French Pastries at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will introduce you to the wonderful world of French pastries.  We will start our time together with Sundried Tomato and Basil Pailmers, a yummy appetizer or snack.  We will prepare  Salmon Artichoke Tart served bistro style with salad greens and then onto the sweet stuff.  Two classic French recipes will be taught while making  Raspberry Eclairs stuffed with Pastry Cream.  Next up, dense, versatile and delectable Chocolate Moelleux is a fantastic recipe to have up your sleeve.   Precious Lemon Tarts with Sable crust make the perfect finish to any meal and Amaretto Vanilla Bean Madeleines are lovely with afternoon coffee or tea.   Oui, sil vous plait!

Tickets sold only through the arboretum CLICK HERE for tickets

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.

 

 

ATOP Named to TOP 150 Food Blogs!!

I am thrilled to report that A Taste of Paris was named one of the top 150 food blogs by BrandBallot.  What an honor to be among so many talented food writers!  I hope you will join me as I celebrate this fantastic news, thank you BrandBallot!



Teaching this holiday season was filled with fantastic food, amazing people and so much fun, thank you for joining me in the kitchen!

The winter and spring cooking class schedule is live and filled with fabulous food experiences. There are several new class styles added to the assortment. Registration is open so make your choices TODAY; and  email lorie@atasteofparis or click HERE. to secure your seat.

I look forward to seeing you soon!!

Cooking Classes Winter Spring 2019

Eating Well-January 25th 11:00-1:00-Being well in the New Year is at the top of everyone’s to-do list.  In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with breakfast, pretty Poached Egg and Veg Tartine. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies.  We will prepare Baby Kale salad packed with nuggets of goodness.  Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00

XoXo Chocolate- February 6th 6:30-9:00 Valentine’s Day right around the corner and my mind always drifts to Chocolate. Chocolate is an interesting food; of all the foods on earth I have the most passion for this rich dark flavor. Maybe it’s the seductive quality of chocolate or simply the fact that there is artistry involved in creating with it, either way I look forward to sharing with you in this amazing class.  Bourbon pairs perfectly with chocolate so we will sip a Mint Julep while we dive into chocolate. Our first Chocolate recipe will be savory, Cocoa Rubbed Short Ribs served with Roasted Carrots and Cauliflower and a Picada (herb and chocolate) Sauce. We will prepare an exquisite Decadent Chocolate Cake stuffed with Whipped Chocolate Ganache and topped with silky Ganache. Next up, we’ll make White Chocolate Pot de Crème with Strawberries. No chocolate class would be complete without an irresistible cookie; ours will be Chocolate Shortbread, dipped in dark chocolate and sprinkled with peppermint!  Vanilla Lavender Chocolate Truffles are like little bites of heaven. We will keep the chocolate love going with Chocolate Crepes stuffed with cream and berries and drizzled with chocolate Ganache. Each guest will decorate a Chocolate Pop as a take home treat!  Class Fee 62.50

Artisanal European Breads-February 8th 10:30-2:30 ONE SEAT OPEN There is nothing like the smell of fresh baked bread coming from of the oven.  Imagine yourself with the skills to prepare European style artisan loaves right in your own home!  You will learn many techniques that go into producing amazing loaves including proper scoring techniques and stenciling for beautiful results.  You will be taught the French Baguette, the Batard, Boule and Tabletierie. Each guest will take home 2 full sized loaves, a baguette and second; guests choice.  In addition, you will prepare a batch of dough from scratch to be finished in your home oven. Class includes churning fresh cultured butter.  We will take a break from the ovens and enjoy our warm bread with a lovely Chopped Salad for lunch with wine and cheese of course!  A pretty great way to spend the day and your friends and family will be delighted by the results!  $79.00

Make and Take-Dinner for Two- February 22nd 10:30-1:00 A new offering in the cooking school!  Come and take a cooking class and take home a 4 course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu:

Appetizer- Goat Cheese and Cranberry Spiral and ½ loaf French bread

Starter- Sun Dried Tomato Basil Soup with Cheesy Pillows of goodness

Main- Mouthwatering Chicken Cordon Blue with Honey Garlic Green Beans

Dessert-Apple Tart with Almond Custard filling

Chopped Salad and iced tea will be served.  Class size is limited.  Class Fee $64.50

Let’s Make Dinner! March 7th 6:30-8:30 A new offering at the cooking school;  come and make a 4 course dinner to be enjoyed together with a glass of wine.  What a great way to spend the evening!  We will cook together to prepare our feast then sit and enjoy the fruits of our labor with a beautiful glass of wine! You will leave with the recipes; this class promises to improve overall kitchen skills. Class fee 59.50

