Thanksgiving Sides at Oil & Vinegar TODAY!

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Still wondering what you are going to serve to go alongside the bird on Thanksgiving Day? Join me today at Oil & Vinegar at Waters Creek from 1:00-3:00 to see and taste what will be on my table this year! An added bonus, O & V is going to take 20% off the ingredient list for these yummy side dishes
Truffeled Mashed Potatoes
Strawberry Champagne Cranberry Sauce
Roasted Butternut Squash with Fig and Pecans
Festive Green Beans with Herbs and Sun-dried Tomatoes
See you soon!

A Tasting Trip of a Lifetime

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Our Culinary adventure has begun!
The group of lovely women traveling with me for a tasting tour of Paris, assembled at my home in October for our first planning session. We will be heading to Paris in April so it is time to make a plan food and fun!

I served a simple dinner, on the menu, Parisian fare of course!
Traditional Quiche Loraine
Simple Green Salad with a Vinaigrette
French bread with freshly churned European style butter
and for Dessert Coeur a la Creme with Raspberry Coulis and fresh berries

I was excited to share that we are booked for a private class at the famed Le Cordon Blue where we will learn to make and assortment of French Viennoiserie. This is just 1 of 3 formal cooking classes we will be taking while in Paris, along with a host of other tasting experiences.

Stay tuned as more exciting details are revealed and contact me if you would like more information about future trips to Paris.

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Quiche Lorraine

1 sheet puff pastry

10 eggs

1/3 cup milk or cream

1 cup grated Gruyere or Swiss cheese

1 ½ cups cubed ham

¼ teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 degree.  Unfold puff pastry sheet, using a rolling pin on a floured surface, eliminate the creases in the dough.  Place the dough into a 9 inch pie plate allowing the corners to hang over.  Sprinkle cheese and ham evenly over the bottom of the pie plate.  In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended.  Pour egg mixture into the pie plate.  Fold the corners of the pastry over the filling and bake for 40-45 minutes or until pastry is golden brown.

Jack-O-Lantern Cookies

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You are never to old to have some fun in the kitchen with mom! Making Jack-o-Lantern cookies has always been a tradition at my house. Take a little time to get in the kitchen with your little pumpkins!  You’ll be glad you did!

Cute Jack O Lantern Sugar Cookies
Sturdy Sugar Cookie Dough
4 cups flour
2 cups sugar
2 eggs
½ teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
2 teaspoon vanilla extract

In a large bowl mix dry ingredients together. Cream butter and sugar together using an electric mixer, for about 2 minutes, until light and fluffy. Add eggs one at a time. Add vanilla. Add dry ingredients slowly until combined. Separate dough into 2 gallon zip locks. Flatten dough and refrigerate for 30 minutes. Preheat oven to 325 degrees. Turn dough out on to a floured surface and roll out dough to 1/8 inch thickness. Cut out pumpkin shapes and bake on greased cookie sheet for 13-15 minutes.

Butter Cream Frosting
1 ½ sticks butter at room temperature
6 cups of powdered sugar
1 tablespoon of vanilla
1 teaspoon almond extract
Milk or heavy cream
Orange, green and yellow food coloring
Assorted candies if desired

Using an electric mixer, combine butter, sugar, extracts and several teaspoons of milk on low speed, continue to add milk as needed to get the proper consistency for spreading. Whip on high speed for 5-7 minutes to create a fluffy frosting. Do not leave the mixer unattended. Put about ½ cup frosting into two separate bowls. Add yellow food coloring to one bowl and green to the other and mix well. Add orange food coloring to remaining frosting. Spread each cookie with orange coloring. Place yellow and green frosting into pastry bags fitted with plain or leaf style tips. Pipe faces, leaves and stems onto cookies.

Mediterranean Flavors at Oil & Vinegar Friday

pasta-salad-ay-1875654-lStop by Oil & Vinegar at Waters Creek in Allen this Friday, from 4:00-6:00 to see me demo 3 fantastic recipes highlighting Mediterranean flavors. The best part will be taste testing!

Fall and Holiday classes have been filling so fast, I have added a few additional titles, a second date for French Food Workshop and Holiday Entertaining complete with a yummy cocktail! Sign up today!

