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

A Delicious Beginning

Chocolate first thing in the morning? YES! I bound out of bed for Chocolate Almond Butter with fresh pears.

Several years ago while in France I was visiting with a friend of mine, Chloe Doutre, a world renowned chocolate expert, when she confessed to eating as much as 12 ounces of chocolate per day.  I could not hide my astonishment, it was written all over my face when she said, “Only in America would you invent a negative word to describe someone’s love of chocolate.” Chocoholic is the word of course.

It got me thinking, why not embrace my love of chocolate, and take a page from Chloe’s book. I came home and created my Chocolate Almond Butter recipe, now a staple of my morning routine.  When pears are in season and at their juicy best it is pure joy!  If you ask me, that is the perfect way to start your day.

I hope you will try this simple concoction and let me know how you like it!

If you would like to join me on a tour of my favorite Haute Chocolate Boutiques in Paris, complete with tastings of course, Click HERE for more information.

OR join me for an upcoming cooking class spaces are filling fast! Register TODAY by email to lorie@atasteofparis.net

Best of Chocolate Desserts Thursday, February 9th 6:30-8:30  With Valentine’s day right around the corner, my mind always drifts to Chocolate. Chocolate is my passion food and it will show in this action packed chocolate rich class.  I will serve Limoncello Martinis, the perfect complement to all this chocolate! The fun will start with a show stopping Chocolate Flower Cakes.  The cake will be baked like a ball, stuffed with goodness, large chocolate leaves will be crafted and attached and the finished product will resemble a chocolate rose.  Next up, Truffles a la Maison de Chocolate in France, rich and decadent no need to elaborate!  Chocolate Lava cake is always a crowd pleaser and mine will not disappoint!  Chocolate Pate is a simple and sinful dessert especially when served with butter cookies.  Raspberry Filling will be made from berries to stuff our dark chocolate bon bons, eating one is truly and experience.  We will prepare Chocolate Turtle Brownies to round out the chocolate feast.  Class Fee $58.00

PRACTICAL Magnificent Macarons Wednesday, March 15th 6:30-8:30 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!  Macarons, the quintessential French treat, light, delicate and irresistible! After studding macaron 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 macaron 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

2 Day French Workshop March 30th and 31st 10:00-2:00 Join me for a truly unique culinary event.  Immerse yourself in the food and culture of France in this 2 day workshop. We will work side by side to prepare some of the most iconic and mouthwatering dishes on the planet.  In this one time special offering you will learn and prepare two of the French “mother” sauces, béchamel and Espagnole.  In addition, two major French doughs will be taught, straight dough and choux paste. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate for those that want to arrive 30 minutes early on day 2.  We will dine together for a true French experience.  Wines will be served along with a cheese course each day.  Breakfast and lunch portions will be eaten together and the dinner portions will be taken home. Three irresistible French desserts are included.  This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime. Hope you will be part of the fun! Class will be limited to 10 participants Fee $189.00 per person. CLICK HERE for the menu offering

Chocolate Almond Butter

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

Toast almonds on the stove top until just warm.  Melt chocolate in the microwave in 30 second intervals, stirring each time.  Add almonds to food processor and process until they are a very fine powder and beginning to turn into butter.  Add chocolate and process another minute until mixture looks shinny.  Add salt, cocoa powder and oil; process another minute, scraping down the sides of the food processor.  Store butter in a jar at room temperature.

French Champagne and a Southern New Year’s Eve Feast

My first recommendation for 2017?  Ring in 2017 with a bottle of French Champagne and after the confetti has fallen get ready for a New Year’s Day feast, southern style!

Wishing you and your families, health, happiness and boundless prosperity in 2017!

XoXo Lorie

Black Eyed Peas

4 slices bacon chopped or 2 sliced of ham cubed

1 tablespoon butter

1 large onion chipped

2 cloves garlic pressed

1 green bell pepper chopped

1 pound dried black eyed peas

1 teaspoon freshly ground pepper

4 cups chicken broth

2 bay leaves

Wash and pick through peas and place them in a large soup pot.  Cover the peas with water and let them soak overnight.  Drain peas in a colander and place bacon in the bottom of the soup pot set over medium high heat.  Cook bacon about 3-4 minutes until it begins to render some fat.  Add the butter and onion to the pot and cook for about 10 minutes until onions are soft and clear.  Add garlic to the pot and cook 1 minute more.  Next add remaining ingredients, reserving salt and bring pot to a simmer.  Reduce heat holding peas at a simmer until they are tender about 1 ½ hours, if pot gets too dry add water as needed.  Salt to taste and serve.

