Eating Well and Quinoa Tabouli

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You are what you eat…if this is true, I may turn into a block of dark chocolate!

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To get the year off to a great start, I will be teaching a class called Eating Well. We will explore ways to get the most flavor and nutrients from the foods we eat. The fun begins with red wine, because it’s good for us and crave-able Fire Roasted Salsa, my favorite condiment.  This chunky salsa is sure to become a staple in your house too for vibrant color and taste explosions!

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The more we learn about food the more convincing it becomes that eating well is essential to looking and feeling our best. Foods that nourish the body can also feed the soul; the part of us that craves amazing flavor.

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Join me for Eating Well, a fantastic class where great tastes rule!  Seats are limited so register TODAY by clicking HERE or email lorie@atasteofparis.net

Scroll to the end to see one of my favorite recipes from the Eating Well class last year, Quinoa Tabouli.

Eating Well Friday, January 25th 11;00-1:00~ Only a few seats remain

Being well in the New Year is at the top of everyone’s to-do list.  In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with my favorite condiment for topping or snacking, vibrant Fire Roasted Salsa.  Our breakfast recipe, Poached Egg and Veg Tartine is almost too pretty to eat. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies.  We will prepare Baby Kale salad packed with nuggets of goodness.  Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00

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Quinoa Tabouli

2 cups quinoa

3 cups water

¼ cup olive oil

¼ cup fresh squeezed lemon juice

1 tablespoon Dijon mustard

2 cloves garlic pressed

½ teaspoon salt

2 cups cherry tomatoes finely chopped

½ red onion finely chopped

1 large English cucumber finely chopped

1 red bell pepper finely chopped

¼ cup Finley minced parsley

¼ cup finely minced mint

Wash quinoa thoroughly.  Place quinoa in a medium sauce pan and cover with 3 cups water.  Cook over medium heat, when water comes to a boil lower the temperature and place a lid on the pot, cook stirring occasionally for 12-15 minutes until seeds are tender.  Meanwhile, make the dressing by combining, garlic, mustard, salt, lemon juice and mix well.  Add olive oil in a stream whisking to incorporate.  Remove quinoa from heat, allow it to cool.   Toss vegetables and herbs in dressing, coating well.  Add vegetables to cooled quinoa and toss.

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Joy Seeker

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2019 is finally here and we have a fresh start.  2018 was a good year and probably like many of you, I worked too much.  The arrival of January offers us an opportunity to reflect on the past year and to think about what we would like to create for the new one.

As I worked through this exercise, one word kept coming to mind, JOY!

I have resolved to be a joy seeker in 2019. Finding joy in great accomplishments is easy but as we get wrapped up in mounds of work and commitments it can be a bit more of a challenge to be joyful about the little things.

To keep myself focused, I made a list of the things that make my heart happy and I will spend some time each day doing, being or having some of these things.

What brings your heart Joy?  Will you share?

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family photo 2018

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au revoir for now lorie (002)

ATOP Named to TOP 150 Food Blogs!!

I am thrilled to report that A Taste of Paris was named one of the top 150 food blogs by BrandBallot.  What an honor to be among so many talented food writers!  I hope you will join me as I celebrate this fantastic news, thank you BrandBallot!



Teaching this holiday season was filled with fantastic food, amazing people and so much fun, thank you for joining me in the kitchen!

The winter and spring cooking class schedule is live and filled with fabulous food experiences. There are several new class styles added to the assortment. Registration is open so make your choices TODAY; and  email lorie@atasteofparis or click HERE. to secure your seat.

I look forward to seeing you soon!!

Cooking Classes Winter Spring 2019

Eating Well-January 25th 11:00-1:00-Being well in the New Year is at the top of everyone’s to-do list.  In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with breakfast, pretty Poached Egg and Veg Tartine. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies.  We will prepare Baby Kale salad packed with nuggets of goodness.  Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00

