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Recipe | Kuniko Yagi 2013 Recipes


appetizer main entree dessert the bowl

KUNIKOyagiWhen Stravinsky’s The Rite of Spring debuted in Paris—its performance at the Bowl this week honors the work’s 100th Anniversary—it was considered revolutionary. Despite an openly hostile reception by audience and press, it eventually became a classic. Our featured chef, David Myers protégé Kuniko Yagi, celebrates her own rite of spring as the innovative young executive chef at Myers’ Hinoki & The Bird in Century City.“I love the Hollywood Bowl, and every time I go I love to pack a picnic with some wine and cheese. I saw one of my favorite bands there, Radiohead, and it was just an amazing experience. There’s something about being outside, listening to great music and eating and drinking with friends that makes for a very special night out.”

—Kuniko Yagi

For more information visit:

hinokiandthebird.com


[+click here] for our weekend entertainment guide

Performances Magazine PRESENTS THIS WEEK’S RECIPES:PICKLED BABY CARROTS

KABOCHA RICE BALLS

LEMON CURD TAPIOCA


PICKLED BABY CARROTS

Serves 4 (shared plate)

INGREDIENTS

  • 1 bunch baby carrots, scrubbed and tops off
  • 1 cup rice wine vinegar
  • 2 ounces sugar
  • 1/2 ounce kosher salt

PROCEDURE

  1. Bring vinegar to a boil.
  2. Reduce heat and add in sugar and salt.
  3. Once the sugar and salt have dissolved, add in carrots and remove from heat.
  4. Once the heat has reduced to room temperature, refrigerate until ready.
CHEF’S NOTE:Simple and convenient, this dish can be prepared one day to one week ahead of time.

 


KABOCHA RICE BALLS

Serves 4

INGREDIENTS

  • 1 cup brown or white sushi rice, cooked according to directions on package
  • 1 kabocha squash (approximately 1 pound), sliced or chopped
  • 3 tablespoons red miso paste

PROCEDURE

  1. Steam the sliced squash until fully cooked (approximately 6 minutes).
  2. Then, in a mixing bowl, mix together rice, squash and miso paste.
  3. Divide the mixture into four portions and form into balls about the size of tennis balls.
  4. Wrap each ball in plastic wrap until ready to serve.

LEMON CURD TAPIOCA

Serves 4

INGREDIENTS

  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 2 whole eggs
  • 1/3 cup butter, cut into cubes
  • 1 cup cooked pearl tapioca

PROCEDURE

  1. Double-boil whole eggs, yolks, sugar and lemon juice until mixed together.
  2. Then, gradually add butter to make the curd.
  3. Once everything is smoothly combined, remove from heat and fold in cooked tapioca, cooked per instructions on package.
  4. Once cooled, divide into four small serving bowls and garnish with seasonal berries or blood oranges.


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

THE RITE OF SPRING

Tuesday, July 23 at 8:00pm

A masterpiece of orchestral color and energy, Stravinsky’s The Rite of Spring, led by a master of those elements, conductor Rafael Frühbeck de Burgos. Fiery and expressive young virtuoso Augustin Hadelich tackles the temperaments of Tchaikovsky’s beloved Violin Concerto.

[for tickets]

PINES OF ROME

Thursday, July 25 at 8:00pm

Program includes the incomparable Jean-Yves Thibaudet returning to the Bowl with Liszt’s devilish “Dance of Death.” Also Respighi’s Fountains of Rome and Pines of Rome.

[for tickets]

CHICAGO: THE MUSICAL

Friday, July 26 at 8:00pm

Saturday, July 27 at 8:00pm

Sunday, July 28 at 7:30pm

Come on babe, we’re gonna paint the town…it’s Chicago, the brilliantly sexy tale of fame, fortune and all that jazz. Set amid the razzle-dazzle of the 1920s, this winner of six Tony Awards will come to decadent life with a sensational all-star cast in a one-of-a-kind Bowl production, steaming up the night with sass, brass and a#$. Brooke Shield directs.

[for FRIDAY tickets]

[for SATURDAY tickets]

[for SUNDAY tickets]


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

All content within this email is ©2013 by Southern California Media Group. Unauthorized reproduction is strictly prohibited.

 

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