Cherries going fast!

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One of my favorite summer fruits is in full season but they won’t be for long. Get your kids in the kitchen today and bake Cherry Pies in Mason Jars, just for the sweet fun of it!
Cherry Pie Baked in Jar
4 cups fresh or frozen tart cherries pitted
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
1 Pillsbury pie crust
1 1/2 tablespoons butter, to dot
6-8 mason jars
1 tablespoon granulated sugar, to sprinkle
Preheat the oven to 375 degrees. Place cherries in medium saucepan and place over heat. Cook for 4-7 minutes until cherries have lost a lot of juice, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Unroll pie crust and using the lid to the mason jars cut out rounds, one for each jar. Pour ½ cup of cherry filling into each jar, top with crust, sprinkle with sugar before baking for 20-25 minutes until crust is browned.

Free Demo Friday!

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Drop by Oil and Vinegar at Waters Creek on Friday from 4:00-6:00 to see me prepare the following recipes. The best part is…you get to taste them too!
See you there!
AND Tune in Monday to Fox 4 at about 8:30 to see me prepare more great dishes LIVE!
Watermelon Salad
Greens
1 cup watermelon cut into chunks
¼ cup feta cheese crumbled
½ recipe sweet spicy pecans
½ jar mixed Provencal Olives
½ jar Marinated Artichokes chopped
¼ cup strawberry vinegar
¼ cup lemon olive oil
1 small shallot minced

To make salad dressing, combine shallot, olive oil and vinegar in a small bowl and whisk. Toss remaining ingredients in a salad bowl, toss with dressing and serve.

Sweet and Spicy Pecans
2 cups whole pecans
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon smoky paprika
¼ cup Marc De Champagne vinegar

Preheat oven to 350 degrees. In a large skillet, brown pecans in butter over medium heat. Add sugar, spices and toss until pecans are coated. Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated. Line a baking sheet with greased foil or silpat. Pour pecans onto prepare pan and bake for 3-7 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

Chicken On Himalayan Salt Block with Pineapple Salsa
3-4 skinless, boneless chicken breasts
1 cup pineapple cut into cubes
½ cup mangos chopped
1 bell pepper diced
3 green onions chopped
1 avocado diced
¼ cup plus 1 tablespoon Lemon Olive Oil
¼ cup White Coconut and Mango Balsamic
1 tablespoon Parmesan Blend Dipper
Himalayan Salt Block

Place salt block into a cold oven. Preheat oven to 350 degrees. Rub chicken with 1 tablespoon Lemon olive oil and then with Parmesan Blend. Place chicken on salt block and cook for 18 minutes, turn chicken and continue to cook until it is done, about 10-15 more minutes. Meanwhile, combine remaining ingredients with oil and vinegar to create a salsa. Serve a generous amount of salsa with chicken.

Stone Fruit Chutney over Brie
1 nectarine diced
½ cup cherries pitted and halved
1 plum diced
1 teaspoon sugar
½ teaspoon pepperoncini oil
1 tablespoon pomegranate vinegar
1 wedge brie
Gingersnaps or crackers

Prepare chutney by combining fruit, sugar, oil and vinegar and allow to stand at room temperature for about 1 hour. Pour over brie and serve.

Pasta Salad with O&V

photo (6)
Check out today’s segment!

Oil &Vinegar Cooking.

Tuscan Pasta Salad
1 package Pasta di Puglia
3 tablespoons Marc de Champagne vinegar
3 tablespoons Pepperoncini oil
1 teaspoon Mélange de France dried herb mix
½ jar Pomodoro sun dried tomatoes drained
¼ pound pepperoni sliced thin
4 ounces mozzarella cheese cut into large shreds
½ cup cherry tomatoes cut in half
1 4 ounce can of sliced black olives

Cook Pasta in salted water until al dente, drain pasta and plunge into iced water to stop cooking process. In a small bowl combine oil, vinegar and herb mix with a whisk. Toss cooled pasta with remaining ingredients and dressing mixture and serve at once.