Food and Wine Workshop March 21-22nd 10:30-2:00 Join me for an extraordinary 2- day culinary event and immerse yourself in good food and wine!  We will explore wine styles and pairings as we work side by side to prepare truly mouthwatering dishes.  We will dine together as we taste wine varietals and enjoy the recipes. Dinner tastes can be enjoyed here or taken home.  This course promises to improve overall kitchen skills that last a lifetime.  Hope you will join the fun! Class size is limited.  Class Fee $192.50

Day 1~Champagne and Crement and Appetizers

We will begin our time together with a mini champagne workshop.  The mystery of this amazing beverage will be revealed as we enjoy it with our appetizers of Tomato Basil and Gruyere Gourges, Crab Stuffed Mushroom Caps and an artistic American Style Cheese Board, packed to the brim with cheese, meat and goodness.

Sancerre and Chardonnay and Lunch

We will prepare and enjoy a crispy Goat Cheese Grapefruit and Avocado Salad and Seafood Crepes as we enjoy these beautiful white wines.

Rose and Dinner

We will prepare a lovely Chicken and Artichoke Tart perfect for dinner when served with a green salad.  For a sweet finish we will make Pears in Chocolate Ganache and tiny Chocolate Madeleines.

Day 2~Beaujolais and Grenache and Breakfast

We will prepare a breakfast soufflé, Bacon and Cheddar to be eaten alongside Fruit and Almond Butter Tartine.

Red Blends and Lunch

As we taste our wines we will enjoy freshly made Creamy Cauliflower Soup and an inventive Crispy Vegetable Salad.

Bordeaux and Cabernet and Dinner

We will learn the origin of the iconic dish Beef Tournedos served with Blue Cheese and Walnut Butter over dreamy Mashed Potatoes.  To finish our days together we will celebrate round an exquisite Double Chocolate Tart topped with Raspberries.

April 25th Let’s Make Dinner Details coming soon

May 3rd Make and Take Dinner for Two- Details coming soon

Christmas Morning~Cinnamon Pecan Wreath

Do you have your menu planned for Christmas morning? At our house, I always make something sweet and something savory.  We eat a big breakfast to tide us over to an early Christmas dinner.  Last year I shared my Cinnamon Bread Leaves with you and this year I have done a throwback to on oldie but goodie.  Cinnamon Pecan Wreath is so beautiful and tempting; your family will be delighted! Cinnamon Pecan Wreath happens to be one of the recipes I shared with The Art of Living Beautifully readers this month.  For my post, I want to take you through the steps to make this centerpiece delight.

Begin the day before you want to serve the Cinnamon Pecan Wreath by thawing frozen bread rolls in a greased bowl overnight in the refrigerator. Roll the dough into a rectangle; it does not have to be perfect!  Next pour on melted butter, then cinnamon sugar and last pecans.

Roll dough into a log; bring both ends of the log, together to form a ring.  Pinch the dough ends together, sealing it.

Using a pair of kitchen scissors; cut 2/3 of the way through the ring every 1-2 inches all the way around.  Take each slice and twist it to expose the layers.  Twist all of the slices.

Once your wreath is complete, cover it with a cloth and let it rise in a warm place for about an hour or until it has doubled in size.  Bake for 30-35 minutes in an oven set to 350 degrees before garnishing with glaze and pecans. 

Stay tuned for another Christmas Breakfast recipe later this week!!

Cinnamon Pecan Wreath

20 frozen bread rolls

1 stick of butter, melted

¾ cup sugar

¼ cup cinnamon

1 cup pecans chopped

12 whole pecan halves

Glaze

1 cup powdered sugar

1 vanilla pod

1 small orange, zested and juiced

Pinch salt

Grease a medium mixing bowl and place frozen rolls in the bowl.  Cover with plastic wrap and let thaw overnight in the refrigerator.  Turn the dough out onto a floured surface.  Roll the dough to a large rectangle about 13×22 inches.  Brush the rectangle with melted butter.  Mix sugar and cinnamon in a bowl and sprinkle the mixture evenly over the butter.  Next, sprinkle on chopped pecans.  Roll long end of rectangle into a log.  Bring the two ends of the log together to form a ring and pinch the dough to seal the ring.  Using kitchen scissors, cut into the ring every 1-2 inches, about 2/3 of the way through the ring forming slices.  Pull each slice firmly and twist it towards the right.  Continue twisting all the slices. Your cinnamon ring will resemble a wreath.   Cover the wreath with a cloth and let it rise in a warm place until it has doubled in size, about one hour.  Preheat oven to 350 degrees.  Bake wreath for 30-35 minutes.  If wreath is getting too brown, tent it with foil.  Prepare glaze by combining powdered sugar, the seeds from the vanilla pod, salt, the zest and 2 tablespoons of juice in a bowl and mix well.    Drizzle glaze over bread ring and garnish the top with pecan halves.

