French Bistro Salad with Salmon

salmon salad
Make your salad dressing like the French do. Just add the dressing ingredients to the bottom of your salad bowl and whisk vigorously. Add your greens and toss. What could be easier than that? Add a bit of wild caught salmon and you have the perfect dinner during the August heat.

For Wild Caught Salmon 3 Ways, tune into Good Morning Texas on WFAA channel 8 tomorrow, that’s Wednesday morning about 9:00 to see me cooking live.

Registration for Taste of Paris Culinary Adventure will reopen on August 29th! There are only 3 seats left for April 2016. Stay turned for all the exciting details and if you just can’t wait.. email me at loriefan@tx.rr.com

French Bistro Salad with Salmon
Fish
1 1 pound fillet of salmon
1 teaspoon Worcestershire sauce
zest of a lemon
Salad
1 Large head of romaine lettuce chopped, washed and chilled
3 slices of good quality bacon, copped and cooked to crisp
1/3 cup walnuts toasted and chopped
1/3 cup cherry tomatoes halved
¼ cup blue cheese crumbles
Dressing
1 tablespoon Dijon mustard
The juice and zest of 1 medium lemon
1 small shallot chopped very finely
1/3 cup olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Place salmon in baking dish. Coat fish with Worcestershire sauce and sprinkle on lemon zest. Cool for 18-22 minutes until salmon is firm. Add dressing ingredients to the bottom of a salad bowl and whisk to combine. Top with salad ingredients. Toss well and plate salad. Place a piece of salmon on top.

Filling Fast!

Fall and Holiday registration is off to a fantastic start. Classes are super fun and filling fast so email or call with the classes you would like to attend this season!
And stay cool!
Lorie grapefest 12

Fall and Holiday 2015 Schedule
SLICE OF HEAVEN COOKING

Lunch and Learn Simple French Dishes
Friday, September 18th 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! The yummy fun will start with Gourges, sumptuous cheese puffs and a crispy Bistro Salad dressed in a classic French Vinaigrette. Everyone will learn to make light as feather Crepes that will be stuffed with a Shrimp Bisque Béchamel Sauce, simply amazing. Satisfying French Onion Soup is always a crowd pleaser especially when you pair it with the gorgeous and versatile Bacon, Leek and Artichoke Quiche. We cannot neglect the sweet stuff and for a bit of chocolate we will prepare creamy dreamy Chocolate Mouse. One additional tasty treat, Orange Blossom Madeline’s make a delightful afternoon snack. I can’t wait to get you in the kitchen! Class Fee $50.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

French Foods III
Thursday, September 24th 6:30-9:00

Join me in this hands on cooking class as we explore regional French cuisine. Preparing French classics does not have to be difficult, watch as the mystery of these dishes is unlocked, with tips and tricks that you too can master! We will begin with a time honored classic, the soufflé, our taste bud tingling Tomato Basil Soufflés will rise to amazing heights. Next up, decadent creamy Crab Bisque will really satisfy. Tender Flank Steak with Shallot Red Wine Sauce served with beautiful Potatoes Roasted with Rosemary and Parmesan cheese will delight. Rich and hearty Ratatouille makes the perfect accompaniment to classic Pan Sautéed White Fish and Rice, made to honor my personal favorite from Café Juliette in Paris. Our sweet finish will be the gorgeous Pavlova Stuffed with Chantilly Cream berries and Berry Coulis. Because we must have a bite of chocolate, mini Chocolate Madeline’s will no doubt be a favorite. Oh la La! Class fee $58.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Girls Night IN
Thursday, October 15th 6:30-8:30

