It's that time of year again...

October 1, 2011

Rose 2The kids are back at school and it's time to turn the page on another season.  Right now, it may not feel like fall yet here in LA, but you can sense it happening.  Leaves are changing, the sun is tilting in the sky and the breeze just feels a little cooler in the mornings.  I'm always a bit melancholy about the cool weather coming.  I'll miss the fruits and veggies of the summer, hanging out on the patio grilling and having dinner al fresco.  However, I do love a warm kitchen when the temperatures start to fall.  I often tell people, one of the main reasons I love to cook so much is that I'm never chilly by the oven.  In saying goodbye to the summer and our summer menu, we do get to say hello to our new menu!  I'm very happy with this one. It's got some comfort food, so world cuisine and just outstanding desserts (no wonder I just can't get those nagging 10 pounds off!)

This months newsletter introduces our new 
 Fall-Winter Menu, includes one of my favorite new desserts and shows you how to keep your knives sharp and ready to use all the time!   

As the holidays approach, keep us in mind for your entertaining needs.  We can accommodate parties of 10 to 150 guests. An LAFW event is a fun way to bring people together and cooking is a great activity for all.  Keep in touch with all the goings-on in the LAFW kitchen by clicking onto our   Facebook page and becoming a fan.

Wishing you all a wonderful start to fall and I'm l ooking forward to cooking with you soon!


LA Food Works
Fall-Winter 2011 Menu

LA Food Works is proud to present its new Fall/Winter 2011 Menu! Our signature interactive, hands-on cooking events are ideal for holiday parties, team building exercises, client entertaining and the celebration of any special occasion!

 9.11An 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

 Entreé Course Selections 

Shrimp Masala with Coconut Chutney
(This option can also be done with chicken)
Cilantro and Mint Raita
Green Peas and Red Bell Pepper
Herb and Scallion Basmati Rice


Chicken Potpie
Frisée Salad with Brown-Sugar Bacon Bits
Sautéed Red Cabbage
Roasted Red Pepper Confit


Grilled Steak with Garlic-Wasabi Sauce
(This option can also be done with chicken and/or salmon)
Sesame Mashed Potatoes
Asian Carrot Slaw
Roasted Broccoli with Soy and Lemon


Honey Lime Grilled Pork Tenderloin with Citrus Salsa
(This option can also be done with chicken)
Orange-Avocado Salad with Jicama
New Potatoes with Poblano Chile Rajas
Green Beans and Peppers


Turkey Paprikash
Escarole and Butter Lettuce Salad with Pomegranate and Hazelnuts
Roasted Romanesco
Warm Buttered Noodles with Fresh Herbs

Dessert Selections

Brown Sugar Caramel Soufflé

Lemon Bars with Italian Meringue Topping

Roasted Banana and Macadamia Pudding Cake with Honey Cream

Peppermint-Marshmallow Ice Cream Sandwiches

Chocolate Espresso Walnut Tart


Lemon Bars with Italian Meringue Topping

As many of you know, I have a rather large lemon tree in my back yard.  It is quite prolific and rarely do I not have lemons.  Because this is the case, I'm constantly trying to come up with different ways to use them and this is one of my favorite!  The Italian meringue topping brings these lemon bars to a whole new level, plus it's lots of fun make.  Italian meringue is made with egg whites and a hot sugar syrup.  The hot syrup is added while whipping the whites and the heat from the syrup is what cooks them.  There is no need for any additional baking time after you've topped the lemon custard with it.  This recipe calls for a blowtorch to give the meringue it's golden crust.  If you don't have a blowtorch in your kitchen equipment drawer, just heat up your broiler and pop the lemon bars, with the meringue topping, under it for about 30 to 60 seconds or just until the meringue is golden brown. Featured on our new  Fall-Winter Menu they are just one of our wonderful sweet treats for this season.

For the crust
stick  butter, at room temperature
cup  powdered sugar
1 1/4 cup flour
teaspoon sea salt
teaspoon ground ginger
For Filling
1/3 cup flour
cups sugar
5 eggs
1 egg yolk
pinch of salt 
For Meringue
1 1/4 cup sugar, plus 2 tablespoons
cup water, plus 1 tablespoon

Lemon Bars

Preheat oven to 375F

For Crust:  Cream together the butter and sugars together in mixer.  Add the flour and ginger and mix until just combined

Press into a parchment lined 9x13" pan and bake for 15 to 20 minutes, or until golden brown.  When finished, lower heat to 350F.

Meanwhile, in a large glass bowl, whisk together the flour and sugar.  Whisk in the lemon juice.

In a small bowl, whisk the whole eggs, egg yolk and salt until blended.  Whisk the eggs into the lemon mixture.

Pour the lemon mixture over the baked crust and bake for about 20 minutes, or until just set.

While the lemon mixture is baking, prepare meringue.  Combine 1 1/4 cups sugar and water in a medium saucepan and heat over medium heat to 220F stirring at first to dissolve the sugar.

Meanwhile, in a clean bowl of a stand mixer fitted with a whisk attachment, whip the eggs whites on medium speed until they begin to look foamy, then gradually add the remaining sugar.  Increase the speed to medium-high and whip until the whites form soft peaks.

With the mixer running, slowly add the sugar syrup, pouring it down the side of the bowl to avoid the whisk until stiff peaks form and the bowl is cool.

When ready to serve, spread or pipe meringue on top of lemon filling.  Using a blowtorch, carefully brown the meringue, adjusting the flame and/or moving the torch closer or farther away from the meringue to ensure even browning.  Serve immediately.

Per Serving (excluding unknown items): 398 Calories; 10g Fat (22.4% calories from fat); 5g Protein; 74g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 196mg Sodium. 

 Keeping Your Knives Sharp

Honing a knifeThere are two questions friends and clients ask me all the time.  How do I get the timing right when cooking a whole meal?  Answer...Prep, prep, prep.  Have all your ingredients cleaned, chopped, measured and ready to go.  This will aid greatly in making your cooking time go smoothly.  The other question is, how do I use the steel that came with my knife kit to sharpen my knives.  Answer...the steel does not sharpen your knives, it keeps them sharp by aligning their microscopic teeth along the sharp edge of the blade.  So if you knives are dull, take them to get professionally sharpened. This can be done at some local hardware stores and culinary speciality shops, like Sur la Table.  Once they are sharp, EVERY time you use your knives, hone them with your steel to keep them that way. It's very easy and once you get the hang of it, it will become second nature.  To do it, hold the steel and knife as is pictured above then slide the blade of the knife at a 20 degree angle in an arcing motion, two or three times each side, alternating back and forth.  This will keep your knives sharp for a very long time!

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, Holiday Parties, 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.