Fall's Best Flavors!


 September 14, 2010

Whether you have children going back to school, or not, it seems that after Labor Day a certain routine sets in.  The end of summer's busy, and sometimes chaotic days is always very calming to me.  Our eating habits and appetites shift as well.  At LAFW, the beginning of Fall means new menus! I'm very excited about what we will be cooking this season and look forward to sharing lots of recipes and tips with everyone.


My children and I had a great time in Alaska last month.  It is a magnificently beautiful and awe-inspiring place.  My wonderful staff photographer, and daughter, Sarah got some amazing shots and we'd love to share them with you. (That's us posing on a glacier).  So if you'd like to take a look, follow this link and hop on my Facebook Page!

In this month's newsletter come have a look at our new Fall/Winter 2010 Menu! I've also got a great salad that is perfect for this time of year as well as a fabulous technique for taming one of the season's most beloved vegetables.

Looking forward to cooking with you soon!


LA Food Works
Fall/Winter 2010 Menu

LA Food Works is proud to present its new Fall/Winter 2010 Menu! Our signature interactive, hands-on cooking parties are ideal for holiday parties, team building exercises, client entertaining and the celebration of any special occasion!

 fall 2010 1An LA Food Works Event Includes
* Hors d'oeuvre and beverage reception on arrival
* Fun and knowledgeable chef instructors to guide you through your recipes
* Private cooking and dining experience at our charming venues
* Seasonal gourmet menu selections for lunch, brunch or dinner
* Chef aprons to use while you are cooking
* Recipe packets for everyone to take home

First Course Selections
Tomato Gin Soup
Acorn Squash, Kale and White Bean Soup
Roasted Butternut Squash and Pear Salad with Spiced-Pecan Vinaigrette
Romaine Hearts with Goat Cheese Dressing
Celery Root and Apple Salad with Hazelnut Vinaigrette

Entreé Course Selections
Grilled Rosemary-Orange Chicken
Israeli Couscous with Roasted Cauliflower and Shallots
Sautéed Leeks and Broccoli with Balsamic Vinegar

Pomegranate-Glazed Salmon
Roasted Acorn Squash and Chickpeas with Tahini
Green Beans with Hazelnuts

Roasted Game Hen with a Sweet and Spicy Chai Glaze
Pistachio and Pomegranate Rice
Grilled Eggplant with Mint-Cumin Dressing

Hanger Steak Medallions with Porcini Mushroom Gravy
Potato “Risotto”
Roasted Carrots with Parsnip and Thyme

Pork Chops with Pinot Noir Fig Sauce
Creamy Polenta with Roasted Garlic Olive Oil
Sautéed Spinach with Crispy Pancetta

Dessert Selections
Toffee-Date English Pudding
Milk Chocolate Soufflé with Nougat Whip
Rustic Apple-Cranberry Tart
White Chocolate Risotto with Poached Pears
Lemon Buttermilk Cupcakes with Ginger-Cream Cheese Frosting 

Roasted Butternut Squash and Pear Salad
with Spiced-Pecan Vinaigrette

Come September, I start craving fall foods.  However, I'm still not ready for anything too heavy.  I love this salad because it brings together fall's sweetest flavors in a wonderfully light dish.  Mellow butternut squash, crisp buttery pears, crunchy pecans and a slightly spicy kick from the vinaigrette, are combined together in this recipe which is featured in our new Fall/Winter 2010 Menu.  Add some roasted turkey breast or crumbled blue cheese with crusty whole grain rolls, and you've got a delicious main course luncheon salad. The spiced pecans are also wonderful on their own, or lovely wrapped up as party or hostess gifts!

1/2 cup pecans, very coarsely chopped
2 tbs. butter, melted
1/2  tsp. ancho chile powder
 3 cups 3/4-inch dice butternut squash 
  (from about a 2 pound squash)*
1/3 cup, plus 2 tbs, olive oil
   Kosher salt
1/4 cup very thinly sliced shallots
3 tablespoons balsamic vinegar 
2 tablespoons light brown sugar
6 cups loosely packed mixed greens
1 small ripe pear, halved, cored and thinly sliced
*See below for instructions on how to dice.

Roasted Butternut Squash Salad
Recipe from Fine Cooking, Nov. 2006
Photo by Scott Philips

Position a rack in the center of the oven and heat the oven to 450°F.

Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.

 Put the squash on a heavy-duty rimmed baking sheet. Drizzle 2 Tbs. of the oil over the squash and sprinkle with 3/4 tsp. salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned on a second side, 5 to 10 minutes more. Set aside to cool.

Put the shallots in a small bowl, cover with hot water, and let soak for 15 minutes; drain.

Combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup oil.

Combine the salad greens and shallots in a large bowl; sprinkle with 1/2 tsp. salt. Drizzle just enough of the dressing over the salad to coat lightly, and toss gently. Divide the greens among six plates and scatter the pecans, squash, and pears over the greens. Drizzle with a little more dressing if desired and serve. Makes 6 servings.

302 calories; 22g fat (62% calories from fat); 3g protein; 27g carbohydrates; 5g fiber; 10mg cholesterol; 57mg sodium


 Peel and Cube it!butternut sqash

A large butternut squash can be a bit intimidating to  peel and dice if you've never handled on before.  Where to start?  You could just buy squash that has been diced for you, but the cost per pound is about 10 times what you'd pay for a whole vegetable.  Here is an easy guide to breaking down a squash for any recipe.

Cut the top and bottom of the squash to square off the ends.  Then cut it in half leaving the round bulbous end and the long neck. Stand the sections on the flat ends and use a sharp knife (or vegetable peeler) to remove the tough outer skin, peeling from top to bottom. Cut the rounded end in half lengthwise and scoop out the seeds. Now, cut the squash into uniform 1/2- or 3/4-inch cubes, so they'll cook evenly. 

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.