15th Annual Gifts from the Kitchen- Wait list available

Back by popular demand this fun and festive class will take you through an array of goodies perfect for gift giving from your own kitchen, fabulous ideas to gift neighbor’s, coworkers or hostess.  Each recipe will be made and tasted and all while sipping delightful Citrus Crush Cocktails.  Creative packaging techniques will be taught for each recipe so your gifts will dazzle…so fun! Most of the work will be done so you can sit back and soak up the spirit of the season.  The party will begin with stunning Snow Globe Ginger jars, and cupcakes, so sweet.  We will prepare Quick French Bread Loaves that everyone will love especially slathered with Homemade Cultured Butter! We will craft Citrus Vodka, used in our cocktail and the perfect blend for holiday gift giving. Peppercorn infused Olive Oil and Raspberry Thyme infused Vinegar make a great gift duo to liven up winter salads and vegetables.   Chipotle Thyme Nut mix will be a game changer.  Pretty Sugared Orange Rosemary Shortbread Cookies will be a hit along with the gorgeous Date Nut Loaf Cakes. The 2019 signature truffle will be Lemon Cream, oh my! Cocktail kits are always a fun gift I’ll show you a few of my cute favorites.  Let’s talk toppings; Homemade Chocolate Sprinkles make a great topping for ice-cream, waffles, coffee, just about anything cause chocolate makes everything better and we’ll add to that buttery Caramel Sauce and Dark Chocolate Sauce a fabulous gift trio for the sweets-lover in your life! Guests will create their own flavored salt as a take home gift from me to YOU! Register early, these classes sellout quickly Fee $62.50

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

 

15th Annual Gifts from the Kitchen-1 Seat OPEN

Back by popular demand this fun and festive class will take you through an array of goodies perfect for gift giving from your own kitchen, fabulous ideas to gift neighbor’s, coworkers or hostess.  Each recipe will be made and tasted and all while sipping delightful Citrus Crush Cocktails.  Creative packaging techniques will be taught for each recipe so your gifts will dazzle…so fun! Most of the work will be done so you can sit back and soak up the spirit of the season.  The party will begin with stunning Snow Globe Ginger jars, and cupcakes, so sweet.  We will prepare Quick French Bread Loaves that everyone will love especially slathered with Homemade Cultured Butter! We will craft Citrus Vodka, used in our cocktail and the perfect blend for holiday gift giving. Peppercorn infused Olive Oil and Raspberry Thyme infused Vinegar make a great gift duo to liven up winter salads and vegetables.   Chipotle Thyme Nut mix will be a game changer.  Pretty Sugared Orange Rosemary Shortbread Cookies will be a hit along with the gorgeous Date Nut Loaf Cakes. The 2019 signature truffle will be Lemon Cream, oh my! Cocktail kits are always a fun gift I’ll show you a few of my cute favorites.  Let’s talk toppings; Homemade Chocolate Sprinkles make a great topping for ice-cream, waffles, coffee, just about anything cause chocolate makes everything better and we’ll add to that buttery Caramel Sauce and Dark Chocolate Sauce a fabulous gift trio for the sweets-lover in your life! Guests will create their own flavored salt as a take home gift from me to YOU! Register early, these classes sellout quickly Fee $62.50

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

 

Chateau in the Dordogne region of France.

Audrey’s Frenchie Story

Vintage metal flower pot with pink and blue flowers.

I love introducing you guys to my friends.

Audrey Friedman, owner of French Vintage Home, and I met years ago at an event in Dallas.  We bonded over our shared love and passion for France so we decided to meet for lunch.  We’ve been meeting regularly ever since and have become fast friends.

Audrey Friedman in front of the Eiffel tower.

Audrey has been such a generous supporter of A Taste of Paris and ME and I know you will find her Frenchie story fascinating.

Audrey made her mark in industry by creating, building and then ultimately selling a linen company.  In the midst of her busy work-a-day life she found herself traveling the world to visit family and for adventures of her own.

