Coming UP Roses Tart

apple tart

It’s important to celebrate life’s little victories.

This beautiful apple tart I’ve named, Coming Up Roses, was made in a cooking class I taught last week. Even the picture makes me happy!

The recipe is fairly simple, the hardest part is slicing the apples, best done on a mandolin so they can be cut very thin. The key here is to really pack the apples tightly as you layer them around the tart.

It’s apple season so grab a bushel and serve a slice of this gorgeous tart to the people you love and you’ll be coming up roses too!

Apple Rose tart 4

Coming up Roses Tart

1 sheet of puff pastry

4 Honey-crisp apples

1 tablespoon flour plus more for work surface

¼ cup plus 1 tablespoon sugar, divided

3 tablespoons butter

¼ cup apricot jam

1 teaspoon water

Preheat oven to 400 degrees.  Roll puff pastry out to eliminate the creases and so it will fit into a 9-inch tart pan.  Place the pastry into the pan and press it firmly up the sides and on the bottom.  Prick the bottom well with a fork.  Line the crust with a sheet of greased foil and add pastry weights or dried beans to the top.  Bake the crust for 12 minutes until it is beginning to brown.  Remove from the oven and reduce heat to 375.  Prepare apples by slicing them in pieces off the core and cut into very thin slices or use a mandolin and slice through whole apple, then cut the apple shards in half at the core.  Sprinkle the bottom of the crust with first flour then 1 tablespoon of sugar.  Begin arranging the apples on the outer edge of the prepared tart crust.  Place apples peel side up, making rows and winding towards the center. Continue arranging apples very tightly working towards the middle.  Roll several thin slices into a coil to form the center.  The exposed peel will look slightly pink on the finished tart. Sprinkle the tart with remaining sugar and dot with butter.  Place pan on a baking sheet and into the oven for 30-40 minutes until apples are tender and browning on the tops.  Remove from the oven and glaze the top of the tart by heating the jam with the water until it is smooth.  Paint the tart surface with the glaze using a pastry brush. Allow to cool before serving.

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centerpiece

Fall Dinner Party- 2019

Fall decorations and a sign that says happy fall y'all!

Last year I participated in a huge dinner party with The Art of Living Beautifully and Unique Unique Designs, it was a blast so this year I decided to create a Fall Dinner Party Class on a smaller scale.  It was really fun for me to get out my dishes and crystal wine glasses and set a beautiful table for my honored guests.

Copper pumpkins and fresh fruit centerpiece.

For the centerpiece I wanted to use copper pumpkins.  These were perfect to go along with my copper chargers and I thought a little bit of metallic would reflect the lights.  To make them, I bought fresh white pumpkins, the stems were taped off and then sprayed them with copper paint.  Once they were dry, they were ready to be the focal point of the table arrangement.

To complete the design, pears, squash and lots of grapes were added.  Using fresh foods as centerpieces is an idea that has been gaining popularity and it’s really smart because you can eat the arrangement after the party is over!

orange roses in a crystal bowl.

I still had plenty of fresh flowers in the house.

roses and pumpkins make pretty decoratins

I was completely enchanted with these stunning roses that were the color of fire.

Rosemary Grapefruit Sparkler.

The table was set and the guests arrived!

All 12 were greeted with a Rosemary Grapefruit Sparkler, a tart refreshing cocktail, ideal for the unpredictable Texas fall season.

Focaccia bread and spicy shrimp

While we munched on appetizers of Focaccia Bread topped with Caramelized Onions and Fennel and Spicy Shrimp, we had a short cooking lesson.

I shared about my recent experience in Lake Como, Italy and how a special meal there  inspired this menu.

Salad with pears, blue cheese and pecans.

Next up were beautiful salads topped with pear shards, blue cheese and my famous Sweet and Spicy Pecans, recipe below!

My kitchen all set for fall.

