Guacamole with a Twist

Grapefruit guacamole.

When Lauren Palmer, the editor of The Art of Living Beautifully asked me to develop a grapefruit guacamole recipe for the summer issue of the magazine, I was skeptical.  The inherit problem with grapefruit is their intense bitterness.  As I thought about the combination, I began to get really excited.

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The key to a great tasting guac is cutting the fruit into supremes. This method of preparation takes most of the bitterness from the fruit leaving behind that unmistakable, juicy, citrus flavor.

Lauren and I created this video to show you how to cut grapefruits into supremes.  This method works really well for oranges too!

I hope you will enjoy this recipe as much as I do and the many taste tester friends, I made it for this spring!

If you have not already subscribed to The Art of Living Beautifully, do so!  You will find lots of inspiration there as well as recipes from me!

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Grapefruit Guacamole 

2 large ripe avocados

½ teaspoon grapefruit zest

1 large grapefruit cut into supremes

2 teaspoons fresh jalapeno, finely chopped

2 tablespoons red onion, chopped

2 tablespoons fresh basil cut into a chiffonade

Dash cayenne pepper

Salt to taste

Cut grapefruit supremes into ½ chunks. Mix avocado, grapefruit chunks and zest, onion, jalapeno and basil very well.  Season to taste with salt and cayenne and serve with chips.

ATOP Macarons at Up Inspired Kitchen

Silver compote with French Macarons.

Hey you guys!  Come see me at UP Inspired Kitchen, this Thursday from 9:00-1:00 and enjoy one of my fresh macarons on us! I’ll be on hand to demonstrate this magnificent  French treat!

Toasts with avocado, pears and prosciutto and spinach with mushrooms.

If it’s not already, UP will be one of your new favorite places!

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The breakfast AND lunch menu is full of clean, honestly sourced foods that makes you feel great.  UP Inspired Kitchen is a on a mission to inspire you to feel your best, so you can BE your best!

group in front of hotel de ville Paris

Experiencing new cultures and traveling with friends is one of the best ways to Live UP!

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We’ll take your taste buds on a Parisian culinary adventure without even having to pack your suitcase. So stop by UP Inspired Kitchen on Thursday for a French macaron, stay for some coffee and enter to win some French treats!

Pot of orange flowers

AND Learn more about my exclusive excursions to France!
au revoir for now lorie (002)

Parisian Picnic in McKinney Texas

Parisian Picnic, McKinney Texas

I am so excited to be partnering with We Ate Well Food Tours for their first ever POP-UP!

It’s a Parisian Picnic right here in McKinney!! Did you know French picnics are one of my favorite things?  I’ll be showing you how I create them for my husband and I on the reg. Such a great way to spend and evening or entertain friends.

Parisian Picnic McKinney Texas

You don’t need a passport to enjoy a French-style picnic! This delicious, hands-on Spring experience will include a basket, yours to keep, full of goodies sourced from local businesses as well as surprise giveaways. We’ll meet at Mitchell Park in Historic Downtown McKinney to eat well and learn picnic essentials.

Whats in the basket? All the essentials!

Fruit

Salad

Baguette

Meat & Cheese

Vegetable Chips, Dip & Jam

Sparkling French Lemonade

Macarons & Truffles

Mini Floral Bouquet

McKinney Wine Merchant Gift Card

This event is BYOB = Bring Your Own Blanket!  We’ll provide a basket

Class size limited

Picnic Basket for 1 |   $ 85

Picnic Basket for 2 |   $105

For Tickets CLICK  

Hope to see you there!

au revoir for now lorie (002)

 

Salmon & Dill Deviled Eggs

Smoked Salmon Deviled Eggs an Easter Favorite

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Looking for a fantastic new twist on Deviled eggs for your Easter table or spring fête? Check out my recipe for Smoked Salmon Deviled Eggs that I created for The Art of Living Beautifully’s Spring 2019 magazine.  Did you know you can now order this beautiful publication in print? Check it out!

I hope you all have a lovely weekend filled with worship, family and plenty of Easter eggs!

