Spring is in the Air!
March 9, 2011
Going to the farmer's market and seeing the color change that starts happening this time of year is something that really makes me happy! Strawberries are coming in. Brightly colored beets are on display and chartreuse asparagus start popping up on the farmer's tables. Last weekend, I even saw some purple carrots. As a cook, it's so exhilarating! You can just feel all the fun fruits and vegetables that will be on their way in the next few months. I can't wait till all the gorgeous varieties of tomatoes are back!
Equally exciting this time of year is the release of our new Spring-Summer Menu. It's so much fun for the LAFW chefs and me because we get to cook some new dishes with all of you! Check out the menu below in this month's newsletter or click here to visit our website. This month I've got a recipe for a light, spring soup and a tip on a great kitchen tool that is so easy to use. Once you try it, you won't be able to live without it!
I look forward to cooking with you soon!
PS. Don't forget to become a fan and follow LAFW on Facebook!
LA Food Works
New Spring-Summer 2011 Menu
LA Food Works is proud to present our new Spring/Summer 2011 Menu! Our signature interactive, hands-on cooking parties are ideal for corporate summer outings, team building exercises, client entertaining and the celebration of any special occasion!
An LA Food Works Event Includes
First Course Selections
* 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
Grilled Peach and Mozzarella Salad
Roasted Beet Salad with Apricots and Rosemary
Curried Cole Slaw
Asparagus and Escarole Soup
Hot and Sour Egg Drop Soup
Twice Glazed Asian Barbequed Chicken
Maple-Root Vegetable Stir Fry with Sesame
Crisp Sushi-Rice Cakes
Mojito Pork Chops
Sweet Potato Soufflé
Grilled Carrots, Corn and Plantains with Lime Vinaigrette
Grilled Chile Rubbed Rib Eye with Whiskey Butter
Oven Baked Onion Rings
Warm Green Bean and Potato Salad
Pan Seared Duck Breasts with Peach-Ginger Chutney
Marinated Zucchini with Mint
Cauliflower and Rice Pilaf
Grilled White Fish with Artichoke Caponata
Smashed Peas with Tarragon and Shallots
Angel Hair Pasta with Fresh Broccoli Sauce
Black and Tan Brownie Parfaits
Elderflower Sabayon with Mixed Berries and Shortbread Cookies
Café au Lait Pudding
Blueberry Handpies with Mascarpone Glaze
Peanut Butter and Jelly Cupcakes
For more information or to reserve a date for your event,
contact Rose LeBoeuf at 310-288-0100
Asparagus and Escarole Soup
Featured on our new Spring-Summer 2011 Menu, this is a perfect early spring soup. Bright, fresh ingredients are gently cooked in a light, warm broth. Bringing a rich, savory flavor to this dish is escarole. It is a member of the endive family but tastes very similar to radicchio. The little bit of bitterness to this green leafy vegetable is off-set beautifully with the salt and sugar added at the end of the cooking time. Escarole is high in vitamins A, K and folic acid and this soup is a great way to get those essential nutrients. On top of all that, there's almost no calories, so you can eat lots of it!
||tablespoons olive oil
||pound thin asparagus - sliced diagonally into 1/2 inch pieces
||clove garlic, minced
||cups chicken stock
||teaspoons fresh thyme, chopped fine or 1/2 teaspoon dried thyme
||teaspoon ground white pepper
||cups escarole leaves, roughly chopped and loosely packed*
||basil leaves, chopped
||salt to taste
||crostini or crackers for dipping
Photograph by Sarah Peskin
Heat oil in a large stock pot. Add the asparagus, scallions and garlic. Saute for 10 minutes over medium heat.
Add chicken stock and bring to a boil.
Stir in thyme and white pepper. Add the escarole and basil leaves. Lower heat and simmer for 10 minutes.
Adjust seasoning with sugar and salt to taste. Serve with crostini or crackers.
Makes 8 Servings. Per Serving: 60 Calories; 4g Fat (61.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1617mg Sodium.
*If you can't find escarole in your market, spinach may be substituted, just omit the sugar at the end of the recipe.
I love this kitchen tool!
Mandolines are without a doubt the best kitchen tool for slicing and julienning fruits and vegetables quickly. However, most are so big and bulky. Recently, while shopping at Bed, Bath & Beyond, I found the perfect antidote! I was a bit reticent to buy another funky kitchen gadget, but once the LAFW chefs and I tried it, my feeling were assuaged. Now we are all hooked! It's super light and easily stored. Works well with carrots, fennel, onions, tomatoes, bell peppers... You name it, this tool slices those veggies thin! The model I bought is from Progressive, but there are lots of different brands available. There is model that slices and another that juliennes. Be very careful though, just like the bulkier models, the blade is razor sharp, so watch your fingers!
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 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.