French Pastries at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will introduce you to the wonderful world of French pastries.  We will start our time together with Sundried Tomato and Basil Pailmers, a yummy appetizer or snack.  We will prepare  Salmon Artichoke Tart served bistro style with salad greens and then onto the sweet stuff.  Two classic French recipes will be taught while making  Raspberry Eclairs stuffed with Pastry Cream.  Next up, dense, versatile and delectable Chocolate Moelleux is a fantastic recipe to have up your sleeve.   Precious Lemon Tarts with Sable crust make the perfect finish to any meal and Amaretto Vanilla Bean Madeleines are lovely with afternoon coffee or tea.   Oui, sil vous plait!

Tickets sold only through the arboretum CLICK HERE for tickets

Soups Stews and Breads at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will lead you through a class on comforting soups stews and breads.  When it’s cold outside, nothing warms your soul quite like fresh bread and soup. The tasty goodness will begin with French Loaves guaranteed to make your house smell amazing. Our first soup is the chef’s favorite, Shrimp and Roasted Poblano Pepper Soup. We will prepare a simplified Boeuf Bourguignon, this easier version does not sacrifice flavor. Sure to become a fam fav is Southwest Chicken Soup perfect served with Jalapeno Cornbread.  For a sweet finish rustic Apple Crostata will hit the spot!

Price and ticketing through A Tasteful Place Dallas Arboretum.  CLICK HERE for tickets.

 

 

Apple Tart

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Making an apple tart is so easy you could have one for dessert tonight!

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Start with Granny Smith apples.

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Core and slice the apples.

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Roll the crust out to eliminate creases.

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Arrange the apples in 3 rows.

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Sprinkle with sugar.

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Dot with butter and Bake!

Enjoy!

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Apple Tart

1 sheet puff pastry

4 Granny Smith apples, cored and sliced thin

½ cup sugar

2 tablespoons butter

Preheat oven to 400 degrees.  On lightly floured surface roll puff pastry slightly to eliminate creases and to form a rectangle.  Place the crust onto a parchment lined baking sheet.  Spread out apples in three rows.  Sprinkle the apples with sugar and dot with butter. Fold edges of the crust up to create the border.  Bake the tart for 30-35 minutes or until crust is golden brown and apples are tender.  Allow to cool before slicing to serve.

Love Apples?  How About Hard Cider and Calvados?  Then register TODAY for:

The Foods of the Normandy Coast, 2 Day French Workshop-Thursday-Friday October 25th and 26th 10:30-2:00

Join me for a truly unique culinary event as we travel to Normandy for some of the most delectable food on earth.  In Normandy they cook with the 4 C’s; cider, calvados, crème and camembert. We will explore these ingredients as we prepare some of the most iconic, mouthwatering dishes full of love and flavor.

This 2-day workshop is immersion style and we cook side by side. Each day we will prepare breakfast, lunch, dinner and a sweet along with a snack or two!  Wine will be served and a cheese course 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 classic, slow fermenting French Bread and European Style Butter to be enjoyed with our meals each day.

For those that want to arrive 30 minutes early on the second day, I will demonstrate the fabulous perfected Saint Eve from Bayeux to be enjoyed by all! And just for fun, we will prepare and taste the Normandy, a cocktail that is all the rage in NYC!

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 Our day will begin with time honored baking skills.  Using an old fashioned French recipe, we will prepare French Boule and amaze your taste buds with European Style Butter, both to be eaten during our class.  The perfect start to our days together will be sumptuous Oeufs Cocotte.  For a luxurious snack we will prepare Caramelized Apples and Calvados over Camembert.  For lunch we will have gorgeous Tartine topped with avocado, ham, tomatoes and Balsamic Reduction served French style with a Green Salad. For dinner, Chicken Normandy with Potatoes, Onions and Apple Cider is a classic slow roasted dish with a rich complex sauce as only the French can do!   For dessert each guest will prepare an Apple in Filo and Calvados served with Carmel Sauce, my favorite Normandy bites as pretty as it is tasty!

Day 2 Arrive 30 minutes early for a demonstration on the perfected Saint Eve of Bayeux, a truly unique treat that offers creamy, crunchy, chocolaty goodness in every bite.  We will start our day with moist and dense Apple Cake.   For an irresistible snack we will make Apple Bacon Gruyere Madeleines.  We will prepare a composed lunch of White Fish Meuniere served alongside pretty Vegetable Gratin and creamy Brie Potatoes Dauphinoise.  For a lovely take home dinner we will prepare hearty Spicy Sausage and Lentil Soup and a fabulous Normandy Salad with apples, cherries, walnuts and creamy cheese. For a beautiful finish to our day we will make Apple Soufflé with Calvados Sauce.

 

Lemon-Blueberry Muffins

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Nothing makes me hop out of bed the morning faster than something yummy coming out of the oven!  Squeeze the last drop out of seasonal berries and make a batch Of Lemon-Blueberry Muffins for the ones you love TODAY!