Girls Night In is like throwing a party but I do the work. Join me in the kitchen to concoct crave able appetizers that look more completed than they are. Enjoy fabulous refreshing Pear Basil Martini’s while we prepare an appetizer feast. Join in the action or just sit back and watch the show! We will begin with unbeatable Caramelized Scallops with creamed leeks and Fennel, this one can easily be the star of any special meal. Next up, an amazing savory Pain Perdue made with Gruyere cheese, sundried tomatoes and a basil pesto sauce that takes this dish over the top. Precious Goat Cheese Stuffed Peppadew peppers are loved by all. Endive Citrus Salad Bites with Bacon Vinaigrette represent the perfect bite. Rich Chocolate Pecan Shortbread bars and amazing, not to be out done by my Mini Pumpkin Muffins with homemade Marshmallow cream and a drizzle of bourbon sauce. Girls just want to have fun! Class Fee $55.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Lunch and Learn- Lorie’s BEST
Friday, October 23rd

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! This is an offering of my MOST REQUESTED recipes! These recipes represent the best I have to offer. We will begin with a Crispy Strawberry salad studded with my Sweet and Spicy Pecans. The yummy fun will continue with my Blush Chicken Pasta, guaranteed to satisfy a crowd. Most requested Salmon is Orange Glazed, this will be beautiful alongside my kiddos favorite, Au Gratin Potatoes. Need a Party Appetizer; you will go nuts over my Cheese Soufflé. Highly requested sandwich night will feature my Crispy Caprese Panini. My chocolate Chip cookies really are THE BEST along with my chocolate cake with Chocolate Butter cream frosting, it just had to be chocolate!! I can’t wait to get you in the kitchen! Class Fee $52.50. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Saturday, October 24th 10:00-11:30
FALL into Kitchen Time Fun! Ages 4-6

My tiniest students will have a great time learning real life cooking skills as they work together to concoct yummy REAL food! The fun will begin as we make our own lunch; personal Jack-o-Lantern Quesadillas and silly Banana Ghosts. Kids will delight in S’mores dip and Carmel Apple Oat Bars. Falltastic Snack mix is always a hit. Yummy acorn cookies that look almost too real to eat will be a take home to show Mom. Falliscious! Class fee $28.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Saturday October 24th 12:30-2:30
Fall Treats Kids LOVE to make and EAT!
October 18th 12:30-2:30 Ages 8-13

Kids will have a blast in this hands on cooking experience. Many kitchen skills will be taught as we make real FUN FOOD! The fun will begin as kids make their own Monte Cristo sandwich for lunch. It will look like fall as we prepare beautiful hand painted fall leaf cookies. Kids love Bite Sized Apple Pies and classic S’mores dip. Acorn Cookies are a tasty reminder that fall has arrived and delicious homemade pecan sandies made to look like Precious Owls will delight. Kids will craft a take home pop, rice krispies treats made to look like giant candy corn. Falltastic! Class fee $28.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Lunch and Learn Thanksgiving Inspiration
Friday, November13th, 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! We will take a cue from Thanksgiving in this menu designed to inspire you for your fall feast. The yummy fun will start with a Pear Walnut Blue Cheese Salad and hot out of the oven melt in your mouth Sweet Potato Biscuits. Succulent Bourbon Glazed Turkey Breast served with sweet and tangy Cranberry Cherry Chutney and Dreamy Browned Butter Mashed Potatoes. Roasted Brussel Sprouts with Balsamic and Bacon will be the perfect veggie side. To round out this November inspired menu we will prepare a lovely Chocolate Bourbon Pecan Pie! I can’t wait to get you in the kitchen! Class Fee $50.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Holiday Entertaining In Style
Thursday, November 19th 6:30-8:30

Attend my holiday entertaining class and you will be enticed with an array of sumptuous savory and sweet tidbits. Learn tried and true tricks for easy entertaining including time saving techniques, and fluffing your buffet along with sensational recipes. Sip on an Orange Cranberry Martini, so refreshing while we prepare and taste holiday recipes destined to become your favorites. We will start the fun with fabulous Angry Shrimp Skewers; scrumptious Spinach Artichoke and Leek Bread Pudding, an inventive way to will pack a delightful punch of flavor. Satisfying Pork Tender Loin Sliders with Sticky Garlic Honey Sauce will surely be a hit with everyone. Buttery Pecan Cherry Brie will leave you begging for more; Blue Cheese and Bacon come together to create a magnificent dip. For a sweet finish we will prepare silky Chocolate Walnut Turnovers and Miniature Bananas Foster Crème Brulee. Entertaining has never been more fun! Class fee $55.00. To register, email loriefan@tx.rr.com or call/text 214 551 9630