In 1998, Audrey visited a friend in the Dordogne region of France and fell in love with it.  She began toying with the idea of buying a holiday home there.

Chateau in disrepair before construction.

While looking and working with her agent, she came across at 15th century chateau in a terrible state.  The agent tried to talk her out of buying the property but Audrey had vision and knew the place would be spectacular when completed.

Chateau in state of disrepair.

When Audrey began, there was no running water, no indoor restrooms and a kitchen that was just a hull; cooking had previously been done outside.

Chateau in the Dordogne region of France.

The restoration was done, quite remarkably, in 1 year.  Audrey credits an extraordinary architect for the process going so smoothly.

The chateau was back and stunning as you can clearly see.  During construction, many of the townspeople came to thank her for restoring this magnificent place which had been in ruin for over 100 years.

Audrey pink table

During the busy year Audrey made many friends and had a full social calendar attending and hosting her new neighbors but on Sundays, things were just too quiet.  In small town France, everything is closed on Sundays, except the flea market.

French flea market.

Audrey made a trip to the market and with the first treasure found and purchased a new business was created.

French flea market

Since that time Audrey has been seeking out the very best that the French brocante has to offer.  She imports these amazing goods and sells them in her Etsy Shop and on her website French Vintage Home at very reasonable prices.

vintage linens

I know many of you like myself, are seeking the perfect treasures to go under the Christmas tree for family and friends.

red package

Let me tell you, French Vintage Home is a great place to look but don’t delay, the best is going fast!

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Southwest Turkey Soup

Southwest Turkey Soup

If you’re like me, you still have some turkey meat left from Thanksgiving.  Turkey is such a high-quality protein it would be a shame to waste it. Right?

The good news is, you probably already have the ingredients in your pantry and refrigerator to make this dish and start to finish it’s 20 minutes to table. It’s so tasty, you’ll love it!

Southwest Turkey Soup

Southwest Turkey Soup

2 cups shredded turkey

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon onion powder

Pinch crushed red pepper flakes

4 cups chicken broth

1 large onion chopped

3 ribs celery chopped

1 cup chopped carrots

2 cloves garlic, pressed

¼ cup faro

1 can green chiles and tomatoes, Rotel

1 4-ounce can dice green chiles

1 16-ounce can tomato sauce

1 15-ounce can black beans

Toppings

Shredded cheddar cheese

Sour cream

Corn chips

In a large soup pot, cook the onions, celery and carrots in 1 cup of chicken broth until they are softened, about 5 minutes.  Add garlic and cook 1 minute more.  In a small bowl, toss turkey with the seasonings very well.  Add all remaining ingredients to the pot and bring to a boil.  Reduce heat to a simmer and cook for an additional 15 minutes before serving with toppings.

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France Comes to Texas- Burgundy Wine Tasting Experience 1 SEAT OPEN

A Taste of Paris  Presents:

France Comes to Texas, Burgundy Wine Tasting Experience

Chateau Pommard, one of the most prestigious wine houses in Burgundy will be coming to McKinney Texas for a very special evening of wine tasting with A Taste of Paris guests.

Taste 6 luxurious Burgundy wines.

Relish premium composed appetizers paired with each wine.

Enjoy a cooking lesson Let’s get Skewered- that will get you ready to host for the holidays.

Wine tasting techniques will be shared as well as the background and stories of these Burgundy wines; rich in both intensity and history.

Tidbits that pair with each wine will abound.

Each guest will receive a recipe booklet with pairing information AND an exceptional gift to commemorate the evening.

Tickets are limited.  Tickets through Eventbrite  $139.00 

France Comes to Texas- Burgundy Wine Tasting Experience- By Popular DEMAND a second date added

A Taste of Paris  Presents:

France Comes to Texas, Burgundy Wine Tasting Experience

Chateau Pommard, one of the most prestigious wine houses in Burgundy will be coming to McKinney Texas for a very special evening of wine tasting with A Taste of Paris guests.

Taste 6 luxurious Burgundy wines.

Relish premium composed appetizers paired with each wine.

