Tune into FOX Tomorrow for Valentine Date Night

Lorie Fangio with the KDFW Fox crew

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.

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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. 

Silver dish of French Chocolate Bark topped with dried apricots, pistachios and dried cherries.
This version of French Chocolate Bark is topped with dried apricots, pistachios and dried cherries.

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.

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A Taste of Paris 2020

Culinary adventure of a lifetime!

More Details…CLICK HERE

au revoir for now lorie (002)

 

 

My Favorite Valentine Treats!

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Valentine’s Day means plenty of chocolate everywhere!

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

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

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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!

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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! 

au revoir for now lorie (002)

Decadent Red Velvet Brownies

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

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!

Ingredients to make Red Velvet Brownies spread out on a counter top.

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

Baked Red Velvet Brownies, in a glass dish inside the oven, oven door opened.

Just mix by hand and pop them in the oven.

Baked Red Velvet Brownies with bowl of prepared Cream Cheese Frosting

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

Red Velvet Brownies with cream cheese frosting in a glass baking dish.

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!

au revoir for now lorie (002)

Bowl of Homemade Chicken Noodle Soup with Crackers

Hearty Chicken Noodle Soup

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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.

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Join me for Let’s Make Dinner Thursday, March 7th 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 2-4th 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 

au revoir for now lorie (002)

Eating Well and Quinoa Tabouli

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

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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!

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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.

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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

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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.

au revoir for now lorie (002)

 

Bowl of Chocolate Truffles

Joy Seeker

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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?

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family photo 2018

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au revoir for now lorie (002)

Christmas Morning~Salmon Artichoke Quiche

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.

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!

Bowl of Chocolate Truffles

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.

Magic Cookie Bars~Second Traditional Sweet

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Magic Cookie Bars are a second sweet holiday tradition in our home.    These sensational chocolatey treats have really stood the test of time.  I think I was about 10 years old when my mother made these the first time and we have had them every year since! 

It is hard to beat the flavor that is packed into these pretty bars.  I hope you will make a batch to eat and share this holiday season and stay tuned for one more sweet tradition this week!

Magic Cookie Bars

1 stick butter, melted

8 whole graham crackers

1 ½ cup chopped walnuts

2 cups shredded sweetened coconut

1 12 ounce package semi-sweet chocolate chips

1 can sweetened condensed milk

Preheat oven to 350 degrees.  Pour melted butter into the bottom of a greased 9×13 glass baking dish.  Crush graham crackers into a fine powder.  Sprinkle crumbs evenly over butter.  Sprinkle first a layer of walnuts, then chocolate and last coconut.  Drizzle milk evenly over coconut.  Bake for 18-22 minutes until coconut is lightly browned.  Let cool before slicing to serve.