Smoked Salmon and Dill Deviled Eggs

6 large eggs

¼ cup minced smoked salmon, plus more for garnish

¼ cup cream cheese

¼ cup mayonnaise

2 tablespoons minced green onion

1 teaspoon Dijon mustard

1 teaspoon fresh squeezed lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Paprika for garnish

12 dill fronds for garnish

Place 6 eggs in the bottom of a saucepan and cover with cold water.  Bring water to boil over medium heat.  Cover and remove from heat and allow to stand for 15 minutes.  Remove eggs from water and allow to cool.  Peel eggs, cut them in half lengthwise and pop yolks out into a bowl.  Place egg whites on a serving platter.  Add minced salmon, cream cheese, mayonnaise, green onion, mustard, lemon juice and salt and pepper to the yolks and mix very well. Place yolk mixture into a zip top bag, using scissors snip the corner of the bag and pipe mixture into the cavity of each egg white.  Sprinkle filled eggs with paprika, add bit of salmon and dill to each egg for garnish.  Chill for 1-4 hours before serving.

Upcoming Cooking Classes- Register HERE!

May 3rd 10:30-1:00 Make and Take Dinner for Two- 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- Blue Cheese Pecan Crusted Grapes is a flavor explosion

Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls

Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast

Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce

Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

 

June 21st 10:30-1:00 Make and Take Dinner for Two- 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- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce.

Starter- Thai Lettuce Wraps with chicken

Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice

Dessert-Precious Pound Cakes with Sweet Citrus Compote

Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

au revoir for now lorie (002)

Photo Credit: Lauren Palmer and The Art of Living Beautifully

A Favorite French Dessert

Lemon tart

There is nothing more classically French than a Lemon Tart.

By the time you read this I’ll be in Paris preparing for my A Taste of Paris 2019 group!  I thought it might be fun to share a French favorite with YOU.  You can make a Lemon Tart and enjoy a taste of Paris along with us!

Follow all of the FUN on Instagram @atasteofparis.net or Facebook by liking the atasteofparistrips page.

A special note to my followers that have been attempting to register for cooking classes and send pricing inquires for Upcoming Trips, after several weeks, all of the forms on my site are now working!

Lemon Tart

Crust

1 ½ cups flour

¾ cup cold butter

½ cup+ 1 tablespoon powdered sugar

1/8 teaspoon salt

Filling

1 8-ounce package cream cheese softened

1 cup sugar

2 tablespoons cream

½ cup fresh lemon juice (3 large lemons)

1 tablespoon + 1 teaspoon lemon zest

3 large eggs 

Topping

1 cup heavy cream

½ cup powdered sugar

To prepare the crust, combine flour sugar and salt in a food processor and process to combine.  Add cold butter cut into cubes and process until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press crust into pan evenly.  Preheat oven to 425 degrees. Chill crust for 15 minutes in the freezer.  Prick bottom of crust with fork and bake for 15 minutes until lightly browned. To prepare filling, combine sugar and cream cheese and whip with an electric mixer until smooth. Add eggs one at a time, next add lemon zest and juice and mix well. Pour into tart shell and bake for 25-30 minutes until filling is set. To prepare topping, combine cream and sugar in a bowl, whip with and electric mixer until stiff peaks form.  Pipe onto cooled tart and serve.

Trips in 2020- More information HERE

A Taste of Paris-April 13-20th, 2020

A Taste of Paris- The French Rivera and Monaco March 25th-April 1st

A Taste of Paris- Wine Lovers Burgundy and the Champagne Regions September 9th-17th 2020 

 

Cooking Classes- Register HERE

May 3rd 10:30-1:00 Make and Take Dinner for Two-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- Blue Cheese Pecan Crusted Grapes is a flavor explosion

Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls

Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast

Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce

Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

June 21st 10:30-1:00 Make and Take Dinner for Two- 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- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce.

Starter- Thai Lettuce Wraps with chicken

Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice

Dessert-Precious Pound Cakes with Sweet Citrus Compote

Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

au revoir for now lorie (002)

Handcrafted Cheeseboard

Cheese and other foods on a wooden board.

Handcrafted cheeseboards that make people swoon are easier to make than you think!  After a long hard week, Mark and I often opt to stay in on a Friday night and enjoy a “picnic” cheeseboard made in a matter of minutes, and YOU can too!

3 types of cheese on a wooden board.

Start with a beautiful wooden board and 3 cheese varieties.  I like to choose something soft like Brie, a semi-soft cheese like Gouda and a hard cheese like Comté. Or in this case a stronger cheese like Blue.

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I always add some type of meat to the board. If you get something sliced thin, like this salami, you can pinch the center of each slice to create this pretty ruffled effect.

