Category: Recipes

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Instyle Has Chef Kalman’s Recipe for Sunday Gravy

February 2, 2016

InStyle got the scoop on Chef Kalman’s recipe for homemade Sunday Gravy so that you can make this amazing sauce at home. Get the recipe below and follow this link to Instyle for more recipes, features and fashion.
 

This Sunday Gravy Is Just the Thing to Cure Your Sunday Blues

 
JANUARY 20, 2016
BY: SYDNEY MONDRY
 
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It’s the end of the weekend, the weather is atrocious, and you’re feeling the onset of the dreaded Sunday Blues. Instead of meekly crawling under your covers (been there!), try whipping up a batch of delicious and hearty Sunday Gravy from Knead & Company Pasta Bar + Market, a much-hyped Italian eatery coming soon to Downtown L.A.’s Grand Central Market.
 
Knead & Co. is helmed by renowned chef Bruce Kalman, who—in addition to creating this epic sauce—makes his own butter and pasta from scratch, and even launched a spice rub company. (In addition, Kalman’s Pasadena, Calif.-based restaurant Union was named 2014’s No. 2 Best Restaurant in L.A. by Los Angeles Magazine.)
 
Kalman’s meat-based sauce is just the thing to warm up your body and soul on a frigid Sunday evening—generously spoon it onto a big bowl of pasta, and freeze the rest for the week ahead. Recipe below.
 
Sunday Gravy
Yields 4 qt
 
Ingredients
 
1/4 cup olive oil
3 sprigs of fresh oregano, tied in bundles
6 sprigs of fresh basil, tied in bundles
1 lb pork shoulder with bone
1 lb beef chuck, with bone
1 lb veal shank slices, with bone
3/4 tsp red chili flake
6 garlic cloves, smashed
1 yellow onion, large dice
1 ½ cup red wine
4 qts San Marzano tomatoes, milled large holes
Kosher salt and freshly ground black pepper, to taste
 
Directions
 
1. Season all of the meat liberally with salt and pepper.
2. In a large saucepan, heat the oil with the herbs and cook over medium heat until crisp; remove and reserve.
3. Increase to high heat and add the meat; cook to brown all of the meat and bone really well. Remove all of the meat, add the chili flakes, garlic, and onions, and season with salt and pepper; cook until translucent, then add the wine and deglaze the pan; reduce by 1/2.
4. Add the tomato, return the herbs, and reduce the heat. Bring to a simmer and transfer to a Dutch oven; cover and cook in the oven at 300°F for 2 hours, until all of the meat is tender.
5. Uncover and cool completely.
6. Remove the herb bundles, meat, and bones, and chop all of the meat finely and mix it back in. Serve over pasta, or whatever you’d like!

Chef Kalman revisits Hallmark Channel’s Home & Family

January 19, 2016

Chef Kalman returned to Hallmark’s Home and Family yesterday showing everyone how to make homemade baked ziti. Did you miss the episode? No problem, see the full segment, pics from his visit, and get the full recipe below.
 

 
(Chef Bruce Kalman shows you how to cook up this Italian favorite.)
 
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CLASSIC BAKED ZITI

A recipe from Chef Bruce Kalman of Pasadena’s Union restaurant.
 

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Directions for Sauce

 
1. In a medium size sauté pan, heat the oil, garlic and chili together over medium heat; cook until the garlic is translucent, about 3 minutes
 
2. In a plastic container, combine the cooked garlic and chili with the remaining ingredients; using a whisk, mix together well
 
3. Reserve the sauce
 

Directions for Baked Ziti

 
1. Preheat the oven to 400F
2. In a large mixing bowl, combine the cooked pasta, 3 C of the sauce, half of the mozzarella and half of the Parmigiano; mix together well
3. Transfer the mixture to a baking dish and top with the remaining sauce and cheeses, spread the cheese completely from edge to edge
4. Place the pan on the center rack of the oven and bake until hot through and the cheese is nicely caramelized (lots of brown spots throughout)
5. Remove from the oven and grate some more Parmigiano-Reggiano over the top (for good measure!)
 