French Food Workshop Part I October 30th 6:00-9:00
Join me in this entertaining hands on cooking class as we explore regional French cuisine. Making French classics does not have to be difficult and after studding cooking in Paris, many tips and trick will be shared. We will begin with Fromage Soufflé, cheese soufflé; students will be amazed to see just how high they will rise. Rich French Onion Soup is always a savory favorite. Traditional Coc au Vin is delicious and satisfying especially when served with creamy and delicious Tartiflette, a potato and cheese dish coming from the French Alp’s region. Flavorful Whitefish Meuniere will truly become and family favorite especially when paired with traditional taste tingling Ratatoulle. Of course we need to prepare desserts we will start the fun with time honored Crepe Suzette and for the icing on the cake…Chocolate Almond Dacquoise, this delicate delectable dessert will make you say oh la la for sure! Class size is very limited, fee $58.00 To register email loriefan@tx.rr.com or call/text 214 551 9630

Holiday Entertaining in Style November 13th 6:30-9:00
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, fluffing your buffet, food as the centerpieces and more along with sensational recipes. Sip on a Crimson Crush, our signature martini loaded with pomegranate and grapefruit, so refreshing while we prepare and taste holiday favorites. Join in the cooking process or sit back and watch the show. We will start the fun with Gorgeous Brie En croute with apples and walnuts, scrumptious Shrimp and Dill in cucumber cups will pack a delightful punch of flavor. Darling Chicken and Waffle Sliders with honey mustard sauce will surely be a hit with everyone. Focaccia bread is tender and satisfying especially when served with taste tingling Tomato Jam. Blue Cheese, Pecans and Endive come together in a show stopping dish that is easy to make. For a sweet finish we will prepare silky Caramel Dip served with apple wedges and creamy dreamy mini 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

Bountiful Banana Bread

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It warmed my heart this weekend when my daughter, whose off at college, sent me a picture of the banana bread she baked to share with her roommates. It was like a little hug bringing us close together again even though there are many miles between us.
The recipe she used is the same one I made for my children when they were little lovingly shared by my mother in law. Three generations baking banana bread makes this recipe extra special!
I have always been a firm believer in adding nuts to banana bread, however, tested both ways, I really think this one is better without!
Make some for your kids TODAY and create those lifelong family connections!
Bountiful Banana Bread
1 stick of butter melted
3 cups sugar
3 eggs
7 ripe bananas mashed
½ cup applesauce
½ teaspoon salt
4 ½ cups flour
3 teaspoon baking soda
1 ½ cups sour cream
2 teaspoons vanilla

Preheat oven to 300 degrees. Mix melted butter, sugar, eggs, mashed bananas, sour cream, applesauce and vanilla until smooth, add flour soda and salt. Bake in 3 9×5 loaf pans for 1 hour.

Pork Loin 2 Ways

Citrus Marinade Pork Loin
Juice and zest of one orange
1 garlic clove crushed
2 tablespoons Worcestershire sauce
¼ cup olive oil
¼ cup brown sugar
1 tablespoon teriyaki sauce
1 teaspoon dried mustard
½ teaspoon dried ginger

Mix ingredients in a zip top bag, add pork loin and let marinate in the refrigerator for 2-4 hours. Preheat oven to 350 degrees. Remove meat from marinade, and sear meat on a hot grill pan. Place meat in a glass baking dish and cook for 24-35 minutes until internal temperature reaches 165 degrees.

Barbeque Pork Tenderloin Pizza
1 package prepared pizza dough or your favorite dough recipe
¼ cup cornmeal
1 precooked pork tenderloin, sliced very thin
1/3 cup sweet and spicy prepared barbeque sauce, I use KC Masterpiece Original
1 red bell pepper cut into slices
1 ½ cusp shredded mozzarella cheese
¼ cup parmesan cheese

Preheat oven to 425 degrees. Sprinkle cornmeal onto work surface and roll crust to desired size. Put prepared crust onto a baking sheet or stone and add toppings. Start by coating the crust with barbeque sauce, next add pork and peppers, sprinkle on the cheese and bake the pizza for 9-12 minutes until cheese is bubbling and crust is beginning to brown.

