Spanish Cocas: La Pizza Española

We make our Spanish coca dough using an almost no-knead method with our all natural starter. We mix 1 part starter to 6 parts organic bread flour, extra-virgin olive oil, and sea salt. Stir. Knead for just a few minutes until all the ingredients come together into a wet shaggy dough. Then we let it retard in the refrigerator overnight. The natural sweetness that develops during this long ferment...
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Farmers’ Market Tours

We offer private group tours and culinary team building tours at farmers’ market locations throughout Los Angeles. Please email class@ecolecuisine.com to book a tour....
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Tartines: Open-Faced Sandwiches or ...

Depending on the topping and the amount of it, tartines are either open-faced sandwiches or over-sized French versions of bruschetta. We made two different lunch tartines today. Egg salad tartine with Farmers’ market eggs and radicchio from Living Lettuce Farms and a tomato and boursin tartine with Japanese Momotaro tomatoes and cucumbers from Yasutomi Farms. A short list of our...
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Farmers’ Market Cooking

This is a variation of a recipe originally published in Chef Zadi’s Test Kitchen column for The LA WEEKLY using morels. While we love morels, they can be on the expensive side. We suggest just about any meaty textured mushroom as a substitute. Chanterelles or even shitake mushrooms would work well in this dish. However, don’t use portobellos as the dark gills will discolor the cream...
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You Deserve it: Fresh Desserts.

  Yesterday, we used fresh Incan golden berries, strawberries, raspberries, and blueberries for our farmers’ market inspired cream puffs.     Our strudels are made from hand stretched dough and filled with in season fruits. Look closely, our dough is indeed thin enough to see through. We don’t like gloppy, gummy fillings, so we don’t use any fillers or...
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Our Daily Breads

        Our breads are made using a 12 year old batch of natural starter gifted to us by Kristin Ferguson, pastry chef at Forage in Silver Lake and Pastry/Baking instructor at Ecole de Cuisine. We do not add any instant yeast at all. Our loaves are inspired by country french breads from the Beaujolais with a thin crackling crust, very mild sourdough flavor, a light tender...
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Aguas Frescas from Luscious Ripe Fr...

Read Susan’s article about aguas frescas in the LA Weekly. Aguas frescas are an excellent way to use slightly over-ripe fruit. Aprium Agua Fresca Note: Apriums are an apricot-plum hybrid.  2 cups apriums, peeled with stones removed 4 cups water Juice of 1 small lime sugar to taste Whole mint leaves for garnish 1. Add apriums, lime juice and water to a food processor or blender, puree...
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Farmers’ Market Salads

Mesclun, blood orange, sweet onion and fresh fennel salad. We only use sweet onions for our salads, then soak them in ice cold water to take off any bitter edge.       Quick recipe for heirloom tomato salad:  you don’t even have to make a vinaigrette. Slice or chop tomatoes, season with coarse salt and a little bit of freshly ground black pepper. Place in the...
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