XoXo Chocolate- February 6th 6:30-9:00 Valentine’s Day right around the corner and my mind always drifts to Chocolate. Chocolate is an interesting food; of all the foods on earth I have the most passion for this rich dark flavor. Maybe it’s the seductive quality of chocolate or simply the fact that there is artistry involved in creating with it, either way I look forward to sharing with you in this amazing class.  Bourbon pairs perfectly with chocolate so we will sip a Mint Julep while we dive into chocolate. Our first Chocolate recipe will be savory, Cocoa Rubbed Short Ribs served with Roasted Carrots and Cauliflower and a Picada (herb and chocolate) Sauce. We will prepare an exquisite Decadent Chocolate Cake stuffed with Whipped Chocolate Ganache and topped with silky Ganache. Next up, we’ll make White Chocolate Pot de Crème with Strawberries. No chocolate class would be complete without an irresistible cookie; ours will be Chocolate Shortbread, dipped in dark chocolate and sprinkled with peppermint!  Vanilla Lavender Chocolate Truffles are like little bites of heaven. We will keep the chocolate love going with Chocolate Crepes stuffed with cream and berries and drizzled with chocolate Ganache. Each guest will decorate a Chocolate Pop as a take home treat!  Class Fee 62.50

Artisanal European Breads-February 8th 10:30-2:30 ONE SEAT OPEN There is nothing like the smell of fresh baked bread coming from of the oven.  Imagine yourself with the skills to prepare European style artisan loaves right in your own home!  You will learn many techniques that go into producing amazing loaves including proper scoring techniques and stenciling for beautiful results.  You will be taught the French Baguette, the Batard, Boule and Tabletierie. Each guest will take home 2 full sized loaves, a baguette and second; guests choice.  In addition, you will prepare a batch of dough from scratch to be finished in your home oven. Class includes churning fresh cultured butter.  We will take a break from the ovens and enjoy our warm bread with a lovely Chopped Salad for lunch with wine and cheese of course!  A pretty great way to spend the day and your friends and family will be delighted by the results!  $79.00

Make and Take-Dinner for Two- February 22nd 10:30-1:00 A new offering in the cooking school!  Come and take a cooking class and take home a 4 course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu:

Appetizer- Goat Cheese and Cranberry Spiral and ½ loaf French bread

Starter- Sun Dried Tomato Basil Soup with Cheesy Pillows of goodness

Main- Mouthwatering Chicken Cordon Blue with Honey Garlic Green Beans

Dessert-Apple Tart with Almond Custard filling

Chopped Salad and iced tea will be served.  Class size is limited.  Class Fee $64.50

Let’s Make Dinner! March 7th 6:30-8:30 A new offering at the cooking school;  come and make a 4 course dinner to be enjoyed together with a glass of wine.  What a great way to spend the evening!  We will cook together to prepare our feast then sit and enjoy the fruits of our labor with a beautiful glass of wine! You will leave with the recipes; this class promises to improve overall kitchen skills. Class fee 59.50

Food and Wine Workshop March 21-22nd 10:30-2:00 Join me for an extraordinary 2- day culinary event and immerse yourself in good food and wine!  We will explore wine styles and pairings as we work side by side to prepare truly mouthwatering dishes.  We will dine together as we taste wine varietals and enjoy the recipes. Dinner tastes can be enjoyed here or taken home.  This course promises to improve overall kitchen skills that last a lifetime.  Hope you will join the fun! Class size is limited.  Class Fee $192.50

Day 1~Champagne and Crement and Appetizers

We will begin our time together with a mini champagne workshop.  The mystery of this amazing beverage will be revealed as we enjoy it with our appetizers of Tomato Basil and Gruyere Gourges, Crab Stuffed Mushroom Caps and an artistic American Style Cheese Board, packed to the brim with cheese, meat and goodness.

Sancerre and Chardonnay and Lunch

We will prepare and enjoy a crispy Goat Cheese Grapefruit and Avocado Salad and Seafood Crepes as we enjoy these beautiful white wines.

Rose and Dinner

We will prepare a lovely Chicken and Artichoke Tart perfect for dinner when served with a green salad.  For a sweet finish we will make Pears in Chocolate Ganache and tiny Chocolate Madeleines.

Day 2~Beaujolais and Grenache and Breakfast

We will prepare a breakfast soufflé, Bacon and Cheddar to be eaten alongside Fruit and Almond Butter Tartine.

Red Blends and Lunch

As we taste our wines we will enjoy freshly made Creamy Cauliflower Soup and an inventive Crispy Vegetable Salad.

Bordeaux and Cabernet and Dinner

We will learn the origin of the iconic dish Beef Tournedos served with Blue Cheese and Walnut Butter over dreamy Mashed Potatoes.  To finish our days together we will celebrate round an exquisite Double Chocolate Tart topped with Raspberries.