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Lemon-Blueberry Muffins

Batter

½ cup butter softened

¾ cup sugar

2 eggs

½ cup milk

1 teaspoon vanilla

2 cups flour

2 tablespoons baking powder

½ teaspoon salt

2 cup fresh or frozen blueberries

The zest of 1 lemon

Topping

½ cup sugar

¼ cup flour

¼ cup butter, room temperature

Pinch salt

Preheat oven to 350 degrees.  Cream butter and sugar in a bowl using a whisk, add eggs, milk, vanilla and zest and mix well.  Combine dry ingredients in a separate bowl, add to liquid ingredients and mix only until combined.  Toss in blueberries.  Spoon into 12 muffin tins lined with paper cups.  Prepare topping by mixing all ingredients in a small bowl with a fork until crumbly.  Sprinkle the topping over each muffin and bake for 18-22 minutes until muffins are puffed and beginning to brown.

Cook with ME! Register TODAY!

French Market– October 5th, 10:30-3:00

After spending several weeks combing the markets of Provence I will be filled with inspiration for this magnificent class on French cooking. Fresh local ingredients will be gathered including vegetables, cheese, wine and more, downtown before you arrive. Together we will design the menu and prepare a 5 course meal just like in the cooking schools in Paris!  You won’t know what’s on the menu because we will be creating from fresh, in season, locally grown ingredients!   Come ready to cook and have a fantastic day of food and fun. Cooking class will include 5 courses including a composed dessert, cheese course and wine! You will leave with an ingredient map so you can shop for local products. Each class participant will receive a special gift from the markets of Provence. Limited Enrollment Class Fee $92.50

Girls Night OUT It’s Time for a Break!-Thursday, October 11th 6:30-8:30

Grab a girlfriend and join the fun in this entertaining night out.  We will cook for the first hour and enjoy our yummies the second hour, cocktail party style complete with a crafty take away treat!  The festivities begin with a libation that hints fall is finally upon us, Pomegranate Orange Martini is oh so refreshing.  The amazing food starts with precious Goat Cheese Savory Madeleines, almost too cute to eat.  Green Goddess Crudité Cups offer color and crunch to our party table.  Crostini makes a happy gathering, we will have 2, delicious scratch made Deviled Crab and Ham and Cheddar with Jalapeno Jam, oh my. We will make the insanely simple and irresistible Cranberry Brie Pull Apart Bread. For the prettiest party platter we will make zesty Mediterranean Cherry Peppers stuffed with Prosciutto and hard cheese and cute as pie Stuffed Snow Peas filled with a luscious creamy cheese. Everyone will have fun decorating our charming Chicken Salad Tartlets. For a sweet finish we will make Lemon Cheese Cake Mouse.  For a party favor, each class participant will decorate a Brownie Tart to take! Fee $59.50

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Provencal French Market

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Any day can be a French Market day!

Every time I shop with my precious Provencal basket, I feel so happy!

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I will be filling my basket with fresh seasonal favorites for my upcoming French Market Class, Friday October 5th.  This is a one-of-a-kind cooking experience right here in McKinney Texas!

I will head to our beautiful downtown square to shop for the freshest local ingredients.

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The small group class will gather in my kitchen for a toast before we begin!

Together we will decide on an original 5 course menu using the gathered ingredients.  Of course we’ll consider the French classics; puffs, tarts, soufflés and sauces.  Once the meal is made we will dine together with wine, a cheese course and a composed dessert.

And as a special treat, I will present each guest with a “favor” something special from the Markets of Provence…who knows what I might find. P.S.I leave in a few days!

To register TODAY for a fun time in the kitchen! Email me or CLICK HERE

French Market– October 5th, 10:30-3:00~ ONLY a few seats OPEN

After spending several weeks combing the markets of Provence I will be filled with inspiration for this magnificent class on French cooking. Fresh local ingredients will be gathered including vegetables, cheese, wine and more, downtown before you arrive. Together we will design the menu and prepare a 5 course meal just like in the cooking schools in Paris!  You won’t know what’s on the menu because we will be creating from fresh, in-season, locally grown ingredients!   Come ready to cook and have a fantastic day of food and fun. Cooking class will include 5 courses including a composed dessert, cheese course and wine! You will leave with an ingredient map so you can shop for local products. Each class participant will receive a special gift from the markets of Provence. Limited Enrollment Class Fee $92.50

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Follow on Instagram @atasteofparis OR Facebook Atasteofparistrips to see all of the glorious photos from Provence 2018.

Want to make your own memories in Provence? There are only 2 seats left for

September 7-14 2019! 

Pink flowers

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The Basil Harvest

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Can I tell you how much I enjoy my herb and vegetable garden!  I have a raised bed on the side of my house, right outside the kitchen door.  When we moved into this house over 10 years ago, the bed was filled with unruly shrubbery and the soil quality was terrible.  Over the years, we have moved the shrubs out and my pretty little garden has taken over.

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My all-time favorite herb is basil.  I always plant 3-4 large plants and have more than we can possibly eat, even with cooking classes I teach!