Enjoy a cooking lesson Let’s get Skewered- that will get you ready to host for the holidays.

Wine tasting techniques will be shared as well as the background and stories of these Burgundy wines; rich in both intensity and history.

Tidbits that pair with each wine will abound.

Each guest will receive a recipe booklet with pairing information AND an exceptional gift to commemorate the evening.

Tickets are limited.  Tickets through Eventbrite  $139.00 

Cornbread stuffed acorn squash.

Thanksgiving Inspiration- 2 Scrumptious Recipes

Cornbread stuffed acorn squash.

Every year I teach a cooking class called The Thanksgiving Table; it gives me a chance to get creative with traditional fall flavors for that big meal everyone is anticipating.

I’m sharing a few of my favorites from this year in hopes of inspiring YOU!

Citrus glazed and roasted turkey breasts.

Of course, the turkey is always the star of the Thanksgiving meal.  If you only like white meat, consider skipping the huge bird and opt instead for a few turkey breasts, either way, my Citrus Roasted and Glazed Turkey is moist, juicy and filled with flavor.

Cornbread cooked in acorn squash cups

These beautiful acorn squash make the ideal cooking cups for cornbread OR your own stuffing recipe!  The key is to pre-roast the squash first so it gets tender, be sure you salt and pepper it liberally too.

Cooking time for the cornbread will be a bit longer than when using a baking dish too, so keep that in mind!

Citrus Roasted and Glazed Turkey

2 large turkey breasts

Salt and pepper

4 tablespoons butter

3 oranges, divided

3 lemons, divided

¼ cup brown sugar

2 tablespoons honey

1 tablespoon Dijon mustard

1 clove garlic, pressed

11 teaspoon ground sage

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 onion quartered

1 cup white wine

Preheat oven to 425 degrees.  Prepare the glaze by first zesting and juicing 2 of the oranges and 2 of the lemons.  Add the juice and zest to a small sauce pan with 2 tablespoons of butter, sugar, honey, mustard, garlic, sage and herbs and bring to a boil.  Reduce the heat and simmer until mixture is thick, like syrup.  Let turkey breast come to room temperature, about 30 minutes, before slathering with 2 tablespoons butter.  Liberally salt and pepper the breasts. Quarter the remaining fruit and place that along with the onion in a greased glass baking dish.  Position the turkey breasts on top of the fruit and onions and add white wine to the dish. Reduce oven temperature to 350 degrees and bake turkey until a thermometer reads 125 degrees.  Remove the dish from the oven and baste with glaze.  Continue to baste every 15 minutes until the internal temperature reaches 165 degrees.  Let turkey rest for at least 20 minutes tented with foil before carving.

Acorn Squash with Cornbread Filling

4 acorn squash

1 tablespoon olive oil

1 ½ cups yellow corn meal

½ cup flour

2 teaspoons baking powder

½ cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

¼ cup butter melted and cooled

1 ½ cups milk

2 eggs

½ red bell pepper finely diced

½ green bell pepper finely diced

Salt and pepper

Preheat oven to 400 degrees.  Cut squash in half and remove seeds.  Bush the surface of the squash with olive oil and sprinkle with salt and pepper.  Place on a baking sheet lined with parchment paper and roast for 30 minutes.  Prepare cornbread by combining dry ingredients in a bowl and whisk together.  Add wet ingredients to a separate bowl along with peppers and mix very well.  Add the wet ingredients to the dry and mix just until combined.  Pour batter into the squash and bake for 28-32 minutes until cornbread is firm and beginning to brown. Allow to cool before serving.

Happy Thanksgiving!

