MICHAELhungWith crowd favorite Steve Martin and the Steep Canyon Rangers celebrating the
Fourth of July at the Bowl, one might be reminded of Martin’s 1992 dramatic
comedy, Leap of Faith, revived as a musical that made its way to Broadway
in 2012. Our chef of the week, San Francisco transplant Michael Hung, makes a
leap of faith of his own, authoring a sophisticated menu with global influences
at downtown’s striking new Faith & Flower.“Music and food, as forms of craft, are deeply connected.
The process of creation itself, of taking small parts and details to compose a whole,
is naturally similar…but even more specifically, cooking has a rhythm. There are
nights when the kitchen is completely in sync, nights when I will stop and watch
the cooks at work and feel the beat, as a waltz in 3/4 time emerges in their movements.”
For more information visit:
[+click here] for our weekend entertainment guide
PRESENTS THIS WEEK’S RECIPES:
MARINATED CALAMARI AND CUCUMBER SALAD
- 1 pound fresh calamari, cleaned and bodies cut into rings
- 1/4 cup shallots, finely diced
- 1/2 teaspoon garlic minced
- 1 anchovy filet, minced
- 1 pinch chili flakes (adjust as desired for heat)
- 1 tablespoon capers, chopped
- 1/4 cup blended olive oil
- 2 tablespoons fresh lemon juice
- 2 English cucumbers, sliced into 1/4-inch-thick rounds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon parsley, finely chopped
- Salt and pepper to taste
- 1/2 cup salt (for blanching)
- Bring 1 gallon of water plus 1/2 cup of salt to a rolling boil. Blanch calamari
for 15 seconds in boiling water and immediately shock in ice water to stop the
- Drain calamari and dry on paper towel.
- To make the soffritto, combine shallot, garlic, anchovy, chili flake, and capers.
Fry soffritto in blended olive oil over low heat until shallots are translucent.
Remove from heat and cool in the refrigerator.
- Once soffritto is cold, combine with calamari, cucumbers, extra virgin olive oil,
lemon juice, and parsley. Season with salt and pepper to taste. Allow to marinate
30 minutes before serving.
KIMCHEE AND EGG SALAD SANDWICH
- 12 slices challah or brioche bread
- 6 large leaves of butter lettuce
- 8 large organic eggs
- 1/4 cup Kewpie mayonnaise
- 1/8 teaspoon toasted sesame seed oil
- 2 tablespoons juice from kimchee
- 1 tablespoon Korean chili paste
- 1/2 cup kimchee, roughly chopped
- 1/2 cup scallions, finely sliced
- 1/2 cup salt (for cooking the eggs)
- Salt and pepper, to taste
- In a large pot, bring 2 quarts of water and 1/2 cup salt to a boil. Add eggs
and lower heat to a simmer. Cook eggs for 12 minutes then remove to an ice
bath to stop the cooking process. Once eggs are cool, peel and chop them roughly.
- In a mixing bowl, combine mayonnaise, sesame oil, kimchee juice, Korean chili
paste, chopped kimchee and scallions. Add chopped eggs and fold together until
- Lightly toast sliced bread. Evenly distribute egg salad mixture and spread on
6 slices of bread. Complete sandwiches with the rest of the toast. Slice each
sandwich in half on the bias. Wrap each sandwich in paper or plastic wrap for safe travel.
Kewpie is a Japanese brand of mayonnaise that’s very smooth and creamy.
It’s hard to go back to Hellman’s after tasting it. You can find Kewpie
mayo, along with Korean chili paste, at specialty markets and Amazon.com.
- 1 pound pâté sucrée (sweet dough)
- 6 ounces almond cream
- 5-6 fresh apricots, sliced
- 1/2 ounce honey
- 32 ounces all-purpose flour
- 9 ounces granulated sugar
- 1/2 teaspoon salt
- 1-1/2 pounds butter (cold, cubed)
- 4 egg yolks
- 1/2 ounce heavy cream
- 8 ounces butter (soft)
- 8 ounces granulated sugar
- 8 ounces whole eggs
- 8 ounces almond meal
- 8 ounces pastry cream (see recipe below)
- 1 teaspoon vanilla extract
- 1 dash almond extract
- Start with your pâté sucrée dough. Add flour, sugar, salt,
and butter in mixing bowl. Mix using a paddle attachment on low speed. Mix until
coarse, add your cream, yolks, and extract and paddle until dough comes together
(don’t over mix). Continue kneading by hand until all yolk streaks have
disappeared. Roll out; if too sticky add more flour to your surface and as you work.
Continue rolling out and add it to your tart pan. Be sure to spray with baking
spray to avoid sticking. Chill and save rest of dough by wrapping it. Chill tart shell.
- Continue with almond cream. Add soft butter and sugar to your mixing bowl and
paddle until pale and fluffy. Add eggs one at a time. Mixture breaks and comes
together. Add your almond flour, be sure to scrape bottom of bowl to ensure even
mixing. Add pastry cream (recipe below) and extracts, mix until everything is fully
- Add almond cream to your chilled tart shell. Line with sliced apricots; be sure to
leave no space between them. Assemble fruit as you wish. Drizzle with honey and
sprinkle turbinado sugar (“Sugar in the Raw” is a common brand) on top.
- Bake at 300°F in oven for 30 minutes. Rotate and bake for another 25-30 minutes
or until done. Let it cool at room temp. Slice and enjoy with fresh sweetened whipped cream.
- 16 ounces heavy cream
- 6 ounces granulated sugar
- 1 vanilla bean
- 15 egg yolks
- Put cream, sugar and vanilla bean in pot and bring to a full boil.
- Once at a full boil, turn off and temper onto the egg yolks. Ladle hot cream
and whisk constantly to avoid cooking yolks.
- Once tempered, put hot cream/yolk mixture back in pot and start heating up
again. Keep whisking—this is very important! Whisk until it comes
back to a full boil; the mix will break. Turn off and put in a container over an ice bath.
- Discard vanilla bean and blend with an immersion blender until silky and smooth.
- Strain and chill. Be sure to put a piece of plastic wrap directly on top of cream to avoid a skin.
HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:
July 4th Fireworks Spectacular
With Steve Martin and the Steep Canyon Rangers Featuring Edie Brickell
Wednesday, July 2 at 7:30pm
Thursday, July 3 at 7:30pm
Friday, July 4 at 7:30pm
Celebrate the Fourth at the Bowl’s annual party. This year’s spectacular includes Steve Martin, patriotic music and thrilling fireworks.
[for WEDNESDAY tickets]
[for THURSDAY tickets]
[for FRIDAY tickets]
An Evening of Chinese Splendor
Saturday, July 5 at 8:00pm
This momentous evening brings together Song Zuying, the “Reigning Queen” of Chinese
folk music, singing such beloved songs as “Jasmine Flower”; Chinese-American superstar
Wang Leehom, the “King of Chinese Pop,” in his first Los Angeles public performance; and
renowned pianist Rueibin Chen performing the Yellow River Concerto on its 75th anniversary, all
featuring the Los Angeles Philharmonic.