If you are growing basil and have not harvested it, now is the time.  If the weather stays warm, it will continue to grow for a second harvest.

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 I make huge batches of pesto in my Cuisinart food processor and freeze it in individual portions to be enjoyed all through the winter months.

My pesto does not have much olive oil, so it is thick like paste.  This gives me the flexibility to use the pesto in a variety of recipes when it’s pulled from the freezer.

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My favorite way to eat pesto does not even require a recipe; just toast crusty bread and smear on plenty of pesto.

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Add lots of chewy sun dried tomatoes for a sweet tangy bite.

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Sprinkle on plenty of cheese and toast in the oven until cheese is bubbling.

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It’s that simple!

You will find my recipe for Basil pesto below; I hope to see you soon in an upcoming cooking class!

Follow me along with my sweet travelers starting next week as we taste our way through the best of Provence 2018! The very best place to find us in on Instagram @atasteofparis OR Facebook Atasteofparistrips and for information on the last 2 seats for 2019 CLICK HERE!  

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Basil Pesto

1½ cups fresh basil compacted

2 garlic cloves

½ cup walnuts

1/3 cup parmesan cheese grated

1 tablespoon olive oil

½ teaspoon salt

Place basil, garlic, walnuts, salt in food processor and pulse until smooth, add parmesan, olive oil and process until mixed well.

 

 

 

 

It’s a Provencal Happy Hour!

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DATE CHANGE!

Happy Hour October 18, 6:00-8:00

Celebrate Autumn in Provence with an ATOP Happy Hour just for fun!

Have you been to the beautiful new Toulouse at Legacy West?
Join A Taste of Paris for a Provencal Happy Hour. Drink and food specials just for ATOP!

Registration for A Taste of Provence 2019 is OPEN and Toulouse is helping us celebrate!
Travel with me in 2019 for an unforgettable experience.

Immerse yourself in the flavors of Provence.  Soak up sundrenched farm land, cultivated by artisans passionate about their craft.  Visit and taste at local producers of wine, cheese and olives for an up-close view of the fabulous food this region is known for.  Enjoy private cooking classes and some of the best markets in the world. Your taste buds will sing with the flavors of France.

September 7-14th, 2019  Only 2 seats OPEN

OR

September 14th-21st, 2019  Only 1 seat OPEN

Join the fun as Toulouse transports us to Provence,
for a full list of Happy Hour offerings and the address CLICK HERE

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Registration for Fall and Holiday cooking classes is underway, dont miss out on the fun!  Register TODAY!

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ATOP Video and the Making!

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!

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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.

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In fact, to share some of their experiences while traveling with A Taste of Paris, to France.

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We sipped some of my favorite French sparkling wines…

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…and nibbled on French goodies like Chocolate Madeleines, Raspberry and Mint Chocolate Macarons.

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In a flash, the party was over and the real work begins.

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Hours spent combing through video from my most recent trip, searching for the very best shots.

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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!

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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!

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Thank you to these special ladies and to all my travelers for helping to bring my dream to life!

Click here to watch!

Click here for information on A Taste of Paris travel.

Cherry Granola~Monday on FOX for Back-to-School!

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It’s hard to believe just how quickly the summer goes, just like that, it’s the first day of school.  Send a little bit of home in your child’s lunch with my crave-able Cherry Chocolate Granola.

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Tune into to Good Day on Fox 4, KDFW at 8:30 Monday, August 205th, I’ll be demonstrating fantastic time saving ideas for getting lunches made.  I remember what I chore making school lunches was when I had school age children but with a few simple tips, you will actually look forward to it!

I will also share a fabulous option to get everyone’s day off to the right start with Grab and Go Omelet, so tasty!

Making your own granola bars is fast and easy.

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Start with fresh ingredients.

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Heat peanut butter and honey in the microwave for about 20 seconds and mix well.  Add remaining ingredients and mix well.

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Pour the mixture into a glass baking dish and press it flat.  Place the dish in the refrigerator to allow the bars to set. Slice into squares and store at room temperature.

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Chocolate Cherry Granola Bars

2 cups rolled oats

1 ¼ cup peanut butter

1 cup ground almonds

¾ cup honey

¾ cup dried cherries

1 cup semi-sweet chocolate chips

¼ cup sliced almonds

First mix the peanut butter and honey well before adding remaining ingredients.  Mix well and spread in a 9×13 baking dish and refrigerate for 1 hour before cutting bars into squares.

 

Grab and Go Omelets

4- 1 cup jars

Non-stick cooking spray

4 eggs

4 slices deli ham

1 cup assorted chopped vegetables

Salt and pepper

Spray in inside of the jars with non-stick cooking spray.  In each jar place 1 cracked egg, ¼ cup vegetables and one slice ham.  Add salt and pepper and tighten lid on the jars.  Place the jars in the refrigerator.  When you are ready to cook, shake the jar well and remove the lid.  Place the jar in the microwave for 45 seconds checking it after 20 seconds.  Allow jar to cool slightly before eating.

Join me for an upcoming cooking class, the fall and holiday is going to be wonderful!

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