Gifts from the Kitchen
December 2nd 6:30-9:00
December 3rd 6:30-9:00

Back by popular demand this fun and festive class will take you through an array of goodies perfect for gift giving from your own kitchen to neighbor’s coworkers or as hostess gifts. Each recipe will be made and tasted all while sipping a delicious cocktail, Rosemary Berry Cooler. In addition, creative packaging techniques will be discussed and demonstrated. Feel free to join in the cooking fun or just sit back and soak up the spirit of the season. Chocolate truffles make wonderful gifts; ours will be made French Style and the flavor, Coconut Rum! Beautiful Scones, such a tasty treat from the kitchen, our flavor will be Bacon Cheddar and Chive served with Jalapeno Mascarpone. We will prepare the most decadent Almond Toffee with a thick chocolate topping; this incredible recipe was literally wrangled out of a friends hands! To satisfy everyone curiosity we will make Vanilla extract perfect for gift giving in 2016! Nuts always make a lovely gift, ours will be a rich assortment called Maple Cocktail Bar Nut Mix. Scrumptious Cranberry Salsa is a festive gift along with my sensational Vanilla Apricot Jam that is ridiculously simple to prepare! Lovely Lacy Pizelle cookies have been a long time favorite of mine and are an easy way to gift a crowd! A Fun and Festive time will be had by ALL! Class fee $58.00 Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Lunch and Learn Holiday Baking
Friday, December 4th 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! Join me and get inspired to do all of your holiday baking! We will start with a savory lunch of Homemade Chicken Pot Pie, such a luxurious meal. Then we move onto the sweet stuff, we will begin with a pair of cookies, my sensational Cranstachio studded with red and green loks like Christmas but won’t be outdone by the PERFECT Peanut Butter Cookie! Lemon Berry Bars are almost too pretty to eat along with my sensational Vanilla Almond Scone. I’ll show you what has become one of my favorite breakfast treats and how you really can make it in the morning, Cinnamon Bread Leaves. We will bake delicious moist zucchini bread that is wonderful to have around the house and to share with a friend. WE cannot neglect chocolate and so we will prepare Killer Chocolate Cupcakes with a Dark chocolate ganache center! I can’t wait to get you in the kitchen! Class Fee $50.00. Register today by emailing loriefan@tx.rr.com or call/text 214 551 9630

Watermelon Feta Salad

Farmer's Market Finds – Fox4News.com | Dallas-Fort Worth News, Weather, Sports.
watermelon-and-feta-salad
It is prime time for watermelon at the farmers market this weekend. Pick some up and enjoy my Watermelon and Feta Salad for lunch or dinner, the fresh tangy flavor will cool things off!
Watermelon and Feta Salad
Dressing
Juice and zest from one orange
1 shallot minced
¼ cup olive oil
1 teaspoon honey
Salt and pepper to taste
Salad
5 cups seedless watermelon cut into 1 inch chunks
½ red onion sliced thinly
½ cup mint leaves
½ cup feta cheese cubes or crumbles

To prepare the salad dressing, mix all ingredients in a jar and shake well. Place salad ingredients in a bowl and toss well with dressing.

Warm Bacon Caprese Salad

Farmer's Market Finds – Fox4News.com | Dallas-Fort Worth News, Weather, Sports.
basilinvase
Nothing gets family to the table faster than BACON! Try my warm Bacon Caprese Salad for dinner tonight, the fresh basil flavor will remind you that it’s summer!

