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)

 

 

Chocolate Madeleines, the perfect treat ANYTIME!

Chocolate Madeleines are the perfect anytime treat! In France when you order coffee, you always get a small biscuit.  These days, it is usually a tiny wrapped butter cookie but at a posh address; you may be served a madeleine alongside your beverage.  Madeleines are  tiny little pound cakes and are not typically seen in chocolate but you know me…chocolate is always my flavor of choice.

Madeleines are easy to make.

You will want to purchase the special shell shaped pans to create madeleines.  These precious pans are always a favorite buy for my ATOP travelers.

Butter the pan very well, but do not leave clumps of butter on the pan.

Flour the pan evenly.

Melt butter and add dark cocoa, mix well.

Add sugar and mix well.

Add eggs one at a time mixing well in between each.

Add flour and mix only until combined.

Using a kitchen scoop, portion the batter in the center of each shell.  Bake for about 20 minutes until each madeleine is puffed.

Make a batch for someone you love TODAY!

Join me in Paris, April 2018!  For all the gorgeous details CLICK HERE! 

Chocolate Madeleines

¾ cup butter

1 ½ cups sugar

¾ cup flour

¾ cup dark unsweetened cocoa powder

3 eggs

½ teaspoon salt

1 teaspoon vanilla

Preheat oven to 325 degrees.  Butter and flour madeleine pans well.    Melt butter in a microwave safe bowl.  Add cocoa powder to melted butter and mix well.  Stir in sugar and then eggs.  Add flour salt and vanilla and mix to combine. Spoon into prepared pans and bake for 19-23 minutes until edges are set and tops are puffed.