Collard Greens

4 slices bacon chopped

1 medium onion chopped

2 cloves garlic pressed

1 pound collard greens

3 cups chicken broth

Pinch of crushed red pepper

Salt to taste

Prepare greens by washing them and picking out any tough stems.  Layer the leaves, roll into a cigar shape and using kitchen shears cut into a chiffonade about 1 inch wide. Place bacon in a chef’s pan set over medium heat cook until bacon is rendering fat, about 4 minutes.  Add onion and cook for about 5 minutes, add garlic and cook 1 minute more.  Add chicken stock to the pan and heat to a simmer.  Place greens in pan and toss them until they are wilted.  Add crushed red pepper and salt and cook on simmer for about 30 minutes until greens are tender.

Jalapeno Cheddar Cornbread

1 ½ cups yellow corn meal

½ cup flour

2 teaspoons baking powder

½ cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

¼ cup butter melted and cooled

1 ½ cups milk

2 eggs

1 cup shredded cheddar cheese

1 cup fresh or frozen corn

Jalapeno seeded and chopped

Preheat oven to 450 degrees.  Combine dry ingredients in a bowl and whisk together.  Add wet ingredients and mix until combined.  Add cheese and corn and jalapenos and toss.  Pour batter into a greased 9-10 inch round baking dish, bake for 5 minutes, turn heat down to 375 and continue baking for 18-22 minutes until cornbread is firm and beginning to brown.

Gifts From the Kitchen on Fox 4 Good Day Monday!

Looking for gift ideas?  Join me Monday, December 19th on Fox 4 Good Day around 8:40 for Gifts From The Kitchen!  I’ll be showing viewers how to make magnificent morsels perfect for sharing.  The best part is just how simple these tasty treats are!  Hope you will try some or all of these ideas this year!  Enjoy!  Lorie

Citrus Olive Oil

1 orange

1 lemon

2 cups olive oil

Using a sharp knife remove the rind from the lemon and orange in strips leaving the pitchy white part behind.  Push rind into a clean jar and pour oil on top.  Let oil steep for 3-4 days, before straining oil.  Store the citrus oil in the refrigerator for up to 2 months.

Walnut Thyme Honey

¾ cup honey

1 cup walnuts toasted and chopped

4 sprigs thyme

½ teaspoon lemon zest

Whisk the honey and zest until very well mixed.  Place cooled nuts and thyme sprigs into a clean jar.  Pour honey over the nuts.  Store the nut mixture in the refrigerator for several weeks before using to allow flavors to meld.

Jalapeno Vodka

2 cups vodka

1 large jalapeno pepper

Score the pepper 5 or 6 times from stem to end being careful not to cut all the way through to the seeds. Pour vodka into a clean jar or container, add pepper.  Shake 2-3 times a day for 1 week.

Remove pepper or leave it in for more intense flavor.

Spicy Nuts Mix

1 cup pumpkin seeds

1 cup shelled pistachios

1 ½ cup coarsely chopped pecans

1 cup almonds, whole

1 ½ cups cashews

1 egg white

1 teaspoon chopped fresh rosemary

1 teaspoon oranges zest

1 ½ teaspoon salt

1 tablespoon paprika

2 teaspoons cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

Preheat the oven to 350 degrees.  Line a baking sheet with foil and coat with non stick cooking spray.  In a small bowl combine the salt with zest and spices.  Beat egg white until foamy and add seasonings, mix well.  Stir in nuts and toss to coat.  Lay nuts out in a single layer on prepared pan and bake at 350 degrees for 15-20 minutes checking them often.  Store nuts in air tight container once completely cooled.

Chocoholics Delight

1 cup chocolate covered almonds

1 cup chocolate covered cherries

1 cup chocolate covered pecans

1 cup chocolate covered orange pieces

1 cup chocolate covered raisins

Mix all ingredients and store in a jar

Raspberry Rose Martini

They were a hit!

I was recently asked to bring food and drinks to a very chic local boutique to celebrate the launch of a new French line of perfume.  I thought my Raspberry Rose Martinis would be the perfect concoction to get the soiree started and I was right!

Pink, light, fresh and scented ever so slightly with rose water for a whisper of Paris!

Looking for a cocktail for your holiday party?  Try Raspberry Rose Martinis, you will be glad you did!

Enjoy!  Lorie

Raspberry Rose Martini

Raspberry Rose Martini

2 ounces raspberry vodka

3 ounces ginger ale

1 teaspoon raspberry syrup

1-2 drops rose water

Shake all ingredients with ice before serving in a glass with a sugared rim.  Garnish with fresh raspberries if desired.

Raspberry Syrup

1 1/2 cups frozen raspberries

1 cup sugar

Heat raspberries and sugar in a small saucepan until the sugar melts.  Pour raspberry syrup into a blender.  Process for 1-2 minutes until mixture is smooth.  Strain syrup through a fine mesh sieve.  Store in the refrigerator until ready to use.

