Tune into FOX Tomorrow for Valentine Date Night

On February 12, 2019February 12, 2019 By Lorie FangioIn A Taste of Paris, Be Inspired, Taste1 Comment

Tune into Fox 4 KDFW, tomorrow, Wednesday, February 13th about 9:40 to see ME cooking LIVE with the morning crew!

I’ll show you how to host a Romantic Date Night, just in time for Valentine’s Day!

Instead of fighting crowds this year, opt to stay in with this mouthwatering menu. Pan seared Pork Chops with Apple Cranberry Pan Sauce served over Creamy Mashed Potatoes is decadent and satisfying and the best part, it won’t take you all day to prepare!

For a sweet ending try one of my favorite go-to recipes French Chocolate Bark.

Pork Chops with Apple Cranberry Pan Sauce

2 boneless pork chops, 6 ounces each

1-2 tablespoons flour

2 tablespoons butter

½ large Granny Smith apple, peeled and chopped

¼ cup dried cranberries

1 tablespoon onion, grated

1 small garlic clove, pressed

1 teaspoon brown sugar

2 tablespoons dry white wine

¼ cup chicken stock

pinch cinnamon

¼ teaspoon sage

Salt and pepper to taste

Preheat oven to 350 degrees. Melt butter in a chef’s pan set over medium/low heat. Salt and pepper pork chops liberally. Dredge chops in flour and place into the hot pan. Sear for 3-4 minutes until pork is getting brown. Flip and sear the second side. Remove the chops from the pan and place them in a glass baking dish and into the oven to finish cooking, about 18 minutes or until internal temperature reaches 155 degrees. To prepare the sauce deglaze the pan with the white wine. Add remaining ingredients and cook until mixture is thick and apples are breaking down a bit. Remove from heat and serve over the pork shops.

Creamy Mashed Potatoes

3 pounds potatoes, preferably Yukon Gold’s, peeled and diced

½ cup heavy cream

¼ cup butter

Salt and Pepper to taste

Boil potatoes in salted water until tender. Drain water, reserving 1 cup of cooking water. Place potatoes in a bowl an electric mixer and mix with cream and butter until perfectly smooth. If potatoes are still too stiff, add a bit of the cooking water until desired consistency is reached. Salt and pepper to taste.

French Chocolate Bark

1 12-ounce package of 60% cocoa chocolate chips, I use Ghirardelli’s

½ cup dried cherries, coarsely chopped

½ cup toasted pecans, coarsely chopped

½ cup coconut

Line a baking sheet with parchment or waxed paper. Melt chocolate in microwave safe bowl in 30 second intervals stirring well in between each time. Spread melted chocolate on parchment paper creating a thin sheet of chocolate. Sprinkle with fruit and nuts and slightly press into chocolate. Chill the candy in the refrigerator until set and break into pieces. Keep bark refrigerated for up to 2 weeks.

TASTE THE FOOD. TASTE THE WINE.

TASTE THE CULTURE.

A Taste of Paris 2020

Culinary adventure of a lifetime!

More Details…CLICK HERE

My Favorite Valentine Treats!

On February 11, 2019February 10, 2019 By Lorie FangioIn A Taste of Paris, Be Inspired, Discover, TasteLeave a comment

Valentine’s Day means plenty of chocolate everywhere!

I am sure you saw my recipe for decadent Red Velvet Brownies last week.

How about Chocolate Lava Cake, a quintessential favorite and oh so easy to prepare as long as you know the secret…bake the cakes cold from the refrigerator!

And of course Chocolate Truffles like the ones at Maison du Chocolat in Paris are unbeatable and surprising simple to make!

I hope you will be inspired to make a chocolate treat for someone you LOVE today!

Consider joining me in the kitchen for upcoming Cooking Classes, where Fun is Always on the Menu! Seats are limited, register TODAY!

Decadent Red Velvet Brownies

On February 8, 2019February 11, 2019 By Lorie FangioIn A Taste of Paris, Taste1 Comment

Valentine’s Day is just around the corner! Will you be making a sweet treat for someone you love? Red Velvet Brownies with Cream Cheese Frosting may be the most decadent treat on earth!

This is such a great recipe because it begins with 2 boxed mixes so there is very little measuring required!

Just mix by hand and pop them in the oven.

Let the brownies cool completely before slathering with rich cream cheese frosting.

