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.

Find me on Instagram @atasteofparis AND on Facebook at atasteofparistrips

Fleur de Lis Martini Kit GIVEAWAY!

Who would you like to take to Paris if you could jet off tomorrow?

Registration for A Taste of Paris Trips remains OPEN!  To celebrate, I am doing a giveaway for my famous Fleur de Lis Martini Kit!  This sophisticated concoction is my favorite way to French up any girls night in.

For your chance to win this beautiful martini kit, log on Facebook, like my atasteofparistrips page and simply enter as many names as you want.  Enter on Instagram too by first following me @ atasteofparis and tag as many names as you like.  Each name is an entry! And you could be the lucky winner of this pretty box on Friday!

GOOD LUCK! Lorie

I am currently taking bookings for:

A Taste Of Paris April 2018

ONLY 1 Seat OPEN for 2017 travel

A Taste of Paris April 2017

A Taste of Paris/ Champagne September 2017

Win this Fleur de Lis Martini Kit! Win this Fleur de Lis Martini Kit!

Imagine Yourself Sipping Champagne…

Imagine yourself sipping champagne on the Avenue de Champagne, it’s not too late!  There are still a few seats left in the culinary excursion of a lifetime!

We will cook and taste our way through Paris while seeing the major sites and museums and then hop on a train to the champagne region of France.  Champagne Houses are within walking distance from our beautiful accommodations on the Avenues des Champagne.  We’ll spend a few days visiting champagne houses, the chapel at Dom Perignon, the birthplace of champagne, and we will see first hand the production of this lively liquid.

Registration remains open but only a few seats are left, don’t miss your chance!  For more information CLICK HERE or call 214 551 9630.

The bottle pictured here is a special vintage for Charles Mignon, a tiny bit sweeter than the typical brut.  I picked this one up for my husband while at Charles Mignon in April.  For my absolute favorite label in this brand, go to Goody Goody Liquor and ask for the Charles Mignon blush, you will not be disappointed!

Come with us, you will be glad you did!
Lorie

Find me on Instagram @atasteofparis

I do not receive compensation for brand recommendations.

Paris is a dream…Come sip with me!

Ooh La La!  Elegant French inspired Fleur De Lis Martini.  This sophisticated beverage is ripe with fresh grapefruit and its effervescence is ode to the champagne.  Invite friends to enjoy a few tonight!

Register for my 2017 and 2018 A Taste Of Paris trips and sip beautiful cocktails like this while watching the city of Paris go by. Seats are limited and are selling out fast!

Enjoy!  Lorie

What are recent travelers saying?

“This was absolutely the best decision I made going on this trip. It was so more than I ever expected. I’m so hoping I can go again someday. Truly a trip of a lifetime!!! Thanks again Lorie for such a great week of fabulous memories.” C.S.

“Adventure around every corner” L.H.

I had been before but never really saw Paris until I went with Lorie.  B.W.

Fleur De Lis Martini

2 parts fresh squeezed grapefruit juice

1 part vodka

1 part champagne

1/4 part cointreau

Mix with ice and serve in a glass with a sugar rim.

Tip:  To make sugar rim, pour large crystal sugar in a plate.  Rub the rim of your glass with wedge of grapefruit.  Press the top of the glass in the plate of sugar.

Paris is a dream…Come cook with me!

Roasted Chicken with Potatoes Carrots and Rosemary, recipe below Roasted Chicken with Potatoes Carrots and Rosemary, recipe below

Cook eat and live the French way in this boutique culinary trip of a lifetime.  Immerse yourself in the flavors of France with A Taste Of Paris trips.

Registration for A Taste of Paris 2017 & 2018 is now officially OPEN! Seats are limited and will sell out fast.  As a one time offer, the first four seats for A Taste of Paris 2018 will be sold at 2016 pricing! This is an amazing savings!

For more information, click the links below or call 214 551 9630.  
Au revoir!  Lorie

A Taste of Paris 2017
April 17-24th 2017
A Week in Paris
1 Seat Available

A Taste of Paris & Champagne 2017
September 21-28 2017
4 Days in Paris & 2 Days in
Champagne Region
4 Seats Available

A Taste of Paris 2018
April 15th-22nd 2018
A Week in Paris
First 4 seats at 2016 pricing!