Grapefruit Essence Dark Chocolate Truffles

As Christmas approaches, and we make plans to be with family and friends, my thoughts drift to some of my most requested and appreciated recipes.  Chocolate truffles are definitely a favorite.  My first effort in making truffles was about 20 years ago when I made Grand Marnier truffles as gifts for coworkers.  I was delighted by the ease in making these dense chocolate morsels and in the response I got…I was hooked.  Since then I alway offer a new flavor of truffle in my annual Gifts From the Kitchen class.

This year we made Grapefruit Essence Dark Chocolate Truffles.  I hope you will try your hand at this sensational recipe.  Make a batch for someone you love; create your own flavor and let me know how it goes!

XOXO Lorie

Grapefruit Infused Truffles

1 cup plus tablespoon heavy cream

3 cups Ghirardelli 60% cocoa chocolate chips

2 tablespoons unsalted butter

Zest of one grapefruit

1 teaspoon vanilla

Finishing

3 cups 60% cocoa bittersweet chips for dipping truffles

1/2 cup white chocolate

Add grapefruit zest to heavy cream; and heat in a double boiler until mixture simmers.  Hold at a simmer for 2-4 minutes to infuse grapefruit flavor.  Strain cream using a fine sieve to remove grapefruit zest.  Return cream to pan, add vanilla and remove from heat.  Add 3 cups chocolate and butter, stir constantly until completely smooth.  Pour chocolate mixture into a bowl and refrigerate until it is firm, about 3 hours or overnight.  Using a spoon and your hands scoop a teaspoonful sized portion and roll into a ball. Return rounds to the refrigerator to hold until finishing.  Melt finishing chocolate in the microwave in 30 second intervals stirring each time being careful not to get chocolate too hot.  Dip each cold truffle into the chocolate covering all sides.  Place dipped truffles onto a waxed paper lined baking sheet.  Melt white chocolate in the microwave in 30 second intervals.  Drizzle the tops of each truffle with white chocolate garnish. Keep truffles refrigerated.

GMT Channel 8 TOMORROW!

Healthy Breakfast ideas to get you through the holidays tomorrow morning on Good Morning Texas.

Tune into WFAA channel 8 at 9:00 am on Wednesday, November 30th.  I will be demonstrating fabulous simple breakfast fixes that really amp up flavor and nutrition and bust the holiday cravings.

Here is a sneak peak…See you soon! Lorie

Easy Greek Quiche- Texas Morning Glory

1 green bell pepper, diced

½ medium onion, diced

2 tablespoons butter

6 lightly beaten eggs

1 cup feta cheese

1 cup half and half

½ teaspoon black pepper

1 unbaked pie shell

½ tomato sliced

Preheat oven to 350 degrees F. In a skillet, sauté peppers and onions lightly in butter.  Spread evenly in pie shell.  In a bowl, combine eggs, cheese, half and half.  Pour evenly over pie shell.  Top with thinly sliced tomatoes.  Bake at 350 for 35 minutes.  Serves six to eight.

Lorie’s TIP:  Reduce calories by substituting skim milk for half and half and by baking this quiche crust less!  Just be sure to grease cooking dish with non-stick spray.

Heirloom Tomato Salsa Celebrations from a Cowgirls Kitchen

2 pound heirloom tomatoes mixed variety

1 Texas sweet onion

1-2 large Fresno or red jalapenos, seeds and ribs removed, minced

½ cup chopped fresh cilantro

¼ cup freshly squeezed lime juice

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

Cut tomatoes in half equatorially, seed them, cut them into a medium dice and place them in a serving bowl.  Peel onion cut into a small dice rinse the dice with hot water in a fine mesh sieve for 30 seconds.  Shake off excess water and add the onion dice to the bowl.  Add reaming ingredients to the bowl and mix gently.  Cover and chill for 30 minutes to allow flavors to combine.  Serve as a hors d’oeuvre with chips.

Other Amped Up Breakfast Ideas

Jazzed Greek Yogurt

1 container Greek Yogurt any flavor

1 teaspoon chopped walnuts

1 teaspoon dried cherries

¼ cup fresh berries

Stir yogurt and pour into a small bowl.  Top with fruit and nuts.

 Chocolate Almond Butter with Pear

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

1 pear

Toast almonds on the stove top until just warm.  Melt chocolate in the microwave in 30 second intervals, stirring each time.  Add almonds to food processor and process until they are a very fine powder and beginning to turn into butter.  Add chocolate and process another minute until mixture looks shinny.  Add salt, cocoa powder and oil; process another minute, scraping down the sides of the food processor.  Core and slice pear and serve with 1 teaspoon Chocolate Almond Butter.  Store butter in a jar at room temperature.

Energized Oatmeal

½ cup old fashion oats

1cup skim milk

Pinch of salt

3 dried apricots diced

1 teaspoon chopped pecans

½ teaspoon pumpkin seeds

Drizzle of honey

Fresh fruit like bananas, apples or berries

Bring milk to a simmer in a small sauce pan.  Add oats, salt and apricots and cook about 5 minutes stirring often until oats are tender.  Top with nuts, seeds and honey and fruit.

