Shrimp with Basil Gremolata

shrimp with Basil gremolata

In the summertime, I am less interested in spending time in the kitchen prepping and cooking.  Dishes that utilize all of the goodness from the earth and my garden that cook very quickly are winners in my book.

Basil gremolata

My Shrimp with Basil Gremolata is fast and easy to prepare and incredibly tasty.  Gremolata is an herb rich, lemony sauce that is fantastic over any fish or grilled meat.

Serve Shrimp with Basil Gremolata over pasta or alongside a large salad and you will have a fantastic dinner on the table in minutes. Enjoy!

Shrimp with Basil Gremolata

Shrimp

1 1/2 pounds shrimp, peeled and deveined

2 tablespoons olive oil

Salt to taste

Gremolata

Zest from a lemon plus 1 teaspoon fresh lemon juice

2 cloves garlic

1 ½ cups fresh basil, packed

½ cup fresh parsley packed

½ teaspoon salt

¼ cup olive oil

To make gremolata, place all ingredients in a food processor and pulse until combined.  To prepare shrimp, heat a chefs pan over medium heat, add olive oil and shrimp.  Sprinkle shrimp with salt and cook on each side for 2-3 minutes until shrimp is opaque.  Remove pan from heat.  Toss with gremolata and serve.

au revoir for now lorie (002)

Salmon with Fresh Strawberry Salsa

Salmon with Strawberry Salsa

Today I want to share a true go-to from my kitchen.

A standout topping that can be used on practically any grilled meat.  My Fresh Strawberry Salsa over salmon is a true taste sensation. The sweet and savory blend of fruits and vegetables with just a hint of lime keeps you diving in for more with every single bite.

Try this idea with fruits and veg you have on hand and create your own flavor combinations; the key is to combine flavors you love.

Fresh salsas; a great way to brighten up any plate!

Do you have a delicious go-to you would like to share from your kitchen?  Please tell us in the comment section!!

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 Salmon with Fresh Strawberry Salsa

1-2 pounds wild caught salmon

1 tablespoon Worcestershire sauce

½ cup cherry tomatoes, cut in half

1 tablespoon red onion, finely chopped

½ orange bell pepper, chopped

½ poblano pepper, chopped

1 tablespoon fresh jalapeno, finely minced

½ cup fresh strawberries, hulled and chopped

1 lime, zested and juiced

Salt and pepper to taste

Preheat oven to 400 degrees.  Prepare salmon by brushing with Worcestershire sauce on both sides of the fish.  Salt and pepper the fish generously and place it in a glass baking dish.  Cook the salmon for 12-15 minutes until fat is bubbling to the surface.  Meanwhile, prepare the salsa by combining all remaining ingredients and toss well. Season with salt and serve a generous amount of salsa on each portion of salmon.

au revoir for now lorie (002)

Maubert; a favorite Parisian Market

Vegetable Provence market

Market shopping in Paris is a must.  Markets run every morning in various areas of the city.

This is a quick selfie-video I took on my last trip.

One of my favorite markets is in the Latin quarter and it’s called Maubert Marche.  It’s so easy to find, just take the Metro, line 10 and get off at Maubert Mutualite, come above ground and you have arrived!

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The vegetables are incredible!

Basket of fresh herbs.

So are the herbs.

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And eggs.

wall of roses.

Don’t even get me started on the flowers; pure paradise!

 

Lorie in the Maubert market

This is me in the Maubert Marche, from what seems like a million years ago!

I would Love to take YOU there!

Make one of the last seats for

A Taste of Paris 2020

YOURS!!

Register today by email lorie@atasteofparis.net

au revoir for now lorie (002)

A melt in your mouth bite…in Paris!

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When I find something new that is crave-able…

ATOP 2019 group at Aux Merveilleux de Fred, Paris

I can’t wait to share it with my travelers and YOU!

Last year I happened upon this adorable sweet shop with its classic slate grey facade and huge crystal chandelier that beckoned me in.

Aux Mervilleux de Fred, Paris

Aux Merveilleux de Fred in the Latin quarter of Paris has windowed stuffed with cute balls of goodness that resemble Hostess Snowballs

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One bite lets you know this is oh so different!

Aux Merveilleux de Fred small treat with 1 bite missing.

I have always been a lover of meringues and when you stuff it with cream, and then roll them in chocolate, how can you go wrong?

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I predict these pretty, melt in your mouth treats will become all the rage.  There are already 1/2 a dozen locations around Paris and a location in New York city!

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Want me to take you there?  I would love for YOU to be along next year for the tasty FUN!

Register TODAY by email to lorie@atasteofparis.net

 A Taste of Paris April 13-20th  

Guacamole with a Twist

Grapefruit guacamole.

When Lauren Palmer, the editor of The Art of Living Beautifully asked me to develop a grapefruit guacamole recipe for the summer issue of the magazine, I was skeptical.  The inherit problem with grapefruit is their intense bitterness.  As I thought about the combination, I began to get really excited.

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The key to a great tasting guac is cutting the fruit into supremes. This method of preparation takes most of the bitterness from the fruit leaving behind that unmistakable, juicy, citrus flavor.