Warm Bacon Caprese Salad
½ French baguette cut into slices and toasted
1 clove garlic
2 ripe tomatoes sliced ¼ inch thick
8 ounces fresh mozzarella cheese sliced ¼ inch thick
4 slices bacon cooked and crumbled
3 sprigs fresh basil

Preheat oven to 400 degrees. Rub garlic clove lightly oven each slice of bread. Assemble salad onto baking sheet by first layering tomato then cheese and sprinkle with bacon. Place into the oven for 2-3 minutes until cheese begins to melt, remove, add leaves of basil and serve.

Zucchini Fritters

Farmer's Market Finds – Fox4News.com | Dallas-Fort Worth News, Weather, Sports.
zucchini-fritters1
Zucchini Fritters are an amazing side dish, ready in 7 minutes. Perfect to accompany grilled fish or chicken, try them for dinner tonight!

Zucchini Fritters
2 large zucchini squash grated
1 clove garlic pressed
¼ cup flour
¼ cup parmesan cheese
1 egg slightly beaten
½ teaspoon salt plus more for sprinkling
2 tablespoons butter

Squeeze all excess water from grated zucchini. Add all ingredients to a bowl except butter. Mix well. Heat griddle pan to medium heat, add butter, once melted, drop scoops of zucchini mixture onto skillet and flatten slightly. Cook until brown, about 3 minutes, then flip to brown other side.

Fresh Berries at their Finest!

berries almadine
Making a French tart may seem like a daunting task but my Berries and Alamandine Tart with a pre-made crust really can be made in a matter of minutes and is the perfect dessert to showcase the gorgeous berries that are filling the market. Take a little time to get in the kitchen today and whip this up for the people in your life, you will be glad you did!

Registration for A Taste of Paris is closed right now but will reopen from August 29th-September 19th, if you would like to be added to the information list please send an email to loriefan@tx.rr.com
Berries and Almandine Tart
Crust
1 ½ cups flour
¾ cup cold butter
½ cup+ 1 tablespoon powdered sugar
1/8 teaspoon salt
Filling
1 cup blanched almonds
1cup sugar
1 stick butter
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
Pinch of salt
1 ¼ cup fresh berries
Glaze
¼ cup apricot jam
2 tablespoons water
Crust
Combine flour sugar and salt in a food processor and process to combine. Add cold butter cut into cubes and process until dough forms a ball. Prepare tart pan by coating with butter or non-stick spray. Press crust into pan evenly. Preheat oven to 400 degrees. Chill crust for 15 minute in the freezer. Prick bottom of crust with fork, line with foil and fill with beans or pie weights and bake for 15 minutes, remove foil and continue baking until crust is lightly browned about 4-5 more minute.
Filling
Reduce oven temperature to 350 degrees. Place almonds, ¼ cup sugar and a pinch of salt in the food processor and process until almonds are a fine powder. In a small mixing bowl cream butter and remaining ¼ cup sugar. Add eggs one at a time. Add extracts and almonds and mix well. Pour almond custard into tart shell. Place tart pan on a baking pan and into the oven. Bake until the almond custard is browned about 30 minutes. When completely cooled add berries.
Glaze
In a small bowl heat jam and water in the microwave for 20 seconds. Brush glaze over fruit and crust. Refrigerate until serving.

Come Along with Me!

Pissaladière-1
I am working on the mountain of details for A Taste of Paris 2016. Where will we eat, what will we study…how will I squeeze in just one more site or flea market to search for hidden treasures?
I have always felt blessed to enjoy my work but this is somehow different, time is literally evaporating as I am lost in the wonder of it all.
Come along with me to the bustling streets of Paris and enjoy Pissaladiere for dinner tonight! This dish originated in Nice, France and was considered a breakfast meal but serve it up with a green salad and it makes a delightful weeknight meal. If you don’t want to take the time to make the simple crust, just use frozen bread dough. Take a little time to make this for someone you love, you will be glad you did.
Registration for A Taste of Paris 2016 is closed right now but will reopen on August 25th, if you would like to be added to the information list please send an email to loriefan@tx.rr.com
Pissaladiere
Crust
2 cups plus 2 tablespoons flour plus more for dusting
1 cup warm water
2 teaspoons salt
1/3 cup sugar
2 envelops dry yeast
Toppings
¼ cup olive oil plus more for drizzling
2 pounds yellow onions sliced ¼ inch thick
3 medium tomatoes sliced thin
1/2 cup whole black olives
1 cup frozen artichokes, chopped
1 clove garlic pressed
1 teaspoon fresh thyme or ½ teaspoon dried
1 ½ teaspoon salt
½ teaspoon pepper
1/3 cup cornmeal