Dinner was a Roasted Vegetable Stuffed Pork Loin Roast served on a bed of root vegetables and alongside Fontina Mac and Cheese.  Dessert was Chocolate Lava Cakes with Tuaca Ice Cream and I might have even gotten the bottle of Tuaca out for sampling…I will never tell!

Pumpkin and leaves in an urn.

The night was a huge success and I look forward to hosting many more events like this one!

Pumpkins arranged on a pedestal.

In fact, I have a Holiday Luncheon scheduled for December 13th with only 2 seats left at the table.  If you would like more information CLICK HERE and register TODAY!

Velvet pumpkins on a silver tray.

Registration for all 4- 2021 ATOP trips to France is in full-swing.  Request information TODAY and start to plan YOUR ATOP trip to France!

 

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I hope you are all enjoying the fall season!

Sweet and Spicy Pecans

2 cup whole pecans

3 tablespoons butter

1/3 cup brown sugar

1 teaspoon smoky paprika

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cayenne pepper

¼ cup apple cider vinegar

Preheat oven to 350 degrees.  In a large skillet, brown pecans in butter over medium heat.  Add sugar, spices and toss until pecans are coated.  Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated.  Line a baking sheet with parchment paper.  Pour pecans onto prepared pan and bake for 5-7 minutes until golden brown and pecans are dry to the touch. Remove from oven and let cool.

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A Little Bit of France- A Simple Recipe You Will LOVE!

Tartouillat made with apples and pears

This yummy dish is called Tartouillat, (pronounced tart-o-ya) is from the Burgundy region of France and is typically made with cherries and brandy.

Apples and pears are in full season, so I created this dish to capitalize on their fantastic flavor for my French 2-Day cooking class a few weeks ago.  Many of the class participants voted this dish among their favorites.  The best news; it’s simple and practically fool proof to prepare.

It’s mostly fruit so nice for breakfast or for dessert with ice cream or even a drizzle of caramel sauce!

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Do you love French foods?  There are still a few spaces OPEN for A Day in  France,  it promises to be a stunning display of French foods!

The day begins with me demonstrating Pain Chocolat, as much fun to watch as it is to eat…who am I kidding?  I crave these puffy morsels so I am EXCITED!!

Beet and goat cheese salad from the Ritz in Paris.

We’ll be exploring Bistronomy a Parisian phenomenon and nothing is a better example than this gorgeous Beet and Goat Cheese Salad originally from the Ritz in Paris. To register email lorie@atasteofparis.net OR CLICK HERE

Tartouillat

Tartouillat with Apples and Pears

4 Granny Smith apples peeled, cored and sliced into thin wedges

2 Bosc or Bartlett pears peeled, cored and cut into thin wedges

4 tablespoons butter

1 cup flour

2/3 cup sugar

2 ½ cups milk

6 eggs

½ teaspoon salt

1 tablespoon apple brandy

Preheat oven to 350 degrees. In a large chef pan, cook apples in butter until they become soft.  Add pears to the pan and remove from heat.  Grease an 8 x 11 glass baking dish, pour the fruit into the bottom of the dish.  Beat the eggs with the sugar until it is pale and fluffy, add flour and salt and mix just until combined.  Add milk and brandy and whisk until there are no lumps.  Pour milk mixture over the fruit and bake for 38-45 minutes until top is beginning to brown and springs to the touch.

TIP:
For the best results eat it the day you prepare it, it can hold over night but is not as good the next day. 

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Tune in Tomorrow on Fox 4 for Dinner Boards!

Sausage, beans and slaw on a wooden board.

Tune in tomorrow, Tuesday, October 15th to see me making gorgeous Dinner Boards on Fox 4, KDFW.  I will be on about 9:35!

