Remembering for Mother's Day

May 5, 2011

Rose 2Mother'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 Facebook page.

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!


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!

4.11An LA Food Works Event Includes

* Hors d'oeuvre and beverage reception on arrival

* Seasonal Menus

* Fun and knowledgeable chef instructors to guide you through your recipes
* A private cooking and dining experience at our charming venues

* Chef aprons to use while you are cooking

* Recipe packets for everyone to take home

Savory Selections

Artichoke Tapenade and Tomato Coulis on Sour Dough Crostini
Southwestern Chicken Panini with Chipotle Mayonnaise
Goat Cheese and Chorizo Phyllo Rolls
Shrimp Cakes with Chili-Lime Crema
Chicken Satay with Peanut Dipping Sauce
Turkey-Veggie Burger Sliders with Lemony Mayo
Grilled Tofu Bites with Cilantro Pesto
Caesar Salad Spears
Mushroom Risotto Balls Stuffed with Brie
Thai Chicken Lettuce Wraps
Zucchini Pancakes with Feta and Tomato Salsa
Spicy Tuna and Vegetable Sushi Rolls
Grilled Flank Steak and Pepper Jack Quesadilla with Roasted Tomato Salsa

 Sweet Selections

Mini Mocha Pots de Creme
Crepes with Assorted Fillings
Waffle Brownie Bites with Whipped Cream and Hot Fudge
Chocolate-Raspberry Panini with Mascarpone

For more information or to reserve a date for your event,
Rose LeBoeuf at 310-288-0100 

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
clove garlic
cup pitted green olives
tablespoon capers
ounces canned artichoke hearts-drained well and quarted
tablespoon lemon juice
6 tablespoons olive oil
1/8 teaspoon cayenne pepper

salt to taste

For Crostini
baguette slices -preferably sour dough
  olive oil to drizzle
For Coulis
2 medium tomatoes - roughly chopped
6 sun-dried tomato halves-packed in oil and drained
1 clove garlic
3 teaspoons olive oil
3 basil leaves-roughtly chopped, plus more for garnish
pinch of crushed red pepper
salt and pepper to taste

Artichoke Crostini

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

Roasted Garlic Olive OilRoasted garlic olive oil is another one of those wonderful Mediterranean flavors.  When garlic roasts like this, it becomes sweet and caramelized and infuses the olive oil with all this goodness.  I have some in my kitchen at all times!  It's super easy to make. Just take two full heads of garlic and cut them in half horizontally. Roast them in a glass or ceramic baking dish, cut-side down, in 2 cups of olive oil for about an hour.  Add some fresh rosemary and thyme if you like for a deeper flavor.  Remove the dish from the oven and let cool 15-20 minutes.  Then remove the garlic heads and strain out the herbs.  Don't throw out the roasted garlic cloves!  Mash them up and use them in a salad dressing or home-made hummus.  Store oil in an air-tight container in a cool dark place.  It will keep for a least a month and longer if you store it in the fridge. Use it in just about anything that calls for regular 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,, 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.