Rochelle Foles
A native Californian and a former Montessori school teacher, Rochelle Foles has spent the last 16 years working as a food professional. She has been employed by some of the Bay Area's top catering firms, at award winning restaurants such as The Lark Creek Inn, she has worked as an instructor at the California Culinary Academy, and eventually Rochelle became the proprietor of her own business, Haute Plate.
Rochelle grew up in a home where food was made from scratch and meals were an important part of family life. Waking up to the fragrance of her mom's freshly baked cinnamon rolls is a cherished memory that continues to inspire her to this day. The family always enjoyed homemade yeast breads with lunch and dinner and coming home from school Rochelle might find a simmering pot of caramelized pot roast with winter vegetables on the stove or, in the springtime, her mother's stewed chicken, which was always served with homemade noodles.
Rochelle's first cooking project on her own took place at the age of 9 and made use of biscuit mix and an Easy Bake Oven. But, it was not long before the Easy Bake gave way to the real oven, the biscuit mix was replaced with fabulous cookie doughs, and Rochelle began turning out batch after batch of every type of cookie imaginable, and cookies remain her trademark to this day.
Rochelle's love affair with food extends to many areas of her life. She continues to take cooking classes as well as teach them, adds the latest cookbooks to her extensive collection, is active in several Bay Area organizations for food professionals, and loves to experiment in her own kitchen with new and ever changing types of food--much to the delight of her husband and their friends.
" Rochelle has done everything from a fabulous dessert party to an intimate dinner party to a large party for us. The food is always wonderful, but more importantly she has a great attitude and impeccable taste. She can deliver exactly what you want with true style."
Website: www.hauteplate.com
Email: Rochelle@hauteplate.com
Porcini and Arugula Risotto
Serves Four
Soak a 1/3 ounce package of dried porcinis in about 1 cup of boiling water. Let sit for about 30 min. Remove the mushrooms and reserve the liquid.
Meanwhile in a heavy sauce pan warm several tablespoons of butter and one of olive oil. Chop or slice an onion or several leeks and cook over a medium flame until the onion or leeks are translucent.
Strain the reserved mushroom water being careful not to include any of the sandy sediment. Add it to approximately 4 cups of good chicken broth and warm in a separate pan on the back of the stove.
Add the mushrooms to the onions in the sauce pan and cook for about 5 minutes.
Add approx. 1 1/2 cups of Arborio rice to the onion and mushroom mixture. Stir until all the rice grains are well coated with butter and olive oil and are changing color but are not browning.
Add about 1/2 cup of dry white wine, or just enough to barely cover the rice. Stir and allow the rice to absorb the wine.
When the wine is absorbed add a ladle of the hot stock and mushroom juice. You should always be adding just enough to barely cover the rice and should stir well, scrapping the bottom of the pan after each addition. Stir occassionaly as the stock is being absorbed. If you pay close attention you will be able to tell when it needs to be stirred and have stock added by the sounds of the bubbling changing.
After approximately 18 minutes your rice will be at the perfect al dente consistency. The rice should be tender but still firm. At this point stir in about a cup of chopped arugula, several ounces of Italian Fontina cut into small cubes and about 1/4 cup grated Parmesano Reggiano. I always finish my risotto with about 1/2 a cup of creme fraiche as well.
Season to taste with salt and pepper, but be careful not to over mix as it will cause the risotto to get mushy.
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