SERVE WITH GARLIC TOAST TO SOP UP THE SAUCE!
 
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KCRW Gets Our Italian Soda Recipe

January 5, 2016

Recipe: Union’s Pomegranate-Orange Italian Soda

Posted January 1, 2016 by Camellia Tse
 
Union-Bruce-Kalman
Bruce Kalman picks up his pomegranates from JJ’s Lone Daughter Ranch
 

 
This week at the Santa Monica Farmers Market, we met up with Chef Bruce Kalman of Union in Pasadena and Knead & Co., his brand new pasta bar and market that’s slated to open in Downtown LA’s Grand Central Market on January 11.
 
Among other things, we found him shopping this week for pomegranates from JJ’s Lone Daughter Ranch. Combining the best of this season’s fruit, his sous chef, Cassy Pugh, and general manager, Francis Castagnetti, Jr., have come up with a freshly squeezed Pomegranate-Orange Italian Soda that is a must-try at Union.
 
While everyone might have his or her own technique for deseeding pomegranates, Bruce begins by slicing them in half. Then, holding one cut-half so that it’s facing down into a bowl, he taps the back of the pomegranate with a wooden spoon until the seeds fall directly into the bowl. Some suggest using a bowl of water to avoid staining your hands while gathering the seeds, but Bruce prefers not to. Instead he picks out the white pith so as not to lose any of the essential pomegranate oils. He then blends the arils in a Vitamix and strains the mixture through a cheesecloth-lined sieve, which he reduces to create a pomegranate syrup for the soda’s base.
 
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Union’s Pomegranate-Orange Italian Soda
 
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Chef Kalman talks food scraps with Rodale’s

September 17, 2015

Enjoy this article from Rodalesorganiclife.com that features ideas on how to use food scraps in the kitchen. Chef Kalman has a fennel tip at #4. You can read the full article at this link or below.

8 Homesteader Recipes That Make The Most Of Food Scraps

Incredible edibles you’ve been throwing out or adding to the compost pile might just belong on the dinner table.

AUGUST 17, 2015

PHOTOGRAPH BY PAULO SIMAO/EYEEM/GETTYWe strive for a diet packed with fresh organic fruits and vegetables, but there’s just one problem—what to do with all the leaves, stems, and leftover bits to avoid unnecessary waste and an overflowing compost bin? We’re taking a cue from efficient homesteaders and nose-to-tail cooking about how to reuse the castoffs.

Onion Skins

PHOTOGRAPH BY STEFANIE GREWEL/GETTY

They’re great for veggie stock, but they’re a surprise ingredient for a pungent tea and are rich in antioxidants such as quercetin. Simply steep the skins of an onion in boiling water or a tea baller for a few minutes, bearing in mind that the longer they sit, the more assertive the tea will become.

Cantaloupe Seeds

PHOTOGRAPH BY OTMAR WINTERLEITNER/GETTYSave your cantaloupe seeds and that goopy stuff around them called “the mesh,” and throw them in a smoothie for an extra dose of fiber and protein.

Pickle Juice

PHOTOGRAPH BY CAMPVIOLA/GETTY

There’s no need to throw away a jar of pickle juice once you’ve eaten all the cukes. Just do as Molly Siegler, culinary content editor for Whole Foods Markets does, and store blanched veggies or hard-boiled eggs in the pickling liquid.

  • Fennel Fronds

    PHOTOGRAPH BY BRIAN YARVIN/GETTY

    Fennel is so flowery and showy, but we typically only use the bulb part. Add the fronds to a flower arrangement, or steep them in hot water for a mild anise-flavored tea. Chef Bruce Kalman of Union in Pasadena turns fennel fronds into sorbet. Start by juicing the fronds—you’ll want 2 cups of liquid. Then mix the juice with 2 cups of simple syrup and 2 tablespoons of lemon juice. Pour the mixture into an ice cream machine, or turn it into a granita by freezing in a shallow container (stirring with a fork every hour, fluffing once it starts to freeze). Kalman finishes it off with a pinch of flaky sea salt and 1/4 teaspoon of extra virgin olive oil.

