A Taste of Paris 2016

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A Taste of Paris
Sunday, May 24th 7:00-8:30 OR
Thursday, June 18th 7:00-8:30
Join me for a wonderful evening to explore A Taste of Paris 2016. This culinary excursion is designed specifically for foodies. We will cook and taste our way around Paris while seeing all the major sites and museums. Whether it’s your first visit or you are returning; the city of lights has never tasted this good! I’ll serve champagne, Gourges and Chocolate Truffles while answering all of your questions about this unique experience that promises to be a trip of a lifetime. Please reserve your seat for this FREE evening of fun. RSVP to loriefan@tx.rr.com

“Paris is always a good idea” Audrey Hepburn

A Taste of Paris 2016 Free Workshop

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Join me for A Taste of Paris 2016 Workshops
Wednesday, May 13h 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.

Lily of the Valley-May Day

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I was in France later than usual this time and noticed something curious. There were small potted lily of the valley plants in all the markets and ladies in the streets selling tiny bouquets of the delicate white flowers. As I visited various chocolate shops (research, of course) I spotted creative concoctions fashioned to look like the same plants I was seeing everywhere.

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I hopped in my taxi to head back home on May 1st when my driver let me know it would be smooth sailing to the airport as it was May Day, a public holiday. Apparently the French offer a bouquet of Fête du Muguet to their loved ones on this day every year as a lucky charm. So whether they received the real deal or a confection crafted to look like it, good luck is definitely on the horizon! I may adopt this tradition in my home, lily of the valley is always a good idea!

Chef Alex was a Hit!!

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Our market tour with Chef Alex was a blast and cooking a 4 course meal with him was too! The group worked together to make a lovely late lunch of scallops, rabbit and chicken roulade along with fresh peas potatoes and chocolate soufflés for dessert. Delish!

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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