Grand Marnier Truffles~Third Sweet Tradition

Dark chocolate truffles are a tradition!  Every year for the last 14, I’ve taught a class called Gifts from the Kitchen.  In this class we make recipes that are perfect for gift giving along with inventive ways to package the treats.  Since the beginning, a chocolate truffle recipe has been included, in part because they make fabulous gifts but also because Grand Marnier Truffles were the very first gift from MY kitchen, many many years ago!   

Making beautiful and taste tempting chocolate truffles is easier than you think.  Try my recipe for Grand Marnier Truffles TODAY, you will be glad you did!

Stay tuned next week for some of my favorite Christmas Morning breakfast ideas!

Grand Marnier Truffles

1 cup heavy cream

3 cup semi-sweet chocolate chips

2 tablespoons butter

1 tablespoon Grand Marnier

3 1 inch strips orange peel

½ cup powdered sugar

½ cup unsweetened cocoa

Heat the cream, Grand Marnier and orange peel in a medium saucepan or double boiler until it begins to steam.   Remove from heat and discard the orange peel.   Add chocolate chips to the warm cream and stir until chocolate is almost incorporated, add butter, continue to stir until completely smooth.  Refrigerate the mixture until chocolate has solidified about 3 hours.  Combine powdered sugar and cocoa on a plate.  Using a spoon and your hands, roll chocolate mixture into balls; roll the balls into the cocoa mixture.  Store the truffles in the refrigerator for up to 2 weeks.

Fox 4 This Morning- The Humble Tart

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Tune into Fox 4 KDFW this morning, Monday October 8th, about 9:30, to see me making one of my most favorite things, tarts!

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Tarts have humble beginnings.  Originally they were served as a way to stretch protein and ingredients into additional meals.  If you have a crust on hand, cheese and eggs, you can have a tart for dinner tonight!

I love to make tarts for so many reasons, for starters they are pretty.  You can make a rustic version, like my Caprese Tart, simply folding the puff pastry crust back over the tart or for a classier tart, like in my Peach and Blueberry, use a bottomless pan to give you the pretty fluted edge.

In my home I often have leftover salmon or chicken.  Adding this extra protein to a prepared crust, along with vegetables, cheese and eggs, and I can have a beautiful tart in the oven in a matter of minutes.

Tarts can be sweet or savory.  Generally, savory tarts include an egg custard filling that acts as the glue to hold everything together.

After spending time in commercial kitchen in Paris, I learned foolproof strategies for creating the very best savory tarts! Start by getting your crust into a baking tin or dish.  Next, arrange all of the goodies, the cheese, meat and vegetables evenly over the crust. Mix up fresh eggs with salt, pepper and a dash of milk or cream, not too much, or the tart won’t set.  Last, pour the egg mixture slowly into the center of the tart and let it seep into all the crevasses.  Place the tart onto a baking sheet and into the oven until the tart is puffed and brown.  Let tarts set 10 minutes before serving with a salad for a bistro style lunch or dinner.

Fruit tarts are really straightforward. Crust + fruit and a little sugar = dessert heaven.  If you use frozen fruit, always add about 1 tablespoon of flour to the sugar and fruit before you pop it into the crust.  This will help absorb the extra moisture created by the freezing process.

The humble tart, a crust, a filling and a fork is all you need! Bon Appetit.

Caprese tart 2

Caprese Tart

1 sheet puff pastry

10 eggs

¼ cup milk or cream

1 cup grated Gruyere or Swiss cheese

3 medium tomatoes, sliced ¼ inch thick

10 leaves fresh basil cut in a chiffonade

½ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese

Preheat oven to 400 degree.  Unfold puff pastry sheet and eliminate creases by rolling it out on a floured surface. Place the pastry into a 9 inch pie plate allowing the corners to hang over.  Sprinkle an even layer of Gruyere cheese in the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper, milk and basil and beat until well blended.  Pour egg mixture into the crust.  Top with tomatoes in a single layer, don’t worry if they sink.  Sprinkle the Parmesan cheese evenly over the top and fold the corners of the pastry over the filling.  Bake the tart for 40-45 minutes or until pastry is golden brown.

 

Chicken Red Bell Peppers and Leek Tart

1 prepared pie crust

1 tablespoon butter

1 leek, cleaned and finely chopped

10 eggs

¼ cup milk or cream

1 cup grated Gouda cheese

1 cup of rotisserie chicken, cubed

1 red bell pepper, sliced in rings

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 400 degree.  Heat butter in a small chef’s pan and sauté leeks until soft.  Add the leeks and chicken to the bottom of the crust and spread out.  Sprinkle an even layer of cheese into the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended, pour the egg mixture into the center of the crust, top with red pepper rings.  Bake the tart for 40-45 minutes or until pastry is golden brown.