A Taste of Paris

paris savory tarts
Is Paris calling your name?
Journey with me to the city of lights for a unique culinary experience.
Join me July 10th or July 24th 7:00-8:30 for
A Taste of Paris, April, 2015
You will be served a glass of French Champagne, Gourges and chocolate truffles as we discuss in detail the culinary adventure of a lifetime. The session is FREE, for reservations contact Lorie 2145 551 9630 or email loriefan@tx.rr.com

Just a tidbit…
You will take hands on cooking classes in tried and true gourmet cooking schools in the heart of Paris. You will learn to craft croissant, pain chocolate, sauces and desserts. You will taste as you tour the food markets of Paris; enjoy champagne and chocolate tastings. You will dine as the locals do on authentic French country classics.
Tea at Laudree is an unforgettable way to spend an afternoon. You will explore the kitchen shops of Paris for treasures to return with like tart shells, Mauviel copper pots, French white crockery and Madeline pans.
Sightseeing is an important component of this holiday you will tour the Louvre and all the major sights in Paris. This portion of the trip will be personalized for the group.
“Paris is always a good idea” Audrey Hepburn

A Picnic Feast On Fox Good Day

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Tune in Thursday, July 3rd on Fox Good Day Dallas around 8:30 to see me pack up this irresistible picnic for a 4th of July outing.

On the menu; delicious hero sandwiches stuffed with goodies and made into 1 large French bread loaf, juicy watermelon on sticks, yummy warm potato salad with bacon and browned butter, crisp cucumber, tomato and feta salad, and for dessert strawberry, blueberry shortcakes made in jars for easy pack up.

French Bread Hero Sandwiches
1 loaf French bread
¼ cup citrus basil pesto
Assorted lunch meats and cheeses
Lettuce
Tomatoes
Parchment paper
Twine
Slice bread down one side to open it up. Assemble sandwich by spreading pesto on one side of the bread, next layer meats, cheeses and lettuce tomatoes. Wrap the sandwich in parchment paper and secure with twine.

Citrus Basil Pesto
2 cups fresh basil leaves packed
½ cup grated parmesan cheese
½ cup toasted pistachios or pine nuts
Zest of an orange
2 tablespoons freshly squeezed orange juice
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
1 clove garlic crushed
Place all ingredients except olive oil in food processor blend until smooth. Add olive oil in a stream while processing.

Warm Potato Salad with Bacon
2 pounds potatoes peeled and chopped.
½ cup butter
4 slices of bacon cooked crisp and crumbled
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons grated onion
¼ teaspoon pepper
Salt to taste
Cook potatoes in salted water until they are tender. In a medium chefs pan brown butter removing any foam that appears. When butter is browned, add onions, bacon, mustard and vinegar and stir well. Pour liquid over potatoes toss to coat and serve immediately or at room temperature.

Fresh Mediterranean Salad
1 cup diced tomatoes
1 cup diced cucumbers
2 green onions chopped
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Toss all ingredients together and refrigerate until ready to serve.

Watermelon on Sticks
Wedges of watermelon
Pop sticks.
Insert pop stick into the bottom of each wedge of watermelon. To get picnic ready, slide the watermelon wedges into a zip top bag.

Blueberry Strawberry Shortcakes in Mason Jars
1 cup blueberries
1 ½ cup strawberries chopped
1 small pound cake or angel food cake
2 cups whipped cream
4-6 mason jars
Assemble shortcakes by layering all ingredients in mason jars, starting first with the cake, followed by fruit and cream, repeat until jars are full.

A Taste of Paris

eiffel
Is Paris calling your name?
Journey with me to the city of lights for a unique culinary experience.
Join me July 10th or July 24th 7:00-8:30 for an information session
A Taste of Paris, April, 2015
You will be served a glass of French Champagne, Gourges and chocolate truffles as we discuss in detail the culinary adventure of a lifetime. The session is FREE, for reservations contact Lorie 2145 551 9630 or email loriefan@tx.rr.com
paris vegetable market
Just a tidbit…
You will take hands on cooking classes in tried and true gourmet cooking schools in the heart of Paris. You will learn to craft croissant, pain chocolate, sauces and desserts. You will taste as you tour the food markets of Paris; enjoy champagne and chocolate tastings. You will dine as the locals do on authentic French country classics.
Tea at Laudree is an unforgettable way to spend an afternoon. You will explore the kitchen shops of Paris for treasures to return with like tart shells, Mauviel copper pots, French white crockery and Madeline pans.
Sightseeing is an important component of this holiday you will tour the Louvre and all the major sights in Paris. This portion of the trip will be personalized for the group.

Like Audrey Hepburn said “Paris is always a good idea”

FREE Demo Oil & Vinegar!