Find me on Instagram @atasteofparis

Roasted Chicken with Carrots and Potatoes

4 large chicken breasts on a whole chicken

2 pounds baking potatoes peeled and cut into 1 inch cubes

4 large carrots cut into matchsticks

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes and carrots in greased 9×13 baking dish.  Toss vegetables well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake vegetables uncovered for about 20 minutes.  Remove pan from oven and add chicken breasts.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.  If cooking a whole chicken, place chicken on top of raw vegetable, cook uncovered for 55 minutes.

A Dinner to Remember with Texas Living

Cooking a French meal does not have to be difficult.  I was interviewed for an article called Bring Some France To Your Texas Table in the September issue of Texas Living, in which we discuss how to simply recreate amazing French food.

Sole Meuniere is a classic dish, often found as the plat du jour in a typical French Bistro. The delicate white fish is cooked in lemon and butter and generally served alongside one of my favorites, ratatouille.  When you choose fresh quality ingredients, making a meal that dances on the pallet is easy.

Choosing fish is fun at the French market. Choosing fish is fun at the French market.

When choosing a fish for Sole Meuniere, you can really use any whitefish including halibut or cod.  I prefer my fish to be wild caught if possible.  To insure freshness, buy flash frozen from a reputable market or ask the fishmonger what came in that morning.  Fish should be firm to the touch and have no fishy smell.

I hope you will prepare a dinner to remember for your family tonight and join me for a Cooking Class this fall!

XoXo Lorie

Registration for A Taste of Paris trips will open on September 7th for more information CLICK HERE

Sole Meuniere

1 ½ pounds white fish fillets such as sole or cod

2 tablespoon flour

3 tablespoons butter

The juice of 1 lemon

1 teaspoon parsley

Salt and pepper

Salt and pepper fish and dredge it in flour.  Melt butter in a chef’s pan set over medium heat.  Add fish to pan and cook for 3-4 minutes before flipping fish to cook on other side.  Cook for another 4 minutes or until fish is flaky.  Remove fish from pan; add lemon juice to deglaze the brown bits.  Add parsley and pour butter sauce over fish.

Find me on Instagram @loriefangio

Bring France to Your Table with Texas Living

I got a wonderful surprise in my mailbox yesterday!  The beautiful September issue of Texas Living finally arrived.

Several months ago, Kimberly Suta interviewed me for an article entitled Bring Some France Back To Your Texas Table.  I think most people feel intimidated when thinking about cooking French food, but it really can be very accessible even for a novice home chef.  Kimberly did a fantastic job of laying out several entertaining options with French flare that anyone can replicate.

Over the next week or so, I am going to take her lead and post recipes she mentions in the article.  I hope you will stay tuned, try your hand at some of these classics and enjoy the outcome with family and fiends!

For a simple classic to be served with brut champagne or a dry white wine, try my never fail Gourges, more commonly known as cheese puffs.  If you have a food processor, you can do this!  And please post photos of your results!

XOXO
Lorie  

Gourges

1 cup milk

1 stick unsalted butter

1 cup flour

4 large eggs

½ cup Gruyere cheese grated

¼ cup parmesan grated plus more for sprinkling

1 teaspoon sea salt

1/8 teaspoon pepper

1 egg plus 1 teaspoon water for egg wash

Preheat oven to 425 degrees.  In sauce pan heat milk, butter, salt and pepper over medium heat until scalded.  Add flour all at once and beat vigorously until mixture comes together.  Cook stirring constantly for 2 more minutes, the mixture will coat the bottom of the pan.  Pour mixture into a food processor, add eggs, and cheese and pulse processor until all is incorporated and you are left with smooth dough.  Spoon dough into a pastry bag fitted with a plain large tip.  Pipe 1 ¼ inch mounds onto parchment lined baking sheets.  To smooth pointy tops, wet finger tips and press down.  Brush with eggs wash and sprinkle additional parmesan cheese.  Bake for 15 minutes or until golden brown and puffed.

Find me on Instagram @loriefangio

 

 

Flower Power

Flowers have powers!  In these troubling times, take time to stop and smell the roses.   Sometimes it’s the little things in life that can bring us the most joy.  For that reason, I beleive flowers have healing powers.

