Ori Menashe 2015 Picnic Recipes

Ori Menashe

This week, smash singer and songwriter Ed Sheeran, known for his acoustic pop, folk, beat-boxing and witty lyricism, is set to perform two sold-out shows with international hits including tracks off his recent album X, named one of Billboard’s Top 10 Albums of 2014. Like Sheeran, owner and chef, Ori Menashe, of Bestia knows a thing or two about making a mark. Honored as one of Food & Wine magazine’s 2015 Best New Chefs, he’s a superstar of L.A.’s thriving culinary scene, drawing crowds to his Italian–inspired restaurant for his popular roasted bone marrow, chicken liver crostini and house-cured meats.

“I like to listen to rock and metal while I cook.  Bands like Tool, Deftones, and System of a Down.  Lately I have been listening to Mudvayne when I go for my morning runs.” — Ori Menashe

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RECIPES

BEET SALAD

Serves 4

INGREDIENTS



MUSTARD VINAIGRETTE

  • 1 cup red wine vinegar
  • ½ quart olive oil
  • 1/6 cup honey
  • 5 tablespoon wholegrain mustard
  • 2 cloves garlic, minced on a microplane
  • 1 tablespoon salt
  • ½ tablespoon black pepper

BEETS

  • 3 medium size red beets (chop into 1/8 inches)
  • 3 medium size candy stripe beets (chop into 1/8 inches)
  • 3 medium size yellow beets (chop into 1/8 inches)
  • 10 springs thyme
  • 5 cloves garlic
  • 2 cups water
  • ½ cup olive oil

SALAD

  • 8 stocks of Belgian endive (clean, cut bases off, peel leaves)
  • 6 tablespoons of chives (finely chopped)
  • 1 pint walnuts (roughly chopped and roasted at 350 degrees for 5 minutes)
  • ¼ pound wedge ricotta salata

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PROCEDURE

COOKING THE BEETS 

  1. In a pan with water, cook the beets with salt and pepper, thyme, and smashed garlic.
  2. Cover the steaming pan at 375 degrees.
  3. Check on them in 30 minutes and/or until the beets are fork tender.

PREPARING THE MUSTARD VINAIGRETTE

Add all ingredients, minus the olive oil, into a mixing bowl.  Slowly drizzle the olive oil into the ingredients while stirring.

PREPARING THE SALAD

Add Belgian endives, beets, chives, ¾ of the walnuts, salt and pepper.  Toss with mustard vinaigrette.  Prepare in individual bowls.  Using a peeler, peel the cheese and divide on salads.  Sprinkle the remaining walnuts on the top of each salad.

MEATBALL SANDWICH

Serves 4

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INGREDIENTS



GREENS:

  • ½ cup extra- virgin olive oil
  • 1 carrot, chopped into ½ inch pieces.
  • 1 small yellow onion, chopped into ½ inch pieces.
  • 1 celery rib, chopped into ½ inch pieces.
  • Kosher salt
  • Freshly ground pepper
  • 3 anchovy fillets in oil, drained and chopped
  • ½ cup tomato paste
  • 1 pound beet greens, coarsely chopped

 

MEATBALLS (16 TOTAL):

  • 4 ounces day old bread (one 1 inch thick slice)
  • 1/2 cup whole milk
  • 2 pounds ground beef (25 percent fat)
  • 1 cup fresh ricotta cheese
  • 2/3 cup freshly grated parmigiana- reggiano cheese, plus more for garnish
  • 2 large eggs
  • 2 teaspoon finely grated lemon zest
  • 2 teaspoon crushed red pepper
  • 2 tablespoon finely chopped parsley
  • 1 tablespoon ground fennel seed
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup canola oil
  • Chopped oregano and flaky sea salt for garnish
  • 8 slices provolone cheese
  • 4 sourdough rolls

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PROCEDURE

GREENS

  • In a pot, heat the oil.
  • Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes.
  • Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes.
  • Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

MEATBALLS

  1. In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
  2. In a large bowl, combine the beef, ricotta, parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix the meat mixture well, then roll it into sixteen 1 1/2-inch balls; transfer to a baking sheet.
  3. In a cast-iron skillet, heat 2 tablespoons of the canola oil. Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes. Repeat with the remaining 2 tablespoons of canola oil and meatballs.
  4. Rewarm the beet greens and transfer to a platter; top with the meatballs. Serve garnished
with Parmigiano, chopped oregano and sea salt.
  5. Toast sourdough bread.
  6. Assemble four meatballs in each sandwich with greens and provolone cheese.
  7. In a pot, heat the oil.
  8. Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes.
  9. Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes.
  10. Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

AMERICAN BROWNIES

Recipe courtesy of Co-Owner and Pastry Chef Genevieve Gergis.

Serves 4

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INGREDIENTS

  • 4 ounces butter
  • 4 ½ ounces chocolate (70%)
  • 1 ounce milk
  • 1 cup + 1 ½ tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/3 ounces all purpose flour
  • ¾ cup walnut halves and pieces
  • ½ teaspoon salt

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PROCEDURE

  • Melt chocolate and butter in a pot.  Whisk in sugar and eggs, one at a time. Add vanilla extract and flour into pot.  Whisk until shiny and the batter pulls away from the sides of the pot.
  • Mix walnuts and salt into pot.
  • Pour batter onto a buttered pan (8×8).
  • Bake at 350 degrees for 18-20 minutes, or until crust forms on the sides of the pan.

Hollywood Bowl Programming
June 24-30

 

Ed Sheeran 
The smash singer/songwriter takes it all – acoustic pop, folk, beat-boxing and witty lyricism – and spins out huge, international hits, including his recent album X, named one of Billboard’s Top 10 Albums of 2014.

Wednesday, June 24 at 7:30 PM
BUY TICKETS
Wednesday, June 25 at 7:30 PM
BUY TICKETS

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Sing-A-Long Sound of Music Celebrating the film’s 50th anniversary

The beloved film in its 50th anniversary year, interactive fun-packs, costumes and thousands of fans, all make this one of the most enjoyable nights of the summer.

Friday, June 26 at 6:30 PM
BUY TICKETS

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Basement Jaxx | Bootsy Collins and the Rubber Band
Grammy®-winning dance music icons Basement Jaxx return to the Bowl on the heels of their new album Junto (“together”). Celebrating a 20-year career of mind-bending pop-house, R&B, ragga, deep funk & ambient techno, Simon Ratcliffe and Felix Buxton reign as the masters of the club mix. Notoriously funky Bootsy Collins is one of the all-time greats, laying down the low end for P-Funk, James Brown, his own Rubber Band and cosmic solo projects.

Sunday, June 28 at 7 PM
BUY TICKETS

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Back to the Future – in Concert  
Power up your DeLorean, recharge your flux capacitor, and celebrate the 30th anniversary of the original Back to the Future as never before: in HD on the Bowl’s big screen with the LA Phil performing Alan Silvestri’s dazzling score live – with approximately 20 minutes of new music!

Tuesday, June 30 at 8:30 PM
BUY TICKETS