  • Herb Stems

    PHOTOGRAPH BY TWO RED BOWLS/GETTY

    Cookbook author Dina Cheney likes to grind up the stems of dehydrated herbs (such as cilantro, basil, or mint) in a coffee grinder. She then adds them to salt or sugar in a ratio of 1-to-4 (herbs to salt or sugar) to create a finishing seasoning, which can be sprinkled on both sweet and savory dishes.

    Watermelon Rinds

    PHOTOGRAPH BY DEBBI SMIRNOFF/GETTY

    Pickle them. Slice off all the pink fruit and pickle the green rinds using your favorite recipe or try this one for starters.

    Cherry Pits

    PHOTOGRAPH BY KRISTEN HESS/GETTY

    Cherry pits can add a new, nutty dimension to ice cream. Pastry chef Diana Valenzuela of Elan in New York City smashes the pits with a meat mallet, picks through the pits for the kernels, and then toasts them in the oven at 300 degrees for about 10 minutes. She then pulverizes 2 tablespoons of cherry pits with 1 cup of organic cane sugar to a fine dust and sprinkles over ice cream.

    Fruit Scraps

    PHOTOGRAPH BY WESTEND61/GETTY

    If you can or jam, you likely produce a great deal of discarded skins. Instead, you can ferment peach, plum, apple, or apricot skins (fermenting is a long process; try this recipe) and use the resulting vinegar as a tonic with seltzer (like an old-fashioned shrub), as a marinade, or in a salad dressing.

 

Tasting Table and Chef Kalman bring you “A garden party in your mouth”

September 14, 2015

Chef Kalman shot this gorgeous video with Tasting Table featuring his handmade trofie pasta. Chef Kalman gives a few tips for cooking an amazing plate of pasta and the recipe for this specific dish can be found at the Tasting Table link here.
 
Click the pic below for the full video.

 

Trofie Winner

 
Master hand-rolled pasta with chef Bruce Kalman’s trofie with carrot-top pesto
9/13/15
 
By Karen Palmer – Executive Editor
 
Video & Photo: Dave Katz/Tasting Table
 
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“I’ve been cooking for a long time, and it always comes back to pasta,” Bruce Kalman tells us as he kneads, rolls and shapes trofie pasta (see the recipe).
 
The chef is a Jersey boy (his first job was at a Paramus pizzeria, no less), but life has taken him to Southern California, where he runs the Italian-flecked Union in Pasadena. This fall, he plans to open Knead & Co. Pasta Bar + Market in Downtown L.A.’s ever-growing Grand Central Market.
 
“I’m specifically into Northern Italian cuisine, because it’s soulful and delicious and handcrafted,” Kalman says. “I like working with my hands—I feel there’s a much deeper connection from you to the food and to the guest. It makes the experience very intimate.”
Trofie pasta is, not surprisingly, from Northern Italy, and more specifically from the Ligurian city of Genoa, where it’s traditionally served with pesto. In his updated version of the dish, Kalman makes the pasta with nutty spelt flour, then ingeniously pairs it with sweet roasted carrots and a garlicky carrot-top pesto.
 
“Spelt flour is lower in gluten and protein. It gives the pasta a softer, sexier bite,” Kalman explains. “As a chef, one of my big beliefs is to use everything. We slow-roast the carrots, then blanch and chop the tops to make the pesto. You want it to be all about the carrots and the pasta. Everything else should be supporting ingredients.”
 
Making the trofie is easier than you think—the only equipment you’ll need is a rolling pin. After the dough is mixed, kneaded and rolled thin, it’s simply sliced into small strips that you roll between your hands, as if you’re trying to warm them up (watch the video to see the technique). The resulting little squiggles hang on to the carrot-top pesto to give garlicky flavor in every bite.
 
At Knead & Co., Kalman will be serving old-school favorites like baked ziti and manicotti, as well as house-made cheeses, from-scratch butter and his famous giardiniere pickles. But he’ll also be creating newfangled dishes, like the trofie, starring pastas made with fresh-milled flour.
 