Lorie with wooden boards

This is a sneak Peek at the featured recipes:

Rotisserie Chicken Board

Maple Roasted Sweet Potatoes and Carrots

2 sweet potatoes cut into medallions

4 large carrots peeled and cut into sticks

2 teaspoons olive oil

2 tablespoons good quality maple syrup

½ teaspoon cinnamon

1 teaspoon fresh rosemary

Pinch fresh thyme

Salt and pepper

Preheat oven to 400 degrees. Place oil, syrup, herbs and cinnamon into a zip top bag and mix well.  Add vegetable and toss to coat evenly.  Spread vegetables onto a baking sheet, generously salt and pepper.  Place into the oven and roast until fork tender 15-18 minutes.

Kielbasa Sausage with Parmesan Crusted Potatoes and Green Bean Salad

Parmesan Crusted Potatoes

3 pounds baking potatoes

1 teaspoon salt divided

½ cup melted butter

1 cup grated Parmesan cheese

½ cup panko bread crumbs

1 teaspoon dried rosemary

½ teaspoon garlic powder

¼ teaspoon pepper

Preheat oven to 400 degrees.  Peel and cut potatoes into 1-2-inch chunks.  Mix parmesan cheese, bread crumbs, rosemary, salt, garlic and pepper on a plate. Put potatoes in zip top bag, pour butter over and toss to be sure potatoes are coated.  Next roll potatoes in bread crumb mixture before placing in a single layer on a greased cookie sheet.  Bake uncovered for 45 minutes or until golden brown and tender.

Green Bean and Cranberry Salad

1 ½ pounds of tiny green beans washed and trimmed

½ cup dried cranberries

½ red onions sliced very thinly

¼ cup slivered almonds

Dressing

¼ cup red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons honey

1 garlic clove crushed

Pinch salt

Pinch pepper

¼ cup olive oil

Heat 2 quarts of water with 2 teaspoons salt in a saucepan until it boils.  Add green beans and cook for about 4 minutes.  Drain the beans and plunge into an ice batch to stop cooking. Make the dressing in the bottom of serving dish by whisking all ingredients together reserving the olive oil.  Stream olive oil in slowly while continuing to whisk.  Add first onions then beans and remaining ingredients to the serving dish.  Cover and refrigerate until ready to serve.  Just before serving toss salad well.

Take Out Pizza Board

Harvest Salad

Mixed greens

½ cup crumbled fresh chevre

½ cup dried cranberries

½ toasted walnuts

1 ½ cups cubed butternut squash

1 teaspoon olive oil

Salt and pepper

Vinaigrette

1 shallot minced

¼ cup red wine vinegar

1 Tablespoon Dijon mustard

2 Tablespoons honey

1/3 cup olive oil

Salt and pepper to taste

To prepare salad preheat oven to 400 degrees.  Toss squash with oil and salt and pepper and place on a foil lined baking sheet.  Roast for 8-12 minutes until squash reaches desired tenderness, remove from oven and set aside. To prepare dressing, combine vinegar, shallot, mustard, honey and olive oil in a small jar and shake well.  Assemble the salad by combining all ingredients in a serving bowl, toss with dressing and serve.

Eating in Paris

Pain chocolate croissant

For me, eating in Paris is a magical experience.

Without fail, I start my day with my favorite bite, pain chocolate.

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I will be in France when this post drops; thank goodness because my cravings for these little gems has been intense!  I don’t worry about calories while I’m there.  I eat what I want within reason and I walk…all day.

baguette sandwhich

For lunch I usually try and find something on the run.  This can be hard to do in a country whose culture supports sitting for meals for roughly 2 hours at a time.

Ham and Cheese crepe.

Usually I grab a prepared sandwich at a boulangerie or a savory crepe eat as I go, very American!

The chocolate counter at La maison du Chocolat.

In the afternoon, I almost always make a stop for a bite at one of my favorite chocolatiers!

Chicken and vegetable in a copper pot.

For dinner, I usually sit and almost always order some version of roasted chicken or fish with vegetables.

Fish with potatoes and vegetables

Ratatouille is my favorite and I get very excited when I find it on the menu.  Full disclosure, fish is rarely served like in this photo.  It’s almost always brought to the table whole; head on!

Lorie at a French bistro in paris.

