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.

porkchops with apple cran sauce

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.

TASTE THE CULTURE.cropped-ATOP-Branding-Board-2-FINAL-02-1.png

A Taste of Paris 2020

Culinary adventure of a lifetime!

More Details…CLICK HERE

au revoir for now lorie (002)

 

 

Autumn in Provence~Olives

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For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.

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Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.

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I am not an olive eater per say, but the olives in France taste amazing and once I start, stopping is difficult!! The olives are not pitted, making eating them a bit inconvenient but the flavor and meatiness is well worth the effort!

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There is much variety in the brining liquid and herbs used to finish the olives, a flavor for everyone.

Olive tapenade and bread is often served on the tables of  Provencal restaurants when you sit down, think salsa at a mexican restaurants. Below you will find my Green Olive Tapenade recipe, enjoy!

Green Olive Tapenade

1 ½ cups Spanish olives, pitted and rinsed

2 cloves garlic, pressed

1 tablespoon capers

1 teaspoon each lemon zest and freshly squeezed lemon juice

3 tablespoons or more olive oil

½ teaspoon herbs de Provence

Salt to taste

Place all ingredients in a food processor and pulse until mixture is chunky.  Serve with French bread.

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Autumn in Provence~A Trip to the Market

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Provencal markets are truly a magical place for food lovers.

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Gorgeous seasonal vegetables were relying only on their vivid color to entice buyers.

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Stunning eggplants begging to come home and become something wonderful on your plate!

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I adore the vegetables artfully displayed in sturdy baskets.

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Freshly picked thyme and bay leaves perched in this precious, red riding hood basket.

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The markets of Provence have much more to offer foodies besides just produce.

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Freshly made sausage is always a good bet to go along with a cheese and wine picnic perhaps?

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Nuts and dried fruits as far as the eye can see.

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And prepared foods like roasted chicken or this enormous copper pan loaded to the brim with Paella, just look at the size of those shrimp!

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Markets are bursting with jams, tapenades and spreads along with clothing, table linens, soaps and lavender. All in all a truly lovely way to spend a few hours and we did!

Travel with me next autumn! Two seats are available for

A Taste of Provence September 7-14th 2019

Reach out today for more information!

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It’s a Provencal Happy Hour!

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DATE CHANGE!

Happy Hour October 18, 6:00-8:00

Celebrate Autumn in Provence with an ATOP Happy Hour just for fun!

Have you been to the beautiful new Toulouse at Legacy West?
Join A Taste of Paris for a Provencal Happy Hour. Drink and food specials just for ATOP!

Registration for A Taste of Provence 2019 is OPEN and Toulouse is helping us celebrate!
Travel with me in 2019 for an unforgettable experience.

Immerse yourself in the flavors of Provence.  Soak up sundrenched farm land, cultivated by artisans passionate about their craft.  Visit and taste at local producers of wine, cheese and olives for an up-close view of the fabulous food this region is known for.  Enjoy private cooking classes and some of the best markets in the world. Your taste buds will sing with the flavors of France.

September 7-14th, 2019  Only 2 seats OPEN

OR

September 14th-21st, 2019  Only 1 seat OPEN

Join the fun as Toulouse transports us to Provence,
for a full list of Happy Hour offerings and the address CLICK HERE

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Registration for Fall and Holiday cooking classes is underway, dont miss out on the fun!  Register TODAY!

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Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9×13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.