PRESENTS THIS WEEK’S RECIPES:

CHARRED TOMATO AND CORN SALSA

GRILLED HERB CHICKEN AND SAINT-ANDRÉ SANDWICH

RICOTTA FRITTERS

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CHARRED TOMATO AND CORN SALSA

Serves 6

INGREDIENTS

• 4 tomatoes (large size and ripe)
• 1 red onion (cut into 1/2-inch-thick rings)
• 4 ears of corn
• 1 jalapeño (seeds removed)
• 1 clove of garlic
• 1/2 tablespoon chipotle chile*
• 4 ounces fresh lime juice
• 1 ounce cilantro (roughly 1/2 bunch), chopped
• Sea salt and black pepper

PROCEDURE

1. Over a very hot wood or gas grill char the tomatoes, red onion and jalapeño (until most of the skin turns black).
   If a wood grill is not available, you can char the vegetables directly over a gas range. Next, lightly grill the corn (if
   the corn cooks too much, it just gets starchy and loses its sweetness) and then cut off the cob.
2. In a blender, add the tomatoes, red onion, jalapeño, garlic, chipotle, cilantro, and lime juice (always best to hold back
   a little bit of this so it does not get too acidic—it is always easier to add more rather than go too far in the beginning).
   Season with sea salt and black pepper. Now blend. Better to do on a lower speed and don’t make too smooth—this salsa is better
   a bit chunky. Taste and adjust the salt, pepper and lime juice. Once all adjustments are made, remove from the blender and stir
   in the corn.
3. Serve with grilled bread or tortilla chips.

GRILLED HERB CHICKEN AND SAINT-ANDRÉ SANDWICH

Serves 6

INGREDIENTS

Sandwich
• 6 skinless chicken breasts
• 9 ounces Saint-André cheese (or any other great Brie)
• 1 red onion, cut into 1/2-inch thick rings
• 4 sprigs of thyme
• 6 cloves of garlic, sliced
• 1 loaf of crusty bread (sourdough or comparable—that can be cut into sandwich slices)
• 1/2 cup balsamic vinegar
• Mayonnaise
• Extra virgin olive oil
• Sea salt and black pepper

Pesto
• 5 ounces basil leaves
• 1-1/2 ounces spinach leaves
• 3/4 ounces toasted pine nuts
• 1/4 ounce garlic clove (or two medium garlic cloves)
• 1 ounce powdered Parmesan
• 4 tablespoons lemon juice (1-1/2 lemons)

PROCEDURE

Pesto
1. In a blender place 1 ice cube and all the pesto ingredients (excluding the Parmesan) and blend on a medium speed
   just until it forms a rough purée. Add the Parmesan and season with sea salt and black pepper. Pour into
   a small container, top with plastic wrap and place in the refrigerator.

Sandwich
1. Pour a little olive oil over the chicken breasts and add the garlic and thyme. Allow to marinate for an hour then
   remove the thyme and garlic, season with sea salt and black pepper and grill over a wood grill.
2. Pour the balsamic vinegar over the sliced red onions in a container, and season with sea salt. Next grill the onions
   (do not worry about cooking all the way through; there should still be some crunch left) and then place the onions
   back into the container with the balsamic vinegar.
3. Slice the bread, drizzle with just a touch of extra virgin olive oil, and grill lightly.

PLATING

1. Now for the assembly: Slice the chicken breast (one breast per sandwich) and place on a piece of the grilled sourdough
   that has been smeared with a little mayonnaise. Top the chicken with 1-1/2 ounces of Saint-André cheese (okay,
   you can put a little more!), then the grilled onions, and finally finish with a drizzle of pesto.
2. Season with fresh cracked black pepper and top with another piece of bread (this piece does not need mayonnaise because
   of the cheese and pesto).

RICOTTA FRITTERS

Serves 8 (yields 48 fritters)

INGREDIENTS

• 6 whole eggs
• 6 tablespoons sugar
• 2 ounces wildflower honey
• 24 ounces whole milk ricotta
• 3 oranges, zested
• 3 vanilla beans, seeds scraped
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon ground cardamom
• 6 tablespoons pale ale
• 2 teaspoons baking powder
• 12 ounces all purpose flour, sifted

PROCEDURE

1. Slice the vanilla beans on a cutting board and split them down the center lengthwise with a sharp knife. With the back of the
   knife, run down the inside of the pod to collect the seeds. Instead of discarding the pod, it can be stored in sugar to create
   vanilla-flavored sugar—great with morning coffee (the sugar is a preservative so it will last for months in the sugar).
2. In a large bowl, whisk together the ricotta, eggs, sugar, honey, orange zest, cardamom, salt, vanilla seeds, and pale ale.
   Add the baking powder and sifted flour, and mix just until combined.
3. Store the batter in a sealed container in the refrigerator until ready to fry fritters.
4. Scoop with a small (3/4 ounce) scooper and fry fritters, 6 per order, for 4 minutes at 350°F.

PLATING

1. Dust with powdered sugar, and serve with honey or a fruit jam such as strawberry.

A Glorious Celebration

Tuesday, July 6, 2010, 8:00 PM

Marking 10 years with conductor Grant Gershon, the Los Angeles Master Chorale launches the classical season with settings of the Gloria by both
Vivaldi and Poulenc, plus the “Hallelujah” Chorus with fireworks!

[for tickets]

Femi Kuti & The Positive Force

Wednesday, July 7, 2010, 8:00 PM

Exploring the rhythmic roots of jazz through African music, Femi Kuti brings his explosive grooves and invigorating dancers, while superlative jazz
trumpeter Terence Blanchard and L.A.’s own modern dance troupe LWDT explore a completely new work together. Cameroonian bass virtuoso Bona opens.

[for tickets]

Znaider Plays Mozart

Thursday, July 8, 2010, 8:00 PM

Mozart’s Violin Concerto No. 2 is the centerpiece of the evening with virtuoso violinist and conductor Nikolaj Znaider and the Los Angeles Philharmonic.

[for tickets]

A Beatles Celebration

Friday, July 9, 2010, 8:30 PM

Forty-five years after the Beatles played the Hollywood Bowl, we celebrate the musical innovations and greatest symphonic moments of the most popular
rock band of all time. With special guests Patti Austin, Rob Laufer, Todd Rundgren and Brian Stokes Mitchell, among others.

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A Beatles Celebration (see above)

Saturday, July 10, 2010, 8:30 PM

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A Beatles Celebration (see above)

Sunday, July 11, 2010, 7:30 PM

[for tickets]