A Day in France- Bistronomy Workshop- 2 seat OPEN

Join me for a fabulous class- a day in France.  French bistros have changed over the years, many combining the classics along with gastronomic dishes all at affordable prices.  Bringing an haute cuisine experience to the masses, this movement, now decades in the making is called Bistromomy and will be the inspiration for our class. We will enjoy crafting a French Blonde Cocktail, wine with the meal as well as a cheese course.

For Petit Dejeuner, I will demonstrate Pain Chocolate, always my favorite, served with Homemade Yogurt and Fresh Fruit Compote and honey. 

Le Dejeuner will be comprised of a beautiful Savory Tart and Beet and Goat Cheese Mousse Salad a la Ritz, Paris. 

For diner, 2 dishes; sensational Salmon over Hash wildly elegant and Polenta Ratatouille, both will have your taste buds on high and served with Gougeres Swans! Dessert will be a Bouquet of Roses, a stunning apple tart AND from Stohrer in Paris, Chocolate Cake Stuffed with Cream and more chocolate!

Class registration limited, class fee $89.00

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

A Little Bit of France- A Simple Recipe You Will LOVE!

Tartouillat made with apples and pears

This yummy dish is called Tartouillat, (pronounced tart-o-ya) is from the Burgundy region of France and is typically made with cherries and brandy.

Apples and pears are in full season, so I created this dish to capitalize on their fantastic flavor for my French 2-Day cooking class a few weeks ago.  Many of the class participants voted this dish among their favorites.  The best news; it’s simple and practically fool proof to prepare.

It’s mostly fruit so nice for breakfast or for dessert with ice cream or even a drizzle of caramel sauce!

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Do you love French foods?  There are still a few spaces OPEN for A Day in  France,  it promises to be a stunning display of French foods!

The day begins with me demonstrating Pain Chocolat, as much fun to watch as it is to eat…who am I kidding?  I crave these puffy morsels so I am EXCITED!!

Beet and goat cheese salad from the Ritz in Paris.

We’ll be exploring Bistronomy a Parisian phenomenon and nothing is a better example than this gorgeous Beet and Goat Cheese Salad originally from the Ritz in Paris. To register email lorie@atasteofparis.net OR CLICK HERE

Tartouillat

Tartouillat with Apples and Pears

4 Granny Smith apples peeled, cored and sliced into thin wedges

2 Bosc or Bartlett pears peeled, cored and cut into thin wedges

4 tablespoons butter

1 cup flour

2/3 cup sugar

2 ½ cups milk

6 eggs

½ teaspoon salt

1 tablespoon apple brandy

Preheat oven to 350 degrees. In a large chef pan, cook apples in butter until they become soft.  Add pears to the pan and remove from heat.  Grease an 8 x 11 glass baking dish, pour the fruit into the bottom of the dish.  Beat the eggs with the sugar until it is pale and fluffy, add flour and salt and mix just until combined.  Add milk and brandy and whisk until there are no lumps.  Pour milk mixture over the fruit and bake for 38-45 minutes until top is beginning to brown and springs to the touch.

TIP:
For the best results eat it the day you prepare it, it can hold over night but is not as good the next day. 

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French 2-Day Workshop Flavors and Inspiration from Burgundy France

Join me for a truly unique culinary event as we travel to Burgundy for some of the most delectable food on earth.  Slow cooked dishes eking all of the flavor from food, Dijon mustard and delectable cheese abound in the Burgundy region.  Dishes packed full of love and timeless flavors with an artful quality that we will share together.

This 2-day workshop is immersion style, cooking side by side. Each day we will prepare breakfast, lunch, dinner and a sweet along with a snack or two!  Wine and a cheese course will be served each day for an authentic French dining experience.  Dinner portions will be packed up to-go.

In addition to this fabulous menu, we will prepare 2 classic French doughs; Brioche, an enriched dough that is a staple in France and Choux Paste the basis for so many sweet and savory dishes.  For those that want to arrive 30 minutes early on the second day, I will demonstrate Laminated Brioche, similar to croissant, a favorite treat of mine that is hard to find unless you are at the finest boulangerie in Paris! And just because we can, we will shake and enjoy French 75’s, how much for French can you get?

