Cook LA is a unique hands-on cooking class that caters to a myriad of culinary needs. You'll learn how to cook simple and healthy gourmet meals using seasonal, fresh ingredients. We offer an assortment of classes - from preparing world-wide cuisines to teaching you how to cook foods that heal our bodies - all in a fun, engaging atmosphere designed for all cooking types.
air is getting slightly crisper, the days and nights slightly cooler,
the leaves are almost turning - signs letting us know that FALL is just
around the corner in LA. With FALL comes that incredible bounty you have been waiting for all summer.
Here at the COOK LA Cooking School
we have transformed our menus to incorporate the season's best. The
rich, mouthwatering FLAVORS, the delicious AROMAS wafting from the
kitchen are impossible to resist.
are bringing back some FALL FAVORITES (offered every FALL), and we've
added some really exciting NEW CLASSES to our October culinary lineup.
Click on our on-line calendarto see what culinary adventures await you in October, November & December.
We could go on and on but it would probably be easier if you just went to our OCTOBER calendar
and looked at all our FALL FAVORITES for yourself.
Indian Flavors - Nov 1Girls Night Out - Nov 2
Flavors of SPAIN - Nov 3 (NEW CLASS/MENU)
Holiday Party Bites - Appetizers - Nov 4
Cooking Basics Pt 3 - Nov 5
Simply Healthy Fall - Nov 7
Julia Child's & You - French Cuisine - Nov 9
Mediterranean Medley - Nov 10
Pies for the Holidays - Nov 11
Autumn Vegetarian - Nov 12
Holiday Dessert Bites - French Pastries - Nov 15
Thanksgiving Super Sides - Nov 16
Tapas Around the World - Nov 17
Knife Skills - Nov 18
CLOSED - Nov 22
Fall Brunch Cooking & Baking - Nov 25
Handmade Fresh Pasta making - Nov 28
Sushi 101 - Nov 29
OY! Hanukkah - Nov 30
Holiday Appetizers - Dec 2
Cooking Basics Pt 1 - Dec 3
Gourmet Pizza - Dec 5
Eating Healthy Winter - Dec 7
Havana Cabana - Cuban Cuisine - Dec 8
Indian Flavors - Dec 9
Cooking Basics Pt 2 - Dec 10
Greek Fat Dinner - Dec 14
Girls' Night Out - Dec 15
Cooking Basics Pt 3 - Dec 17
Knife skills 101 - Dec 16
HOLIDAY PARTIES & CORPORATE EVENTS
company holiday party season is around the corner. If you're searching
for entertaining ideas for corporate groups, call us about our
is rounding the corner to slide itself into fall soon and the abundance of
tomatoes is superb! Yes, you can now
find a variety of tomatoes this time of year from heirloom, to cocktail, cherrie,
in summer colors such as orange or yellow variety. Once we have harvested these delicious ruby gems
from our farmers market or garden, what do we do with them? Here are a few
recipes which I have come to love and turn to whenever my tomatoes take up way
too much space in my fridge. Hope you
like the recipes as much as I do.
6 - Summer heirloom raw
tomatoes, halved and deseeded; If you have a large tomatoes you can slice
up to a ½ thickness.
¼ cup Extra Virgin olive
oil + plus more if needed
Kosher salt – to taste
freshly grated black pepper
– to taste
3 cloves garlic, minced
Preheat oven to 350
Slice tomatoes in half
and remove the seeds. This can be done by ether scooping the seeds out
with a spoon or gently squeeze between thumb and index finger, and the
juice and seeds will flow out.
If using small cherry
tomatoes the seeds can be left inside. Mix all of the spices with the
olive oil in a large bowl. Toss the tomatoes to coat them well with the spice
oil mixture. Place on a baking sheet lined with parchment paper, making
sure the tomatoes are hollow side up.
Bake in the center rack of
the oven for 25-45 minutes depending on size of tomatoes. They should be
slightly browned and shriveled but not burnt. Allow to cool completely
before using. Store in a sealed container in the refrigerator.
For the spices listed above, you can
use either dry or fresh. Adjust the
amount of spices to be used, it’s whatever fresh or dried for herbs you have
and would like to use. The point is to experiment and adjust to your tastes. As
for the olive oil, you want just enough to coat the tomatoes not swimming in
Smoky Tomato Soup with Gruyère Toasts
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch small dice
2 garlic cloves, crushed in a mortar
2 teaspoons sweet smoked paprika
3 1/2 pounds tomatoes, quartered, stems removed
1/2 cup water
1 thyme sprig
1 bay leaf
Kosher salt and freshly ground pepper - to taste
1/4 cup plus 2 tablespoons heavy cream
8- 1/4-inch-thick baguette slices, cut on the bias
2 ounces Parmesan or Gruyère cheese, coarsely grated (3/4 cup)
In a large pot, melt the butter and the
olive oil. Add the onion and garlic and cook over high heat until tender,
about 5 minutes. Add the paprika and cook until fragrant, about 30
Add the tomatoes, water, thyme sprig and
bay leaf, season with salt and pepper and bring the tomato mixture to a
boil. Cover and simmer over moderate heat until the tomatoes break down,
about 15 minutes. Discard the thyme sprig and bay leaf.
Preheat the broiler. In a food processor
or blender, puree the soup in batches until smooth. Strain the soup back
into the pot, pressing on the solids to extract as much soup as possible.
Stir the cream into the soup and season with salt and pepper. Taste as you
add the salt and pepper to adjust to your taste.
Meanwhile, place the baguette slices on a
baking sheet. Broil 6 inches from the heat until lightly toasted on both
sides, about 1- 2 minutes. Top the toasts with the Gruyère and broil for
about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls
and serve with the Gruyère toasts.
Cocoa procyanidins also inhibited molecules know to stimulate cancer cells.
Researchers from Japan found that
phytonutrients in cocoa regulated the genes involved in the metabolism
of fats, aiding in weight loss.
Research shows chocolate blocked cramping, bloating and other signs of lactose intolerance.
The carbohydrates in chocolate appear
to boost "feel-good" chemicals in the brain (endorphins and seratonin),
thus promoting euphoria and calm.
Cocoa contains antibacterial agents that may discourage--not promote--tooth decay.
Dark chocolate is one of the few
foods with a high content of chromium, thought to help control blood
sugar. (1) Helps the body utilize sugars better, thus preventing
diabetes as well as decreasing the complications of the disease--vision
problems, amputations, kidney problems.
Deny yourself these essential nutrients, and you could well be bringing on the blues!
Try this spicy medley as a party snack or trail mix. Feel free to substitute any type of nut.
1. Preheat oven to 300°F. To make Spice Mix: Combine all ingredients in small bowl. Set aside.
2. To make Roasted Nuts: Combine all ingredients in large bowl. Add
Spice Mix; stir until ingredients are well coated with spices and oil.
Spread on 2 baking sheets. Bake 25 to 30 minutes, or until nuts begin to
brown and appear dried, stirring occasionally. Season with salt, if
desired, and cool on baking sheets. Store in airtight container. Enjoy!