Dissolve yeast in warm water. Combine salt, sugar, yeast water and mix well. Add flour and stir with a spoon, do not over mix. If dough is too sticky add a bit more flour. Place in greased bowl and let it rise until doubled in size, 1-2 hours. Punch dough down and roll it into a 10×15 rectangle using the corn meal to keep it from sticking. Place dough on a baking sheet and allow to rise again while cooking onions. Heat olive oil in a large sauté pan and add onions, garlic, thyme, salt and pepper. Cook the onions uncovered for about 30 minutes until soft but not browned. Preheat oven to 450 degrees. Using your fingers dimple the surface of the dough. Top the dough with onions, tomato slices, olives and artichokes. Bush crust edge with olive oil and drizzle the top with a bit more oil. Bake for 15-18 minutes until crust is beginning to brown. Slice in squares and serve.

Kids in the Kitchen Cool Treat

layered-ooze-R148702-l
July comes in like a lion in Texas making staying cool a challenge. Chill little bodies from the inside out with my layered fruit juice slushes, they are as much fun to make as they are to sip!

Kids classes at Slice of Heaven are in full swing, and they are turning out tasty treats by the dozens! To register your children send an email to loriefan@tx.rr.com

Layered Fruit Slushes
½ cup frozen grape juice concentrate
½ cup frozen orange juice concentrate
½ cup frozen limeade concentrates
Few drops green food coloring
6 cups ice cubes or crushed

In a blender combine limeade, food coloring and 2 cups of ice and blend until smooth. Pour a small amount of the frozen beverage into clear glasses. Repeat with other 2 flavors omitting the food coloring.

July 9th 11:00-1:30- Only 2 Spaces OPEN
Cooking 4 Real Ages 9-14
Kids really can make delicious food for themselves AND the family! Children will learn real time cooking skills using fresh ingredients, no prepackaged food. The fun will begin with an amazing breakfast treat, yummy Rainbow Waffles. Fabulous cones will be crafted from bread sticks and stuffed with turkey and cheese, the perfect lunchtime meal. Kids will love Raspberry Fizzy punch to sip while we prepare homemade, Whole Grain Protein Bars, so easy to make fresh and have around the house for munching. Crunchy Coconut Crusted Chicken will be the winning dish especially when served with crispy Potato Cakes. Kids will have a blast making all of the ingredients that go into our outstanding Berry Trifle including a homemade Cake, Strawberry Coulis, Chocolate Sauce and Whipped Cream, it will be absolutely dreamy! The perfect take home treat will be colorful White Chocolate Candy Bark. A Cheftagious good time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $34.00

July 23rd 11:00-1:00- Only 2 Spaces OPEN
Bake Shop Favorites Ages 8-13
Kids love to bake and they will have a blast as we bake beautiful treats to taste and share in this super fun class. We will start the fun as we prepare our lunch of savory Calzone Pizza Pops. Sensational Popovers that rise to amazing heights served with loads of Raspberry Butter, yum yum. Next we will kick off the sweet stuff starting with precious Pineapple Upside Down Cupcakes that taste as great as they look. Kids will be stunned at how we make sugar cookies with a heart of rainbow dough inserted into each one…awesome! We will prepare lovely Lemon Drop Cupcakes with Lemon Curd filling, a sweet tart sensation followed by impossible to resist Peanut Butter Smashers Cookies. Americans favorite, the good ole Apple Pie will be on the menu. Last but not least kids will love creamy Cheese Cake bars. Several treats will be taken home. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $30.00

