Harvest Blend is BACK!

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If you attend my cooking classes you have probably already tried and loved Trader Joe’s Harvest Blend tea.  I serve it often and always over ice.  This is my favorite tea but is only available during harvest season.  Swing by your local Trader Joe’s and stock up and join me for an upcoming cooking class!  Only a few seats remain for October! For complete look at classes offered through the holidays, CLICK HERE

Registration for A Taste Of Paris trips for 2017-21018 remains open for info CLICK HERE

WHAT ARE YOU DOING THIS THURSDAY?  How about joining me for Italian cooking, it is going to be a fun night filled with fabulous food!

Thursday, September 22nd 2016 6:30-8:30  Italian Cooking!  2 SEATS Available  Join me for an evening of Italian cooking.  We will immerse ourselves in the flavors of Italy as we enjoy a relaxed cooking experience starting with a garden fresh cocktail; Basitos are made with fresh lime and basil creating the perfect complement to our recipes.  Beautiful Chopped Salad featuring baby kale, fresh chevre, seeds and figs will be our delicious starting point.  Next up, we will prepare the perfect dreamy Tomato, Basil Risotto with Artichokes, a fantastic meal for simple entertaining.  Parmesan Garlic Bread leaves fill the house with an amazing aroma and will not disappoint.   Chicken Piccata with lemon, butter and capers, is a wonderful go to family favorite.  Spicy Italian Meatballs are a must for any Italian feast.  For a decadent pasta indulgence, I will unlock the mystery of Creamy Fettuccini Alfredo.  Our show stopping dessert is the beautiful Panna Cotta Strawberry Coulis.  Class FEE $58.00

Friday, October 7th 2016 11:00-1:00  Lunch and learn Winner Winner Chicken Dinner!  1 SEAT Available   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!  In an answer to the most requested weeknight meals…an entire class featuring chicken!  You will learn the simple technique for brined chicken that will change the way you do bird for life; ours will be succulent and topped with fresh Basil gremolata.  Next up, a classic, Chicken Tetrazzini sure to become a family favorite.  Comforting Chicken and Wild Rice soup packs a flavorful punch.  Mouthwatering and simple Balsamic Mushroom Chicken is a one pot wonder!  We will bring some exotic flavors to the crock pot in our Chicken Curry.  Mexican Layered Cornbread stuffed with chicken and other good stuff and topped with a salad of tomatoes and avocados, is a real crowd pleaser.  For a decadent finish luscious Red Velvet Cake topped with Cream Cheese Frosting, oh my!  Class FEE $53.00

Thursday, October 20th 2016 from 6:30-8:30  Fancy a Cocktail?  1 SEAT Available Are you ready for a fun night filled with inspired dishes and flavors?  This is the class for you!  In this class we will craft and taste 4 vodka cocktails.  Each cocktail will be paired with the perfect elegant morsel or two.  The fun starts with a savory favorite, Peppered and Herbed Popped Corn and juicy Texas style Chicken Cordon Bleu bites both make a lovely pair with Peach Jalapeno Martini.  Succulent Lobster Rolls and Gorgeous Roasted Red Pepper and Goat cheese Tart work well with light Lemon Fizz Cocktail.  Crunchy Apple Walnut Lettuce Wraps and Jalapeno Popovers with Honey Butter are the perfect combination with the classic Cosmos.  For a sweet finish we will have some fun crafting cake balls and tasting Pumpkin Martinis.  1-2 ounce servings of each cocktail will be served.  Class Fee $58.00

Viennoiserie  Thursday, October 27th 2016 6:30-9:00  1 SEAT OPEN Viennoiserie, the exquisite dough used in classic French Pastries including Croissant, Pain Chocolate and Almond Croissant will be learned.   After studding Viennoiserie at Le Cordon Bleu in Paris, Lorie will lead you in hands on instruction where you will learn to make this classic French dough.  We will toast the French with bubbly before we get started.  Viennoiserie is an art form but with Lorie’s straight forward techniques and ample hands on exposure, you will become an expert!  Buttery flaky croissants, Pain Chocolate stuffed with bricks of chocolate and luscious Almond Croissant filled with Almond Custard will be taught, tasted and packed up for take home! Class size is limited to 10 Class fee $58.00

 

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Paris is a Dream…Come Taste with Me!