Stop by and see me at Oil & Vinegar at Waters Creek this Friday from 4:00-6:00 for a free cooking demonstration and generous tastings.
It’s all about Pasta and fantastic flavor!
Below is one of my most requested recipes from my last demonstration
at Oil & Vinegar. See you Friday!
quinoa and kale
Quinoa and Kale
1 tablespoons olive oil
1 large shallot finely minced
3 cups cooked quinoa
2 packed cups kale finely chopped
1 jar Pesto Alla Genovese
½ jar Pomodori sun dried tomatoes
½ jar green olives stuffed with feta
½ cup golden raisins
½ cup pumpkin seeds
Salt to taste

In a large chefs pan heat oil and cook shallot until it begins to brown about 5-6 minutes. Stir in quinoa, pesto, tomatoes, olives, raisins and seeds and heat through. Add Kale and cook an additional 5 minutes to warm and soften kale.

Salmon with Spinach and Orzo

The Alaskan salmon season is underway and I’m craving one of my classics, Salmon with Spinach and Orzo. Check out the video I did with Zoës Kitchen and make it for your crew tonight!

Salmon with Spinach and Orzo
1 tub Zoës Orzo Tabouli
6 cups fresh spinach packed
½ cup Kalamata olives
1 ½ pounds wild salmon fillet
2 lemons juiced and zested
2 cloves garlic pressed
4 tablespoons olive oil
2 tablespoons fresh mint finely chopped
Salt and pepper to taste

Preheat oven to 375 degrees. In small bowl combine garlic, lemon juice and zest, olive oil, salt and pepper and whisk vigorously. Pour half of the mixture over the salmon and place it in the oven to roast for about 15-22 minutes, dust with mint when it comes out of the oven. In a separate bowl, toss spinach and olives with remaining dressing until well coated. Add Orzo Tabouli and mix gently. Serve spinach salad as the base for salmon fillets. Serves 4

Father’s Day Feast

Father’s Day is this Sunday and like many of you I will be hosting my family for a yummy meal of dude food. This year we agreed that we would do chick food on Mom’s Day; cute sandwiches and fluffy salads and when Dad’s Day rolled around we would treat them to the heavier fare guys love so much. It is a busy weekend as always so we are keeping it simple with Steaks and Bakes with my dads favorite Strawberry Salad with Sweet and Spicy Pecans. Try it this year, and it may become YOUR new favorite!
P.S. The pecans are great for snacking too!
strawberry-salad-2
Yummy Strawberry Salad
Salad

Romaine lettuce
1 cup of ripe strawberries washed and cut into pieces
1 package of Ramen noodles
2 tablespoons Butter

Break Ramen noodles into small pieces and brown in skillet with butter, discard flavor packet. Prepare lettuce. Add strawberries, Ramen noodle, pecans and dressing.

Salad Dressing
3/4 cup olive oil
1/3 cup sugar
¼ cup red wine vinegar
3 tablespoon soy sauce
Salt and pepper to taste

Shake ingredients until well blended.

Sweet and Spicy Pecans
2 cup whole pecans
tablespoons butter
1/3 cup brown sugar
1 tsp paprika
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
¼ cup apple cider vinegar

Brown pecans in butter in a large skillet. Add sugar and spices reduce heat and mix until pecans are coated. Add vinegar to mixture. Mix on low heat until the moisture is evaporated. Line a baking sheet with a silpat and spread out pecans. Bake at 350 for 3-7 minutes until golden brown and pecans are not sticky to the touch. Remove from oven and let cool.

Kids LOVE Cherry Crumble

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Get in the kitchen with your children TODAY to make my yummy Cherry Oat Crumble, you’ll be glad you did!

Let’s COOK in JUNE! Only 3 classes to choose from, register your kids TODAY!
KIDS SCIENCE, IT’S BREAKFAST FOOD! Ages 4-7

June 18th 12:30-3:00
DOZENS OF CUPCAKES! Ages 7-13

June 24th-June 26th 11:00-2:00

COOKING FOR REAL Ages 10-15
3 Day cooking camps for kids that want to learn how to COOK FOR REAL!

Cherry Oat Crumble
Fruit

6 cups frozen cherries
1 teaspoon vanilla
3/4 cup sugar
¼ cup flour

Crumble
1 cup flour
½ cup oats
1/3 cup sugar
¼ brown sugar
1 stick unsalted butter
½ teaspoon salt

Preheat oven to 350 degrees. Place cherries in a bowl, add sugar, flour and vanilla and stir well. Pour fruit mixture into a deep 9 inch pie plate. For the crumble, combine, flour, sugars, and salt in a food processor and mix well. Add oats and butter that has been cut into chunks and process until mixture looks like peas Sprinkle evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crust is browned.