Stone Fruit Chutney Over Brie-Oh My

Stone Fruit Chutney Over Brie

Sometimes it’s the simplest things in life that taste the sweetest.  Stone Fruit Chutney Over Brie is definitely in this category. So simple to make and it really wakes up your taste buds.

Stone fruit chutney over brie on a grazing board.

Stone fruit is only in season a short time so grab bushels of cherries and nectarines NOW and what you can’t eat; make into chutney.  You will be glad you did!

Stone Fruit Chutney over Brie

1 wedge Brie

2 small nectarines peeled and chopped

1 cup fresh cherries pitted and sliced in half

1 teaspoon fresh lemon juice

Pinch of lemon zest

¼ cup sugar

1 teaspoon vanilla

Pinch of salt

In a small chef’s pan combine, fruit, sugar, lemon juice and zest and salt.  Cook over medium heat until mixture is bubbling, turn the heat down and simmer until the fruit is broken down and the juice is a thick syrup.  Remove pan from heat and stir in vanilla.  Pour hot mixture over the Brie and serve with French bread or for dessert, ginger snaps.

au revoir for now lorie (002)

 

 

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.

Playground for the Rich and Famous-the French Riviera

Pebbled beach in NIce, France

The French Riviera; playground for the rich and famous, will be the back drop for an amazing adventure for 7 travelers, in April 2020.

French Riviera

The vibrant coastal town of Nice will be our hub for this week-long exploration of the area and Nice has it all.  The magnificent cerulean blue Mediterranean ocean on one side, and 3 mountain caps on the other, home to the sweetest villages I have ever encountered.

Village around French Riviera.

This village with the fortress wall around it, is tucked into the mountains and is begging to be explored.

City view Nice, France.

The colorful city center of Nice is packed with cafes that spill into the streets, with a waft of the Provencal flavors in the air and the casual nature of these establishments hint at the warmth of its people.

Not far from this is SHOPPING!  Nice is a larger city so all of the high-end brands are available and plenty of moderately priced options too!

Te e Tisane al mercato di Eze, Costa Azzurra

Markets in this region of France abound and all with their own flair.  I always love seeing the beautiful spices and…

Confiture in the window, Nice, France.

…the candied fruits; confiture, a delicacy of the region.

Shrimp Risotto

Don’t even get me started on the food.

Penne pasta with basil.

Nice is very close to the Italian border so there is PASTA, so tasty and yet still served with the elegance that can only be associated with France.

Nice, France

Can you tell I am crushing hard on the French Riviera?

I have only 3 spaces left for this amazing trip

The French Riviera April 24th-30th 2020.

Don’t delay, make one of them YOURS Today.  By email to lorie@atasteofparis.netau revoir for now lorie (002)

ATOP Macarons at Up Inspired Kitchen

Silver compote with French Macarons.

Hey you guys!  Come see me at UP Inspired Kitchen, this Thursday from 9:00-1:00 and enjoy one of my fresh macarons on us! I’ll be on hand to demonstrate this magnificent  French treat!

Toasts with avocado, pears and prosciutto and spinach with mushrooms.

If it’s not already, UP will be one of your new favorite places!

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The breakfast AND lunch menu is full of clean, honestly sourced foods that makes you feel great.  UP Inspired Kitchen is a on a mission to inspire you to feel your best, so you can BE your best!

group in front of hotel de ville Paris

Experiencing new cultures and traveling with friends is one of the best ways to Live UP!

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We’ll take your taste buds on a Parisian culinary adventure without even having to pack your suitcase. So stop by UP Inspired Kitchen on Thursday for a French macaron, stay for some coffee and enter to win some French treats!

Pot of orange flowers

AND Learn more about my exclusive excursions to France!
au revoir for now lorie (002)

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)

 

 

Parisian Picnic in McKinney Texas

Parisian Picnic, McKinney Texas

I am so excited to be partnering with We Ate Well Food Tours for their first ever POP-UP!

It’s a Parisian Picnic right here in McKinney!! Did you know French picnics are one of my favorite things?  I’ll be showing you how I create them for my husband and I on the reg. Such a great way to spend and evening or entertain friends.

Parisian Picnic McKinney Texas

You don’t need a passport to enjoy a French-style picnic! This delicious, hands-on Spring experience will include a basket, yours to keep, full of goodies sourced from local businesses as well as surprise giveaways. We’ll meet at Mitchell Park in Historic Downtown McKinney to eat well and learn picnic essentials.

Whats in the basket? All the essentials!

Fruit

Salad

Baguette

Meat & Cheese

Vegetable Chips, Dip & Jam

Sparkling French Lemonade

Macarons & Truffles

Mini Floral Bouquet

McKinney Wine Merchant Gift Card

This event is BYOB = Bring Your Own Blanket!  We’ll provide a basket

Class size limited

Picnic Basket for 1 |   $ 85

Picnic Basket for 2 |   $105

For Tickets CLICK  

Hope to see you there!

au revoir for now lorie (002)