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The only thing better than Creme Brulee is discounted pricing on my 2018 A Taste Of Paris trips.  For more information CLICK HERE.

Make my creamy decadent Creme Brulee for someone you love today!

Crème Brulee

8 egg yolks

1/3 cup sugar

2 cups heavy cream

The seeds from 1 vanilla pod

¼ cup sugar for topping

Preheat oven to 300 degrees.  Whisk egg yolks and sugar until pale.  Place cream in a bowl over a simmering pot of water, bring cream to a simmer and add vanilla seeds.  Temper the eggs by adding a small amount of the warm cream to the egg mixture, mix well then add the rest of the cream.  Pour the mixture into 6 ramekins, put the ramekins in a 9×13 baking dish, and place into the oven.  Create a water bath for even cooking by adding boiling water carefully to the baking dish until it is halfway up the sides of the ramekins.  Bake for 40 minutes.  Remove from oven and let custard cool in water bath, remove and chill for 2 hours.  Sprinkle the tops of the custards with 2 teaspoons of sugar.  Using a hand held torch, melt the sugar.  If you do not have a torch, place under the broiler until sugar melts and turns golden brown.

 

 

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Come Shop With ME!

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Paris is a Dream…Come shop with me!

Paris is a virtual treasure trove of shopping delights!  After attending cooking classes, we will travel to famed boutiques to seek out the perfect copper pots and specialty tools to allow YOU to recreate the culinary masterpieces enjoyed during our time in the city of lights.

A morning shopping trip to the BEST flea market in Paris also offers amazing opportunities for really special finds!

If you are interested in specialty shopping such as shoes, bags perfume and scarves, I can direct you to the best shops in the city!

Registration is OPEN!  The first 4 seats for April 2018 will be sold at 2016 pricing, hurry, they will not last long!

For more information CLICK HERE! or email loriefan@tx.rr.com or call 214 551 9630 

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Paris is a dream…Come sip with me!

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Ooh La La!  Elegant French inspired Fleur De Lis Martini.  This sophisticated beverage is ripe with fresh grapefruit and its effervescence is ode to the champagne.  Invite friends to enjoy a few tonight!

Register for my 2017 and 2018 A Taste Of Paris trips and sip beautiful cocktails like this while watching the city of Paris go by. Seats are limited and are selling out fast!

Enjoy!  Lorie

Fleur De Lis Martini

2 parts fresh squeezed grapefruit juice

1 part vodka

1 part champagne

1/4 part cointreau

Mix with ice and serve in a glass with a sugar rim.

Tip:  To make sugar rim, pour large crystal sugar in a plate.  Rub the rim of your glass with wedge of grapefruit.  Press the top of the glass in the plate of sugar.

 

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Paris is a dream…Come see it with me!

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Paris is a dream… Come see it with me!

Paris is a feast for the eyes as well as the palette.  Register for my 2017 and 2018 trips to see the most beautiful art and architecture in the world.  Click HERE for more information!

What are recent travelers saying?

“This was absolutely the best decision I made going on this trip. It was so more than I ever expected. I’m so hoping I can go again someday. Truly a trip of a lifetime!!! Thanks again Lorie for such a great week of fabulous memories.” C.S.

“Adventure around every corner” L.H.

I had been before but never really saw Paris until I went with Lorie.  B.W.

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Sneak Peek at Wine Dinner

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Wine dinner TONIGHT! It’s a busy day preparing for a 5 course tasting menu in just a few hours.  I was thrilled to be invited by Grapefest to participate in the dinners leading up to the Grapefest celebration, starting on September 15th.   Lone Star Wine Cellars, downtown McKinney will be hosting the event and I am excited to say the tickets sold out in 48 hours.

