La Petite Cuillère

Dobie Ranch Rescue. Great video to share. Beautiful !

Teen saves deadly dog from euthanasia

Just love her! Fun and fabulous. Great recipes also!

#PretendCookingShow: Cauliflower Cavatelli. *never before seen, from the vault* I’ve known @danieleuditi since he first moved to LA to make his—now @pizzana famous—pizza. He was with our family for occasions made more special by his ebullient presence and perfect pizza and pastas. A couple of years ago, Daniele and I decided to make a quick(!), easy(!), fancy meal together—here you go: Sea Bass with Pea Puree and Cauliflower Cavatelli. There isn’t enough space to give you the recipes for everything, so I’m only including the pasta. He cooks by vibes only, so good luck on the below, an appoved-by-Daniele estimation. Ciao! . Cauliflower Cavatelli by @danieleuditi Ingredients: For Pasta: 2 cups semolina flour 2-3 cups water . For Cauliflower Sauce: 1 head cauliflower, florets (smaller is better) 1 shallot, finely chopped ¼ cup plus 3 Tbsp EVOO, divided Squash blossoms, roughly chopped, to garnish Salt . Directions: 1. Mound flour and make a well in the middle. Add 1 cup of water and start combing with your hands. Slowly add water until all flour is combined, do not worry if it’s smooth. Cover and let rest for 10 mins. 2. Combine EVOO, shallot, cauliflower and salt in a sauté pan over medium heat, let steep until mushy. Slowly add water as necessary. 3. At the 10 min mark on dough, knead a few passes and let rest for 10 more mins. 4. Put all of the cauliflower mix from pan into blender. Blend, then add 2 Tbsp of olive oil on a lower speed. Set aside. 5. Start pot of water to boil. 6. Cut a wedge of dough (~¾ in) from ball. Roll wedge into rope of even length. Cut ½ inch segments from the rope and hit with a little flour so they don’t stick. Press the middle of the segment and gently roll backwards to curl. Repeat for all. Add to boiling water and cook to desired thickness, ~5 mins. 7. While noodles are cooking, add three ladles of salted pasta water to a sauté pan. Add ½ cup of cauliflower puree to water and cook down. When pasta is cooked, add to sauce to finish. Add 1 Tbsp EVOO and ½ ladle of pasta water, stir. Stir in chopped squash blossoms, if fancy. 8. Plate. Add another squash blossom if extra fancy. 9. YUM.

🌴🌞 Let’s stir up some unforgettable summer memories at La Petite Cuillére’s cooking camp for the young culinary enthusiasts! From exploring international cuisines to learning secret recipes, get ready to have a blast with our talented chefs and make lifelong friends along the way! 🥳👩‍🍳 Secure your spot today, limited spaces available! 🎉🍽️

Zaniness with these girls. So fun. Many had never whipped by hand - teamwork in motion. ❤️

Don’t forget about our summer camp in august! 🔥🍳 Unleash your inner chef, whip up mouthwatering dishes, and savor the flavors of a culinary adventure! 🌽🍓 "

Hey little chefs of San Francisco! Join Chef Sandy and the team this summer for cooking all around the world. The registration link is located in our Instagram bio. Hurry, spots are selling out!

Happy Holidays from La Petite Cuillére. We cannot wait to see you back in the kitchen for the new year! 🎉🎁 #2023

A friend, Marti Phillips is an incredible wildlife, photographer and I imagine she probably can totally relate to this. Although not food related, I love this!

I noticed I have a few new followers here and I wanted to take a minute to introduce myself and invite you to our in person kids cooking class at Shaws Candy this summer!

I am Chef Sandy, owner of La Petite La Petite Cuillère. The kitchen has always been the center of my family and home. From my childhood in San Diego, to my home in San Francisco, and all of the places i've visited along the way, my most beloved memories are of friends and family coming together to prepare and share delicious food. Over thirty years ago, I moved to San Francisco to pursue a law degree at UC Hastings. Fulfilling my dream to help people and children in need, I practiced family law for several years before deciding to limit my legal work to volunteer opportunities and dedicate the majority of my time to raising my own two children, Jessica and Rob.

I have taught cooking classes at Town School and spent a four-year term managing the Town School Lunch Program, assisting with menu planning, staffing and managing the volunteers to feed over 400 boys a hot lunch in a period of 90 minutes. I did the same for the Hamlin School in 2005. I have taken countless cooking classes, with culinary icons and home chefs alike, and trained at Le Cordon Bleu, the Culinary Institute of America, Sur La Table, Tante Marie’s Cooking School, and with many other chefs during travels abroad. In 2010, I finally decided to take the leap and pursue my true passion: cooking and educating children.

I founded La Petite Cuillère and I am now lucky enough to spend my time teaching and empowering students to express themselves creatively, by taking simple ingredients and using them to create extraordinary meals.