE HONEY
• SUMMER BERRY UPSIDE-DOWN CORN CAKE WITH LEMON

KALE AND QUINOA SALAD

Serves 4

INGREDIENTS

• 2 bunches Tuscan black kale
• 1 cup quinoa
• 2 cups water
• 2 baby carrots
• 1 baby red beet
• 1 baby yellow beet
• 2 baby turnips
• 3 breakfast radishes
• 2 ounces toasted pine nuts
• 1 ounce picked tarragon leaves
• Fresh squeezed juice of 2 lemons
• 2 ounces extra virgin olive oil
• Salt and pepper, to taste

PROCEDURE

1. Put the quinoa in a heavy-bottom pot and add 2 cups water with salt, to taste. Bring the quinoa and water to a simmer and cook for 3 minutes. Remove from heat and cover the pot with plastic wrap and allow the mixture to steam in a warm place for 20 minutes. When finished, the quinoa should be toothsome but not hard.
2. While the quinoa is steaming, wash the kale well and remove the stem. Cut the kale into thin strips and set aside.
3. Wash, peel and shave all of the remaining vegetables carefully, using a mandolin. As you are slicing the vegetables, add them to a bowl of ice water to keep them crisp (they will curl a bit and keep a nice crisp texture).
4. When the quinoa is cool, mix it together with the shaved kale and all of the prepared vegetables in a mixing bowl. Toss together with salt, fresh cracked pepper, lemon juice and extra virgin olive oil.
5. Arrange the salad into a serving bowl and finish with the toasted pine nuts.

BUTTERMILK FRIED CHICKEN WITH TRUFFLE HONEY

Serves 4

INGREDIENTS

• 4 chicken breasts, cut into halves
• 1 cup buttermilk
• 2 teaspoons Tabasco sauce
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 4 tablespoons truffle honey
• 2 tablespoons minced chives
• Fleur de sel to taste
• Black pepper to taste

PROCEDURE

1. Marinate chicken 8 hours in buttermilk and Tabasco sauce.
2. Make your dredge mix by combining the flour, paprika, salt, black pepper and baking soda together in a bowl.
3. Season the marinated chicken with salt and pepper.
4. Coat the marinated chicken in the dredge and let sit 15 minutes.
5. Dredge the chicken a second time in the dredge again.
6. Fry in fryer at 300°F until crispy and cooked through.
7. Drizzle the truffle honey on top and season with chives, fleur de sel and black pepper.

SUMMER BERRY UPSIDE-DOWN CORN CAKE WITH LEMON

Serves 8

INGREDIENTS

• 1-1/2 cups blueberries
• 1-1/2 cups raspberries
• 1-1/2 cups blackberries
• 1-1/2 cups all-purpose flour
• 1/3 cup cornmeal
• 1 tablespoon freshly-cut basil
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/2 cup sugar
• 2/3 cup milk
• 1/2 cup cooked corn kernels
• 1/3 cup canola oil
• Zest of 1 lemon
• 8 medium size basil leaves

PROCEDURE

1. Preheat oven to 350°F.
2. Lightly grease an 8-inch cake pan, line bottom of the pan with parchment paper and coat with vegetable spray.
3. Arrange 2 cups of mixed berries in the bottom of the pan and reserve while getting the cake batter ready.
4. In a medium bowl, stir together flour, cornmeal, basil, baking powder and salt. Set aside.
5. In another bowl, whisk together eggs, sugar, milk, corn kernels, oil and zest of one lemon.
6. Add egg mixture all at once to flour mixture.
7. Stir until combined.
8. Pour the batter over the berries in the cake pan. Spread evenly.
9. Bake 40 minutes or until pick inserted near center comes out clean. Cool cake in pan for 5 minutes. Run knife around edge of the pan to loosen sides. Invert. Remove parchment.
10. Top with remaining berries and basil.

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

Mötley Crüe and Alice Cooper (Lease Event)

Monday, July 21 at 7:00pm

[for tickets]

Dudamel & Beethoven

Tuesday, July 22 at 8:00pm

Thursday, July 24 at 8:00pm

A blockbuster French trio joins Music Director Gustavo Dudamel for an evening of Beethoven, concluding with the relentless drive of the most famous symphony ever. With Renaud Capuçon, violin, Gautier Capuçon, cello, and Jean-Yves Thibaudet, piano.

[for TUESDAY tickets]

[for THURSDAY tickets]

Americas & Americans Festival: Gilberto Santa Rosa and Sheila E.

Wednesday, July 23 at 8:00pm

“El Caballero de la Salsa,” one of the most prominent salsa performers, returns to the Bowl. Multiple Grammy^®-winner Santa Rosa’s pioneering music ranges from salsa romántica to ritmo tropical, improvisation to bolero. His canciones para el corazón will be sure to move you. Sensational star percussionist Sheila E. heats up the night with feisty Latin rhythms and effervescent pop.

[for tickets]

Americas & Americans Festival: Gloria Estefan

Friday, July 25 at 8:00pm

Saturday, July 26 at 8:00pm

International superstar Gloria Estefan performs songs from her Grammy^®-nominated CD, The Standards, which features classic tunes from the Great American Songbook. Fans will also be treated to Gloria’s iconic hits, as you’ve never heard them before.

[for FRIDAY tickets]

[for SATURDAY tickets]

Americas & Pagliacci & Cavalleria Rusticana

Sunday, July 27 at 7:30pm

Experience the extreme, no-holds-barred passions of jealous lovers in this beloved double-bill from two Italian opera composers at the top of their game. For this concert presentation, the incomparable Dudamel leads a cast rich in vocal and dramatic talents.

[for tickets]

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