Hancrafted Cheese board 7-R

Next, add fruit, apples are my favorite. I like a firm, tart apple varietal like Honey-crisp to pair with rich cheeses.  Dried fruits are always nice too, they are sweet and chewy giving you another texture to enjoy.  Sprinkle on a few nuts, some Provencal olives and maybe even a few cornichons.  Last but not least a good loaf of French bread.

Hancrafted Cheese board 3-R

That’s all there is to a gorgeous display of food.  Add a bottle of wine and you are ready for an epic Friday night!

I hope you will join me for an upcoming cooking class, we have so much fun!! Register for classes TODAY by email to Lorie@atasteofparis.net

April 25th 6:30-8:30 Let’s Make Dinner  A new offering at the cooking school; come and make and enjoy a 4-course meal.  The fun begins with a CoCo-Light Martini as we will dive into our menu. We will prepare and enjoy a Texas tradition Jalapeno Poppers MORE

May 3rd 10:30-1:00 Make and Take Dinner for Two 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- Blue Cheese Pecan Crusted Grapes is a flavor explosion MORE

June 21st 10:30-1:00 Make and Take Dinner for Two 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- We will master the art of precious Chinese Dumplings in Pork MORE

Handcrafted Cheeseboard Shopping LIST:

3 wedges of cheese

Thinly sliced salami

Assorted fresh fruits

Dried fruit

Nuts

Olives

Cornichon

French bread

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Basil from the Market

Lorie harvesting basil from her garden.

Sweet Basil is my favorite herb.  The vibrant color and fragrant flavors of pepper, anise and mint make a delightful addition to many of my recipes. I grow plenty of this prolific herb in my garden every year to support my habit and my cooking classes.

Fresh basil, glass of water, scissors and a zip top bag on the counter.

During the winter months I crave that fresh from the garden flavor so I pick up organic containers of basil at the market. To prolong its life, you will need a few household items; a glass or vase filled with water, a pair of scissors and a zip-top bag.

Stem of basil being trimmed

Snip the tip of each basil sprig at an angle with a pair of sharp scissors and put each stem in the glass filled with water.

Zip top bag being placed over the basil.

Next, split the bottom of the zip-top bag on both sides about 2-3 inches and place it over the basil. This will create a greenhouse effect.

Basil green house.

Leave your basil greenhouse on the counter-top where it will receive plenty of bright light.  Change the water daily and you will be surprised at how long basil will keep!

Basil pesto used for Panini is my favorite Basil; recipe, what’s yours?

 

Basil Pesto

1½ cups fresh basil, compacted

2 garlic cloves

½ cup walnuts

1/3 cup Parmesan cheese, grated

1 tablespoon olive oil

½ teaspoon salt

Place basil, garlic, walnuts, salt in food processor, pulse until smooth, add Parmesan, olive oil and process until mixed well.

au revoir for now lorie (002)

Tune into FOX Tomorrow for Valentine Date Night

Lorie Fangio with the KDFW Fox crew

Tune into Fox 4 KDFW, tomorrow, Wednesday, February 13th about 9:40 to see ME cooking LIVE with the morning crew!

I’ll show you how to host a Romantic Date Night, just in time for Valentine’s Day!

Instead of fighting crowds this year, opt to stay in with this mouthwatering menu.  Pan seared Pork Chops with Apple Cranberry Pan Sauce served over Creamy Mashed Potatoes is decadent and satisfying and the best part, it won’t take you all day to prepare!

For a sweet ending try one of my favorite go-to recipes French Chocolate Bark.

porkchops with apple cran sauce

Pork Chops with Apple Cranberry Pan Sauce

2 boneless pork chops, 6 ounces each

1-2 tablespoons flour

2 tablespoons butter

½ large Granny Smith apple, peeled and chopped

¼ cup dried cranberries

1 tablespoon onion, grated

1 small garlic clove, pressed

1 teaspoon brown sugar

2 tablespoons dry white wine

¼ cup chicken stock

pinch cinnamon

¼ teaspoon sage

Salt and pepper to taste

Preheat oven to 350 degrees.  Melt butter in a chef’s pan set over medium/low heat.  Salt and pepper pork chops liberally.  Dredge chops in flour and place into the hot pan.  Sear for 3-4 minutes until pork is getting brown.  Flip and sear the second side. Remove the chops from the pan and place them in a glass baking dish and into the oven to finish cooking, about 18 minutes or until internal temperature reaches 155 degrees.   To prepare the sauce deglaze the pan with the white wine.  Add remaining ingredients and cook until mixture is thick and apples are breaking down a bit.  Remove from heat and serve over the pork shops.

