Why France?

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A Taste of Paris registration for travel in 2019 is officially OPEN!

To see all 4 offerings for 2019 CLICK HERE!

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To celebrate, the launch of 2019 travel, I will be exploring France in a different way; through the eyes of my travelers with one simple question…”Why France?”

But first let me give you a little TASTE of what we were up to only 2 short months ago!

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I can almost taste this bread right now! Isn’t it gorgeous?   After a visit to the famed Poilane boulangerie, we enjoyed our bread along with cheese bought at Barthelemy all while sipping wine at a sweet cafe.

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Paris was unseasonably warm for April so we felt like kids after enjoying frozen hot chocolate.

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Sightseeing is hard work!  Time for a quick rest!

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Our chefs were so much fun.  We cooked up a storm in 3 cooking classes!

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This guy was so cute telling us stories about F. Scott Fitzgerald as he served us cocktails with pretty pink roses for all the Mademoiselles.

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Hanging out on the Seine is a good way to spend some time.

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When I look back at these faces my heart fills with joy, I hope you will

Click to Join the FUN in 2019!

OR email lorie@atasteofparis.net for more information!

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*Photo of Pont Alexandre taken by Lisa Schwab, find her on Instagram at @shutterschwab

 

 

Thank You to the French Alliance of Dallas!

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.

National Francophile Day!

The perfect French meal!  In honor of national Francophile day, March 19th, I’m posting what could be the perfect French meal.

French tarts sound fancy but there is nothing easier to prepare and did you know savory tarts, are the best way to repurpose leftovers?  You can toss just about anything into a tart and provided it is fresh, it will taste amazing.  My artichoke and Red Pepper Tart is one that I make often.  It starts with a sheet of puff pastry for the crust and you can see I like it rustic.  Just  fold the corners of the pastry back onto the other ingredients and it bakes to golden perfection.  Why cut those tasty corners off?

I hope you will be inspired to whip up a French Tart for your family tonight, pair it with a simple green salad and you will eat like the French!

Salmon and Artichoke Tart

1 sheet puff pastry

10 eggs

½ cup cream or milk

1 cup grated Gruyere or Swiss cheese

1 ½ cups cooked salmon chunks

1 ½ cups frozen artichoke coarsely chopped

1 red bell pepper sliced in rounds

½  cup grated parmesan cheese

½ teaspoon fresh dill finely chopped

½ teaspoon salt

¼ freshly ground pepper

Preheat oven to 400 degree.  Unfold puff pastry sheet on a floured surface.  Eliminate folds in dough by rolling with a rolling pin.  Grease a deep 9 inch round quiche dish. Place dough into dish, letting the corners fall over.  Fill tart by first sprinkling an even amount of gruyere cheese into the dish.  Next layer the salmon and the artichokes.  In a bowl, beat eggs, milk and seasonings until well combined.  Pour the egg mixture into the dish and sprinkle with parmesan cheese.  Place the pepper rounds over the top of the other ingredients. Fold corners of pastry over the tart and bake until center is set and it is puffed and brown, about 35-40 minutes.

Tip:

When you have a few small pieces of cooked salmon left over, place in a freezer bag and into the freezer.  Continue adding to the bag until you have enough for Salmon Quiche!

Join me in May for Fabulous Fare!

May is just around the corner and I have 2 fabulous offerings for you to choose from.  On May 11th, I will be holding a class full of Southern charm and a whole lot of great food too!  If you missed out on the very popular French 2 Day Workshop, a third date has been added by popular demand. Don’t miss out on all the fun, register TODAY by email to Lorie@atasteofparis.net or call 214 551 9630, seats will go fast!

See you all soon!

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 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 Croissantand 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.

Truffles for Valentine’s Day

The iconic brown box from Maison Du Chocolat conjures up sweet memories!

The chocolate tours is always A Taste Of Paris trip favorite. I take my travelers to 4-5 beloved chocolate shops for tasting and Maison Du Chocolat is always an important stop. This is the best place in the city to buy luxurious chocolate truffles dusted in dark chocolate cocoa. Simple truffles are a the perfect hostess gift, especially during the holiday season according to the Parisians.

