Great Combinations!

May 27, 2016

Rose 4

Earlier this year, I was invited to a dinner prepared by Chef Neil Fraser of Red Bird and BLD.  He's a somewhat famous chef here in LA and the event was being held in a beautiful, newly restored 1920's villa in the heart of the city.  There was an air of secrecy about the purpose of the meeting, which made me think there would be some sort of sales pitch at the end, but I decided to accept the invitation. I was curious about the venue and if Neil Fraser wanted to cook for me, why not?  To make a long story short, the evening ended up being a marketing event for McDonald's.  The menu was comprised of dishes made exclusively with Mickey Dee's ingredients.  There was a Chilled Avocado Soup (the best thing I ate that night), a Chopped Salad with Buttermilk Dressing (it was fine), some Spicy Meatballs (too salty), a ChickenMcDs ramekin Roulade kind of thing (that was weird) and for dessert, served in this ramekin for the big reveal, was a Coffee Mousse with Blueberry Sauce and Granola Crunchies (very odd).  Although his paycheck was most likely very fine, it was obviously not Fraser's finest culinary feat, while making most people were feeling duped by the end of the evening.  Many were angry, but I didn't mind that much. To me, it felt strange and contrived that so much time, money and resources were invested to re-work mediocre (at best), questionably sourced ingredients into something that was suppose to be special. If you want to learn more about the evening, click here and read what another reviewer had to say about the evening.  I'm still kind of shaking my head in bewilderment about the whole thing.

When thinking about the menus for LA Food Works, and for my own family, I try to do exactly the opposite of what Fraser did for McDonald's.  I look to combine both unique and common ingredients, and flip them around to create interesting dishes to enhance the components.  I also strive to use methods that can be easily replicated after a class.  Using crazy techniques and weird preparations to mold and modify ingredients into something you can't quite recongize is definitely not my style.  I believe that often it's the simplist of perparations with the most interesting pairings that make the most delicious meals.  And the LA Food Works chefs and I are often complimented by our clients and guests for just that.  I think you will see that in the tapas menu I put together for this summer.

So as you head into the Memorial Day weekend, have a look at our new Small Plates & Tapas Menu for Spring-Summer 2016 below. I think there's a great recipe from the new menu with a really interesting combination of ingredients plus a tip to help make bacon clean and easy!  Read on and don't forget to become an LAFW Facebook Fan. Click Here to get updates on all the happenings in our kitchen.

Looking forward to cooking with everyone soon!

Rose


LA Food Works
Spring-Summer 2016
Small Plate and Tapas Class Menu

LA Food Works presents its new Small Plates & Tapas Menu for Spring-Summer 2016. When you host an Appetizer Event with LAFW, you and your guests will work with our chefs on a multiple cooking 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!

5.16An 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 one of our charming venues

* Chef aprons to use while you are
   cooking

* Recipe packets for everyone to take
   home

Savory Selections

Bacon and Avocado Toasties with Kiwi Salsa
Carne Asada with Warm Corn Tortillas
Curried Vegetable Fritters with Mango Chutney
Kimchi Pancakes with Sesame-Soy Dipping Sauce
Pepper Crusted Tenderloin on Crostini topped with Remoulade
Beef or Chicken Satay with Peanut Dipping Sauce
Grilled Chicken Bánh Mi
Spicy Salmon Tartar with Avocado Relish
Provencal Turkey Burger Sliders with Roasted Garlic Aioli
Tuna and White Bean Bruschetta
Spicy Tuna and Vegetable Sushi Rolls
Beef Empanadas with Chimichuri
Thai Shrimp Lettuce Wraps
Charred Cauliflower Quesadilla with Cumin Crema

Sweet Selections

Nutella and Banana Ravioli
Waffle Brownie Bites with Whipped Cream and Hot Fudge
Sweet Ricotta Fritters dusted with Cinnamon Sugar


Bacon and Avocado Toasties with Kiwi Salsa

This dish has so much fun stuff on it and all the components can be switched around with other dishes so really you are learning to make multiple menu options in one recipe.  The salsa can be used with other Latin or Caribbean dishes.  The pickled onions are so good on so many things...bagels, sandwiches, tossed in salad, and even served on a cheese tray.  I keep them on hand always.  The recipe for the onions will make way more than you need for the recipe so be happy!  And what could be said of avocado and bacon that hasn't already except, that it's super easy to leave the bacon off the toasties for your vegetarian friends and it's still an amazing little dish!  Featured on our new  Spring-Summer 2016 Small Plates and Tapas Menu, we never have leftovers of this tasty treat! 

8
slices of bacon, cooked (see tip below) and crumbled into large pieces
1 1/2        
 tablespoons fresh lime juice, divided
1
 teaspoon honey
1
pound kiwi fruit, about 3 large, peeled, cut into 1/4-inch cubes to make approx 1 1/2 cups
1/2
cup chopped cilantro
2
green onions, sliced thin
1 seeded and diced jalapeno, or more to taste
2 avocados, halved, pitted and peeled
2 large bred rolls, preferably ciabatta or focaccia,

olive oil to brush on bread
pickled red onions, see recipe below

Avocado and Kiwi Toasties

 

 

 

 

      

 

Whisk 1 tablespoon lime juice and honey in medium bowl. Add kiwi cubes, cilantro, green onions, and jalapeno. Season kiwi salsa with salt; toss gently.

Mash avocado in medium bowl. Add remaining 1/2 tablespoon lime juice; season with salt and pepper.

Slice bread horizontally into two large pieces.

Heat griddle pan over medium-high heat or a panini press to medium or bbq grill. Brush cut sides of bread with olive oil and place them cut side down and cook until cut surface is crisp and brown in spots.

Cut each bread half crosswise into 4 squares. Spread each square with the mashed avocado, then top with salsa, red onions and a bacon crumbles.

For Pickled Onions:

1 1/2 teaspoons pickling spice mixture
1 large red onion, sliced very thin
1 cup white wine vinegar
1/2 cup water
1/4 cup sugar
2 tablespoons kosher salt

Add the onion slices to a large, heat-safe bowl. In a medium saucepan, place the pickling spices, vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the sugar and salt are dissolved, about 3 minutes. Turn off heat and let spices steep for 10 minutes. Pour the vinegar mixture through a fine mesh sieve into the bowl with the sliced onions. Let marinate at room temperature for 30 minutes, then cover the bowl with plastic wrap and refrigerate until chilled, at least 45 minutes.

Makes 8 servings. Per Serving: 87 Calories; 6g Fat (56.4% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 73mg Sodium.


Makin' Bacon!

Bacon

Making bacon in the oven is a lot less messy than frying it on the stove top because it slow cooks the meat causing grease not to splatter. Using the same method, you can also cook your bacon on the BBQ.  Because the grill will char your pan, don't use your prettiest.  My sister Annette prefers the latter method so her whole house doesn't get consumed by the smell, which I don't understand because I never think the smell of bacon cooking is a bad thing!

Here's what you do.  Preheat your oven to 400F degrees, or medium high for the BBQ. For easier cleaning you can line a rimmed baking sheets with parchment paper (but don't do it if you are using the BBQ).  Then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, rotating the sheets 1/2 way through the cooking time. Transfer strips to a paper towel to drain and cool.  Your bacon strips will be perfectly flat and brown.


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 Outings, 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
www.lafoodworks.com

For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.