ZACHpollack + STEVEsamson This week, the beloved images and music of Pixar films—the Toy Story trilogy, Cars, Finding Nemo, The Incredibles, Ratatouille, Up, and Brave—are celebrated at the Bowl for the first time. Adored by moviegoers of all ages, Pixar stories usually make us feel young. The two youthful chefs from Sotto, Steve Samson and Zach Pollack (Zach’s still under 30) provide the recipes. “Cooking, like music, can be very therapeutic. When I’m cooking at home and want to unwind, I’ll put on Sidney Bechet or George Lewis, open up the windows and a bottle of wine, and work at a pace as relaxed as the music. At the restaurant, on the other hand, where time is always of the essence, something with a harder beat is more appropriate. Elton John’s “Saturday Night” is a favorite before busy Saturday dinner services…and it must be played very, very loud!” —Zach Pollack For more information visit: sottorestaurant.com [+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES: SICILIAN CITRUS SALAD FENNEL PORK CHOP SHEEP’S MILK YOGURT PANNA COTTA WITH HONEY, THYME & AMARETTI CRUMBS   SICILIAN CITRUS SALAD Serves 4 INGREDIENTS 2 bunches parsley, leaves only (rinsed and dried thoroughly) 2 medium sweet citrus fruits 1/2 red onion 1 bulb fennel 1 lemon Olive oil, salt, and freshly ground pepper to taste OPTIONAL 1/2 cup dry-cured black olives PROCEDURE Choose two of your favorite types of sweet citrus. At the restaurant, we use a mix of navel and blood oranges (when in season), but tangerines, clementines or tangelos work as well. Using a paring knife, cut off the peel and pith so that only the fruit remains. Cut the fruit into rough 1-inch cubes, removing seeds and internal pith where possible, and place in a large mixing bowl. Thinly slice the red onion lengthwise, then shock in ice water. Wring it out so as to remove some of the raw onion flavor, dry, and add to bowl. Cut the fennel bulb in half lengthwise, then slice crosswise into 1/16-inch thick pieces (we avoid slicing it more thinly so that it retains its crunch), and add to bowl. Add the parsley leaves into the bowl and season everything with salt and pepper. Dress with lemon juice and a high quality olive oil. Bear in mind that the salt is going to draw moisture and acidity from the citrus, so go light on the lemon. If using dry-cured olives, smash them gently with the side of a chef’s knife to remove the pit, then tear in half and combine with the other ingredients before dressing. [back to top]   FENNEL PORK CHOP Serves 4 “Chefs Steve Samson and Zach Pollack put flame to pork with a rustic, fennel-crusted, bone-in chop that wows thanks to fresh herbs and just a few high quality ingredients—not the least of which is a heritage hog.” —Los Angeles Magazine INGREDIENTS Herb salt [see Chef’s Note below] and freshly ground black pepper, to taste 1 cup whole fennel seeds 4 16-ounce bone-in pork chops, preferably Berkshire or heritage 6 tablespoons high quality extra virgin olive oil 1 lemon Coarse grey salt, to taste     CHEF’S NOTE: Here’s how to make the Herb Salt: Finely chop 1 teaspoon each of fresh sage, rosemary, and thyme. Mince 1 clove of garlic, add to herbs, and continue to chop until garlic is evenly incorporated. Toss herb-garlic mixture with 1/2 cup of kosher salt.

PROCEDURE

1. One or two days before you plan to cook the pork, season with herb salt
   and freshly ground black pepper. Arrange chops in a single layer on a
   sheet pan and store uncovered in the refrigerator.
2. An hour before you plan to cook the pork, remove from fridge. Don’t
   worry if the salt has brought moisture to the surface of the chops as
   this will help the fennel seeds adhere.
3. Crust both sides of each chop with the seeds, pressing them firmly into
   the meat.
4. Grill the chops, preferably over wood or charcoal, until done. Let rest
   at least 10 minutes before serving.
5. Finish with a few generous glugs of high quality olive oil, a squeeze of
   lemon and a pinch of grey salt.

SHEEP’S MILK YOGURT PANNA COTTA WITH HONEY, THYME & AMARETTI CRUMBS

Serves 6-8

INGREDIENTS

• 1 cup cream
• 1/2 cup whole milk
• 1/2 cup honey, plus more for finishing
• 1 teaspoon almond extract
• 4 sprigs thyme
• Zest of one orange (peeled not grated)
• 1-1/3 cups sheep’s milk yogurt
• 2 sheets gelatin, bloomed in ice water
• 1/2 cup crushed amaretti cookies

PROCEDURE

1. Combine cream, milk, honey, almond extract, thyme, and orange zest over
   low heat.
2. When the mixture begins to simmer, turn off heat and let steep another
   10 to 15 minutes (do not let cool).
3. Whisk in bloomed gelatin sheets until fully dissolved, then strain the
   liquid into a large bowl and whisk in cold yogurt.
4. Pour the mixture into serving vessels (individual ramekins are
   recommended), place in refrigerator and let cool overnight.
5. Before serving, drizzle just enough honey over the surface of the panna
   cotta to cover barely and sprinkle with amaretti crumbs.

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

LEASE EVENT: KELLY CLARKSON • THE FRAY

Monday, July 30, 2012, 7:00pm

The inaugural American Idol winner rocks the Bowl with The Fray and Carolina Liar.

[for tickets]

BRONFMAN PLAYS BRAHMS

Tuesday, July 31, 2012, 8:00pm

It takes a powerhouse pianist to deal with the notorious finger-busting
difficulties of Brahms’ Second Piano Concerto, which has the length
of a four-movement symphony and touches on almost every human feeling
during the course of its 50 dramatic minutes. The astonishing Yefim Bronfman
is the Bowl’s intrepid soloist for this legendary work.

[for tickets]

THE NEVILLE BROTHERS FAREWELL TOUR • TROMBONE SHORTY & ORLEANS AVENUE

Wednesday, August 1, 2012, 8:00pm

The Neville Brothers say farewell by celebrating 35 years as the first family
of New Orleans with their trademark blues-soaked deep funk grooves. Fiery and
funky trombonist Trombone Shorty and Louisiana roots-rockers Roddie Romero
liven up the NOLA party.

[for tickets]

ALL BEETHOVEN

Thursday, August 2, 2012, 8:00pm

Acclaimed French violinist Renaud Capuçon makes his return to the Hollywood Bowl with his friend and collaborator Resident Conductor Lionel Bringuier for a soul-satisfying evening of Beethoven.

[for tickets]

PIXAR IN CONCERT

Friday, August 3, 2012, 8:00pm

Saturday, August 4, 2012, 8:00pm

Sunday, August 5, 2012, 8:00pm

For the first time ever, all ages can relive the joy of Pixar’s most beloved characters, from the Toy Story
trilogy, Cars, Finding Nemo, The Incredibles, WALL•E, Up, the latest release Brave and more, with
visually stunning film clips and their memorable scores performed live.

[for FRIDAY tickets]

[for SATURDAY tickets]

[for SUNDAY tickets]

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