Do you remember?...
September 21, 2015
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 Fall-Winter Menus are up and running! Where spring and summer bring a plethora of fruits and vegetables that often require a "less is more" style of cooking, fall brings spices and stews and richer style cooking. Our new menu is a reflection of that as well as providing a couple of lighter options and decadent desserts!
Go have a look at our new Fall-Winter Menu by clicking here to see it on our website or by scrolling down the page. Below is also a great new recipe from our new menu as well as a great grilling tip.
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.
Wishing you all a wonderful start to fall and I'm looking forward to cooking with you soon!
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!
An LA Food Works Event Includes
Entreé 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
Black Pepper Spiced Beef Tenderloin with Cardamom Horseradish Cream
(This option can be made with beef and/or chicken too)
Crunchy Winter Salad with Sweet and Spicy Coconut-Cashews
Roasted Cauliflower and Lime with Cumin and Pumpkin Seeds
Tunisian Braised Lamb Stew with Homemade Harissa
Fennel Carpaccio with Preserved Lemon Vinaigrette and Pomegranate Seeds
Carrot Puree with Tahini and Cumin
Grilled Eggplant Couscous
Game Hens Grilled with Asian Citrus Glaze
(This option can also be done with hens and/or salmon)
Little Gem and Mushroom Salad with Wasabi Ginger Dressing
Scallion Pancakes with Sweet Soy Drizzling Sauce
Black Rice and Broccoli with Almonds
Creamy Chicken and Mushroom Fricassee
Chiffonade of Kale with Cranberries, Golden Raisins, Walnuts and Fig Vinaigrette
Seared Green Beans with Fennel and Arugula
Cabbage and Onion Panade
Roasted Trout with Pumpkin Seed and Sage Gremolota
(This option can also be done with fish and/or chicken)
Avocado and Citrus Salad with Green Olives
Dijon-Braised Brussels Sprouts
Golden Corn and Saffron Polenta
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.
||pounds beef tenderloin, center cut, trimmed and tied with kitchen twine, if needed, to create even thickness of the meat
|| teaspoons black peppercorns
|| teaspoons coriander seeds
||teaspoons mustard seeds
|| teaspoon cumin seeds
|| teaspoon whole cloves
|| teaspoon fennel seeds
||green cardamom pods, crushed, reserving seeds and discarding pods
|| cinnamon stick, broken into small pieces
|| teaspoon kosher salt
||tablespoons canola oil
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!
For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.