Love is in the Kitchen!


February 2, 2011

Chefs often say the most important ingredient in any dish is a little love! Meaning the care and passion you add to what you are preparing will give it a little something extra to make it really special!  I totally agree and find I am always happiest in the kitchen. I absolutely love putting meals together for may family and guests.  It is the most natural way for me to show I care.  I also love watching everyone have a great time cooking together.  I love the smiles of enjoyment as people learn new things and when their tastebuds are delighted.  And I absolutely love feeding people.  So thank you all for allowing me to share my joy with you!

In this month's newsletter, take a look at our Valentine Cooking Class.  The menu is truly lovely!  I've also got a recipe a sumptuous dessert as well as kitchen tip I could not live without.

I hope there is lots of love this month in your kitchen as well as you entire home.  I look forward to cooking with you soon!


PS.  Don't forget to become a fan and follow LAFW on Facebook!

A Romantic Cooking Class
happy couple cooking
Back by popular demand, LA Food Works is hosting our annual Valentine's Cooking Class again this year on February 12, 2011 at 6:30pm.  Come join a handful of other food-loving couples and create a delicious, romantic meal in the lovely LA Food Works kitchen in Hancock Park.

On the menu for the evening will be three scrumptious courses and a complimentary champagne cocktail when you arrive to help "get you in the mood" to cook.

We only have a couple spaces left, so sign up now!

Valentine Cooking Class
February 12, 2011
6:30 PM 

Spinach Salad with Pomegranate, Avocado and
Champagne Vinaigrette

Beef Tenderloin with Mustard-Cognac Sauce
Herb Braised Mushrooms
Whipped Potatoes with Mascarpone and Truffle Oil

Grand Marnier Chocolate Cake

$200 per couple

For more information or to reserve your spot,
Rose LeBoeuf at 310-288-0100 

Red Berry Tiramisu with Mascarpone Chantilly

When it comes to dessert, I often feel ripped off if I don't get some chocolate.  However, it is not the case with this dish!  This beautiful dessert is a deconstructed version of the classic, tiramisu. The components are prepared separately then put together right before serving.  Don't let the list of ingredients fool you. This is a surprisingly simple dish to make and everything can be done well in advance of serving.  And...It is so delicious!  The dark balsamic-port sauce is the perfect compliment to the sweet berries and rich mascarpone chantilly.  Be prepared to win hearts every time you bring this dish to the table!

1 1/2 pints fresh raspberries
tablespoons sugar
pint strawberries, hulled & quartered
1/2 cup balsamic vinegar
cup port wine

1 cup water
1/4 cup frozen raspberries
2 tablespoons framboise liqueur
ladyfinger cookies
  Mascarpone Chantilly
1/2 cup heavy cream
2 tablespoons powdered sugar
teaspoon vanilla extract
tablespoons mascarpone cheese

tablespoon sour cream
1 tablespoon brandy

red berry tiramisu
Recipe by Suzanne Griswold
Photograph by Sarah Peskin

 For Topping, combine sugar and raspberries in a medium bowl.  Using a fork, lightly crush about 1/3 of berries then stir in strawberries and set aside to macerate for 30 minutes.

For the sauce, combine the balsamic vinegar and port in a saucepan and bring to a boil, then lower the heat and simmer until reduced by half, about 10 minutes.  Cool to room temperature. 

For Ladyfingers, in a small saucepan bring the water, sugar and raspberries to a boil.  Remove from the heat.  Strain through a fine mesh strainer, using the back of a large spoon or spatula to pass as much of the liquid through as possible.  Stir in the liqueur.  Refrigerate until well chilled.

Mascarpone Chantilly: Beat heavy cream on low until thickened. Add powdered sugar and vanilla. Beat to stiff peaks. Set aside.  In a separate bowl, combine mascarpone and sour cream. Fold into heavy cream.

Dip the ladyfingers in the chilled ladyfinger syrup for 5 seconds each.  Place two next to each other of each dessert plate.  Top the ladyfingers with the macerated berries.  Spoon chantilly over each.  Drizzle the balsamic-port sauce around each plate.  Serve immediately. 

Per Serving: 300 Calories; 11g Fat (36.4% calories from fat); 4g Protein; 41g Carbohydrate; 6g Dietary Fiber; 112mg Cholesterol; 45mg Sodium.

 I love this tip!

lettuceI posted this tip on the LAFW Facebook page recently, but wanted to share it again because it is one of my favorite kitchen tricks. It works really well with those delicate, baby lettuces and is equally good with fresh herbs and fragile fruits to help them stay fresh in the fridge. As soon as you get them home, wrap them up in paper towels and place them in plastic storage bags. Don't wash them until you are ready to use them. This  helps retain their natural moisture, but not get mushy from being in plastic. If I make salad ahead, I also place a paper towel on top of the leaves in the bowl, then cover with plastic wrap. No need for those expensive produce bags if you follow these steps...I promise! 

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,, 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 Associate Events, 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.