Lauren and I created this video to show you how to cut grapefruits into supremes.  This method works really well for oranges too!

I hope you will enjoy this recipe as much as I do and the many taste tester friends, I made it for this spring!

If you have not already subscribed to The Art of Living Beautifully, do so!  You will find lots of inspiration there as well as recipes from me!

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Grapefruit Guacamole 

2 large ripe avocados

½ teaspoon grapefruit zest

1 large grapefruit cut into supremes

2 teaspoons fresh jalapeno, finely chopped

2 tablespoons red onion, chopped

2 tablespoons fresh basil cut into a chiffonade

Dash cayenne pepper

Salt to taste

Cut grapefruit supremes into ½ chunks. Mix avocado, grapefruit chunks and zest, onion, jalapeno and basil very well.  Season to taste with salt and cayenne and serve with chips.

There is NO Such Thing as TOO Many Bubbles!

 

Glasses toasting in our champagne tasting class

I ask you…is there any such thing as too many bubbles?

I hear a resounding NO in my head, is that YOU?

Mary leading us in a champagne tasting

This is Mary who led us in a wonderful class on the effervescent world of French Champagne.

Lorie about to open a bottle of champagne

We tasted lots of champagne and other goodies

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Charcuterie, Gougeres and the acclaimed Gillardeau oysters known as the Rolls-Royce of oysters.

Monica opening a bottle of champagne

Without a doubt the best part was watching ATOP travelers pop the bottles.

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Our expert, Mary, was teaching us how to open the bottle “so that it gives a soft sigh, much like that of a satisfied women” not a loud pop!

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To open the bottle, take off the foil wrapper, keep your thumb on the top of the bottle, twist the wire tab towards yourself, six times.  Keeping your thumb on the top, and hand over the wire cage, now twist the bottle, not the cork until it releases with a sigh.

Lorie opening a bottle of champagne

I’ll be practicing this new way but I won’t lie, I love the loud pop champagne makes! It lets me know a party is about to start!

The three special ladies you see see in this post will be featured on my Facebook page atasteofparistrips and on Instagram stories @atasteofparis, this week. I hope you will check it out!

MOMS do so much for everyone else!  I love when they do something for themselves like travel to FRANCE with me!

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For information on Travel in 2020 Click HERE!

A huge thank you to L’amour de Paris for the photos at our Champagne tasting, I appreciate them so much!

au revoir for now lorie (002)

 

 

Notre Dame has Inspired Generations

The world watched in horror as Notre Dame, Our Lady Cathedral in Paris, France, burned for hours on Monday, April 15th, 2019. I was in Paris having just returned to my hotel after being near Notre Dame when the fire broke out.

The video you see above was taken on April 11th, 2019 when I visited Notre Dame with my A Taste of Paris, 2019 group.  I feel very thankful that I took this tiny snippet, I don’t usually take video or pictures here as I have visited so many times but, on this day, I had been searching for several new artifacts.

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Notre Dame is ALWAYS on the list of sites to visit with my groups, it has to be one of the most memorable and emotional places we go.

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When you think about the fact that this structure is almost 900 years old, the very first stone was laid in 1163, it gives you chills.  As you enter the structure and see all of the painstaking details, you began to understand just what it must have been like in mid evil times to carry and hoist each and every stone to construct this Gothic marvel.  Notre Dame was completed in 1345 taking 182 years to build. Now that is awesome.

Notre Dame de Paris at night
Notre Dame de Paris at night

A few facts about Notre Dame you might not know:

    • When Notre Dame was built it could hold 10,000 people for worship, standing of course, there were no pews.
    • Notre Dame was built on the exact site of the pagan temple of Jupiter built by the Romans in the 6th century.
    • In 1804 Napoleon Bonaparte was crowned the first emperor of France here.
    • Victor Hugo’s, Hunchback of Notre Dame was completed, in 1831.  At that time, the cathedral was in a terrible state of disrepair.  As the novel gained in popularity, people began to visit Notre Dame and the French government decided to restore this massive beauty.
    • The crown of thorns worn by Jesus, a nail from his cross and a piece of the cross are housed in the crypt at Notre Dame, in the deepest part of the structure.  These artifacts are brought out for viewing only 1 time a year, on Good Friday.  Luckily, these artifacts were saved from the fire.
    • Notre Dame is one of the largest religious structure in the world.
  • Every year more that 13 million people visit Notre Dame

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The above image is the center front facade of Notre Dame.  You dont have a complete picture here but what you are looking at is Jesus in the center with his 12 apostles, Peter being just to His left.  Above Jesus you will see the last judgement taking place.  I love sharing this scene with my travelers in great detail and cannot tell you how grateful I am that it is still standing.

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The French have vowed to rebuild Notre Dame and hope to have it completed within 5 years. I look forward to watching the progress that I am sure will amaze.

I would love to hear from you guys about you first visit to Notre Dame or any detail you would like to share!

au revoir for now lorie (002)

A Favorite French Dessert

Lemon tart

There is nothing more classically French than a Lemon Tart.

