French Inspiration

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French pastries are such an inspiration to me. The presentation is so artful you truly begin to enjoy them with your eyes first. This framboise tart has a firm crust that can stand up to eating it with your hands; a must for enjoying on the run, but it’s also filled with a lucious pastry cream before being topped with fresh ripe berries.
Looking forward to replicating this one!

I Had a Dream

Pastries
I Love stories that start with the phrase, “I had a dream.”

I was teaching French Pastries and was telling the group about my many experiences while visiting Paris. One of my long time students said “I want to know when you are going to take us to Paris Lorie?” The look on my face hid nothing, she was reading a secret desire of mine buried deep beneath the surface. That night I had the most glorious dream of Parisian culinary adventure. When I woke up it was all I could think about. I mentioned it to my husband, Mark, and in true cowboy fashion he simply said “I think you should go for it.” And that is what I did.

I am pleased to report the student that started it all IS going on this trip. I am grateful to her and all the others that are traveling with me for their trust and faith in me.
After months of planning and details up to my eyebrows, the departure date has finally arrived and A Taste of Paris 2015 is a reality. I hope you will follow along for a little slice of my heaven. I will be blogging from Paris and we will all be posting tasty photos on Instagram at #atasteofparis2015.

Consider joining me in 2016 for round 2!
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Join me for A Taste of Paris Workshops
Wednesday, May 6th 7:00-8:30 OR
Sunday, May 24th 7:00-8:30
Join me for a magical evening to learn all about the tasting trip of a lifetime to the city of lights. I’ll serve a glass of champagne, Gourges and Chocolate Truffles while answering all of your questions. There is no charge for this evening of fun.

FOX 4 Recipes

Link to today’s segment
http://www.fox4news.com/clip/11395948/crispy-chicken-dinner
Tips for Eating FRESH
1. Buy protein that is simple to prepare and fast cooking like chicken and fish
2. Choose a variety of fruits and vegetables and eat the most perishable ones first.
3. Keep heartier fruits and vegetables on hand such as carrots, apples and oranges
4. Stock your freezer with frozen vegetable for use when fresh are not available
5. Put fresh foods at eye level in fridge
6. Compose plates with a bed of greens like spinach or kale
7. Prep greens and fruit on the day you shop to make grab and go easy

Crispy Baked Chicken
4 boneless skinless chicken breasts
1 cup panko bread crumbs
1/2 cup flour
1 teaspoon dried parsley
½ teaspoon onion powder
1 teaspoon dried basil
1`/4 teaspoon garlic powder
¼ cup butter melted
Salt and pepper

Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch thick. Mix all ingredients except butter in a shallow dish. Dip each chicken breast in butter and then into the bread crumb mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.

Quinoa and Kale Warm Salad
2 tablespoons olive oil
1 shallot finely minced
3 cups cooked quinoa
1 cup fresh or frozen corn
2 cups kale finely chopped
1/3 cup prepared pesto
1/3 cup pumpkin seeds
1/3 cup dried cherries
Salt to taste

In a large chefs pan heat oil and cook shallot until it begins to brown. Stir in quinoa and corn until very hot. Stir in Kale and cook until heated through. Remove from heat add pesto cherries and pumpkin seeds, mix well and serve.

There is still space in my May 15th Lunch and Learn Eating FRESH! Email me for registration loriefan@tx.rr.com
Lunch and Learn- Eat FRESH!

Lunch and Learn- Eat FRESH!
Friday, May 15th 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! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salas will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00

FOX 4 Thursday!

I hope you will tune in this Thursday at 8:40 to Fox 4 Good Day. The segment will be Eating FRESH, incorporating more fresh foods onto your plates and into your diets. While we talk about this important topic, I will be preparing oven baked Crispy Chicken and one of my all time favorite dishes, Quinoa and Kale. Recipes will be posted after the segment.
green salad with berries

There is still space in my May 15th Lunch and Learn Eating FRESH! Email me for registration loriefan@tx.rr.com
Lunch and Learn- Eat FRESH!
Friday, May 15th 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! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salas will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00

Host a Pizza Party!

mombrooke Italy
Italy is on my mind and it is no wonder, I have only been home a few days from an extended week touring Venice, Florence and Rome. My daughter, a college junior, and I spent her spring break soaking up the sights, sounds and wonderful flavors of Italy.
Italy is an easy place to visit; the people are warm and friendly, the sun shines and the food is easy to eat.
I feel inspired to plan a pizza party and I hope you will too! Nothing fancy, just a few friends, simple ingredients and a bottle of red wine. Join me and stay tuned for fabulous food pics of Italy!
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Step 1
Invite your friends

Step 2
Prepare the simple dough the day before your party so it can rise a second time overnight in the refrigerator. This slow rise will give your crust that delicious pizza parlor flavor.