Peach Blueberry Tart 2

Peach Blueberry Tart

Crust

1½ cups flour

¾ cup cold butter cut into cubes

½ cup plus 1 tablespoon powdered sugar

1/8 teaspoon salt

Filling

2 cups frozen peaches, cut into 1 inch chunks

1 cup fresh blueberries

½ cup sugar

1 lemon zested and juiced

2 tablespoons flour

Crumble

1 cup flour

½ cup granulated sugar

½ cup unsalted butter, softened

½ teaspoon salt

To prepare the crust, combine flour, sugar and salt in a food processor and pulse to mix well.  Add cold butter and pulse until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press dough into pan evenly, prick bottom of crust with a fork. Chill crust for 15 minutes in the freezer.  Preheat oven to 400 degrees. To prepare filling, add all filling ingredients to a bowl and mix well. Pour fruit mixture into prepared crust. Make the crumble by whisking all of the dry ingredients in a small bowl. Add the butter and mix with a folk or your hands until the mixture resembles peas. Sprinkle the crumble evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crumble is browned.

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Cute tartlets, I recently served at an event!

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Can you feel my face pressed against the glass?  This is pretty window of tarts in the 16th arrondissement of Paris.  I especially love the Mushroom pies!

 Travel with me to Provence in 2019 or Paris in 2020!

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Paris, a City for Romance

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“Why travel to Paris? Why not? In my opinion, Paris is magic!”

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“It transforms/transports my spirit to another level; one of tradition, romance, history and of course, food and wine that is truly unique.”

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It feeds my soul as well as my body! I return refreshed and renewed!” Jeanne Busch

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I love what Jeanne shared, this is how I feel too.  I get goosebumps reading her words.

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It’s true, Paris is a place for romance whether you are with someone you love or completely alone, Paris seduces you with its sights sounds and tastes.

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Jeannie is a special lady that inspires me with her courage and wisdom. Thanks for sharing and for traveling with me!

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To make some memories of your own in 2019 contact me by email lorie@atasteofparis.net or phone 214 551 9630!

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

A Taste of Provence- September, 2019 

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French Market Class and Gâteau Basque au Fraise

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The French Market class in Paris is always the favorite day of A Taste of Paris travelers.

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It’s so fun to visit the market, learn how the French shop and eat and then to go back to the cooking school with all of the ingredients and craft a gourmet meal.  The classes curated for ATOP always include French sauces, composed desserts a cheese course and plenty of wine of course!

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The Gâteau Basque au Fraise is one of my best loved dessert recipes from a French Market class I attended many years ago.  The Gâteau is rich, gorgeous and really scrumptious made with fresh strawberry jam if you are so inclined!

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Sadly I can’t bring my favorite teaching chefs to McKinney, TX from Paris for a cooking class so I’ll be recreating this spectacular event right here!!

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If you are an adventurous foodie and love to spend time in the kitchen, join me!  There are still 2 spaces left for this amazing day of fresh from the earth food!

Friday June 29th French Market Class 10:00-3:00- Join me for this super fun French cooking class.  I’ll gather fresh local ingredients like bread, cheese, wine and more downtown before you arrive. We will craft a 5 course meal just like in the cooking schools in Paris!  You won’t know what’s on the menu because we will be creating from fresh, in season, locally grown ingredients!   Come ready to cook and have a fantastic day of food and fun. Cooking class will include 5 courses; a composed dessert, cheese course and wine! You will leave with an ingredient map so you can shop for local products. $92.50      Register HERE

I’ll leave you with a few more of my favorite French market photos and Click HERE for more information on French travel 2019!

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Gâteau Basque au Fraise

Dough

9 ounces butter

6.5 ounces sugar

Zest of 1 lemon

Pinch salt

4 ounces almond meal

1 egg plus 1 yolk

11.5 ounces flour

2/3 cup Strawberry Jam

1 egg yolk

Prepare the dough in a mixer by first creaming the butter, sugar, zest and salt until pale and fluffy.  Add eggs and mix until well incorporated.  Add almond meal until and mix well.  Stop the machine and add flour by hand until just incorporated do not over mix.  Wrap dough in plastic and refrigerate for 1 hour. Preheat oven to 350 degrees.  Butter and flour a tart pan.  Roll 1/3 of the dough to fit the bottom of the pan and lay it in carefully.  Take a second third of the dough and roll it into a rope to form a border around the edge of the pan.  Spread the cool jam inside the bordered area.  Roll the remaining dough to form the top of the gateau.  Using a sharp knife score the top of the crust in a criss cross pattern. Brush the top with a beaten egg.  Bake for 35 minutes or until top is golden brown.

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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