August 4th-6th 11:00-2:00 ONLY 3 SPACES OPEN
Cooking for Real 3 Day Camp Ages 9-14
3 Day cooking camp for kids that want to learn how to COOK FOR REAL! Kids will learn real time cooking skills using fresh ingredients, (no prepackaged food) including sautéing, simmering, roasting and baking skills. Kids will be heavily supervised as they learn to use kitchen equipment including cook top, oven, and electric mixer; blender and knife skills. Important life lessons will be taught such as cleanliness, nutrition, food storage and selection of produce. At the end of this camp your chef will be able to translate acquired skills to prepare most any moderate recipe. Kids will be given a To Go Box for the camp; any food not eaten can be taken home to share.
Let your kids learn to cook with ME! $138.00
Register early, class size is limited. Register by email loriefan@tx.rr.com or call/text 214 551 9630
Day 1
Breakfast Quesadillas will be a yummy start to our day
Moist and delicious Banana Muffins will round out breakfast
Lunch will be an explosion of flavor as we concoct individual 7 layer dips, delish
Cool Blue Ocean Drink will be tasty especially with swimming fish!
Crunchy Chicken Nuggets served with Roasted Broccoli will be a hit
S’mores Stuffed Bananas will sweeten things up
Day 2
Nothing says “wake up its morning” better than tender and sweet Strawberry Danish
Pizza Logs and Marinara Sauce for dipping are cheesy goodness
We will cool things down with Watermelon Ice and use it in a sparking lemon lime drink
Cute as can be meat Loaf Cupcakes make a great combo with a
Colorful Tossed Salad and creamy dressing
Creamy dreamy homemade Vanilla Pudding will be the base for individual Banana Puddings, oh so yummy!
Day 3
The best breakfast on earth may be Bacon and Egg Crescent Ring, if its not too pretty to eat
Baked Potatoes like you’ve never seen before, super thinly sliced and stuffed with Potato Bar Fixings
Zesty homemade Salsa makes a great snack
Chicken and Dumplings will satisfy the crowd
Chocolate and caramel come together to create the most delectable Crepe ever invented
Cute Jolly Rancher Pops will be a fun take home treat

4th of July Favorites Part 3

rc3
No 4th of July celebration would be complete without a red white and blue inspired dessert. Hit a home run with my Blueberry Strawberry crumble. Take it to a whole new level with a scoop of vanilla ice cream.
Cook something delicious for the ones you love this 4th of July and ENJOY!

Blueberry Strawberry Crumble
Fruit
2 cups fresh blueberries
1 ½ cups fresh strawberries hulled and chopped
Zest and juice of 1 lemon
½ cup sugar
¼ cup flour
Crumble Topping
1 cup flour
½ cup brown sugar
1 cup whole oats
1 stick butter cubed and softened
½ teaspoon salt
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Prepare fruit by adding all ingredients to a bowl and mix. Pour fruit mixture into a deep 9 inch pie plate. For the crumble, mix all dry ingredients in a bowl, add butter and mix by hand or cut in with 2 knives until you have a crumbly mixture. Top fruit with crumble and bake for 40-45 minute until fruit is bubbly and crust is browned.

4th of July Favorites Part 2

basil butter corn
Corn on the cob is an American classic making it the perfect side dish for your 4th of July celebration. Produce and herbs are at their peak so adding my Basil Butter compound, will take corn on the cob to a whole new level of scrumptious. Stay tuned for a 4th of July inspired dessert.

Corn on the Cob with Basil Butter
½ cup basil
½ stick butter
¼ cup Parmesan cheese
6 ears of corn

Heat grill to medium, grill corn for 8-10 minutes until some kernels are blistered and all are shinny. Meanwhile, add basil, butter, salt and Parmesan cheese to a small food processor and process until smooth. Slather cooked corn with butter and serve immediately.