In America, there is no holiday that begs for chocolate more than Valentine’s Day.  There is still time to craft the Maison Du Chocolat truffles for the ones you love this Valentine’s Day.  Follow my simple recipes and you will be swooning!
XOXO
Lorie

For More information on A Taste Of Paris Trips Click HERE

Join me for French Macaroons, only a few seats open!
Wednesday, March 15th 6:30-8:30
PRACTICAL Magnificent Macaroons
Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  Macaroons, the quintessential French treat, light, delicate and irresistible! After studying macaroon making in Paris, Lorie will lead a hands on class using tried and true French techniques. We will first toast the macaroon with a flute of bubbly before diving in to make this love at first bite treat.  Each step of the process will be clearly defined so students can replicate the process in their own kitchens with success!  We will prepare the classic French flavors; Vanilla Bean with Swiss buttercream filling, Raspberry filled with Raspberry Buttercream, and my personal favorite, Pistachio with a Pistachio Buttercream filling.  Recipes for other macaroon flavors will be shared. Delight in creative packaging ideas and take home treats to share. Class size is limited to 10, book early!  Class fee class fee $58.00

Rich Dark Chocolate Truffles
1 cup heavy cream
3 cups semi-sweet chocolate chips, I used Ghirardelli
4 tablespoons unsalted butter
1 tablespoon vanilla
¾ cup unsweetened coco
In a saucepan heat heavy cream over medium heat until milk is steaming, remove from heat.  Add chocolate, vanilla and butter, stir until smooth. Refrigerate for at least 3 hours.  Put cocoa in a plate or shallow dish.  Using a teaspoon, scoop a walnut sized portion of the chocolate mixture in your hands, roll chocolate into balls.  Place the chocolate balls in the plate holding the cocoa and roll to cover all surfaces. Truffles can be stored in the refrigerator for up to 2 weeks.

TIP Be careful not to get cocoa powder into the truffle mixture as you are rolling, this will make your truffles gritty

Texas Living, Dark Chocolate Peppermint Bark

Sensational simplicity!  Sometimes it’s the simple things in life that taste the best and that is definitely true of my luxurious Dark Chocolate Peppermint Bark.

As you know, I was invited to create a mother daughter Valentine cooking party in a lovely home just decorated by Lori Rourk for the February issue of Texas Living Magazine.

We wanted the girls to have plenty of time to visit so we thought we would keep the recipes quick and easy.

To make Dark Chocolate Peppermint Bark, start by melting dark chocolate in the microwave in 30 second intervals, stirring in between each time.  It is important to use the least amount of heat as possible so you don’t damage the chocolate.  I use Ghirardelli 60% cocoa chocolate chips. Then pour it out on a sheet of parchment paper.

Next, spread it out in a very thin layer.  We are making French style choclate bark.  Instead of having the “mix-ins” inside the chocolate layer, they will be on top so you know exactly what you are getting! Now, sprinkle the crushed peppermint onto the surface of the chocolate

Put the chocolate in the refrigerator to set up and break it into shards. To package our treats we put the chocolate pieces into a decorative paper cup

and then into a clear plastic box.  We added a tulle bow and look how festive!

I hope you will make some Peppermint Bark today!

Enjoy!

Lorie

Join me for an upcoming cooking class for a few hours of tasty FUN!  CLICK HERE for class descriptions

Friday, March 17th 11:00-1:00  Lunch and Learn TEX MEX cooking

Thursday, March 23rd 6:30-8:30 Girls Night Out It’s Time for a Break!

2 Day French Workshop March 30th and 31st 10:00-2:00 AND April 5-6th

Register to lorie@atasteofparis.net or by phone 214 551 9630

Dark Chocolate Peppermint Bark 

2 cups of Ghirardelli’s 60% cocoa

12 unwrapped peppermints candies

Place peppermints into a zip top bag, crush the mints by banging them with a rolling pin and set aside.  Melt the dark chocolate in the microwave slowly in 30 second intervals stirring each time.  Use the least amount of heat possible to get the chocolate melted.  Pour the chocolate out onto a parchment lined baking sheet. Spread chocolate into a very thin layer, sprinkle with crushed peppermint. Place the chocolate bark into the refrigerator until it has set firmly.  Break the bark into pieces. 

Cake Pops the Perfect Valentine TREAT

Cake pops make me smile.  They are such cheerful treats!  A small bite of cake with the frosting built in, all dipped in chocolate and covered with colorful sprinkles.  They make you feel like everything is right with the world!

I spent the afternoon with a darling group of young ladies teaching them how to make cake pops for the February issue of Texas Living Magazine.

Making your own cake pops really is easy if you know a few tricks of the trade.

Start by crumbling an 8 inch layer cake into a bowl.  We used chocolate but you can use any flavor.  Next, add prepared frosting and stir well.

Scoop monds of the cake mixture onto waxed papper.  Push pop sticks into each cake mound and place in the freezer for several hours or overnight.

Dip the frozen pops into melted choclate.

Add decorative sprinkles.

Put the pops back down onto the waxed paper until the chcolate is set.

Cake pops are the perfect treat for Valentine’s Day!  Make some today, you will be glad you did!

XOXO
Lorie

Thanks again to Texas Living Magazine for the beautiful photos!

Tune in to Facebook TODAY around 6:30 to see me making cake pops LIVE

Join me for an upcoming cooking class for a few hours of tasty FUN!  CLICK HERE for class descriptions

Friday, March 17th 11:00-1:00  Lunch and Learn TEX MEX cooking

Thursday, March 23rd 6:30-8:30 Girls Night Out It’s Time for a Break!

