I can’t believe I’m saying this…

The LA Food Works kitchen is opening back up for in-person private cooking classes beginning May 15th!!!!! 

To say that we are ecstatic is an understatement.  We can’t wait to chop, mix, bake, sauté, and grill with you!  I know it’s been a long time and maybe some of us are a little nervous about getting together again, but we have put in place some helpful and easy to follow protocols to keep us all safe while working together to create a delicious meal.  And when it’s time to enjoy the fruits of your labor, the patio and garden will be ready for the ultimate private al fresco dining experience.  Take a look at our Covid Protocol page to learn more about what we are doing to make cooking together again safe and fun!

We love hosting our team building cooking classes, but please keep us in mind for birthday celebrations, showers or any private special occasion to celebrate with some fun in the kitchen and a delicious meal al fresco in the garden.  We can't wait to welcome you back!

Rose 

As we slide into summer, one of my very favorite fruits to cook with is peaches!  And a peach cobbler is something that is near and dear to my heart.  My mom made amazing cobblers while I was growing up, so this is comfort food for me.  I love the herbaceous twist in this recipe with the addition of lavender in the biscuit dough.  It lends a refreshing fragrance that balances the sweetness of the dish so nicely!  If we don’t have a chance to make it together this summer, I hope you try it on your own.  Be sure to use organically grown culinary lavender and only add the specified amount.  If you add too much, the dough might remind you a little bit of soap… and no one wants to feel like they are eating soap!

Peach-Lavender Cobbler with Vanilla Ice Cream

For the Peach Filling
10        cups peeled, pitted and diced peaches
2 1/2    tablespoons instant tapioca
1/3       cup sugar
1/2       tablespoon lemon juice
1/2       teaspoon salt

For the Cobbler
1           teaspoon culinary dried lavender
1           cup flour
2/3        cup rolled oats
1/4        cup sugar
1           tablespoon baking powder
1           teaspoon salt
1           lemon, zested
5           tablespoons butter
1/2        cup heavy cream, plus more for brushing the top of the cobbler dough
1/4        cup buttermilk
2           tablespoons turbinado or raw sugar                       

1           pint vanilla ice cream, for serving

Preheat the oven to 400°. 

For the Filling: In a bowl, mix the peaches, tapioca, sugar, salt and lemon juice. Transfer the filling to a 9-by-13-inch baking dish.

Using a spice grinder, very clean coffee grinder, or a mortar and pestle, grind the lavender to a powder.

In a large bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt and lemon zest. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.

Using two spoons, form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with some extra heavy cream and sprinkle with the turbinado sugar. Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving with a scoop of vanilla ice cream

Recipe found on foodandwine.com

Makes 8-10 Servings: 351 Calories;  14g Fat (33.7% calories from fat);  5g Protein;  56g Carbohydrate;  4g Dietary Fiber;  44mg Cholesterol;  557mg Sodium.