I like to sprinkle the tops of my Red Velvet Brownies with a tiny bit of unsweetened coco, to hint that there is chocolate here! Make a batch today, your Lovies will be so happy!

Red Velvet Brownies

Batter

1 package family size dark chocolate brownie mix

1 package yellow cake mix

1 ½ cups semi-sweet chocolate chips

1 cup plus 2 tablespoons buttermilk

¾ cup canola oil

2 teaspoons vanilla

3 eggs

1-ounce red food coloring, I used Wilton

Preheat oven to 350 degrees. In a small bowl mix all wet ingredients including red coloring until well blended. Place both brownie and cake mix in a large bowl and whisk until mixed well, add chocolate chips. Add wet ingredients to dry and stir until no lumps remain. Spread batter into a greased 8×11 glass baking dish. Bake for 50-58 minutes until edges are beginning to brown. Let brownies cool completely before frosting.

Frosting

1 8-ounce package cream cheese at room temperature

2 tablespoons butter at room temperature

1 teaspoon vanilla

4 cups powdered sugar

Using a hand mixer combine butter, cream cheese and vanilla and mix well. Add sugar slowly until all is combined. Frost cooled brownies.

I hope to see YOU in an upcoming Cooking Class! I have new titles just added TODAY!

There are still a few seats remaining for the extraordinary 2-day culinary event; Food and Wine Workshop on March 21-22nd.

I hope you will join me!

Bowl of Homemade Chicken Noodle Soup with Crackers

Hearty Chicken Noodle Soup

On January 31, 2019January 30, 2019 By Lorie FangioIn A Taste of Paris, TasteLeave a comment

Nothing warms the body and soul like a bowl of homemade Chicken Noodle Soup. With a cold snap upon us, make a pot today, you will be so glad you did!

Homemade Chicken Noodle Soup

2 chicken breasts baked and cubed

2 tablespoons butter

1 medium onion, chopped

3 ribs of celery, finely chopped

2 cups carrots, chopped

1 clove garlic minced

1 bay leaf

6 cups chicken stock

1 teaspoon dried sage

1 teaspoon dried parsley flakes

1 12-ounce package egg noodles

Salt and pepper to taste

Melt butter in large soup pan set over medium heat. Cook onions, celery and carrots in butter for about 8 minutes until onions are clear. Add garlic and cook 1 minute more. Add spices and stock and bring to a boil. Add noodles and cook for about 7 minutes. Add chicken into the pot and continue cooking until noodles are tender.

Join me for Let’s Make Dinner Thursday, March 7^th 6:30-8:30- A new kind of cooking class. The fun begins with a Cran-Pineapple Vodka Spritzer as we will dive into our menu. We will prepare simple French Loaves to be served with Salmon Rillettes, packed with fresh goodness and Herbed Goat Cheese Spread. We will sit for our 2-4^th courses and wine will be served. The second course will be Vegetable Lentil Soup, so tasty it could stand on its own. Ripe peppers, onions and paprika are key ingredients to the mouthwatering Chicken a la Basquaise served alongside Potato Leek and Gruyere Tart, oh my. For a delectable sweet finish, we will prepare Grand Mariner Souffle served with a White Chocolate Sauce. What a great way to spend the evening! We will prepare our 4 course feast then sit together to enjoy the fruits of our labor. Class size is limited and promises to be an amazing evening! Class fee 59.50. To Register CLICK HERE or email lorie@atasteofparis.net

Eating Well and Quinoa Tabouli

On January 8, 2019January 6, 2019 By Lorie FangioIn A Taste of Paris, Be Inspired, TasteLeave a comment

You are what you eat…if this is true, I may turn into a block of dark chocolate!

To get the year off to a great start, I will be teaching a class called Eating Well. We will explore ways to get the most flavor and nutrients from the foods we eat. The fun begins with red wine, because it’s good for us and crave-able Fire Roasted Salsa, my favorite condiment. This chunky salsa is sure to become a staple in your house too for vibrant color and taste explosions!

The more we learn about food the more convincing it becomes that eating well is essential to looking and feeling our best. Foods that nourish the body can also feed the soul; the part of us that craves amazing flavor.