Want to eat and cook your way through Paris with me?  Registration for travel for 2021 is OPEN!!

A Taste of Paris April 12-18th

Want to just spend A Day in Paris, Cooking?  Join me for:

A Day in France- Bistronomy Friday, November 1st 10:00-2:30 French bistros have changed over the years, many combining the classics along with gastronomic dishes all at affordable prices.  Bringing an haute cuisine experience to the masses, this movement, now decades in the making is called Bistromomy and will be the inspiration for our class. We will enjoy crafting a French Blonde Cocktail, wine with the meal as well as a cheese course. For Petit Dejeuner, I will demonstrate Pain Chocolate, always my favorite, served with Homemade Yogurt and Fresh Fruit Compote and honey.  Le Dejeuner will be comprised of a beautiful Savory Tart and Beet and Goat Cheese Mousse Salad a la Ritz, Paris.  For diner, 2 dishes; sensational Salmon over Hash wildly elegant and Polenta Ratatouille, both will have your taste buds on high and served with Gougeres Swans! Dessert will be a bouquet of Roses, a stunning apple tart AND from Stohrer in Paris, chocolate Cake Stuffed with Cream and more chocolate! Tuition $89.00 Register HERE or by email to lorie@atasteofparis.net

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Roasted chicken at Bistro 31

A Favorite- Bistro 31

Up the stairs to the bar at Bistro 31.

Do you have a place that no matter how many times you go; you ALWAYS have a fantastic time?

That’s how it is for me with Bistro 31 at Highland Park Village.

Coctails at Bistro 31

It all started about 6 years ago when Mark and I had date night here.  We went to the upstairs bar, (hidden at the time) and ordered a bottle of champagne!  What an absolute luxury!  We had an amazing night and Bistro 31 became one of my favorites.

Glass of champagne in the stairwell.

There are so many things to love about this place.

For starters, it is just fun to get “off campus” and do a little people watching.

Patio tabels at Bistro 31.

The restaurant is intimate with a smallish main building and a greenhouse structure with a movable wall.  When the weather is nice, they leave it open so you get an al fresco dining experience.

The cocktails are fabulous, they have a superb wine list and the food is always scrumptious.

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 Mark always gets the steak and frites but there is something for everyone; seafood, pasta and specials including a chef featured risotto of the day.

 The furnishings are cool and comfortable, upholstered booths and chairs at the tables by the windows.

Burata salad Bistro 31

On this visit I had the Burrata Salad and the Roasted Chicken.

Roasted chicken at Bistro 31

Such a lovely evening!

Lorie at Bistro 31

Bistro 31 was the site for lunch at the ATOP summer event; A Day of Dior.

I hope you will be inspired to give Bistro 31 a try soon, and let me know how you like it!

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One of the Sweetest Provencal Towns

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L’Isle-sur-la-Sorgue is without a doubt one of the sweetest towns I have ever visited.  It’s an idyllic small community that is surrounded by the Sorgue River.

water wheels in L'Isle-sur-la-Sorgue

The Sorgue has 14 remaining water wheels making use of the power of running water.  These wheels were originally used to power mills; first corn then wool and silk mills.  The moss-covered paddles pushing the babbling water, add real charm to the riverside.

market day in L'Isle-sur-la-Sorgue.

Sunday is market day in L’Isle-sur-la-Sorgue.

Fresh foods at the L'Isle-sur-la-Sorgue market.

Shoppers can find vegetables and other food items.

Paella in the L'Isle-sur-la-Sorgue market

Prepared foods abound, like this enormous copper pan filled to the brim with paella.

This market usually has a nice assortment of brocante for shoppers seeking treasures. Arrive early, by 8:00 as vendors start to pack up by noon.

baskets and pails in the L'Isle-sur-la-Sorgue market.

L’Isle-sur-la-Sorgue is an antique town and shops are open on Sundays.  A little known fact; walk down the alleys past the antique stores and you will find many of the back-doors of the establishments open creating a maze of tiny booths and tables of goodies.  If you are an antique lover, this comes highly recommended.

