Andrew Kirschner

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ANDREWkirschner This week, A Prairie Home Companion returns to the Hollywood Bowl, with its Lake Wobegon locals. One of our favorite Southern California locals, Andrew Kirschner—a chef whose honesty of expression is disarming—offers recipes for the evening. Following these is much easier than scoring a table at his hot new restaurant in Santa Monica, Tar & Roses.

“Music is a very important part of my everyday life. I listen to music all day in the kitchen as I’m preparing for service. Depending on my mood, it varies from jazz to hard rock. Whatever it is, it’s always there to inspire my day and keep me going. The following recipes are perfect to enjoy under the stars at my favorite musical venue in L.A.!”

—Andrew Kirschner

For more information visit:

www.tarandroses.com


[+click here] for our weekend entertainment guide

 

Performances Magazine PRESENTS THIS WEEK’S RECIPES:

HEIRLOOM TOMATO AND HORSERADISH GAZPACHO WITH DUNGENESS CRAB

FLANK STEAK WITH SHIITAKE MUSHROOM SALSA

ARBORIO RICE PUDDING 


HEIRLOOM TOMATO AND HORSERADISH GAZPACHO WITH DUNGENESS CRAB

Serves 6

INGREDIENTS

  • 12 heirloom tomatoes
  • 1 cucumber, seeded
  • 1 red bell pepper, seeded
  • 2 celery stalks, peeled
  • 1/2 red onion
  • 1 jalapeño, seeded
  • 1 ounce parsley
  • 1 ounce tarragon
  • 1 ounce basil
  • 2 garlic cloves
  • 4 tablespoons red wine vinegar
  • Juice from 2 lemons
  • 2 tablespoons Worcestershire sauce
  • Horseradish root, freshly grated, to taste
  • 1 pound Dungeness crab meat, lump

PROCEDURE

  1. Rough chop all solid ingredients and mix together.
  2. Run through meat grinder (or pulse in food processor to avoid having it become too smooth).
  3. Add liquid ingredients and season to taste with freshly grated horseradish. Chill in ice bath.
  4. Garnish with Dungeness crab meat when ready to eat.

 


FLANK STEAK WITH SHIITAKE MUSHROOM SALSA

Serves 6

INGREDIENTS

    The Flank Steak:

  • 1 flank steak (approx. 2 pounds)
  • Salt and pepper to taste
      The Shiitake Salsa:

    • 20 shiitake mushrooms, finely sliced
    • 1 pound Roma tomatoes, concasse (rough-chopped)
    • 3 green onions, sliced very thin
    • 1/4 cup cilantro, minced
    • 1 large garlic clove, minced
    • 2 tablespoons ginger, finely minced
    • 2 tablespoons red wine vinegar
    • 2 tablespoons sesame oil
    • 2 ounces olive oil
    • 1 teaspoon sambal*
    • Zest and juice from 1 lime
    • Zest and juice from 1 lemon
    • 1 tablespoon honey
    • Black pepper to taste
    • 1 teaspoon five-spice
    • 1/4 cup soy sauce
    • 1/4 cup mirin

* Sambal is a spicy Southeast Asian condiment made from chile peppers, onion, lime juice, lemongrass, sugar, garlic, oil and/or vinegar. You can find sambal in a jar or bottle at Asian food markets or in the international section at the supermarket.

PROCEDURE

    The Flank Steak:

  1. Begin by seasoning the flank steak with salt and pepper.
  2. Cook the steak in a cast iron pan over high heat with a touch of olive oil or on a grill over charcoal or wood if available. Cook for approximately two minutes on each side for medium rare.
  3. Remove the steak from the pan and reserve in fridge.
    The Salsa:

  1. Combine all ingredients in mixing bowl and let marinate for a minimum of 1 hour and up to 6 hours. Set aside.
  2. Before leaving for the Bowl, slice steak thinly against the grain and top with shiitake salsa.

ARBORIO RICE PUDDING

Serves 6

The Crust:

INGREDIENTS

  • 1 cup Arborio rice, rinsed and drained well
  • 5 cups whole milk
  • 3/4 cup sugar
  • 1 vanilla bean, scraped
  • 1 toasted cinnamon stick

PROCEDURE

    1. Put clean rice in baking pan.
    2. Combine milk, sugar, vanilla bean, pod and cinnamon stick in a medium saucepan and stir occasionally to dissolve the sugar.
    3. Heat just until warm and the sugar is fully dissolved.
    4. Remove vanilla pod and cinnamon stick.
    5. Pour warm milk mixture in a hotel pan* over the rice. Cover with foil.
    6. Bake at 350°F in a convection oven for 30 minutes, a bit longer for a conventional oven. Stir. Check and stir every 10 minutes until done.

* “Hotel pans” are rectangular stainless steel pans used to cook, store and serve food, and are designed to fit in steam tables, racks and chafers. You can substitute with any deep, lipped oven-safe pan.

TO SERVE

  • Place desired amount in some easily transportable plastic dish and garnish with fresh fruit of choice (and maybe a few cracked toasted almonds). Enjoy.


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

BEETHOVEN’S 9TH

Tuesday, July 10, 2012, 8:00pm

The opening of the classical season is big. After setting the stage with music by three gifted contemporary women composers, Leonard Slatkin leads Beethoven’s epic, world-changing symphony, the beloved Ninth. For the choral finale, with its famous “Ode to Joy,” the LA Phil and the Getty have commissioned video imagery inspired by Gustav Klimt’s stunning Beethoven Frieze, in honor of the artist’s 150th birthday.

[for tickets]

RAY CHARLES: GENIUS + SOUL = JAZZ

Wednesday, July 11, 2012, 8:00pm

One of the greatest and most distinctive voices of all time, Ray Charles was a visionary in his love of soul, jazz, country and pop music. With special guest vocalists from different genres plus the world-famous Count Basie Orchestra, this evening promises a spectacular homage to Ray’s legacy. Guests include Kenny “Babyface” Edmonds, Martina McBride, BeBe Winans, Terence Blanchard, Tom Scott and Patti Austin.

[for tickets]

SAINT-SAËNS’ “ORGAN” SYMPHONY

Thursday, July 12, 2012, 8:00pm

“I gave everything to it I was able to give. What I have here accomplished, I will never achieve again.” That’s what Camille Saint-Saëns wrote about his Third Symphony, now one of his most popular works. It was indeed his final attempt at symphonic form and a spectacular one it is! His stirring themes — elegant, majestic and powerful — come to full fruition in the final movement, where the organ makes its biggest impression.

[for tickets]

A PRAIRIE HOME COMPANION WITH GARRISON KEILLOR

Friday, July 13, 2012, 8:00pm

The celebrated American humorist hosts his much-loved radio show at the Hollywood Bowl, featuring the unique blend of music and comedy that audiences have come to treasure.

[for tickets]

GREASE SING-A-LONG

Saturday, July 14, 2012, 8:30pm

Now a new tradition, the fun-filled Grease Sing-A-Long features pre-show festivities and the beloved film projected on the Bowl’s giant screen. Grease is the word!

[for tickets]

REGGAE NIGHT — TUFF GONG WORLDWIDE & ZIGGY MARLEY SALUTE LEGENDS OF REGGAE

Sunday, July 15, 2012, 7:00pm

The Bowl rocks with the very best roots reggae artists from Jamaica and beyond, with Toots and the Maytals, Ziggy Marley, Maxi Priest, Freddie McGregor and Bob Andy.

[for tickets]

 


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

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