“When you’re composing a pasta dish, it’s important that the pasta be the star,” he says. “Even if you just eat the noodle itself, it should be fantastic.”
 
Of the trofie, he says, “It’s like a garden party in your mouth.”
 
And it’s one party we’d be happy to attend.

crEATe pop-up series

July 23, 2015

Please join us for the crEATe: Food/Art/Community series by Sustainable Kitchen and My Hungry Monster on Sunday, July 26 at 9:30am – 12:00pm
 
at the Hollywood Farmers’ Market
1600 Ivar Ave, Los Angeles, California 90028
 
Chef Kalman, a sustainability advocate, and artist Pou have collaborated on a “Garbagiere” Pickle and collectable recipe card with the goal of inspiring you to turn your awareness about food waste into action. They will be handing out ‘tastes’ and the cards at the Hollywood Farmers’ Market and will be joined by Food Forward, who will share more ways you can help and great volunteering opportunities.
 
Come meet the chef, artist and Food Forward. Learn what you can do to help end Food Waste.
 
This event is free and open to the public.
 
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Please enjoy the card that they will be giving out below.
 

Food Waste “Garbagiere”

 
YIELD: 2 qt
 
SHELF-LIFE: 6 months

 
INGREDIENTS:
For the pickled serranos:
½ lb Serrano chiles, stems removed
2 qt distilled white vinegar
3 ¾ oz granulated sugar
1 ¾ oz Hepps ocean salt
 
PROCEDURE:
In a nonreactive pot, combine the vinegar, sugar and salt and heat to dissolve the sugar and salt completely, bring to a boil
add the serranos and cook until all the chiles are pale green; remove from the heat and transfer to a plastic cambro
Allow to cool completely at room temperature, then refrigerate; allow to brine until soft; strain the brine from the chiles
 
INGREDIENTS:
all pickled serranos, cut in ¾” lengths, and all of the brine
10 oz red bell peppers, stems and seeds removed, 1” dice
½ lb cauliflower leaves, cut in small pieces
1 lb cauliflower core, thin slices
½ lb swiss chard stems, sliced ¼” thick
¾ lb celery tops and leaves, sliced thin
½ lb fennel tops, slice thin, across the grain
3 Tbls garlic, chopped fine
1 Tbls yellow mustard seed
1 Tbls dried oregano
1 ½ C olive oil blend 90/10
 
PROCEDURE:
Fill containers with product and heat the brine to a temperature between 190F and 200F
Fill with hot brine, secure the lids and cool at room temperature overnight
 

Watch Chef Kalman’s Home & Family Segment

July 16, 2015

In the following segment from Hallmark Channel’s Home & Family, Chef Kalman shows us all how to make his amazing Cavatelli Carbonara. If you’ve ever had this dish at Union, you know how amazing it is. Please feel free to watch as many times as your hunger allows.
 

“Parsley…. now it’s healthy” — Bruce Kalman

 

 
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Categories: Press, Recipes

9 Summer Pasta Dishes You Can’t Miss

July 1, 2015

We don’t want to brag. But, it’s hard not be VERY excited about our pasta dish being named #1 pasta dish of the summer by LA Confidential Magazine.
 
Okay, we’ll brag a little. We’re #1! We’re #1!
 
Chef Kalman is constantly coming up with new dishes. And now’s the best time to dine with us as summer’s flavors are in full swing. Won’t you let us serve you one of the best meals you’ve ever had? Click here for reservations.
 
Thank you to LA Confidential. See their coverage on Union below or read the full article at this link.
 

9 Summer Pasta Dishes You Can’t Miss

By Jessica Estrada | June 29, 2015
 
Union
 
This summer, treat yourself to chef Bruce Kalman’s new and enticing rye rigatoni pasta made with anchovy, garlic, rosemary, chili, and Meyer lemon, all covered in bread crumbs. 37 E. Union St., Pasadena, 626-795-5841

Chef Kalman is Fair Trade’s June Basket

June 3, 2015

The Fare Trade is featuring our very own Chef Kalman for their June basket! He’s put together an awesome batch of goods for you and they’ve got a bunch of tutorial videos up so that you can use everything like a professional chef.
 
