Time for Fun Food!

April 16, 2015

Rose 4

Aside from writing the check, the thing I hate most about taxes is doing them.  I keep great records all year long.  I work hard to keep my "to-be-filed" basket of receipts and paperwork under control and I don't mind keeping my checkbook up to date.  So when the time comes to get my numbers together, it's not that tough, yet still I procrastinate.  I was the same way in school with my term papers.  There I would be, sitting at my desk at 3am, the night before something was due, banging away on my typewriter.  No spell check or autocorrect in those days.  My papers were a disaster with the white out and typos all over the place (what a blessing Word has been to me!!!!).  It was, as it is now with my taxes, so hard for me to sit down and organize my thoughts and notes.  I just prefer to be moving about and doing things.  Even these newsletters are often an exercise in self discipline.  The talking and prodding I have to do to myself to sit down and compose that first paragraph is like something you would do for an eight year old.  Then a funny thing happens.  I get in a grove and knock the whole thing out in half of the time it took to just get myself to my desk.  The association of having to sit and be still makes me so apprehensive.  I just love being in my kitchen or out in the yard!

Well, there's no question that I love to cook.  I rarely find it not fun, so in the spirit of "time for fun", I've got some fun food for you!  Have a look at our new Small Plates & Appertizer Menu for Spring-Summer 2015. There's a great recipe from the new menu for some whimsical finger food and some tips below to ease some of your culinary apprehensions. Read on and don't forget to become an LAFW Facebook Fan. Click Here to get updates on all the happenings in our kitchen.

Looking forward to cooking with everyone soon!


LA Food Works
Spring-Summer 2015
Small Plate and Tapas Class Menu

LA Food Works presents its new Small Plates & Appertizer Menu for Spring-Summer 2015. When you host an Appetizer Event with LAFW, you and your guests will work with our chefs on a multiple cooking stations creating these fun and filling bites! This event is great for larger groups and we have venues that can accommodate up to 150 guests!

04.15An LA Food Works Event Includes

* Hors d'oeuvre and beverage reception on arrival

* Seasonal Menus

* Fun and knowledgeable chef instructors to guide you through your recipes

* A private cooking and dining experience at one of our charming venues

* Chef aprons to use while you are cooking

* Recipe packets for everyone to take home

Savory Selections

Bacon and Avocado Toasties with Kiwi Salsa
Carne Asada with Warm Corn Tortillas
Curried Vegetable Fritters with Mango Chutney
Kimchi Pancakes with Sesame-Soy Dipping Sauce
Shrimp Cakes with Chili-Lime Crema
Beef or Chicken Satay with Peanut Dipping Sauce
Grilled Chicken Bánh Mi
Spicy Salmon Tartar with Avocado Relish
Thai Turkey Burger Sliders
Grilled Kofte with Minted Yogurt
Spicy Tuna and Vegetable Sushi Rolls
Hot Dog Tatter Tots
Mini Chicken and Waffles
Charred Cauliflower Quesadilla with Cumin Crema

Sweet Selections

Grilled Rocky Road Crepes
Waffle Brownie Bites with Whipped Cream and Hot Fudge
Sweet Ricotta Fritters dusted with Cinnamon Sugar

Mini Chicken and Waffles

Aren't these the cutest little things?  They are both fun to make and to eat!    Featured on our new  Spring-Summer 2015 Small Plates and Tapas Menu, they are mini versions of the traditional Chicken and Waffle dish and they have been a hit a quite a few of our most recent Small Plates Events. You can substitute your favorite waffle recipe or box mix, but make the chicken bites are made from scratch.  Buy a bottle of Crystal Hot Sauce, made in Lousianna, for these little gems. Nothing beats it for adding heat to any southern dish!

For Waffles:
cup flour

tablespoon sugar
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup buttermilk
2 tablespoons butter, melted
1 egg

vegetable spray, for waffle iron

For Chicken:
Canola Oil for frying
2/3 cup flour
1 tablseoon cornstarch
teaspoon poulty seasoning
teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
3/4 pound boneless, skinless chicken breast, cut into small bite sized pieces
Hot sauce and maple syrup -- to taste

Mini Chicken and Waffles







For Waffles: Preheat oven to 200°F degrees.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.

Heat waffle iron according to manufacturer's instructions; spray with vegetable oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 5-7 minutes. Transfer to a baking sheet with a rack and place in oven to keep warm; repeat with remaining batter and making chicken

For chicken: In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.

In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, poultry seasoning, paprika, onion powder, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.

Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.

Working in batches, add the breaded chicken to the hot frying oil. Don't overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels.

While frying chicken, remove waffles from oven and let them cool slightly, then cut them into bite-size (about 1-inch) squares.

Let chicken cool slightly. Drizzle each waffle square with a little syrup, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately drizzled with some hot sauce and more maple syrup!

Makes 36 Pieces. Per Piece: 47 Calories; 1g Fat (23.1% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 129mg Sodium.

Deep Frying Tips

deep FryingWith the emphasis on healthy cooking these days, many of us don't deep fry at home any more.  I'm totally guilty of that, but sometimes a dish just warrants a diversion from our healthy diet path.  So if you are out of practice or have never tried deep frying before, here are a few tips to help make doing it a home easy and safe:

Use a deep, heavy pot. This helps regulate heat, provides a stable bottom and allows you to leave some headroom at the top of the pot.

Use oil that has a high smoke point.  Canola or peanut are great choices.  Use a kitchen thermometer to help monitor the temperature of the oil to 350-375F.

Make sure the food you are frying and all your cooking utensils are dry.  Water in hot oil is what causes it to bubble up and pop.  Let food drain on paper towels or coat it with a little flour or cornstarch to help absorb moisture.   

Set up a fry station on your cook top and counter with the food that needs to be fried on one side of the oil and a draining station with a baking sheet with a rack or lined with paper towels on the other side.

Gently place the food in the pot of hot oil with tongs or a slotted spoon.  Don't drop it in.  The oil will splash up on you.  Also, don't over crowd your pan otherwise the temperature of the oil will drop and food will take longer to cook causing it absorb too much oil instead of quickly searing. 

When food is golden brown remove it from the pan with a different pair of tongs or slotted spoon.  Fried food can be kept in a 200F oven to keep it warm until all has been cooked.

Finally, when the frying is done, you don't have to throw away all that cooking oil.  Let it cool completely and strain it over a glass pitcher or measuring cup.  Line the strainer with a coffee filter or cheese cloth.  Place the strained oil in a container with a lid and store in your refrigerator until the next time you fry.

WANT TO USE THESE TIPS AND RECIPES IN YOUR E-ZINE, BLOG OR WEB SITE? You can, as long as you do not alter the information in any way and include a credit that reads "by Rose LeBoeuf, www.lafoodworks.com, Interactive Cooking Classes, Parties, and Corporate Team Building Events for Groups Looking for a Fun and Unique Dinning Experience." 

 LA Food Works Events 

Ideal for Team Building, Summer Outings, Client Entertaining, Birthday Parties, Showers and Private Gatherings. 
Let LA Food Works make your party one which your guests will not soon forget!
No previous cooking experience required!
Just willingness to put on an apron,
get your hands a little messy,
indulge in some great food
and have lots of fun playing in the kitchen!
We also happily design Custom Cooking Parties. If you have a group of 10 or more foodies who love great food and playing together in the kitchen, contact us and we will design a custom menu or theme class for you and your group.

Our interactive cooking parties both unify and entertain...perfect for any occasion that requires great food, interesting activities and lots of fun!


For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.