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Ultimate Appetizers-Holiday Entertaining-Wait list available

Come to a cooking class that’s like throwing a party without the work!  Join me in the kitchen to concoct crave able appetizers that look more complicated than they are.  Enjoy my fabulous fall Apple Pear Rosemary Martini while we prepare an appetizer feast.  Join in the action or just sit back and watch the show!  We will get the party started with unbeatable Salmon Tacos with Crispy Slaw and spicy Aoli Sauce.  Next up, ultimate Smashed Potato Nachos are a crowd pleaser and Horseradish and Beef Lettuce wraps are a taste sensation.  Everything is better with bacon and that holds true for Blue Cheese Bacon Wrapped Stuffed Mushrooms, oh yes!  For a pretty centerpiece to any fall table, Pumpkin Cheeseball is packed with flavor and served with flatbread. Parmesan Gougeres stuffed with piquant pepper spread is quite possibly the perfect bite!  Savory Marinara Peperoni and Provolone Pull Apart Bread is outstanding.  For a sweet finish we will make Caramel Pecan Shortbread cookies and a childhood favorite Grown-up Rocky Road!  Grab a friend and come on, it is the perfect evening out!  Class Fee $59.00. 

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

Ultimate Appetizers-Holiday Entertaining 2 seats OPEN!

Second class added due to demand! Come to a cooking class that’s like throwing a party without the work!  Join me in the kitchen to concoct crave able appetizers that look more complicated than they are.  Enjoy my fabulous fall Apple Pear Rosemary Martini while we prepare an appetizer feast.  Join in the action or just sit back and watch the show!  We will get the party started with unbeatable Salmon Tacos with Crispy Slaw and spicy Aoli Sauce.  Next up, ultimate Smashed Potato Nachos are a crowd pleaser and Horseradish and Beef Lettuce wraps are a taste sensation.  Everything is better with bacon and that holds true for Blue Cheese Bacon Wrapped Stuffed Mushrooms, oh yes!  For a pretty centerpiece to any fall table, Pumpkin Cheeseball is packed with flavor and served with flatbread. Parmesan Gougeres stuffed with piquant pepper spread is quite possibly the perfect bite!  Savory Marinara Peperoni and Provolone Pull Apart Bread is outstanding.  For a sweet finish we will make Caramel Pecan Shortbread cookies and a childhood favorite Grown-up Rocky Road!  Grab a friend and come on, it is the perfect evening out!  Class Fee $59.00. 

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

Coming UP Roses Tart

apple tart

It’s important to celebrate life’s little victories.

This beautiful apple tart I’ve named, Coming Up Roses, was made in a cooking class I taught last week. Even the picture makes me happy!

The recipe is fairly simple, the hardest part is slicing the apples, best done on a mandolin so they can be cut very thin. The key here is to really pack the apples tightly as you layer them around the tart.

It’s apple season so grab a bushel and serve a slice of this gorgeous tart to the people you love and you’ll be coming up roses too!

Apple Rose tart 4

Coming up Roses Tart

1 sheet of puff pastry

4 Honey-crisp apples

1 tablespoon flour plus more for work surface

¼ cup plus 1 tablespoon sugar, divided

3 tablespoons butter

¼ cup apricot jam

1 teaspoon water

Preheat oven to 400 degrees.  Roll puff pastry out to eliminate the creases and so it will fit into a 9-inch tart pan.  Place the pastry into the pan and press it firmly up the sides and on the bottom.  Prick the bottom well with a fork.  Line the crust with a sheet of greased foil and add pastry weights or dried beans to the top.  Bake the crust for 12 minutes until it is beginning to brown.  Remove from the oven and reduce heat to 375.  Prepare apples by slicing them in pieces off the core and cut into very thin slices or use a mandolin and slice through whole apple, then cut the apple shards in half at the core.  Sprinkle the bottom of the crust with first flour then 1 tablespoon of sugar.  Begin arranging the apples on the outer edge of the prepared tart crust.  Place apples peel side up, making rows and winding towards the center. Continue arranging apples very tightly working towards the middle.  Roll several thin slices into a coil to form the center.  The exposed peel will look slightly pink on the finished tart. Sprinkle the tart with remaining sugar and dot with butter.  Place pan on a baking sheet and into the oven for 30-40 minutes until apples are tender and browning on the tops.  Remove from the oven and glaze the top of the tart by heating the jam with the water until it is smooth.  Paint the tart surface with the glaze using a pastry brush. Allow to cool before serving.

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