Follow this link to purchase your very own basket.
 
Follow this link to Chef Kalman’s tutorials.
 
Follow this link to Chef Kalman’s recipes.
 

June’s Featured Products

(all content from Thefaretrade.com)
 
Crostini-_-Bianco-Napoli-San-Marzano-Tomatos-_-Burrata
 
Bianco DiNapoli | San Marzano Tomatoes
Crafted By: Chris Bianco + Rob DiNapoli
 
Los Gatos, CA
 
Developed by James Beard Foundation Award-winning chef, Chris Bianco of Pizzeria Bianco in Phoenix, Arizona as an answer to his growing need for the perfect tomato – Bianco DiNapoli illustrates his philosophy of supporting Farmers and Artisans to showcase how the best ingredients are the ones prepared simply with care. Partnering with Rob DiNapoli has allowed Bianco to accomplish just that.
 
The tomatoes are perfectly suited for all traditional uses such as Marinara sauce, Bolognese or a top a pizza inspired by Chef Bianco and used to create inventive dishes such as Shakshuka with braised seasonal greens, Bison Chili, or homemade Pesto Gnocchi.
 
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BK Spice Rubs | Porchetta Rub
Crafted By: Bruce Kalman
 
Pasadena, CA
 
Made with 100% all-natural ingredients including HEPP’s Portuguese Sea Salt, Fennel Seed, Garlic, Rosemary, Calabrian Chile Flake, Black Pepper, Fennel Pollen, and Lemon Zest, the flavor profile was inspired by a trip our Chef Collaborator took to Italy years ago.
 
After having the pleasure of tasting a simply made Porchetta with local ingredients, Bruce has been hard at work developing a rub reminiscent of that trip enhanced by his philosophy as a chef. While the blend will complement any cut of meat its Tuscan properties also allow it to meld well in a variety of dishes and preparations. We love using it to add depth to stews and soups, paired with yogurt for crudités of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
 
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Grist & Toll Polenta
Crafted By: Nan Kohler + Marti Noxon
 
Pasadena, CA
 
Made with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it’s texture, flavor, and ability to meld well with other ingredients both sweet and savory.
 
Utilizing the technique shared by Chef Bruce Kalman we find the starch a great complement to mushrooms, rabbit ragu, or even a fried egg. Chill the polenta and re-fry with sage and other aromatics and top with fresh ricotta; grill and top with bruschetta; or make a cake with seasonal berries and fresh fruit.
 
Fontina+Grilled+Cheese+-+Strawberry+Jam
 
Seascape Strawberry + Rose Geranium Jam
Crafted By: Jessica Koslow
 
Los Angeles, CA
 
McGrath Family Farms, which has been growing the land in Oxnard since 1868, produces the beautiful organic Seascape Strawberries found in this sweet, acidic jam. Firm in texture and compact in size these berries are the ideal variety for preserving. Paired with Rose Geranium produces an elegance to the jam and floral notes that are ideal for early summer. While the jam is ideal for a crunchy piece of Brioche it also is a great addition to pastries, with porridge, or folded into crepes.
 
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Dakota’s Pop Parlor | Curried Pig Popcorn
Crafted By: Dakota Weiss
 
Los Angeles, CA
 
Dakota’s Pop Parlor started out a hobby fueled by a passion to see what flavors could successfully pair with popcorn. Luckily for us – the answer was many! Even better, popcorn is considered an antioxidant and low in calories.
 
This organically grown popcorn is infused with Madras Curry Toffee, Smoked Pistachios, and Hobb’s Bacon resulting in a bracingly savory and earthy mixture that lends itself well to pie crusts, atop desserts, mixed in salads, and of course, for snacking.

LA EATER loves the Spaghetti Chitarra

April 14, 2015

LA Eater gives a shout out to Chef Kalman’s Spaghetti Chitarra. It’s one of the items that rarely leaves the menu and after you’ve eaten a plate full you’ll understand why. This spaghetti will definitely give grandma a run for her money. See the Eater’s full feature below or at this link. Continue reading…