Rediscovering the Joy of Cooking

August 15, 2008

A Night at the Hollywood Bowl

Filed under: Uncategorized — Emily @ 8:03 am

Tonight we went to the Hollywood Bowl to see Etta James. I decided to make a picnic to bring along. It was a wonderful evening with our friends Bill and Molly. We even had our own section to ourselves at the top!

On the menu:

Kielbasa appetizer

Panzanella (mixed veggie salad with cubed French bread)

Herb potato salad

Grilled herb shrimp skewers

Raspberry crumble bars

(Sorry the pictures aren’t great, but we were getting hungry and it was getting dark so I couldn’t see the quality very well on my camera screen)

Kielbasa Appetizer:

Ingredients:

(can double)

1 lb. kielbasa

1 cup white wine

2 Tbs. brown sugar

1-2 tsp. Dijon mustard

1 Tbs. chopped parsley

Cut kielbasa into bite size pieces and place in heavy skillet.

Cover with wine, boil down until syrupy (this takes awhile).

Add sugar and simmer to form slight glaze.

Add mustard and toss with chopped parsley.

Can serve at room temp and with honey mustard (Maile) if desired.

Source: my friend Karen

Panzanella

Ingredients:

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Barefoot Contessa

Herb Potato Salad

Ingredients:

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Source: Barefoot Contessa

Grilled Herb Shrimp

Ingredients:

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Note: I leave the tails on when I’m peeling the shrimp

Source: Barefoot Contessa

(No picture taken–too dark–see previous entry with the same recipe under “desserts” tag)

Raspberry Crumble Bars

Ingredients:

6 oz. room temperature butter

1/2 cup brown sugar

1 3/4 cup flour

1/3 cup pecans (or walnuts), finely chopped

1/2 teaspoon almond or vanilla extract

pinch salt

1 cup raspberry preserves (my favorite is Bonne Maman–with the checkered lid)

1/2 cup chocolate chips

Preheat oven to 350 F.

With an electric mixer, beat the butter until fluffy. Add the brown sugar and beat until light. Add the flour and mix until just combined.

Switch to a spoon or spatula, and stir in the pecans, almond or vanilla extract and salt.

Remove 1/2 cup of the mixture and set aside. Press the remaining mixture into the bottom of a 9×9 pan. Spoon the raspberry preserves evenly over the surface.

Sprinkle the reserved butter/flour mixture over the top. Bake for 30 minutes.

As soon as pan comes out of oven, sprinkle the chocolate chips over the top, so the heat of the dish will melt them slightly. Cool at least 15 minutes and cut into squares.

Source: Chez Cherie in La Canada, California

We even had fun light-up glasses where we enjoyed a wonderful, refreshing bottle of rose that we picked up at our favorite, Sunstone Winery in Santa Barbara, CA.

We were blessed with a gorgeous sunset over the Hollywood Bowl.

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1 Comment »

  1. Nice post. Looks like your food was as good as the show. I was there too and thought it was a GREAT Show from start to end.

    Comment by Tom Frank — August 15, 2008 @ 7:39 pm


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