I found several sets of linens here that are absolute treasures.

Open window in L'Isle-sur-la-Sorgue

I am still wondering what is behind this charming open window covered with ivy in L’Isle-sur-la-Sorgue…

Want to visit L’Isle-sur-la-Sorgue and many other Provencal villages in 2021?  REGISTRATION IS OPEN!

PROVENCE
September 11th-18th, 2021

Provence – where sparkling seascapes, fiery sunsets, and the striking variety of scenery make visitors feel as though they are stepping into a French Impressionist painting. Sun-soaked flavors and a convivial spirit flourish in this region. Our magnificent base for this food and wine centric trip of a lifetime is Saint-Rémy-READ MORE  

Dinner Boards

 

Lorie holding antique board from Turkey.

I am into wooden boards!

Of all shapes and sizes!  These are a few of my favorites.  The board I am holding is an antique Turkish bread board, and it’s old!  You can see that the wood split and copper was hammered in place to hold it together and restore it for good use.  Below that is a striped board that Mark and Brandon made me many years ago that is a treasure and staple in my kitchen.  And just beneath that, is a prized large olive wood board that I hauled back from Provence and trust me, it barely fit in  my suitcase!

Artichoke and red Pepper Quiche on a wooden board.

I NEVER cut on these boards!

Instead, I like to use them for serving.  Here I am using it as a trivet for a hot dish of Artichoke and Red Pepper Quiche.

Chicken Cesar Salad on a wooden board.

What about the idea of serving an entire meal on the board?  This is my olive wood board, piled high with a fresh crispy Chicken Caesar Salad, ready to be served right from the board.

Sausage, beans and slaw on a wooden board.

Talk about a quick dinner, Sausage warmed along with Baked Beans and Confetti Slaw.

Who’s hungry?

If you are board with dinner, try using your wooden boards to serve!

Tune into Fox 4 for a segment featuring ME and more Dinner Boards on Tuesday, October 14th!!

Chicken Caesar Salad on a Board

Dressing

1 cup mayo

3 cloves of garlic

1-ounce anchovy paste

¼ cup milk or half and half

1/3 cup grated Parmesan

2 tablespoon lemon juice

1 tablespoon Dijon

2 teaspoons Worcestershire sauce

Salad

2 grilled chicken breasts cut into chunks

2 heads Romaine lettuce

½ cup of halved tomatoes

Parmesan cheese shards

Toasts

½ small French bread loaf sliced paper thin

¼ cup olive oil

2 cloves of garlic crushed

To prepare the toasts, preheat oven to 350 degrees.  Mix olive oil and garlic in a small bowl.  Dot both sides of the bread with a small amount of the oil mixture using a pastry brush.  Spread the bread on a baking pan.  Bake toast until golden brown about 4 minutes, turn toasts and cook another 3-4 minutes to brown the other side. Meanwhile, prepare dressing by adding all ingredients in food processor or blender, process to combine well.  Add additional milk if a thinner dressing is desired.  To prepare the salad cut root of each lettuce head off and let water run through to clean the leaves.  Keeping the bundles intact slice heads into thin strips and place the lettuce in the center of the serving board.  Add chicken, tomatoes and toasts and toss along with a generous amount of dressing.  Top with Parmesan shards and serve.

Confetti Slaw.

Confetti Veggie Slaw

2 carrots shredded

1 green bell pepper cut in a julienne

1 red bell pepper cut in a julienne

2 cups of shredded purple cabbage

2 green onions finely diced

Dressing

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

To prepare dressing, whisk together ingredients in a small bowl.  Assemble slaw in serving bowl by layering ingredients.  Add dressing, toss to coat.  Let salad stand for a few minutes before serving.

Baked Beans

Baked Beans

2 16-ounce cans of baked beans any brand

½ cup brown sugar

½ cup ketchup

¼ cup yellow mustard

1 teaspoon cinnamon

Pinch salt

Mix all ingredients in a 9 x 13 glass baking dish.  Bake for 25 minutes or until center is bubbling.

