Tag: bread

Soups Stews and Breads at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will lead you through a class on comforting soups stews and breads.  When it’s cold outside, nothing warms your soul quite like fresh bread and soup. The tasty goodness will begin with French Loaves guaranteed to make your house smell amazing. Our first soup is the chef’s favorite, Shrimp and Roasted Poblano Pepper Soup. We will prepare a simplified Boeuf Bourguignon, this easier version does not sacrifice flavor. Sure to become a fam fav is Southwest Chicken Soup perfect served with Jalapeno Cornbread.  For a sweet finish rustic Apple Crostata will hit the spot!

Price and ticketing through A Tasteful Place Dallas Arboretum.  CLICK HERE for tickets.

 

 

Poilane a Favorite Parisian Address

On By Lorie FangioIn A Taste of Paris, Be Inspired, DiscoverLeave a comment

 

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“I love bread!” Oprah Winfrey

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Poilane is one of my favorite Parisian address.  Visiting and buying bread here is quite an experience.

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My registration for travel remains open and today I am looking at the comments from Anne Banta as I explore my travelers answer to the question ‘Why France?” Click the link for all of the spectacular details for these ATOP trips.

A Taste of Paris- March 31st-April 7th 2019

A Taste of Provence- September 7th-14th, 2019 OR

Shopping in Paris is truly an incredible experience.  Since A Taste of Paris trips are food and wine centric, you can bet I know the finest, most iconic shops to visit and Poilane is one of these stores!

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Pierre Poilane started it all in 1932 with a boulangerie in the Latin quarter on Rue Cherche-Midi; the location for my photos.

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 The round, 2 kilogram sourdough loaf, called a miche or pain Poilane is what Poilane is famous for.  Each loaf has the signature P, is made with stone ground flour, is naturally fermented and baked to perfection in wood fired ovens.

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It was Pierre’s son, Lionel, who took over the business in the 1970’s,that took things to a new level. Lionel believed 1 person should be responsible for the loaf from start to finish, creating ownership.  This modern approach was to insure quality in each and every loaf. His commitment to craftsmanship and quality gained Lionel and the Poilane brand  worldwide renowned.

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Just outside of Paris in the Bievres location, 15,000 loaves of bread are baked and shipped daily, all over the world!

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At Poilane the Viennoiserie pictured here, is golden brown flaky, buttery goodness and among the best I have ever eaten.

“I have always loved visiting Paris. However, seeing Paris through Lorie’s eyes and experiences was completely different and exciting!”  

IMG_6068.jpg“The knowledge she shares of the museums, cooking, tasting and shopping is outstanding.” 

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“Joining Lorie and our group in April 2016 was a wonderful experience!!  Best trip ever!!” Anne Banta

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Here we are all together breaking bread at a picnic in the park!

Thank you Anne you were such a dream to travel with and I hope to see you along on another adventure soon!

To travel with me to Paris and to Poilane visit, Click HERE!

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European Style Bread

On By Lorie FangioIn Be Inspired, Discover, Uncategorized2 Comments

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