Tune IN Tomorrow!

me and fox crew
Tune in to Fox 4 tomorrow morning around 8:30 to see me prepare two delicious dishes using pork loin. I’ll start with Citrus Marinade Pork Loin served with creamy grits and sauteed kale and I’ll use what’s left of the pork to create a second dish that rivals the first, a Barbecue Pork Loin Pizza.
To get you warmed up see my creamy grits below, a fantastic side dish that works with any protein.
Creamy Grits
2 cups yellow grits
2 cans chicken stock
2 cups milk
1 cup shredded cheddar cheese
2 tablespoons butter
salt to taste.

Bring liquid to a boil over medium high heat. Whisk grits into hot liquid slowly. Cook over low to medium heat stirring often until grits are creamy and tender. If grits become dry, add additional stock or milk. Stir in cheese and butter, mix thoroughly and serve.

Oops Girl’s Night IN is Thursday, October 9th!

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Looking for a fun way to spend a few hours with friends OR need some great new recipes for entertaining this holiday season?
Join me on October 9th for Girl’s Night IN, an entertaining class full of wonderful flavors and terrific ideas for hosting your OWN Holiday gathering. Enjoy fabulous Peartini’s while watching me prepare an appetizer feast. Join in the cooking fun if you choose or just hang in the kitchen and watch the show! We will be preparing, tender and delicious corn cakes with barbecued chicken and slaw, fluffy jalapeno yeast rolls stuffed with cheese and goodness, precious shrimp cocktail shooters with a kick, crowd pleasing caprese salad skewers with basil pesto drizzle, delectable sweet potato biscuits with ham and honey butter, and fabulous pimento cheese puffs with bacon and chives. For a sweet finish we will prepare the best carrot cake cupcakes ever and dark chocolate bon bons stuffed with fresh homemade caramel! Class FEE is $55.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

Girl’s Night IN!

pear martini
Looking for a fun way to spend a few hours with friends OR need some great new recipes for entertaining this holiday season?
Join me on October 11th for Girl’s Night IN, an entertaining class full of wonderful flavors and terrific ideas for hosting your OWN Holiday gathering. Enjoy fabulous Peartini’s while watching me prepare an appetizer feast. Join in the cooking fun if you choose or just hang in the kitchen and watch the show! We will be preparing, tender and delicious corn cakes with barbecued chicken and slaw, fluffy jalapeno yeast rolls stuffed with cheese and goodness, precious shrimp cocktail shooters with a kick, crowd pleasing caprese salad skewers with basil pesto drizzle, delectable sweet potato biscuits with ham and honey butter, and fabulous pimento cheese puffs with bacon and chives. For a sweet finish we will prepare the best carrot cake cupcakes ever and dark chocolate bon bons stuffed with fresh homemade caramel! Class FEE is $55.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

Recipe for Baked Penne with Roasted Vegetables

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Making a delicious, nutritious dinner everyone will love really can be easy!
Roasting vegetables is a great way to bring out the natural sugars in vegetables and keep all the nutrients in tact. Try my Baked Penne Pasta with Roasted Vegetables for dinner tonight, you’ll be glad you did!
Baked Penne with Roasted Vegetables
1 pound penne pasta
3 cups freshly made or bottled marinara sauce
1 cup grated provolone cheese
1 cup grated mozzarella cheese
½ cup grated parmesan cheese
¼ cup olive oil
1/2 teaspoon salt plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 red bell peppers seeded and cubed
1 yellow onion cut into ½ inch rings
2 zucchini cut into 1 inch pieces
2 yellow squash cut into 1 inch pieces
1 cup button mushrooms cleaned and quartered

Preheat oven to 450 degrees. On baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 15 minutes. Reduce oven temperature to 350 degrees. Cook penne in salted water until al dente. Drain pasta and return to pot. Toss pasta with marinara sauce and roasted vegetables. Add pasta and vegetables to a 9×13 glass baking dish and top with cheese. Bake for 20-25 minutes until top is beginning to brown.