|
September 21, 2015
As the holidays approach, please 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. Don't forget to keep in touch with all the happenings in the LAFW kitchen by clicking onto our Facebook page and becoming a fan. Rose LA Food Works
Fall-Winter 2015 Menu LA Food Works is proud to present its new Fall-Winter 2015 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!
Black Pepper Spiced Beef Tenderloin with Cardamom Horseradish Cream Tunisian Braised Lamb Stew with Homemade Harissa Game Hens Grilled with Asian Citrus Glaze Creamy Chicken and Mushroom Fricassee Roasted Trout with Pumpkin Seed and Sage Gremolota Dessert Selections Sticky Toffee Pudding Pear Soufflés with Ginger Port Sauce Bittersweet Chocolate and Hazelnut Brown Butter Torte Sweet Potato Bread Pudding with Rum Sauce Vanilla Bean Tarte Tatin with Vanilla Ice Cream Black Pepper Spiced Beef Tenderloin with
Cardamom Horseradish Cream As the weather cools, aromatic spices posses the ability to warm us from the inside out. This could not be truer than with this dish. The black pepper and spice rub create a flavor-packed blend of toasted, then freshly ground seasonings that will fill your kitchen, as well as your mouth with rich, delicious flavors. The rub is fabulous for any cut of beef, and also works wonderfully with chicken and lamb. We've added cardamom to bring extra depth to a classic horseradish cream sauce that gives the richness of meat an added punch of flavor! Featured on our new Fall-Winter Menu, I'm predicting this dish to be the season's favorite pick for our cooking classes.
Remove beef from refrigerator and let stand to come to room temperature for 30 minutes. Preheat oven to 350F. Alternately, heat grill to medium high heat.
Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in spice or small, clean coffee grinder. Pat beef dry with paper towels, then rub spice mixture all over it (including ends). Heat oil in same skillet over medium heat until it shimmers. Brown beef on all sides, about 10 minutes total then transfer beef to a small roasting pan or sheet pan. Remove skillet from heat and let cool. Don't clean it, you will need it for your cream sauce. If oven roasting the meat, place beef in the small roasting pan and roast 25 to 30 minutes. If grilling meat, prepare grill for indirect heat (see below) and cook with grill covered for 15-25 minutes, turning meat once 1/2 way through the cooking time to maintain the evenness. For either method, cook until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120-125°F for medium-rare. Meanwhile, make the cream sauce (recipe below). When beef is finished cooking, transfer beef to a cutting board, and place a foil tent over. Let rest for 10 minutes. Meat will continue to cook and internal temperature will rise to about 130°F. When ready to serve, cut off any string, if used, and slice beef and transfer to a warm platter. Drizzle with cream sauce on top or serve it on the side. Serves 6. Per Serving, with the cream sauce: 667 Calories; 53g Fat (74.4% calories from fat); 36g Protein; 5g Carbohydrate; 2g Dietary Fiber; 153mg Cholesterol; 440mg Sodium. For Cream Sauce 1 tablespoon butter 2 tablespoons minced shallots 1/4 cup brandy 3/4 cup low sodium beef broth 2 green cardamom pods, crushed 1/4 cup heavy cream 1 1/2 tablespoons horseradish, or to taste salt and pepper, to taste In the reserved skillet used to brown beef, melt butter over medium heat. Add shallot and cook until softened, stirring occasionally, for about 3 minutes. Add brandy and cook until evaporated, scraping any brown bits stuck to the skillet so as to deglaze the pan. Add the beef broth and cardamom pods, and cook over high heat until reduced by half, about another 6-7 minutes. Strain sauce through a fine-mesh sieve into a heatproof bowl. Wipe out skillet, return the cooked broth mixture and add the heavy cream. Simmer over low heat until thickened and slightly reduced, 2-3 minutes longer. Stir in horseradish and season with salt and pepper to taste. Indirect Heat for Grilling
There are many benefits of using indirect heat when barbequing. It's a much gentler way of grilling while imparting fantastic smoky flavoring and it enables you to use your barbeque as an oven to roast food when your kitchen might be extra busy with lots of holiday dishes. It's also really easy to do. Just heat your grill as you normally would but when it's time to cook, either move the coals to one side of your pit for a charcoal grill, or turn off half of the burners for a gas grill. Cooking times will vary with each grill, so use a thermometer to check the doneness of meats. For the recipe above, place meat on the section of the grill that is not lit, cover and cook over this indirect heat turning the meat once to ensure even cooking.
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, 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! 310-288-0100
|
The 21st of September? (That's today!) I love that song! It's so fun and full of happiness and wonderful memories, which is what we are looking forward to at LA Food Works right now; having lots of fun and creating great memories! As we remember the autumns of years past, we look ahead to the upcoming weeks, to the holidays and our busiest season. We also look forward to cooking some interesting new recipes with you all this time of year too. Our new 
An LA Food Works Event Includes