April 25th Let’s Make Dinner Details coming soon

May 3rd Make and Take Dinner for Two- Details coming soon

Christmas Tree Cookies~A Fangio Tradition

Christmas Tree Cookies

Christmas Tree Cookies are a tradition in the Fangio home!  Ever since my children we scooting around the house in footed PJ’s we’ve been making these delicious cookies.  Buttery, soft, and melt in your mouth goodness is only the beginning.  I simply adore the fact that they look so homespun.  Sure, these days we could break out the royal frosting and fancy tips and go for a instagram able moment but it would just not be the same.

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One year we even turned our Christmas Tree Cookies into a cookie garland and hung it around the door.

Cookie Garland Brandon

When guests left the house we cut the cookies apart for a little to-go treat.  The kids’ and little Brandon LOVED it!

Make a batch of Christmas Tree Cookies with someone you adore TODAY! You will be so glad you did and stay tuned all week!  I will be sending some of our favorite sweet recipes perfect for taking, sharing or just plain munching!

Christmas Tree Cookies

2 cups butter

3 cups powdered sugar

2 eggs

2 teaspoon vanilla

1 teaspoon almond extract

5 cups flour

2 teaspoons soda

Using an electric mixer cream the butter and sugar together, add eggs one at a time until both are incorporated. Add vanilla and almond extract and mix well.  Combine dry ingredients in a bowl and add slowly mixing to incorporate.  To make rolling faster and easier, separate dough into 2 large zip lock bags.  Press dough flat into the bags.  Chill dough for 1 hour. Preheat oven to 350 degrees. Cut bags off of chilled dough.  Roll and cut on floured surface.  Bake cookies on greased cookie sheets 7-11 minutes.

Buttercream Frosting

1½ sticks butter at room temperature

6 cups powdered sugar

1 tablespoon of vanilla

1 teaspoon almond extract

Milk or heavy cream

Green and yellow food coloring

Using an electric mixer, combine butter, sugar, extracts and several teaspoons of milk on low speed; continue to add milk as needed to get the proper consistency for spreading.  Beat on high speed for 5-7 minutes to create a fluffy frosting.  Do not leave the mixer unattended.  Color ½ cup frosting bright yellow and color the remainder bright green.  Spread the green frosting onto the Christmas trees.  Using a pastry bag fitted with a star tip, pipe a star at the top of each cookie.

 

 

 

Hand Poured Candles from France at Sharla’s!

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I love it when something really special comes to our sweet town of McKinney.  We can always count on Sharla Bush of Sharla’s Boutique to do just that and to be very generous, hint; stay tuned there might be a giveaway!

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Sharla and I share of love of France and the fabulous luxuries that are produced there. At Sharla’s, you can find many treasures from around the world but today I want to tell you about one that was over 2 years in the making.

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Several years ago, Sharla was encouraged to create her own line of candles.  After a series of serendipitous events, she was led to Paris and the oldest manufacturer of scented candles.  Rigaud in Paris produces customized scents for customers all over the world including the very best French designers.

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At this magnificent place, Sharla began the journey to create a line of exquisite candles reflecting her interpretation of how to live beautifully.

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The candles are hand poured using the finest oils into a mirrored glass container.  The containers have an etched front door and window allowing the light to shine through when the candle burns.

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Each candle is outfitted in a darling “house” box.  The boxes and fragrances are numbered 1-5; each number represents a different fragrance.

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  Sharla wanted to give the candles numbers instead of names.  “I want my clients to interpret each fragrance,” she said, “scents evoke memories and I want choosing one to be an individual experience for each guest.”

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This a silver tray full of Sharla’s candles, a gift I recently gave to my party guests.  I attached and antique key from a flea market find in Paris.

Sharla’s scent, is number 1, she describes it as encompassing her life and the olfactory senses from her past.  My favorite of the collection is number 5, what will yours be?  Please tell me!!

GIVEAWAY

I am very excited to tell you that Sharla has graciously given me 2 of her signature candles in scent number 1 for an instagram giveaway.  Head over to @atasteofparis for all of the details and I hope YOU win!

To double your odds, write your friends name in the comment section of this post, share the post and if they subscribe to A Taste of Paris, you will both be entered TWICE!

GOOD LUCK!
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Autumn in Provence~Olives

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For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.

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Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.

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I am not an olive eater per say, but the olives in France taste amazing and once I start, stopping is difficult!! The olives are not pitted, making eating them a bit inconvenient but the flavor and meatiness is well worth the effort!

