A Funny Thing Happened on My Way to See the Glaciers...RoseLeBoeuf.jpg


August 10, 2010


This will be my second attempt at going to Alaska.  Last year my family and I were all packed and ready to go.  We boarded our 8:30am flight to Seattle so we could meet our cruise ship later that afternoon.  We were very excited!  Not even the lengthy mechanical delay could dampened our spirits.  No problem...it was only a two hour flight and the boat didn't leave until 3:30.  That was, until we found out the plane had been grounded. There were no replacement planes available and no spots on other flights to get us there in time.  We missed the boat and the only option for rescheduling had to wait till this summer. Obviously, we were all pretty disappointed but I believe all things happen for a reason and I learned a lesson.  Just like planning for my LAFW events, it's very important to do your prep work early because you never know what unexpected issues will arise.  So this time, we are flying up a day early! I am even more excited because I get to spend some time in Seattle.  I am looking forward to some great seafood and a good look at the Space Needle! Then some chill time watching the water and looking at glaciers. Hope my kids don't drive me too crazy!  Watch my Facebook page and I'll keep you posted on all our adventures. 


In this months newsletter, have a look at my new favorite dessert, an homage to one of Alaska's most delicious foods, and a great tip for making the best pizza at home.  Looking forward to cooking with you soon! 


I like Pie!


Pie ContestOn Labor Day weekend, in Beverly Hills, KCRW will be holding it's Second Annual Pie Contest.  It is the culmination of Good Food's Pie-a-Day Project and I will be there with my Chocolate Coconut Pie with Crispy Almond Crust.  It was featured in their blog for Day 25 of the Pie-a-Day Project.  Follow this link to read all about it and LOTS of other amazing pies.  Recipes are included for most as well as beautiful pictures and write-ups about how all these creations came into being.  You can enter the contest too! Click here to enter, then come down on September 5th and join me with your best recipe!

Chocolate Coconut Pie





Brown Sugar Baked Salmon


Summer is the time for finding fresh, wild-caught Alaskan salmon in the markets and this recipe is perfect for complimenting the great flavor and texture of this fish.   I found it in the California Kosher Cookbook published by the Women's League of Adat Ari El Synagogue in North Hollywood.  I love community cookbooks because they are full of delicious, easy to make recipes that are time tested by home cooks.  The sauce that makes the marinade is very similar to a teriyaki, but there is no brushing or fussing required.  You just marinate the fish, then pop it in the oven.  The result is one of the tastiest and moistest fish you will ever eat!

2 pounds salmon fillet
1/2 cup brown sugar, packed
4 tablespoons melted butter
2 tablespoons soy sauce
2 tablespoons fresh lemon juice 
1 tablespoon fresh ginger, minced fine 
2  tablespoons dry white wine, or water

Brown Sugar Baked Salmon
In a bowl wisk together all the marinade ingredients. Pour into a baking dish that will hold the salmon snuggly.  Place the fish, skin side up, in the dish full of marinade and cover with plastic.  Marinate in the refridgerator for 30 minutes.

Meanwhile, preheat oven to 400F.  Uncover the dish and place it on the middle rack of the oven.  Bake for 15 to 20 minutes or until the fish is done.  Do not turn the fish while cooking.  Serve immediately.  Makes 4 servings.

Per Serving: 448 Calories; 19g Fat (39.8% calories from fat); 46g Protein; 20g Carbohydrate; trace Dietary Fiber; 149mg Cholesterol; 1048mg Sodium.


Brick-Oven Pizza At Home!
brick oven pizza


I was recently watching a show on the new Cooking Channel and saw this great tip for making brick-oven style pizza at home that works really well! It requires a pizza stone which needs to be heated on the middle rack of your oven at 350F for about 30 minutes. Meanwhile, construct a pizza to your taste. If you don't have a pizza peel/paddle, make your pizza on an overturned baking sheet covered with flour or corn meal. When the stone is fully pre-heated, slide the pizza on your stone. Then...turn off the oven and turn on the broiler. The warmth from the heated stone will bake the crust while the broiler will brown your toppings. While you won't get the smokey flavor of a wood burning pizza oven, this technique will help you make the most delicious home-made pizza you've ever tasted!



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, Holiday Celebrations, 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 8 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 date availability.