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May 5, 2011
For your Mother's Day brunch or lunch, I've got a great recipe from our new Spring/Summer Appetizer Menu. Have a look at it, and our new menu below. Then, scroll down to the bottom of page. I'm sharing the secret ingredient to many of my favorite recipes. Enjoy! Hope you like my new pic and to all the moms...Have a great Mother's Day! Rose New Spring-Summer Appetizers LA Food Works presents it's new Appetizer Menu for Spring-Summer 2011. When you host an Appetizer Event with LAFW, you and your guests will work with our chefs on a multiple stations creating these fun and filling bites! This event is great for larger groups and we have venues that can accommodate up to 150 guests! Savory Selections
Artichoke Tapenade and Tomato Coulis on Sour Dough Crostini Sweet Selections
Mini Mocha Pots de Creme Artichoke Tapenade and
Tomato Coulis on Crostini I'm often asked if I have a culinary specialty or a favorite dish I like to prepare. It's such a tough question because I love to make just about anything. However, when pushed for an answer, I have to say Mediterranean food is my favorite. It so fits my Southern California lifestyle and all the wonderful fruits and vegetables from the region. This recipe epitomizes this cuisine with the sweet and savory tomato-basil sauce topping the tangy olive and artichoke spread on fresh, crispy bread. With such an amazing flavor combination, you can't eat just one. Perfect with a light afternoon wine or as an accompaniment to a wonderful spring brunch. Featured on our new Spring-Summer Appetizer Menu, it so easy to make...your mom would love it!!!!
For Tapenade: In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky. Taste, and add salt, cayenne, and additional lemon juice, if desired. The tapenade will keep for up to one week in the refrigerator. For Crostini: Arrange baguette slices in a single layer on baking sheets. Drizzle with olive oil and toast for 350 degree oven for 3 to 5 minutes or until crisp. For Coulis: In a blender or mini food processor, puree the fresh tomatoes with the drained sun-dried tomatoes, garlic, olive oil, basil and crushed red pepper. Season with salt and pepper. Refrigerate until ready to serve To served spread a heaping tablespoon of tapenade on bread or toast. Drizzle and dip in coulis, then top with some extra basil leaves. Enjoy! Makes 24 Servings. Per Serving (excluding unknown items): 118 Calories; 5g Fat (38.9% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 244mg Sodium. NOTE: There will be leftovers of the Tomato Coulis. This lovely sauce is great for dipping fresh bread or tossed in with some pasta and little olive oil. Roasted Garlic Olive Oil
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! 310-288-0100
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Mother's Day holds some of my earliest cooking memories. As little girls, my sisters and I would often attempt the traditional breakfast in bed for our mom. Inevitably we would overcook the eggs and stink up the whole house. We usually got the toast right, but by the time we got everything together, it was usually cold. I'm sure we spilled juice all over and our coffee was terrible, but we tried! This year I have been instructed by my daughter Sarah, not to make any plans for Mother's Day dinner. She is going to cook for me. Yay!!!! I love when other people cook for me, especially someone so dear. Some of you may have met Sarah at one of my events. She's a great assistant and is becoming quite the student herself. Can't wait to see what she comes up with! Stay tuned...I'll let you know on my
