A Taste of Paris wishes you and your family a very Merry Christmas!
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!!
Eating Well-January 25th 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 6th 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 8th 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 22nd 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 7th 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 21-22nd 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 25th Let’s Make Dinner Details coming soon
May 3rd Make and Take Dinner for Two- Details coming soon
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
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.
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
1 cup powdered sugar
1 vanilla pod
1 small orange, zested and juiced
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.
For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.
Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.
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!
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.
Did you ever have one of those work days so stellar that you will never forget it as long as you live?
Welcome to one of mine!
I invited a few of my travelers, most of whom have been with me on multiple trips, to share in the experience of making a film.
In fact, to share some of their experiences while traveling with A Taste of Paris, to France.
We sipped some of my favorite French sparkling wines…
…and nibbled on French goodies like Chocolate Madeleines, Raspberry and Mint Chocolate Macarons.
In a flash, the party was over and the real work begins.
Hours spent combing through video from my most recent trip, searching for the very best shots.
4:00 am calls from my colleague in Paris to insure we were capturing the best of the city in video content she was taking and sending via the amazing internet.
Listening to music for just the right French sound and by the way after a bit it all sound alike!
And testing the patience of filmmaker, Shane Reitzammer owner of CinemaStory Productions for many weeks to create something really special; a tool for people considering travel with A Taste of Paris and me!
Thank you to these special ladies and to all my travelers for helping to bring my dream to life!
As I explore “Why France?” with past and future travelers, one iconic symbol is on everyone’s list, the Eiffel Tower. It is the single most recognized symbol in the world and of course when you see it, you think of Paris, the capital of France.
The Eiffel Tower was designed by Gustave Eiffel and his team of engineers for the 1889 World’s Fair. Paris was chosen as the location for the fair to mark the 100th anniversary of the French Revolution.
The Eiffel rests on the Champ-de-Mars and this structural marvel of iron lattice stands 324 meters tall, the equivalent of an 81 story building. The tower took only 2 short years to build which is amazing when you think of the rudimentary construction capabilities of the times.
I believe the very best view of the Eiffel Tower is from the Seine, right at dusk. The tower lights up and if you are lucky enough to be sipping champagne, it’s magical!
I am excited to share that A Taste of Paris has partnered with L’amour de Paris for what can only be described as a fashion styled photo shoots at the Eiffel Tower. All of the photos you see here of me were taken by the talented and adorable CheyAnne and wow was it fun!
L’amour de Paris has offered a very special price to ATOP travelers, Thank YOU!
Register for 2019 travel TODAY! Just click for more details or email me at email@example.com
A Taste of Paris- March 31st-April 7th 2019
A Taste of Provence- September 7th-14th, 2019 OR
A Taste of Provence- September 14th-21st, 2019 hurry only 1 seat left!
Macarons have become the iconic French sweet-treat and TODAY is National French Macaron Day!
Macs are so pretty especially in PINK!
Laduree is the birthplace of the French Macarons; the location on rue Royal in Paris is where it all began back in 1930. I take all of my ATOP travelers there for tasty treats. It’s like watching kids in a candy store only better!
Come along with me for A Taste of Paris Goes PINK, an all-female trip to Paris in April 2019.
To satisfy your macaron craving until you can get to Paris, I suggest Joy Macarons. They have 3 locations; Oak Cliff, lower Greenville and the newest location in Ft Worth.
Their raspberries macs are a sensation; not too sweet, tender and bright pink of course.
If you are in an ice cream state of mind you are in luck! Pretty pink macaron ice cream sandwiches are the cutest things I have seen in a while. Tender, crisp, cool and creamy all in one bite! You have got to try one…or two!
Joy Macarons; pop by and see them the next time you need a sweet PINK bite.
And if you want to learn to make French Macarons in your own kitchen, register today for my upcoming class, just in time for Mother’s Day.
French Macarons- Thursday, May 10th 6:30-9:00 Cooking class with a true hands on experience and the best part you take home the results! Macarons, the quintessential French treat, light, delicate and irresistible! After studding macaron making in Paris, Lorie will lead a hands on class using the tried and true Laduree recipe with a simplified approach. We will first toast the macaron with a flute of bubbly before diving in to make this love at first bite treat. Each step of the process will be clearly defined so students can replicate the process in their own kitchens with success! We will prepare Salted Caramel, Raspberry Rose, and Mint Chocolate. Recipes for additional macaron flavors will be shared. Class size is limited to 10, book early! Class fee class fee $62.50
OH and be sure and pick up one of these darling shirts at Joy Macarons.
And I’m keeping the pink theme going through the end of March to celebrate the launch of A Taste of Paris Goes PINK, an all-female culinary trip to Paris in April 2019. Grab your daughter, mother, and friends to join me for this boutique culinary excursion of a lifetime. Seats are going FAST!
Since it’s the weekend, how about an aperitif, as the French would say!
Sometimes after a long week, I just need to chill with a cocktail and some girlfriends.
My no -fuss Grapefruit Martini – a juicy balance of sweet and tart – is the ideal cocktail to serve friends or just bring the week to a close.
It’s not too sweet so if one drink won’t flip your mood, no worries, you can have a few.
You know they say, we taste with our eyes first, and this pretty pink martini would look fetching served in Luigi Bormioli retro chic glasses.
Are you planning a party for lots of BFF’s? The more the merrier, I always say!
Be sure you are stocked up on wine charms to help everyone keep their drinks straight. Below are a few of my on-trend favs. The jeweled bees by Joanna Buchanan have been buzzing around in my head since I first laid eyes on them. I am not sure how long I can resist temptation!
2 parts grapefruit vodka
2 parts Ruby Red Grapefruit juice
½ part triple sec
Grapefruit twist for garnish
Shake all ingredients with ice and serve in a chilled glass with a grapefruit twist.
As always; drink responsibly and do not drive!
ATOP has launched A Taste of Paris Goes PINK, turning the site PINK for the month of March in celebration of our all-female culinary trip to Paris in April 2019. Check out this amazing trip including all of the very best culinary gems, Paris has to offer.
To keep the PINK ball in-the-air, I am hosting an all-PINK GIVEAWAY!!!
A value of $150.00!!
Can you imagine yourself baking treats in your kitchen with these delightful accessories?
All you have to do is send me email addresses for anyone that you think might be interested in A Taste of Paris; the blog, travel to France or cooking classes!
Each email address is an entry. Enter as many times as you want!
Click HERE and get started or simply email me at firstname.lastname@example.org
Gift will be awarded on March 30th! GOOD LUCK!
A Taste of Paris Goes PINK!
April 7th – 13th, 2019
Mothers, Daughters, Sisters and Besties
Reserve your seats TODAY
For this all girls trip of a lifetime!
Be treated like royalty at the Ecole Ritz Escoffier with a Special French Market Class
French Desserts Technique class developed especially for ATOP at the famed Lenotre
French Cheese and Wine Pairing class taught in a 400 year old cave will awaken your senses and ignite your palate
Entertaining Champagne Tasting including bottle sabering!!
Enjoy high tea at famous salon
Macaroons and Chocolate Tasting
Soufflé Dinner and ATOP original Hotel Picnic
River Cruise on the Seine
The Louvre, Musee d’Orsay and Musee Rodin
Notre Dame and La Madeleine
Concert at Sainte-Chapelle
Arc de Triomphe, Place Concorde, Flower Market
Tuileries Garden and Luxembourg Garden
Culinary shopping trip and Visit the best Flea Market in Paris
6 Nights Stay at 4 Star hotel with fabulous address
VIP no waiting in lines at museums and sites