By the time you read this I’ll be in Paris preparing for my A Taste of Paris 2019 group!  I thought it might be fun to share a French favorite with YOU.  You can make a Lemon Tart and enjoy a taste of Paris along with us!

Follow all of the FUN on Instagram @atasteofparis.net or Facebook by liking the atasteofparistrips page.

A special note to my followers that have been attempting to register for cooking classes and send pricing inquires for Upcoming Trips, after several weeks, all of the forms on my site are now working!

Lemon Tart

Crust

1 ½ cups flour

¾ cup cold butter

½ cup+ 1 tablespoon powdered sugar

1/8 teaspoon salt

Filling

1 8-ounce package cream cheese softened

1 cup sugar

2 tablespoons cream

½ cup fresh lemon juice (3 large lemons)

1 tablespoon + 1 teaspoon lemon zest

3 large eggs 

Topping

1 cup heavy cream

½ cup powdered sugar

To prepare the crust, combine flour sugar and salt in a food processor and process to combine.  Add cold butter cut into cubes and process until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press crust into pan evenly.  Preheat oven to 425 degrees. Chill crust for 15 minutes in the freezer.  Prick bottom of crust with fork and bake for 15 minutes until lightly browned. To prepare filling, combine sugar and cream cheese and whip with an electric mixer until smooth. Add eggs one at a time, next add lemon zest and juice and mix well. Pour into tart shell and bake for 25-30 minutes until filling is set. To prepare topping, combine cream and sugar in a bowl, whip with and electric mixer until stiff peaks form.  Pipe onto cooled tart and serve.

Trips in 2020- More information HERE

A Taste of Paris-April 13-20th, 2020

A Taste of Paris- The French Rivera and Monaco March 25th-April 1st

A Taste of Paris- Wine Lovers Burgundy and the Champagne Regions September 9th-17th 2020 

 

Cooking Classes- Register HERE

May 3rd 10:30-1:00 Make and Take Dinner for Two-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- Blue Cheese Pecan Crusted Grapes is a flavor explosion

Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls

Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast

Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce

Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

June 21st 10:30-1:00 Make and Take Dinner for Two- 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- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce.

Starter- Thai Lettuce Wraps with chicken

Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice

Dessert-Precious Pound Cakes with Sweet Citrus Compote

Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

au revoir for now lorie (002)

I Love Succulents!

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I’m sharing a passion project with you today.  I LOVE succulents, I mean love them!

I wanted to create a patterned display of this seductive, textural plant.

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I started with a cute, smallish birdbath, you know cherubs make my heart sing!

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Next, stones went into the bottom for drainage.

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I ordered several varieties of succulents all in 2-inch pots and 1, 4-inch pot for the center of the pattern.  CLICK HERE for my source.

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To create the design, I started on the edge, working with a single variety to make a section.  Next, with a different color plant, a second row was formed.

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Additional plants were added until the entire planter was full.

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There is nothing as gratifying as planting something pretty.  Happy Spring!

I hope to see you in an upcoming cooking class!  CLICK HERE for the schedule.

au revoir for now lorie (002)

 

Handcrafted Cheeseboard

Cheese and other foods on a wooden board.

Handcrafted cheeseboards that make people swoon are easier to make than you think!  After a long hard week, Mark and I often opt to stay in on a Friday night and enjoy a “picnic” cheeseboard made in a matter of minutes, and YOU can too!

3 types of cheese on a wooden board.

Start with a beautiful wooden board and 3 cheese varieties.  I like to choose something soft like Brie, a semi-soft cheese like Gouda and a hard cheese like Comté. Or in this case a stronger cheese like Blue.

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I always add some type of meat to the board. If you get something sliced thin, like this salami, you can pinch the center of each slice to create this pretty ruffled effect.

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Next, add fruit, apples are my favorite. I like a firm, tart apple varietal like Honey-crisp to pair with rich cheeses.  Dried fruits are always nice too, they are sweet and chewy giving you another texture to enjoy.  Sprinkle on a few nuts, some Provencal olives and maybe even a few cornichons.  Last but not least a good loaf of French bread.

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That’s all there is to a gorgeous display of food.  Add a bottle of wine and you are ready for an epic Friday night!

I hope you will join me for an upcoming cooking class, we have so much fun!! Register for classes TODAY by email to Lorie@atasteofparis.net

April 25th 6:30-8:30 Let’s Make Dinner  A new offering at the cooking school; come and make and enjoy a 4-course meal.  The fun begins with a CoCo-Light Martini as we will dive into our menu. We will prepare and enjoy a Texas tradition Jalapeno Poppers MORE

May 3rd 10:30-1:00 Make and Take Dinner for Two 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- Blue Cheese Pecan Crusted Grapes is a flavor explosion MORE

June 21st 10:30-1:00 Make and Take Dinner for Two 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- We will master the art of precious Chinese Dumplings in Pork MORE

Handcrafted Cheeseboard Shopping LIST:

3 wedges of cheese

Thinly sliced salami

Assorted fresh fruits

Dried fruit

Nuts

Olives

Cornichon

French bread

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