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There is much variety in the brining liquid and herbs used to finish the olives, a flavor for everyone.

Olive tapenade and bread is often served on the tables of  Provencal restaurants when you sit down, think salsa at a mexican restaurants. Below you will find my Green Olive Tapenade recipe, enjoy!

Green Olive Tapenade

1 ½ cups Spanish olives, pitted and rinsed

2 cloves garlic, pressed

1 tablespoon capers

1 teaspoon each lemon zest and freshly squeezed lemon juice

3 tablespoons or more olive oil

½ teaspoon herbs de Provence

Salt to taste

Place all ingredients in a food processor and pulse until mixture is chunky.  Serve with French bread.

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Autumn in Provence~The Land of Lavender

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Beautiful lavender fields abound in Provence.

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By the time we arrived in September, the lavender had already been harvested for the year.  Lavender is a fragrant bushy shrub that reaches the peak of its growing cycle in late summer. This is a small lavender field depicts the recent harvest.

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Lavender is prized for its essential oils that have many medicinal properties.  It is said to have a tranquilizing effect making sleep easier as well as an antiseptic used for insect bites and treating wounds.

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Visiting the distillery was interesting.  Steam is used to extract the prized essential oils from the blooms and stems of the plant.

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Once extracted the oils are kept in plastic vats and shipped all over the world.

Lavender can be used in our food too, like in my recently published Goat Cheese Truffles or the Lavender Vanilla Scones that are sure to please!

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Lavender Vanilla Scones

3 cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ sticks cold butter, cubed

1 cup chilled buttermilk

Seeds from 1 vanilla pod

1 teaspoon edible lavender plus more for garnish

1 teaspoon almond extract

1 teaspoon vanilla extract

Preheat oven to 375 degrees.  Mix all dry ingredients in food processor. Add butter and pulse until mixture resembles small peas.  Mix extracts and vanilla seeds and lavender into the buttermilk.   Pour buttermilk into food processor and pulse until dough is formed.  Gather the dough into a ball and turn it onto a lightly floured work surface.  Knead it gently not more than a dozen times.  Cut the dough in half.   Roll ½ of the dough into a circle ½ inch thick. Slice the circle like a pizza creating triangles.  Repeat with second half of dough.  Place triangles on a baking sheet.  Bake for 10-12 minutes until slightly brown around edges.  Frost scones with glaze and garnish with lavender sprinkle if desired.

Vanilla Glaze

1 cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon vanilla

Seeds from 1 vanilla pod

Pinch of salt

Cream

Add all ingredients in a bowl except cream; add cream slowly until desired consistency is formed.  Drizzle tops of baked scones with glaze.

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Autumn in Provence- Through an Open Door

Follow your bliss and the universe will open doors where there were only walls. Joseph Campbell

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I adore this image from my most recent autumnal visit to Provence. It draws you in, wondering what could be on the other side of that passageway.

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It’s Friday and I am contemplating the doors that have both opened and closed in my life while sifting through photos and I am grateful for both.

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I am always curious about what is on the other side of colorful doors like this with grand adornments.

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When a door closes it can be very sad.  It’s like we are being pushed forward even though we might not feel ready; it’s times like these that faith and hope get us through.

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And just like that a window opens and things are better than you could have ever imagined.  I think this little kitty agrees!

Hope you have a wonderful weekend, hug someone you love today!

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Autumn in Provence~A Trip to the Market

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Provencal markets are truly a magical place for food lovers.

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Gorgeous seasonal vegetables were relying only on their vivid color to entice buyers.

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Stunning eggplants begging to come home and become something wonderful on your plate!

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I adore the vegetables artfully displayed in sturdy baskets.

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Freshly picked thyme and bay leaves perched in this precious, red riding hood basket.

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The markets of Provence have much more to offer foodies besides just produce.

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Freshly made sausage is always a good bet to go along with a cheese and wine picnic perhaps?

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Nuts and dried fruits as far as the eye can see.

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And prepared foods like roasted chicken or this enormous copper pan loaded to the brim with Paella, just look at the size of those shrimp!

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Markets are bursting with jams, tapenades and spreads along with clothing, table linens, soaps and lavender. All in all a truly lovely way to spend a few hours and we did!

Travel with me next autumn! Two seats are available for

A Taste of Provence September 7-14th 2019

Reach out today for more information!

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