Join me for Eating Well, a fantastic class where great tastes rule! Seats are limited so register TODAY by clicking HERE or email lorie@atasteofparis.net

Scroll to the end to see one of my favorite recipes from the Eating Well class last year, Quinoa Tabouli.

Eating Well Friday, January 25th 11;00-1:00~ Only a few seats remain

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 my favorite condiment for topping or snacking, vibrant Fire Roasted Salsa. Our breakfast recipe, Poached Egg and Veg Tartine is almost too pretty to eat. 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

Quinoa Tabouli

2 cups quinoa

3 cups water

¼ cup olive oil

¼ cup fresh squeezed lemon juice

1 tablespoon Dijon mustard

2 cloves garlic pressed

½ teaspoon salt

2 cups cherry tomatoes finely chopped

½ red onion finely chopped

1 large English cucumber finely chopped

1 red bell pepper finely chopped

¼ cup Finley minced parsley

¼ cup finely minced mint

Wash quinoa thoroughly. Place quinoa in a medium sauce pan and cover with 3 cups water. Cook over medium heat, when water comes to a boil lower the temperature and place a lid on the pot, cook stirring occasionally for 12-15 minutes until seeds are tender. Meanwhile, make the dressing by combining, garlic, mustard, salt, lemon juice and mix well. Add olive oil in a stream whisking to incorporate. Remove quinoa from heat, allow it to cool. Toss vegetables and herbs in dressing, coating well. Add vegetables to cooled quinoa and toss.

Joy Seeker

On January 4, 2019January 3, 2019 By Lorie FangioIn A Taste of Paris, Be Inspired8 Comments

2019 is finally here and we have a fresh start. 2018 was a good year and probably like many of you, I worked too much. The arrival of January offers us an opportunity to reflect on the past year and to think about what we would like to create for the new one.

As I worked through this exercise, one word kept coming to mind, JOY!

I have resolved to be a joy seeker in 2019. Finding joy in great accomplishments is easy but as we get wrapped up in mounds of work and commitments it can be a bit more of a challenge to be joyful about the little things.

To keep myself focused, I made a list of the things that make my heart happy and I will spend some time each day doing, being or having some of these things.

What brings your heart Joy? Will you share?

Merry Christmas from A Taste of Paris

On December 24, 2018December 19, 2018 By Lorie FangioIn A Taste of Paris, Be Inspired, DiscoverLeave a comment

A Taste of Paris wishes you and your family a very Merry Christmas!

ATOP Named to TOP 150 Food Blogs!!

On December 20, 2018December 20, 2018 By Lorie FangioIn A Taste of Paris, Be Inspired, Discover4 Comments

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 25^th 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 6^th 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 8^th 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 22^nd 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 7^th 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 21-22^nd 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 25^th Let’s Make Dinner Details coming soon

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

Christmas Morning~Salmon Artichoke Quiche

On December 19, 2018December 17, 2018 By Lorie FangioIn A Taste of Paris, TasteLeave a comment

Looking for something scrumptious to make for Christmas morning? Try my Salmon and Artichoke Quiche, you will not be disappointed!

Salmon and Artichoke Quiche

1 sheet puff pastry

10 eggs

½ cup cream or milk

1 cup grated Gruyere or Swiss cheese

1 ½ cups cooked salmon chunks

1 ½ cups frozen artichoke coarsely chopped

½ cup grated parmesan cheese

½ teaspoon fresh dill finely chopped

2 green onions finely chopped

½ teaspoon salt

¼ freshly ground pepper

Preheat oven to 400 degree. Unfold puff pastry sheet on a floured surface. Eliminate folds in dough by rolling with a rolling pin. Grease a deep 9 inch round quiche dish. Place dough into dish, letting the corners fall over. Fill quiche by first sprinkling an even amount of gruyere cheese into the dish. Next layer the salmon, artichokes and green onion into the dish. In a bowl, beat eggs, milk salt and pep[per and dill until well combined. Pour the egg mixture into the dish and sprinkle with parmesan cheese. Fold corners of pastry over the quiche and bake until center is set and quiche is puffed and brown, about 35-40 minutes.

If you prefer a more formal quiche, trim the edges of the crust and pinch into a fluted pattern.

Christmas Morning~Cinnamon Pecan Wreath

On December 17, 2018 By Lorie FangioIn A Taste of Paris, TasteLeave a comment

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.

A Taste Of Paris

Tag: cooking trips