I wanted to share my recipe for Tomato Basil Tartlets, one of the offerings tonight. These little gems are packed with fresh summer flavors and are always a crowd pleaser especially when you pair them with a Pinot Noir.

If you are not joining me tonight, I hope you will soon for a Cooking Class.  I have an amazing class schedule this fall and holiday season.

My registration for A Taste Of Paris is officially OPEN too!  I am thrilled to say that I am selling the first 4 seats for April 2018 at 2016 pricing, that is a wonderful savings!

See you soon! Lorie

Thursday, September 22nd 6:30-8:30  Italian Cooking!  Join me for an evening of Italian cooking.  We will immerse ourselves in the flavors of Italy as we enjoy a relaxed cooking experience starting with a garden fresh cocktail; Basitos are made with fresh lime and basil creating the perfect complement to our recipes.  Beautiful Chopped Salad featuring baby kale, fresh chevre, seeds and figs will be our delicious starting point.  Next up, we will prepare the perfect dreamy Tomato, Basil Risotto with Artichokes, a fantastic meal for simple entertaining.  Parmesan Garlic Bread leaves fill the house with an amazing aroma and will not disappoint.   Chicken Piccata with lemon, butter and capers, is a wonderful go to family favorite.  Spicy Italian Meatballs are a must for any Italian feast.  For a decadent pasta indulgence, I will unlock the mystery of Creamy Fettuccini Alfredo.  Our show stopping dessert is the beautiful Pana Cotta Strawberry Coulis.  Class FEE $58.00 Register by email loriefan@tx.rr.com or 214 551 9630

Friday, October 7th 11:00-1:00  Lunch and learn Winner Winner Chicken Dinner!  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!  In an answer to the most requested weeknight meals…an entire class featuring chicken!  You will learn the simple technique for brined chicken that will change the way you do bird for life; ours will be succulent and topped with fresh Basil gremolata.  Next up, a classic, Chicken Tetrazzini sure to become a family favorite.  Comforting Chicken and Wild Rice soup packs a flavorful punch.  Mouthwatering and simple Balsamic Mushroom Chicken is a one pot wonder!  We will bring some exotic flavors to the crock pot in our Chicken Curry.  Mexican Layered Cornbread stuffed with chicken and other good stuff and topped with a salad of tomatoes and avocados, is a real crowd pleaser.  For a decadent finish luscious Red Velvet Cake topped with Cream Cheese Frosting, oh my!  Class FEE $53.00 Register by email loriefan@tx.rr.com or 214 551 9630

Thursday, October 20th from 6:30-8:30  Fancy a Cocktail?  Are you ready for a fun night filled with inspired dishes and flavors?  This is the class for you!  In this class we will craft and taste 4 vodka cocktails.  Each cocktail will be paired with the perfect elegant morsel or two.  The fun starts with a savory favorite, Peppered and Herbed Popped Corn and juicy Texas style Chicken Cordon Bleu bites both make a lovely pair with Peach Jalapeno Martini.  Succulent Lobster Rolls and Gorgeous Roasted Red Pepper and Goat cheese Tart work well with light Lemon Fizz Cocktail.  Crunchy Apple Walnut Lettuce Wraps and Jalapeno Popovers with Honey Butter are the perfect combination with the classic Cosmos.  For a sweet finish we will have some fun crafting cake balls and tasting Pumpkin Martinis.  1-2 ounce servings of each cocktail will be served.  Class Fee $58.00 Register by email loriefan@tx.rr.com or 214 551 9630

Tomato Basil Tartlets

1 sheet puff pastry thawed

1 cup Gruyere cheese

¼ cup fresh basil cut in a chiffonade

2-3 Roma tomatoes cut in slices

½ teaspoon fresh thyme

2 tablespoons parmesan cheese

Salt and pepper

Preheat oven to 400 degrees.  Cut tomatoes into thin slices, about 1/8 of an inch.  Lay tomatoes in a single layer on paper towels and sprinkle with salt.  Roll out puff pastry to eliminate creases.  Using a biscuit cutter cut 12 rounds from the sheet.   Place rounds on greased baking sheet.  Mix the cheese, basil and thyme together in a small bowl.  Put a pinch on each tat.  Top with tomato, salt and pepper and sprinkle with parmesan cheese.  Bake for 12-14 minutes until tarts are beginning to brown.