This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime.  Be a part of the fun! Limited enrollment, Fee $189.00

Day 1- We’ll start our day with time honored baking skills.  Brioche, made with my Parisian, Le Cordon Bleu recipe; is hands down the absolute best, add fresh churned European Style Butter and exquisite Cherry Jam and you have achieved perfection!  We will also prepare delectable Oeuf en Meurette, traditionally served as a main course, will make a hearty breakfast.  Cornittes, precious pockets of cheesy goodness, will be our luxurious snack.  For lunch, Wreath of Greens Salad with Choux as the centerpiece, will delight your pallet and your senses.  Choux puffs stuffed with mushrooms, leeks and a frothy goat cheese mixture is almost too pretty to eat! For dinner, Traditional Coq au Vin a classic slow simmered dish with rich complex flavors.  Served with Maple Roasted Carrot Salad, sure to be a favorite fall go-to. For dessert we will make Burgundy Poached Pears with homemade Vanilla Ice Cream.

Day 2-Arrive 30 minutes early for a demonstration on cinnamon crusted Laminated Brioche, a truly unique treat that is worth every bite.  We will start our day with wholesome Tartouillat, a tart filled with apples and pears that you will see in every glass pastry counter in the Burgundy region.   Crème de Cassis, a black currant liquor, is produced in the Burgundy region. We will make a Kir Royal, one of my all-time favorites and toast them with thanks! For an irresistible snack we will make Herbed Fromage Blanc served with fresh vegetables.  We will prepare the most famous dish from the burgundy region, Boeuf Bourguignon and we will serve it with Potato Leek Gratin, my favorite bite from my recent trip to Burgundy! Dinner will be delectable Jambon au Chablis served with Roasted Root Vegetables.  For dessert, heavenly Chocolate Banana Crepes.

Register TODAY by email to lorie@atasteofparis.net OR Click Here to go to the class registration page!

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)

 

 

Plate of Macaroons

ATOP Named to TOP 150 Food Blogs!!

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 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

Lorie Fangio Sitting in front of Eiffel Tower

The Iconic Eiffel Tower

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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.

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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.

Romantic Paris Portraits

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.

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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!

Romantic Paris Portraits

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!

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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 lorie@atasteofparis.net

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!

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Movie Night with Provence Crew

Have you seen the darling movie A Good Year? I highly recommend it!  It’s a sweet flick starring Russell Crowe and the adorable Marion Cotillard set in Provence.  The movie details the life of workaholic Max Skinner; you guessed it, boy meets girls, there are fireworks and plenty of wine!

Much of the movie was filmed in the Luberon area of Provence.  Lush green hills and one charming French village after another and the food…don’t even get me started!

Before the craziness of the holidays insue, I invited my Provence 2018 travelers for a movie night to watch A Good Year.

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The perfect fare for the casual fete was a simple Provencal Picnic. Served with French bread of course!

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If you’re going to watch a movie, popcorn is a must.  I like to make homemade microwave popcorn in various flavors.  For the party, I made Herbs de Provence and Cayenne Parmesan.

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No picnic is complete in my book without chocolate. I served freshly made dark chocolate strawberry truffles and foil wrapped chocolate cherry cordials.

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Bubbles are always a good idea, especially fun in single serve bottles.

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Our journey to Provence really begin as we watched the movie.  Oh what fun we will have!

Provence 2018 is sold out but for more information on traveling with me to Provence OR Paris in 2019 Click HERE! Inquire TODAY seats sell out very early.

Do you have a favorite movie set in France?  There are so many to choose from, please share your fav with us.

Au revoir for now~  Lorie

 

Movie Night with Provence Crew

Have you seen the darling movie A Good Year? I highly recommend it!  It’s a sweet flick starring Russell Crowe and the adorable Marion Cotillard set in Provence.  The movie details the life of workaholic Max Skinner; you guessed it, boy meets girls, there are fireworks and plenty of wine!

Much of the movie was filmed in the Luberon area of Provence.  Lush green hills and one charming French village after another and the food…don’t even get me started!