Step 3
Gather fresh toppings like black and green olives, red peppers, onions, pepperoni, sausage and of course lots of cheese.

Step 4
Mix Pizza Sauce.

Step 5
Parbake the crusts. Divide dough into individual portions, roll out the crusts and place each one on a hot grill pan. Cook on both sides for 2-3 minutes. This will cook the crusts just enough to make them easy to handle.

Step 6
Open wine and start the party!
Invite each guest to create their own pizza with desired toppings. Cook pizzas to crispy perfection in an oven set to 400 degrees for about 5-7 minutes.

Pizza Crust
2 1/8 cup bread flour plus more for dusting
3/4 cup water
¼ warm water
2 teaspoons salt
1/3 cup sugar
2 envelops dry yeast or 4 ½ teaspoons
2 tablespoons cornmeal

Dissolve yeast in ¼ cup warm water. In a medium bowl combine salt, sugar, yeast, water and mix. Add flour and stir with a spoon, do not over mix. Place in greased bowl and let it rise until doubled in size. Punch dough down and cover with plastic wrap to hold in refrigerator overnight to rise again. Divide dough into 2 equal parts. Roll into 12 inch circles and place on a baking sheet that has been dusted with cornmeal. Cover with toppings and bake for 15 minutes

Pizza Sauce
1 clove garlic pressed
1 15 ounce can tomato sauce
1 4 ounce can tomato paste
½ teaspoon sugar
½ teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
Dash of crushed red pepper
Salt to taste

Mix all ingredients; allow to stand for 20-30 minutes before spreading on crust.

Join me in an upcoming class!
Lunch and Learn, Weeknight Meals with a Hint of Italian
Friday, April 17th 11:00-1:00 2 SPACES OPEN
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! You’ll also take home 4 servings of creamy Fontina Mac n Cheese to share with your family! The flavor packed fun will start with my favorite taste from my recent trip to Italy, a composed appetizer including Parmesan cheese, honey and apples next up, the BEST ever 5 Greens Salad with Basil Vinaigrette served with hot out of the oven crispy Seeded Flat Bread. Baked Zucchini Chips are destined to become a family favorite especially when served with zesty dipping sauce. We will unlock the mystery to one of Italy’s finest contributions as we prepare Shrimp and Spring Vegetable Risotto. Next we will prepare succulent Roasted Chicken with Herbs and Pistachios and the perfect accompaniment will be our dreamy Fontina Mac N Cheese. Last up, my favorite, Caprese Panini, an awesome weeknight meal made in a snap. For our sweet finish Pavlova with Berries…WOW! I can’t wait to get you in the kitchen! Class Fee is $50.00

Lunch and Learn- Eat FRESH!
Friday, May 15th 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! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salsa will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00

Girls Night IN Kentucky Derby Style, hats optional!
Wednesday, May 20th 6:30-8:30 3 SPACES OPEN
When the south puts on a party you know it, we will party right along with them Kentucky Derby style. Join me in the kitchen for an entertaining class chock full of Southern classics, join in the prep or just sit back and enjoy the show! You will sip on Mint Juleps while we prepare “Hot Brown” Sliders packed with goodness. There is nothing like the extravagance like a fresh Perfect Puffy Biscuit, unless you are stuffing it with Bourbon Marinated Pork Loin, yum! You can’t have a southern inspired class without satisfying Cheese Grits; we will take ours as shooters with a Roasted Tomato topping. Our next tasty tidbit will be Gorgonzola Crostini with Balsamic Roasted Grapes. Rosemary Cashews are simple and simply irresistible. We will make things extra special by creating Cracker Spoons, perfect to scoop up our yummy Cheese Dip. For the sweet stuff we will pull out the bourbon again for Delicious Chocolate Bourbon Balls not to be outdone by my Grandmamma’ s fresh Buttermilk pie! Class Fee $55.00

Join ME for a Cooking Class!

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Need some kitchen motivation or just a reason to get out of the house? Join me on Thursday for Girls Night In or later in the month for Lunch and Learn and you’ll be inspired to cook up some goodness for the ones you love!
See you soon!