Happy Thanksgiving

Grilled Pears with Gorgonzola Grilled Pears with Gorgonzola

Thanksgiving is upon us!  Can you believe it?  I am thankful for so many things this year, I am especially grateful to have both of my children at home for 5 whole days! Pinch me!

With only a few days left to prepare for the big meal, I wanted to share a few recipe ideas that are jam packed with flavor.  The best part, they are simple to execute.  I hope you will try 1 or all 3, most of all, I hope you enjoy time spent with family and friends!  Please share what you are most grateful for!

Happy Thanksgiving to all!  Loriie

Roasted Pears with Gorgonzola and Pecans

4 firm Bosc pears

1 Tablespoon honey

4 ounces crumbled gorgonzola cheese

½ cup sweet and Spicy pecans

Blanch pears in boiling water for 1-2 minutes, place pears in ice bath to cool and remove skin.  Cut pears in half and remove core.  Preheat oven to 400 degrees.  Place pears in a roasting dish cut side up and into the oven for 4-6 minutes until pears are hot and beginning to break down.  Drizzle honey on pears and sprinkle with gorgonzola and pecans and serve. 

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 greased foil or silpat.  Pour pecans onto prepare pan and bake for 3-7 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

Spiced Cranberry Relish

1 1/3 cup sugar

2/3 cup water

2 small oranges diced and seeded

2 cups fresh or frozen cranberries

½ teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon vanilla

Bring sugar and water to a boil in a heavy saucepan.  When sugar is dissolved, reduce heat and simmer for 5 minutes.  Combine diced oranges, cranberries, cinnamon and cloves in a food processor.  Process until mixture is chunky resembling chunky salsa.  Add vanilla and cranberries to the syrup and refrigerate at least overnight.

 

Carrot Cake Carrot Cake

Carrot Cake 
Batter
2 cups flour
2 cups sugar 
1 tablespoon ground cinnamon 
2 teaspoons baking soda 
1 teaspoon salt
2 teaspoons vanilla
 Dash ground allspice 
4   eggs 
1 cup canola oil 
4 cups finely shredded carrots (about 1-1/2 pounds) 
Preheat oven to 350 degrees.  In a medium bowl, mix flour, sugar, 
cinnamon, baking soda, salt, and allspice.  In a large bowl, 
beat eggs with an electric mixer on medium to high speed until 
light. Add cooking oil in a stream while beating on medium speed,
add vanilla. Beat in flour mixture until batter is smooth.
Stir in carrots by hand. Pour batter into 3 pans that have been 
greased and floured.  Cakes will be thin.  
Bake for 20-25 minutes.  When cooled completely frost with cream 
cheese frosting. 

Frosting

2 8 ounce package of cream cheese softened

1 stick of butter softened

6 cups powdered sugar

1 teaspoon vanilla

Combine butter and cream cheese and vanilla in a bowl and beat until smooth.  Slowly add sugar until all is incorporated.  Frost cakes when cooled.

4 Days Left

Registration for A Taste Of Paris 2018 will close on November 4th.  Only 4 days left to take advantage of discount pricing for the culinary excursion of a lifetime.  Don’t let your chance to cook and taste your way through the city of lights melt away like these irresistible chocolates.

For more information and to register visit A Taste Of Paris 2018

Can’t wait to hear from YOU! XOXO Lorie

TASTE Savor the city of Paris and taste everywhere you turn

DISCOVER See all the major sites and museums

BE INSPIRED Soak up the French way of living

TODAY is National Champagne Day in France!

Put a bottle on ice NOW and upgrade your Friday night!

One of my favorite brands, Charles Mignon, is available locally at Goody Goody.  Charles Mignon is a small producer and one of the Champagne Houses we will be visiting on my A Taste Of Paris Champagne trip in September 2017!

Champagne pairs with everything, especially salty snacks.  I like to make my Rosemary Cashews and a lovely cheese board, what could be easier?

Registration for A Taste Of Paris remains OPEN through November 4th.  All of the distributed pricing is good through that date.

Have a Wonderful Weekend!
Lorie

Rosemary Cashews

1 pound raw cashew nuts
2 tablespoons fresh rosemary chopped
½ teaspoon cayenne pepper
2 teaspoons salt
1 tablespoon butter

Preheat oven to 375 degrees.  In a chef’s pan melt butter and stir in all seasonings.  Mix well.  Toss in nuts.  Spread nuts on a baking sheet and cook for 10-15 minutes until nuts are beginning to brown.  Serve warm.
Cask used to transport Champagne to the world fair in Paris in 1889 Mercier Cask used to transport Champagne to the world fair in Paris in 1889 Mercier

I am not paid for my recommendations.

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