What? Another TV segment this week?
Yes, it’s been quite a few exciting weeks here at A Taste of Paris! You know what they say, when it rains, it pours.
I just wanted to drop in with a quick note and invite you to tune in to The TEN on Fox 4, tomorrow morning, Friday, around 10:40 AM, for a live cooking segment with yours truly.
I’ll be sharing something near and dear to my heart—tarts!
You know how much I love tarts. And not just the sweet ones like this Lemon Tart. Savory tarts are one of my favorite ways to make quick and scrumptious meals. Think of them as the French version of a casserole. Take what you have on hand—a little of this, a little of that—tuck it all into a buttery pastry, and voilà! You’ve got dinner. Elegant, satisfying, and effortlessly French.
I hope you’ll join me for all the action and a lot of fun as we bake up something beautiful, AND tasty, live!
And of course, you’ll find the full recipes from the segment posted just below. Happy cooking!
Bacon, Spinach, and Tomato Tart
1 sheet of puff pastry
2 tablespoons of Dijon mustard
1 12-ounce package of frozen spinach, thawed and squeezed dry
1 8-ounce package of cream cheese
3 cloves garlic, crushed
½ teaspoon paprika
Pinch cayenne pepper
10-12 slices of bacon cooked and crumbled
3 medium tomatoes, sliced thin
½ cup grated Parmesan cheese
Salt and pepper
Preheat the oven to 400 degrees. Warm the cream cheese in the microwave until it is soft, add the garlic and spices, and mix well. Stir in the spinach and mix very well. Roll out pastry on a sheet of parchment paper to a rectangle approximately 10 x 14 inches. Place the pastry along with the parchment on a baking sheet. Using a fork, prick the center of the pastry, leaving a border around all the edges. Use a pastry brush to coat the surface of the pastry with mustard, avoiding the edges. Spread the spinach on the pastry, and sprinkle with crumbled bacon. Place the tomato slices all over the pastry, creating a pattern. Salt and pepper the tart and sprinkle with the parmesan cheese. Bake the tart for 18-22 minutes until it is puffed and golden brown. Slice and serve with a side salad
Rustic Red Pepper Chicken Cheese Tart
1 prepared pie pastry
2 tablespoons butter
1 red pepper, chopped
1 medium onion, finely chopped
2 cloves of garlic, pressed
1 tablespoon Dijon mustard
2 cups shredded cooked chicken
1 ½ cups shredded Gruyere or favorite cheese
Salt and pepper to taste
Preheat the oven to 400 degrees. Melt the butter in a small chef’s pan and cook the pepper and onion until they are tender, about 8 minutes. Add the garlic and cook 1 minute more. Allow the vegetables to cool before proceeding.
Line a baking sheet with parchment paper. Working on the parchment, unroll the crust and coat the surface of the pastry with Dijon mustard, leaving a border around the edge. Prick the center of the pastry with a fork. Spread the vegetables on the bottom of the crust. Top with a layer of chicken and then a layer of cheese. Fold the edge of the crust up, pinching it to create a rustic edge over the fillings. Bake for 25-30 minutes until the crust is brown and the cheese is bubbly. Allow to cool for 10 minutes before slicing to serve.
Join ME in the KITCHEN!
Thursday, July 17th, 6:30-9:00 An Evening of French Culinary Delights Join me for a festive, hands-on cooking class where laughter fills the kitchen and every dish tells a story. Whether you are a seasoned home cook or a beginner, this evening promises to be both entertaining and filled with delightful indulgence. We will begin the merriment by crafting the vibrant Piquillo Pepper Tapenade, smoky and sweet, served on crisp toasts. Our first course will be the oh so French, Creamed Leeks with Seared Scallops. The leeks will be sautéed until tender and topped with perfectly seared scallops that boast a golden crust with a rich, tender interior. For our main course, we will prepare and savor Chicken Provencal, filled with garden READ MORE and Register
Saturday, August 30th, 10:30-1:30 Let’s Make Pasta 4 Ways! After learning from Italian chefs, Lorie will share all the secrets to creating pasta dishes so good you will want to cry! We will start the day by creating 4 taste-tempting sauces using the best from the garden. First up, Vibrant Roasted Red Pepper Blush Sauce, so luxurious and creamy you’ll be diving back in for more, followed by a true Italian classic, Pomodoro Sauce, perfect for anytime and made in a matter of minutes. Next up, decadent and satisfying Chicken Pesto Sauce dusted with parmesan and last but certainly not least, my favorite, Roasted, Vine Ripened Tomato Sauce topped with zesty sausage, a sauce so thick and jam packed with flavor your tastebuds will sing. READ MORE and Register
Friday, September 5th, 10:30-2:00 Artisanal European Loaves- Work with a small group of 4-5 people to uncover all the secrets of beautiful, freshly-baked Artisanal European loaves just like in the French Boulangeries. All techniques and ingredients are tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly baked bread coming from the oven. Imagine yourself with the mastery to produce European-style, artisan loaves quickly and with ease in your own home! You can! I’ll show you how! Your family and friends will be so impressed! Lessons on cold fermentation, autolysis, and scoring will all be taught. We will prepare bread from start to finish, and each guest will take home a 500-gram Boule or Tabatiere to be shared with their family. READ MORE and Register
See you soon!
XO Lorie
