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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PINK Giveaway!

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.

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To keep the PINK ball in-the-air, I am hosting an all-PINK GIVEAWAY!!!

This amazing prize includes: a big beautiful PINK Mason Cash Bowl, a PINK 5 speed Cuisinart hand mixer, a set of two Kate Spade kitchen towels and a set of 3 PINK rubber spatulas.

A value of $150.00!!

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Can you imagine yourself baking treats in your kitchen with these delightful accessories?

Register TODAY!!!

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 lorie@atasteofparis.net

Gift will be awarded on March 30th! GOOD LUCK!

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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

Accommodations:
6 Nights Stay at 4 Star hotel with fabulous address
VIP no waiting in lines at museums and sites
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The Perfect Gift~Table for Two

Table for Two is the perfect holiday gift for that hard-to-buy for someone on your Christmas list this year. My friend Audrey Friedman of French Vintage Homes, scours the Brocante markets all over France to bring you these very special boxes.

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The beautiful gift boxes are filled with one-of-a-kind French antiques.  Exactly enough to set a table for two!  The perfect number for a quiet, romantic dinner. Of course to set a table for more, buy in sets of two for a delightfully eclectic table!

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I got to thinking about what to make for my husband on our new Table for Two, and so I thought I would share the menu with you!

We will start with a green salad packed full of fruit and nuts, next up, stuffed Chicken Roulade with a White Wine Veloute.  The chicken will be served on a glorious bed of Luxe Potatoes.  For dessert I will simply serve a pear with honey and a few almonds.  Sounds like the perfect feast for two to me!

To get your own Table for Two or to order one for your friends and family CLICK HERE.

Au revoir for now Lorie

Fig and Seed Salad for Two

2 cups spring greens

4 dried figs chopped into cubes

2 tablespoons dried cranberries

2 tablespoons pumpkin seeds

2 tablespoons chopped walnuts

1 ounce fresh chevre

Dressing

2 tablespoons apple cider vinegar

1 shallot finely chopped

2 tablespoons honey

2 tablespoons olive oil

Salt and pepper

To prepare dressing place all ingredients in a food processor or blender and pulse until smooth.  Assemble salad by tossing greens in the bottom of a salad bowl.  Add remaining ingredients.  Top with dressing and serve.

Chicken Roulade with White Wine Veloute 

2 boneless skinless chicken breasts

1 teaspoon butter

1 medium shallot thinly sliced

1/2 cup mushrooms thinly slices

1 garlic clove pressed

1/2 cup frozen chopped spinach drained and firmly packed

2 tablespoons parmesan cheese

pinch fresh thyme

1/2 teaspoon fresh parsley chopped

Salt and Pepper

Veloute

1 ¼ cups chicken stock

¼ cup white wine

2 tablespoons butter

3 tablespoons flour

Salt and pepper

To prepare chicken, preheat oven to 350 degrees.  Melt butter in a chef’s pan and cook mushrooms until they are brown, about 5 minutes.  Add shallots, garlic, thyme and parsley to the pan and cook until shallots are clear about 3 minutes.  Remove pan from heat and flake spinach into the pan toss well and add parmesan.  Prepare chicken breasts by making a slit in each breast length wise to make a larger flat piece of chicken.  Place ¼ of the filling in the center of each breast and roll up.  Secure with tooth picks and salt and pepper each breast.  Repeat with remaining breast and place them in a glass baking dish and into the oven for 35-45 minutes.  To prepare sauce, warm the stock in the microwave for 1 minute.  In a small saucepan melt the butter, add flour and cook stirring constantly until it has a golden color about 4 minutes.  Slowly whisk in the warm stock until it is all incorporated.  Add white wine and cook until sauce begins to boil and is thick, season with salt and pepper.  Remove from heat and serve sauce over chicken roulade.

Golden Luxe Potatoes

1 pound Yukon Gold potatoes cut into 1 ½ inch pieces

2 tablespoons butter

1/4 cup heavy cream

Salt and pepper

Place potatoes in a medium sauce pan, cover with water and put on a burner set to medium high heat. Add 1 teaspoon salt to water when it is boiling and cook until tender.  In small chef’s pan heat butter until melted, continue to cook over medium heat until it begins to brown.  Mash potatoes with cream and butter and add salt and pepper to taste.