Thursday, April 9th 6:30-8:30 2 SPACES OPEN
Girls Night In is like throwing a party but I do all the work. Join me in the kitchen to concoct crave able appetizers that look more completed than they are. Enjoy fabulous Peach Serrano Martinis (take it with or without the hot stuff) while we prepare an appetizer feast. Join in the action or just sit back and watch the show! We will begin with unbeatable Beef Wellington Bites, this one can easily be converted into the star of any special meal. Next up, gorgeous Stuffed Artichoke Hearts wrapped in Prosciutto. Precious Tiny Tomatoes Tarts are almost too sweet to eat followed by cute Cheese and Sundried Tomato canapés speared with fresh rosemary. Grapes coated with blue cheese and pecans represent the perfect bite. Rich and creamy Smoked Salmon and Jalapeño Pate will be a class favorite. Last we will turn our attention to something sweet and Chocolate Bourbon Pecan Pie will amaze along with tangy individual Citrus Curd Parfaits. Class Fee $55.00

Lunch and Learn, Weeknight Meals with a Hint of Italian
Friday, April 17th 11:00-1:00 2 SPACES OPEN

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! You’ll also take home 4 servings of creamy Fontina Mac n Cheese to share with your family! The flavor packed fun will start with my favorite taste from my recent trip to Italy, a composed appetizer including Parmesan cheese, honey and apples next up, the BEST ever 5 Greens Salad with Basil Vinaigrette served with hot out of the oven crispy Seeded Flat Bread. Baked Zucchini Chips are destined to become a family favorite especially when served with zesty dipping sauce. We will unlock the mystery to one of Italy’s finest contributions as we prepare Shrimp and Spring Vegetable Risotto. Next we will prepare succulent Roasted Chicken with Herbs and Pistachios and the perfect accompaniment will be our dreamy Fontina Mac N Cheese. Last up, my favorite, Caprese Panini, an awesome weeknight meal made in a snap. For our sweet finish Pavlova with Berries…WOW! I can’t wait to get you in the kitchen! Class Fee is $50.00

Lunch and Learn- Eat FRESH!
Friday, May 15th 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! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salsa will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00

Girls Night IN Kentucky Derby Style, hats optional!
Wednesday, May 20th 6:30-8:30 4 SPACES OPEN

When the south puts on a party you know it, we will party right along with them Kentucky Derby style. Join me in the kitchen for an entertaining class chock full of Southern classics, join in the prep or just sit back and enjoy the show! You will sip on Mint Juleps while we prepare “Hot Brown” Sliders packed with goodness. There is nothing like the extravagance like a fresh Perfect Puffy Biscuit, unless you are stuffing it with Bourbon Marinated Pork Loin, yum! You can’t have a southern inspired class without satisfying Cheese Grits; we will take ours as shooters with a Roasted Tomato topping. Our next tasty tidbit will be Gorgonzola Crostini with Balsamic Roasted Grapes. Rosemary Cashews are simple and simply irresistible. We will make things extra special by creating Cracker Spoons, perfect to scoop up our yummy Cheese Dip. For the sweet stuff we will pull out the bourbon again for Delicious Chocolate Bourbon Balls not to be outdone by my Grandmamma’ s fresh Buttermilk pie! Class Fee $55.00

Carrot Cake for Easter Sunday

Looking for a fabulous dessert to serve on Easter Sunday? My carrot cake is hands down the absolute best one you will try. It is super moist with a creamy frosting. This carrot cake has no raisins, nuts or coconut just tons of carrots for fresh flavor.
Happy Easter.
carrot-cake
Carrot Cake
Batter
2 cups flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
Dash ground allspice
4 eggs
1 cup canola oil
4 cups finely shredded carrots (about 1-1/2 pounds)

Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, cinnamon, baking soda, salt, and allspice. In a large bowl, beat eggs with an electric mixer on medium to high speed until light. Add oil in a stream while beating on medium speed and add vanilla. Beat in flour mixture until batter is smooth. Stir in carrots by hand. Pour batter into 3 pans that have been greased and floured. Cakes will be thin. Bake for 20-25 minutes. When cooled completely frost with cream cheese frosting.

Frosting
2 8 ounce package of cream cheese softened
1 stick of butter softened
6 cups powdered sugar
1 teaspoon vanilla

Combine butter and cream cheese and vanilla in a bowl and beat until smooth. Slowly add sugar until all is incorporated. Frost cakes when cooled.

Join me at O&V!

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Come by and join me for the GRAND opening of the new Oil & Vinegar store at Shops of Legacy in Plano. This Saturday, the 7th from 3:00-5:00.
The cooking demonstration is FREE and so are the sample! I will be cooking up some delightful recipes using the fantastic product form Oil & Vinegar!
The new Oil& Vinegar store is across from Jaspers…see you soon!
http://shopsatlegacy.com/shops/detail/oil-vinegar

Happy Valentines Day!

Whip up my super simple super yummy dark chocolate brownies for someone you love Today and celebrate the holiday of hearts!
brownies1
Homemade Brownies
¾ cup butter
1 ½ cups sugar
¾ cup flour
¾ cup dark unsweetened cocoa powder
3 eggs
½ teaspoon salt
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

Preheat oven to 325 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray. Melt butter in a microwave safe bowl. Add cocoa powder to melted butter and mix well. Stir in sugar and then eggs. Add flour salt and vanilla and mix to combine. Add chocolate chips and nuts and spread batter into dish. Bake for 24-28 minutes until edges are beginning to brown.