I would like to thank the French Alliance of Dallas for inviting me to speak on Friday evening. What an amazing organization whose mission is to expand French culture here in Dallas! I was met with the warmest greeting from the members of this amazing group. If you are interested in French inspired events in the area, consider joining this terrific group.
I gave the folks a little taste of my business; cooking classes, my culinary trips along with a few tasty tidbits! Registration for A Taste Of Paris April 2018 is now open and only a few seats remain open.
My Artichoke Cheese Souffle Bake was the most requested recipe of the evening. I have pasted the recipe below.
I hope you will join me for un upcoming cooking class, a tasty good time is always on the menu! For a full list of courses Click HERE.
Most of all I hope you are enjoying spring and sharing delicious food and wine with someone you love!
XOXO Lorie
Thursday, May 11th Southern Nights 6:30-8:30 Join me for an evening of cooking and tasting fun and deep southern flavors. The festivities began with a cocktail of course; Mint Julep Fizz is one for the record books! The food begins with an out of this world dip, Baked Goat Cheese topped with Tomato Confit served with Nan bread. Juicy and crispy Chicken in a Homemade Biscuit is comfort food at its best. For something green we will prepare Blistered and Sauced Asparagus, nutty and crave worthy. We will whip up an Ultimate Chopped Salad, crammed full of goodies, so crunchy and topped with Homemade Blue Cheese Dressing. Spicy shrimp Salad served on an avocado half is almost too pretty to eat. Chickpea Crostini, a simple go to that really delivers on flavor. For a beautiful sweet finish we will prepare Fresh Orange Curd, Vanilla Bean Butter Cake and Chantilly Cream that will be transformed into a gorgeous trifle that is irresistible. Class Fee $58.00
2 Day French Workshop May 18th and 19th 2 SEATS OPEN! 10:00-2:00 Join Lorie Fangio for a truly unique culinary event. Immerse yourself in the food and culture of France in this 2 day workshop. In this one time special offering you will learn and prepare two of the French “mother” sauces, two major French doughs and three irresistible French desserts. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate. We will dine together for a true French experience including a cheese course and wine each day. French cooking is the gold standard and expertise acquired in this class will last a lifetime. Limited to 10 participants. Class Fee $189.00.
Day 1- Using an old fashioned French recipe, we will prepare French Baguettes to be eaten during our class. We will prepare Pastry Cream as an accoutrement for our breakfast of Ambrosia. For lunch we will adopt tried and true techniques to guarantee that our Chicken and Mushroom Soufflés rise to amazing heights. We will prepare a Green Salad of roasted beets, goat cheese and Candied Pecans served with a Champagne Vinaigrette. Our dinner portion for the day will be sumptuous Lobster Corn Chowder and for a sweet finish, dreamy Profiteroles stuffed to the brim with cream.
Day 2- Arrive at 9:30 for a demonstration of laminating Viennoiserie, so fun to watch and yields the most amazing Croissant and Pain Chocolate. We will concentrate on sauces today first up Espagnole Sauce to be served with Beef Tenderloin Tournedos and Mushrooms. Hearty Potatoes Gratin Dauphinoise will be the perfect accompaniment! Next we will turn our attention to the perfect Béchamel Sauce used to create a lovely dinner of Croque Monsieur, always a crowd pleaser. A Sable Crust will be created as the foundation of a take home sweet treat, individual Lemon Tarts! For the perfect finish of our 2 days together we will enjoy Dark Chocolate Raspberry Rose Truffles; sweet, tart and irresistible.
Artichoke Cheese Soufflé Bake
2 8 ounce packages of cream cheese
1 cup of grated parmesan cheese
1 cup of mayonnaise
1 clove garlic pressed
1 cup chopped frozen artichoke hearts
1 red pepper chopped
Dash cayenne
Preheat oven to 400 degrees. Cream together cream cheese, mayonnaise and parmesan cheese for 2-3 minutes. Fold in vegetables, pepper and bake in a soufflé dish for 25-30 minutes or until bubbly and slightly browned.
