Chef Bruce Kalman Shares Recipes He’ll Cook At LA Times ‘The Taste’ Food Festival

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textalerts180 Chef Bruce Kalman Shares Recipes Hell Cook At LA Times The Taste Food Festival

STUDIO CITY (KCAL9) — Chef Bruce Kalman stopped by KCAL9 Monday to give a sneak peek of what he’ll be cooking at the LA Times The Taste food festival.

The event will take place at the Paramount Pictures studio lot in Hollywood over the Labor Day weekend, Aug. 29-31.

Kalman, chef-owner of Union in Pasadena, will prepare the following dishes:

CA Wild King Salmon with farro, smoked corn, chanterelles and oil cured olive puree:

Ingredients:

2oz canola/olive oil blend

6oz fillet wild king salmon

3oz cooked farro

2oz white corn kernels, smoked

1 ½ oz chanterelle mushrooms

¼ C wild arugula or baby mustard greens

½ tsp lemon juice, freshly squeezed

drizzle extra virgin olive oil

FOR THE PUREE

4oz Moroccan oil cured olives, pitted

8oz canola/olive oil blend 80/20

2 tsp fresh oregano leaves

Instructions:

  1. Season the salmon on both sides with salt and pepper
  2. Heat a cast iron pan over medium-high heat and add the oil
  3. Place the fish in the pan, skin side down and gently press the top to ensure the skin side is flat in the pan
  4. Allow the salmon to cook 6-8 minutes until the skin is crispy
  5. In a separate pan, heat 1 tbls unsalted butter and add the chanterelles, season with salt and pepper
  6. When cooked through, add the corn and farro and toss together, taste and season
  7. Using a spoon, baste the top of the salmon with the hot oil to sear the top of the meat
  8. To make the olive puree, combine the olives, oil and oregano leaves in a blender and blend on high to make a smooth puree, it should be somewhat thin in consistency
  9. To plate, spoon the farro mixture in the center of the plate, top with salmon, then olive puree
  10. Garnish with the greens tossed in a little lemon and olive oil

Asparagus & fennel salad with pecorino, lemon, walnuts & egg

Ingredients:

ALL SHAVED THIN ON A MANDOLINE, stored in salted ice water for 1 hour

2 Cups total

Med to large asparagus

Fennel bulb, core and stalks removed

Medium size heirloom carrots

Radishes

½ C wild arugula or mixed spicy greens

juice of ½ lemon

¼ C extra virgin olive oil

2 Tbls pecorino Toscano cheese, grated

2 Tbls toasted walnuts

to taste salt and freshly ground black pepper

(optional) 1 duck or free range chicken egg, cooked sunnyside up

Instructions:

  1. Drain all of the water from the vegetables and allow to dry for 5 minutes
  2. In a non stick pan over low-medium heat, add 1 tbls oil and an egg, cook slowly until the white is cooked through and remove from the pan
  3. In a mixing bowls combine all of the vegetables and the remaining ingredients and toss together well
  4. Place the salad in a bowl or on a plate and top with the egg

Figs and ricotta with orange blossom honey and rosemary

Ingredients:

4 each black mission or brown turkey figs, cut in half, stems removed

1 Tbls rosemary leaves, picked

to season, kosher sea salt and freshly ground black pepper

drizzle orange blossom honey

drizzle extra virgin olive oil

¼ C ricotta cheese

Instructions:

  1. Preheat the broiler
  2. On a small cooking sheet, place the fig ½’s cut side up
  3. Top each one with 2-3 rosemary leaves, salt, pepper and olive oil
  4. Place the figs under the broiler to lightly cook the figs and crisp the rosemary
  5. Using a small spoon or offset spatula, spread the ricotta cheese in the center of the plate and season with salt, pepper and olive oil
  6. Place the cooked figs on top of the cheese
  7. Drizzle honey and extra virgin olive oil over the figs
  8. Sprinkle flaked sea salt over the top

 

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