I picked up a bunch of these gorgeous light yellow roses that paired perfectly with several stems of blue hydrangeas.  I always craft simple flower arrangements in my crystal rose bowls. They are low and have a wide mouth making it easy to cut stems short and stuff the bowl full! One little trick I’ve learned to keep the stems steady is to secure them with a rubber band.

If hydrangeas get wilted, revive them by cutting about 1/2 inch of the stems off.  Then gently run cold water over the blooms from the back side.  Let the water drain well before placing the hydrangeas back in the bowl with clean water.

Enjoy!

Lorie

Join me for

3 Day French Workshop  September 13th-15th 10:00-1:30- 3 seats OPEN!

I am planning an extraordinary week for 10 class participants. Join me for my 3 Day French Workshop.   Immerse yourself in the French culture as we prepare 3 meals a day including 2 French sauces..  French cooking is the gold standard and when you master these skills, they apply to all types of cooking.  In French Food Workshop you will travel the country of France as we prepare time honored classics.   We will cook and enjoy breakfast and lunch together and a single portion of the dinner offering will be packed home to enjoy in the evening hours.

Two of the five French mother sauces, Hollandaise and Veloute are included in this workshop, three timeless and irresistible desserts as well as French Bread and fresh churned European style butter.   We will make our own Herbs de Provence to be used in our recipes.  Class is limited to 10 participants.  Class Fee $232.00

Day 1  Breakfast is the most important meal of the day and ours will be puffy golden brown Pain Perdue served with freshly made sweet Strawberry Jam.  Tomato Basil Soufflés will rise to amazing heights for lunch along with a Fall Salad made from the perfect combination of pears blue cheese and walnuts.  For dinner we will prepare rich and satisfying Daube de Boeuf Provencal a lovely hearty beef stew.  For dessert we will concoct dreamy Coconut Crème Brulee.

Day 2  We will start our day with the tasty simplicity of Cherry Clafouti.  For lunch we will learn to make the perfect Buckwheat Crepes and luscious Hollandaise Sauce; they come together to create Asparagus and Ham Crepes. We will head to the Basque region of France to concoct a dinner that is sure to become a favorite recipe.  Bell pepper, onions and tomatoes are slow cooked with chicken to become Poulet Basquaise.  For dessert Strawberry Jam will be used to fill sweet and crumbly Gateau Basque

Day 3  Breakfast will be extraordinary Soufflé Omelet with herbs and Gruyere cheese.  We will enjoy fresh baked French Bread and Churned Butter with lunch of my all-time favorite Coquilles Saint Jacques.  For Coquilles we will learn the second of our sauces, Veloute.  Dinner will be slow cooked, satisfying Cassoulet with Kielbasa Sausage and Bacon.  As a celebration of our last day together we will prepare and enjoy the gorgeous Apple Almandine Tart.

Honey Pot Love!

My heart went pitter patter when I laid eyes on this adorable French honey pot. I can’t help but think about Pooh Bear when I look at this, and remember all of the times I read the stories of Pooh and his friends to my children.  I know I am feeling nostalgic as we are in the count down to taking our youngest child off to college and my new honey pot is a little reminder of the sweetest time in my life..

I reach for the honey often in my kitchen.  I use it in freshly made salad dressings as an emulsifier and to take the edge off the tartness.  Drizzled over fresh chevre is a great way to enjoy honey especially with a bottle of bubbles.  Honey is a regular ingredient for marinades or paired with Dijon mustard and brushed on fresh salmon to sweeten up dinner a bit.

I teach children’s cooking classes every summer and below I have added one of the kids favorite recipes calling for honey, no bake Chocolate Cherry Granola Bars.  Make some today and watch how fast the whole grain goodness disappears!

If you adore this little honey pot as much as I do, get one for yourself and someone you love today.  Click HERE the online boutique or visit in person if you are in the Dallas area, La Vingnete Snider Plaza.

Join me in September for French Food Workshop, only a few spaces remain in this extraordinary class where you will be immersed in French Cuisine for 3 days!

Enjoy!

Lorie

Chocolate Cherry Granola Bars

2 cups rolled oats

1 ¼ cup peanut butter

1 cup ground almonds

¾ cup honey

¾ cup dried cherries

1 cup semi-sweet chocolate chips

¼ cup sliced almonds

 Mix all ingredients in a bowl well.  Spread in a 9×13 baking dish and refrigerate for 1 hour before cutting into squares.

Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9×13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.