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Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis (2)

Have you ever made panna cotta?  It really is delicious!

Panna cotta is a lot like creme brulee only not quite as rich.  Gelatin is used to thicken the milk and cream mixture rather than egg yolks and it is generally topped with berries.

Making Panna Cotta with Raspberry Coulis is a great way to eek the last bit of flavor from summer berries.  Make it today, you will be glad you did!

Raspberry Coulis topped panna cotta.

Panna Cotta with Raspberry Coulis

1 envelop plain gelatin

2 tablespoons water

1 ½ cups heavy cream

1 ½ cup whole milk

1/3 cup sugar

Seeds from one vanilla pod

In a small sauce pan add water to gelatin.  Let it bloom about 2 minutes.  Next turn the burner on to low and stir until gelatin is completely dissolved.  Meanwhile, heat the milk and cream and sugar together in a large saucepan over medium heat stirring constantly until mixture begins to boil.  Remove from heat, add gelatin and vanilla and stir well.  Pour mixture into 4- 6-ounce ramekins.  Cover with plastic wrap and let chill before topping with Raspberry Coulis.

Raspberry Coulis

10 ounces fresh raspberries

½ cup sugar

1 teaspoon fresh lemon juice

In a heavy bottomed sauce pan heat berries with sugar and lemon for about 8 minutes.  Pour berry mixture into a blender and process.  Strain mixture to remove raspberry seeds.  Store coulis in refrigerator until needed.

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Pretty Cakes

All white cupcakes.

You may have heard that my daughter, Brooke is engaged!

A few weeks back we hosted a little get-together for her finance’s family and their wedding party.

Close up of pretty cakes.

I made the cutest little cupcakes for the event and I wanted to share them with YOU!

Brookes favorite cake is Chocolate with White Butter Cream, recipe below, so I made a batch.

Frosted chocolate cupcakes.

I iced the cupcakes by putting the frosting in a zip-top bag, I snipped the tip and pipped the frosting in swirl pattern.

Supplies for decorating pretty cakes.

I bought the cutest edible paper flowers, gold star sprinkles and large drugeries to decorate the tops.

Cupcakes from brookes party 4

It was so much fun!

I got out my food stylist tweezers to help me place the drugeries, large edible pearls, exactly where I wanted them.  You could definitely use a standard pair of tweezers for this task!

Tiered stand with cupcakes and goodies.

I arranged the cupcakes and a very large tiered stand that sits on my center island.

To complete the assortment of goodies, there were vanilla and pistachio macarons and a biscuit barrel full of decadent dark chocolate bon-bons.

With a few flowers it looked amazing!

Cupcakes from brookes party 11

Next time you need a yummy sweet treat, my Chocolate Cupcakes with Butter Cream Frosting are hard to beat!

Brooke and I.

Chocolate Cupcakes

2 cups flour

2 cups sugar

1/3 cup extra dark coco

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup water

2 eggs

½ cup buttermilk

1 ½ teaspoon vanilla

Preheat oven to 350 degrees.  Line a 24-place cupcake pan with paper liners.  In large bowl, whisk together flour, sugar, baking soda and salt and set aside.  In a small sauce pan set to medium, heat water, coco and butter until the butter melts.  Add warmed liquid to flour mixture and stir till combined.    Add first buttermilk then eggs and stir well.  Pour batter into prepared pans and bake for 19-21 minutes.  Let cool completely before frosting.

Butter Cream Frosting

1½ sticks butter at room temperature

6 cups powdered sugar

1 tablespoon vanilla

1 teaspoon almond extract

Milk or heavy cream

Using an electric mixer, combine butter, sugar, extracts and several teaspoons of milk on low speed and beat, add milk as needed to get the proper consistency for spreading.  Mix on high speed for 5-7 minutes to create a fluffy frosting.  Do not leave the mixer unattended.

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