2 Day French Workshop March 30th and 31st 10:00-2:00 AND April 5-6th

Register to lorie@atasteofparis.net or by phone 214 551 9630

Cake Pops

1 8” prepared cake any flavor

1 cup prepared frosting

1 ½ cups dark chocolate

18-20 pop sticks

Assorted sprinkles

Crumble cake finely into a bowl.  Add frosting and stir until smooth.  Using a scoop and your hands roll walnut sized balls of mixture, insert pop sticks half way into the cake balls.  Freeze cake pops for about 1 hour. Melt dark chocolate in the microwave slowly, in 30 second intervals stirring each time.  Use the least amount of heat possible to get the chocolate melted.   Dip each pop into the chocolate coating all the way to the stick.  Add sprinkles and enjoy!

Valentine Party with Texas Living Magazine!

Look what I found in the mail box today!  I was thrilled when the folks at Texas Living Magazine asked me to help them create a Valentine party for the pages of the February issue.

What could be more fun than a room full of mothers and daughters?  Adding chocolate of course! The ladies all enjoyed beautiful Red Velvet Parfaits while creating lovely chocolate treats to enjoy and share.

Scroll down for the recipe Scroll down for the recipe

The girls spent their time crafting colorful cake pops.

While the moms made lucious Dark Chocolate Peppermint Bark.

A fantastic time was had by all, including me!

Thank you Lori Rourk of Lori Rourk Interiors for inviting me to assist with this project in the perfectly appointed home you just decorated. And a huge thank you to Texas Living Magazine at www.txlivingmagazine.com for the lovely photos that bring my food to life!

Saty tuned in the coming days for more recipes and details of this fun project

XOXO
Lorie

Red Velvet Parfait

2 cups chopped red berries

1 Red Velvet Cake

1 recipe Chocolate Ganache

1 recipe Whipped Cream

Assemble red velvet parfaits in a large trifle bowl or in individual clear glasses.  Start with a layer of cake, add a small amount of chocolate ganache, then berries and cream and repeat until glasses are full.  Top with a bit of cream and a raspberry.  Refrigerate until serving. 

Red Velvet Cake

2 cups flour

2 cups sugar

1/4 cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup water

2 eggs

½ cup buttermilk

1 ½ teaspoon vanilla

1 ounce red food coloring

Preheat oven to 350 degrees.  Prepare 9×13 glass baking dish by coating with nonstick cooking spray and a dusting of flour.  In bowl mix together flour, sugar, baking soda and salt and set aside.  In a small sauce pan over medium heat bring water coco and butter to a boil, add food coloring and mix well.  Add liquid to flour mixture and mix.  Add eggs and buttermilk and stir well.  Pour batter into prepared pan and cook for 28-32 minutes.   

Chocolate Ganache

1 cup heavy cream

2 cups semi sweet or dark chocolate chips

1 teaspoon vanilla

Heat cream in a heavy bottom saucepan over medium heat until it begins to simmer.  Remove pan from heat, add chocolate and vanilla and stir well.  Pour over cooled cakes.

Whipped Cream

1 ½ cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla

Beat all ingredients in a cold bowl using an electric mixer until light and fluffy.

European Style Bread

Crafting European style bread is truly an artform. Nothing thrills me more than a creative task in the kitchen!  I have been working for about a month, honing my skills in preparation for an artisan bread class I taught this past week.  The number of loaves coming out of my kitchen has been nuts.  No carb haters in my world, I’ve been handing out bread to everyone I know.

It was such a joy to have 12 students here; shaping, stenciling and scoring their loaves to perfection.  I am so sad I did not capture the excitement with a few photos…it is just hard to remember everything and when you are pushing roughly 45 loaves out of the ovens in a short 2 1/2 hours, it gets pretty intense!

The class is behind me but what to do with all of that remaining dough?  Bake it up of course, so I was at it again today.

I thought it might be fun to experiment with a signature loaf like the famed Poilane in Paris.  Here is my F for Fangio…

And now the L for Lorie…

Which do you like better?

Several years ago while in Paris I was lucky enough to dine at a michelin star restaurant called Jules Verne.  From the bread basket the wait staff offered me the cutest little bread spirals.  I had never tasted Brioche Fleurettes before and I am sure that waiter thought I was crazy as I accepted my 4th piece.  I simply did not care, I was in heaven.  Well heaven touched down in my kitchen today as I created these lovelies!

I wish I could share at least one bite with each of you!

Indulge in just one thing you love this weekend and enjoy!!

XOXO
Lorie

Interested in French Cooking?  Join me for:  2 Day French Workshop April 5-6th 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.

Register TODAY by email to lorie@atasteofparis.net or phone 214 551 9630