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.

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A Taste of Paris 2020

Culinary adventure of a lifetime!

More Details…CLICK HERE

au revoir for now lorie (002)

 

 

Chocolate Goodies on FOX 4 Thursday, February 8th

I am deeply saddened by the news of the fallen Richardson police officer.  My heart goes out to his family and the city of Richardson.  The chocolate segment has been cancelled.

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Tune in to FOX 4, Good Day on Thursday morning, February 8th around 8:30 for Chocolate Goodies.  I’ll be cooking LIVE with the #1 morning crew in Dallas!

Chocolate Truffles are one of my favorite things to make.  People are usually surprised at just how simple it is to create these decadent morsels of yumminess.  I’ll also give you the secrets to the perfect Chocolate Dipped Strawberries.

chocolate dipped strawberries

Here is a sneak Peek at the recipes!

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Spiced Rum Truffles

Truffle

1 cup heavy cream

3 cups semi-sweet chocolate chips

2 tablespoon unsalted butter

1 tablespoon spiced rum

Finishing

½ cup coco

½ cup powdered sugar

Heat heavy cream on medium heat in a double boiler until cream is simmering.  Add rum and vanilla and remove from heat.  Add chocolate and butter, stir until completely smooth.  This may take a few minutes.  Refrigerate for at least 3 hours or overnight.  To finish truffles, mix powdered sugar and coco in plate.  Using a spoon and your hands, scoop a walnut sized amount of chocolate and roll into a ball. Drop the truffles into the coco mixture, roll to coat the surface.   Store the truffles in the refrigerator until ready to eat and for up to 2 weeks.

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This French Bark features dried apricots, dried cherries and pistachios

French Chocolate Bark

1 12 ounce package of 60% cocoa chocolate chips, I use Ghirardelli

½ cup dried cherries, coarsely chopped

½ cup raw pistachios, coarsely chopped

½ cup coconut

Line a baking sheet with parchment or waxed paper.  Melt the chocolate in a 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 the chocolate.  Chill the candy in the refrigerator until set and break into pieces. Keep bark refrigerated for up to 2 weeks.

Chocolate Dipped Strawberries

1 pint fresh strawberries

1 ½ cups 60% cocoa chocolate chips, I use Ghirardelli’s

¼ cup white chocolate chips

Wash and thoroughly dry berries.  Refrigerate berries so that they are cold when dipping.  Melt dark chocolate in the microwave in 30-second intervals stirring each time until chocolate is smooth. Dip chilled berries into chocolate and place them on waxed or parchment paper.  When chocolate is set, melt white chocolate in the same manner as dark.  Pour melted white chocolate into a zip top bag.  Clip one tip with scissors making a small whole in the bag and drizzle strawberries with white chocolate.  Serve within 4 hours.

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Gifts From the Kitchen on Fox 4 Good Day Monday!

Looking for gift ideas?  Join me Monday, December 19th on Fox 4 Good Day around 8:40 for Gifts From The Kitchen!  I’ll be showing viewers how to make magnificent morsels perfect for sharing.  The best part is just how simple these tasty treats are!  Hope you will try some or all of these ideas this year!  Enjoy!  Lorie

Citrus Olive Oil

1 orange

1 lemon

2 cups olive oil

Using a sharp knife remove the rind from the lemon and orange in strips leaving the pitchy white part behind.  Push rind into a clean jar and pour oil on top.  Let oil steep for 3-4 days, before straining oil.  Store the citrus oil in the refrigerator for up to 2 months.

Walnut Thyme Honey

¾ cup honey

1 cup walnuts toasted and chopped

4 sprigs thyme

½ teaspoon lemon zest

Whisk the honey and zest until very well mixed.  Place cooled nuts and thyme sprigs into a clean jar.  Pour honey over the nuts.  Store the nut mixture in the refrigerator for several weeks before using to allow flavors to meld.

Jalapeno Vodka

2 cups vodka

1 large jalapeno pepper

Score the pepper 5 or 6 times from stem to end being careful not to cut all the way through to the seeds. Pour vodka into a clean jar or container, add pepper.  Shake 2-3 times a day for 1 week.

Remove pepper or leave it in for more intense flavor.

Spicy Nuts Mix

1 cup pumpkin seeds

1 cup shelled pistachios

1 ½ cup coarsely chopped pecans

1 cup almonds, whole

1 ½ cups cashews

1 egg white

1 teaspoon chopped fresh rosemary

1 teaspoon oranges zest

1 ½ teaspoon salt

1 tablespoon paprika

2 teaspoons cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

Preheat the oven to 350 degrees.  Line a baking sheet with foil and coat with non stick cooking spray.  In a small bowl combine the salt with zest and spices.  Beat egg white until foamy and add seasonings, mix well.  Stir in nuts and toss to coat.  Lay nuts out in a single layer on prepared pan and bake at 350 degrees for 15-20 minutes checking them often.  Store nuts in air tight container once completely cooled.

Chocoholics Delight

1 cup chocolate covered almonds

1 cup chocolate covered cherries

1 cup chocolate covered pecans

1 cup chocolate covered orange pieces

1 cup chocolate covered raisins

Mix all ingredients and store in a jar