Before the craziness of the holidays insue, I invited my Provence 2018 travelers for a movie night to watch A Good Year.

IMG_2430.jpg

The perfect fare for the casual fete was a simple Provencal Picnic. Served with French bread of course!

IMG_2417-3650268931-1510787780759.jpg

If you’re going to watch a movie, popcorn is a must.  I like to make homemade microwave popcorn in various flavors.  For the party, I made Herbs de Provence and Cayenne Parmesan.

IMG_2426

No picnic is complete in my book without chocolate. I served freshly made dark chocolate strawberry truffles and foil wrapped chocolate cherry cordials.

IMG_2391-4251424443-1510788309410.jpg

Bubbles are always a good idea, especially fun in single serve bottles.

IMG_2330

Our journey to Provence really begin as we watched the movie.  Oh what fun we will have!

Provence 2018 is sold out but for more information on traveling with me to Provence OR Paris in 2019 Click HERE! Inquire TODAY seats sell out very early.

Do you have a favorite movie set in France?  There are so many to choose from, please share your fav with us.

Au revoir for now~  Lorie

 

Make European Style Butter in your HOME Kitchen!

There is nothing like the rich flavor of European style cultured butter.  In the US we are accustomed to sweet cream butter, which is also wonderful but it just does not compare to the complex flavor of the European style butter.   What’s the difference you might ask?  The name gives it away, the cream has been culture or fermented giving it a fuller tangy flavor.   You can make your own culture butter in your home kitchen very easily.  Just follow these simple steps! Add 1 tablespoon to every cup of cream you want to culture.  I usually make 4 cups at a time. Mix well. Add 1 tablespoon to every cup of cream you want to culture.  I usually make 4 cups at a time. Mix well. Cover cream mixture with plastic wrap and let sit at room temperature for 12-24 hours.  Then refrigerate for at least 2 hours or for the best results overnight. Cover cream mixture with plastic wrap and let sit at room temperature for 12-24 hours.  Then refrigerate for at least 2 hours or for the best results overnight. Pour the cold cream into your electric mixer fitted with the paddle attachment. Pour the cold cream into your electric mixer fitted with the paddle attachment. Cover the mixer with a dishtowel to avoid splatters and turn the mixer on high.  Be very careful to keep kitchen towel out of the way of thee mechanism. Cover the mixer with a dishtowel to avoid splatters and turn the mixer on high.  Be very careful to keep kitchen towel out of the way of thee mechanism. This is what it looks like just before you get butter.  Keep churning! This is what it looks like just before you get butter.  Keep churning! When the water or buttermilk seeps out of the fat, you have butter! When the water or buttermilk seeps out of the fat, you have butter! Drain the liquid off the fat. Drain the liquid off the fat. Wash the butter with cold water.  It is important to wash the butter until the water is clean so the butter will last for 10 days in the refrigerator. Wash the butter with cold water.  It is important to wash the butter until the water is clean so the butter will last for 10 days in the refrigerator. Add salt to taste.  I like to use Fleur de Sel because it tastes less briny than sea salt. Add salt to taste.  I like to use Fleur de Sel because it tastes less briny than sea salt. Spread of fresh baked bread for the ultimate butter experience!! Spread of fresh baked bread for the ultimate butter experience!!

ENJOY!
XoXo Lorie

Cultured Butter

4 cups heavy cream

4 tablespoons buttermilk

Fleur de Sel Salt to taste

Add buttermilk to cream and mix well.  Allow mixture to sit out at room temperature for 12-24 hours. Place mixture in the refrigerator for a minimum of 2 hours and up to 2 days.  Pour mixture into the mixing bowl of an electric mixer flitted with a paddle attachment and cover edges with a dishtowel to collect splatter.  Start the mixer on slow at first and then increase speed.  Allow mixture to churn until butter clumps and a watery liquid is released.  Pour butter through a cheese cloth to collect the fat.  Return butter to the bowl and wash it with clean cool water pressing the whey out of the butter until the water runs clean.  Add salt to taste.  Store butter in the refrigerator for up to 10 days.

Join me in Paris April 2018!  Click HERE for details!