Cheese Truffles, Oh My!

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“After my first ATOP trip to Paris and the champagne region, meeting food artisans;

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I could not wait to go to Provence where we get to meet the farmers and local producers!” Tonni Callan

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Cultivating relationships with French food artisans is something I take very seriously.  I have been working for decades to find the very best experiences France has to offer!

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I am excited too, Tonni, about taking my Provence 2018 group to meet the farmers and producers of fine foods and wines of the region.

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A Taste of Provence is a bit more relaxed pace.  Unlike Paris, people tend to take their time and get to know one another.

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We may even get to milk the goats before seeing how this creamy tart cheese is made.

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I was inspired to create my recipe for Goat Cheese Truffles by a visit to a cheese cave in Saint Remy-de-Provence.

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I’ll be taking my travelers here to enjoy local wine, some of these luscious morsels and the beautiful cave. Saint Remy, nicknamed the jewel of Provence, will be our home for a week.

There is still time to register for travel with me to Provence in 2019!

And meanwhile, make some of these beautiful treats to enjoy with a bottle of rosé this weekend!

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Goat Cheese Truffles 3 Varieties

Base

1 8 ounce package of cream cheese

6 ounce package fresh chevre

Prepare base mixture by combining cheeses and mixing well. Split mixture evenly into 3 small bowls. Proceed with each recipe below.

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Paprika Goat Cheese Truffles

¼ teaspoon onion powder

1 clove garlic, pressed

3 tablespoons paprika, divided.

To one of the small bowls of cheese mix onion powder, garlic and ¼ teaspoon paprika and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining paprika in a shallow dish and roll each cheese ball into the paprika coating all surfaces

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Herbed Goat Cheese Truffles

½ teaspoon herbs de Provence

¼ cup finely chopped fresh parsley divided

To one of the small bowls of cheese mix herbs and ½ teaspoon parsley and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining parsley in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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Lavender Goat Cheese Truffles

¼ teaspoon onion powder

1 teaspoon creamed honey

¼ cup crushed lavender

To one of the small bowls of cheese mix onion powder and honey and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place lavender in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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Pink Grapefruit Martini

It’s Friday!

And I’m keeping the pink theme going through the end of March to celebrate the launch of A Taste of Paris Goes PINK, an all-female culinary trip to Paris in April 2019. Grab your daughter, mother, and friends to join me for this boutique culinary excursion of a lifetime. Seats are going FAST!

Since it’s the weekend, how about an aperitif, as the French would say!

pomegranite martini

Sometimes after a long week, I just need to chill with a cocktail and some girlfriends.

My no -fuss Grapefruit Martini – a juicy balance of sweet and tart – is the ideal cocktail to serve friends or just bring the week to a close.

It’s not too sweet so if one drink won’t flip your mood, no worries, you can have a few.

You know they say, we taste with our eyes first, and this pretty pink martini would look fetching served in Luigi Bormioli retro chic glasses.

Are you planning a party for lots of BFF’s? The more the merrier, I always say!

Be sure you are stocked up on wine charms to help everyone keep their drinks straight. Below are a few of my on-trend favs. The jeweled bees by Joanna Buchanan have been buzzing around in my head since I first laid eyes on them.  I am not sure how long I can resist temptation!

Tassel Wine Charms 

Tassel Wine Charms March 9
Fred Wine Lines

Wine Charms March 9

Bug Wine Charms

Bug Wine Charms March 9
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Grapefruit Martini

2 parts grapefruit vodka

2 parts Ruby Red Grapefruit juice

½ part triple sec

Grapefruit twist for garnish

Shake all ingredients with ice and serve in a chilled glass with a grapefruit twist.

 

As always; drink responsibly and do not drive!

Enjoy and

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Paris is a dream…Come cook with me!

Roasted Chicken with Potatoes Carrots and Rosemary, recipe below Roasted Chicken with Potatoes Carrots and Rosemary, recipe below

Cook eat and live the French way in this boutique culinary trip of a lifetime.  Immerse yourself in the flavors of France with A Taste Of Paris trips.

Registration for A Taste of Paris 2017 & 2018 is now officially OPEN! Seats are limited and will sell out fast.  As a one time offer, the first four seats for A Taste of Paris 2018 will be sold at 2016 pricing! This is an amazing savings!

For more information, click the links below or call 214 551 9630.  
Au revoir!  Lorie

A Taste of Paris 2017
April 17-24th 2017
A Week in Paris
1 Seat Available

A Taste of Paris & Champagne 2017
September 21-28 2017
4 Days in Paris & 2 Days in
Champagne Region
4 Seats Available

A Taste of Paris 2018
April 15th-22nd 2018
A Week in Paris
First 4 seats at 2016 pricing!

Find me on Instagram @atasteofparis

Roasted Chicken with Carrots and Potatoes

4 large chicken breasts on a whole chicken

2 pounds baking potatoes peeled and cut into 1 inch cubes

4 large carrots cut into matchsticks

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes and carrots in greased 9×13 baking dish.  Toss vegetables well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake vegetables uncovered for about 20 minutes.  Remove pan from oven and add chicken breasts.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.  If cooking a whole chicken, place chicken on top of raw vegetable, cook uncovered for 55 minutes.