Creamy Mashed Potatoes

3 pounds potatoes, preferably Yukon Gold’s, peeled and diced

½ cup heavy cream

¼ cup butter

Salt and Pepper to taste

Boil potatoes in salted water until tender.  Drain water, reserving 1 cup of cooking water.  Place potatoes in a bowl an electric mixer and mix with cream and butter until perfectly smooth.  If potatoes are still too stiff, add a bit of the cooking water until desired consistency is reached.  Salt and pepper to taste. 

Silver dish of French Chocolate Bark topped with dried apricots, pistachios and dried cherries.
This version of French Chocolate Bark is topped with dried apricots, pistachios and dried cherries.

French Chocolate Bark

1 12-ounce package of 60% cocoa chocolate chips, I use Ghirardelli’s

½ cup dried cherries, coarsely chopped

½ cup toasted pecans, coarsely chopped

½ cup coconut

Line a baking sheet with parchment or waxed paper.  Melt chocolate in microwave safe bowl in 30 second intervals stirring well in between each time.  Spread melted chocolate on parchment paper creating a thin sheet of chocolate. Sprinkle with fruit and nuts and slightly press into chocolate.  Chill the candy in the refrigerator until set and break into pieces. Keep bark refrigerated for up to 2 weeks.

TASTE THE FOOD. TASTE THE WINE.

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A Taste of Paris 2020

Culinary adventure of a lifetime!

More Details…CLICK HERE

au revoir for now lorie (002)

 

 

My Favorite Valentine Treats!

french chocolates

Valentine’s Day means plenty of chocolate everywhere!

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

I am sure you saw my recipe for decadent Red Velvet Brownies last week.

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How about Chocolate Lava Cake, a quintessential favorite and oh so easy to prepare as long as you know the secret…bake the cakes cold from the refrigerator!

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And of course Chocolate Truffles like the ones at Maison du Chocolat in Paris are unbeatable and surprising simple to make!

I hope you will be inspired to make a chocolate treat for someone you LOVE today!

Consider joining me in the kitchen for upcoming Cooking Classes, where Fun is Always on the Menu! Seats are limited, register TODAY! 

au revoir for now lorie (002)

Decadent Red Velvet Brownies

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

Valentine’s Day is just around the corner!  Will you be making a sweet treat for someone you love?  Red Velvet Brownies with Cream Cheese Frosting may be the most decadent treat on earth!

Ingredients to make Red Velvet Brownies spread out on a counter top.

This is such a great recipe because it begins with 2 boxed mixes so there is very little measuring required!

Baked Red Velvet Brownies, in a glass dish inside the oven, oven door opened.

Just mix by hand and pop them in the oven.

Baked Red Velvet Brownies with bowl of prepared Cream Cheese Frosting

Let the brownies cool completely before slathering with rich cream cheese frosting.

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

I like to sprinkle the tops of my Red Velvet Brownies with a tiny bit of unsweetened coco, to hint that there is chocolate here!   Make a batch today, your Lovies will be so happy!

Red Velvet Brownies

Batter

1 package family size dark chocolate brownie mix

1 package yellow cake mix

1 ½ cups semi-sweet chocolate chips

1 cup plus 2 tablespoons buttermilk

¾ cup canola oil

2 teaspoons vanilla

3 eggs

1-ounce red food coloring, I used Wilton

Preheat oven to 350 degrees.  In a small bowl mix all wet ingredients including red coloring until well blended.  Place both brownie and cake mix in a large bowl and whisk until mixed well, add chocolate chips.  Add wet ingredients to dry and stir until no lumps remain.  Spread batter into a greased 8×11 glass baking dish.  Bake for 50-58 minutes until edges are beginning to brown.  Let brownies cool completely before frosting.

Frosting

1 8-ounce package cream cheese at room temperature

2 tablespoons butter at room temperature

1 teaspoon vanilla

4 cups powdered sugar

Using a hand mixer combine butter, cream cheese and vanilla and mix well.  Add sugar slowly until all is combined.  Frost cooled brownies.

I hope to see YOU in an upcoming Cooking Class!  I have new titles just added TODAY!

There are still a few seats remaining for the extraordinary 2-day culinary event; Food and Wine Workshop on March 21-22nd.

I hope you will join me!

au revoir for now lorie (002)