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Strategies to FEED your family

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Feeding your family night after night can be daunting.  I’m sharing a trick used in my kitchen for years; Cook Once, Eat Twice.  Another way to look at it is Planned Overs!  Cook extra protein and reserve it for another evening meal, made in minutes.

For dinner tonight we are having Salmon with Basil Pesto, it just shouts the fresh flavors of summer!  I will cook extra salmon and tomorrow night we will have Salmon Croquettes served over crispy greens!  Two dinners down for the week!

If you would like more great recipes and advice for getting dinner on the table, consider attending one of my upcoming classes, Friday, September 9th 11:00-1:00  Lunch and Learn Dinner in a Minute! OR Thursday, September 22nd 6:30-8:30  Italian Cooking! Register by email loriefan@tx.rr.com or by calling/texting 214 551 9630 CLICK HERE for more cooking classes. 

Happy Eating!  Lorie

Friday, September 9th 11:00-1:00  Lunch and Learn Dinner in a Minute!  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 employ the strategy used in my house for years with great success, Cook Once Eat Twice!  The good eating begins with traditional Money Mustard Pork Loin served with Smashed Sweet Potatoes for a fast dinner fix.  Planned overs become Crispy sensational Cubano Paninis.   We will use succulent white fish and late summer vegetable to create a simple Papillote and planned overs become Fish Tacos with avocado and Spicy Aioli.  Chicken Cacciatore Bake is outstanding and provides the tasty toppings for Focaccia Bread Pizza.  We will do a main course salad featuring chewy satisfying Faro.  For a sweet finish, dense southern style Pound Cake topped with juicy Stone Fruit Compote and whipped cream topping. Class Fee $53.00

Thursday, September 22nd 6:30-8:30  Italian Cooking!  Join me for an evening of Italian cooking.  We will immerse ourselves in the flavors of Italy as we enjoy a relaxed cooking experience starting with a garden fresh cocktail; Basitos are made with fresh lime and basil creating the perfect complement to our recipes.  Beautiful Chopped Salad featuring baby kale, fresh chevre, seeds and figs will be our delicious starting point.  Next up, we will prepare the perfect dreamy Tomato, Basil Risotto with Artichokes, a fantastic meal for simple entertaining.  Parmesan Garlic Bread leaves fill the house with an amazing aroma and will not disappoint.   Chicken Piccata with lemon, butter and capers, is a wonderful go to family favorite.  Spicy Italian Meatballs are a must for any Italian feast.  For a decadent pasta indulgence, I will unlock the mystery of Creamy Fettuccini Alfredo.  Our show stopping dessert is the beautiful Pana Cotta Strawberry Coulis.  Class FEE $58.00

 

 

Salmon with Basil Pesto

1 pound salmon  fillets

1 tablespoon Worchester Sauce

Tony Chachere’s Creole seasoning

Basil Pesto

1 ½ cups fresh basil compacted

2 garlic cloves

½ cup walnuts

1/3 cup parmesan cheese grated

1 tablespoon olive oil

½ teaspoon salt

Prepare pesto by placing basil, garlic, walnuts, salt in food processor, pulse until smooth, add parmesan, olive oil and process until mixed well.Prepare salmon by preheating oven to 350 degrees.  Place salmon in baking dish, cover generously with Worchester sauce, and Tony Chachere’s and place in the oven.  Salmon will cook for 12-20 minutes depending on thickness, you know it is done when fat comes out of the fish on top and it  is firm to the touch.  Remove from oven and place a large scoop of basil on top of the salmon and serve.

Salmon Croquettes

1 1/2 cups Left over salmon or 1 12 ounce can, drained and picked over

2 tablespoons minced onion

1/3 cup panko bread crumbs

½ teaspoon garlic powder

½ teaspoon salt

1/8 teaspoon pepper

1 egg

½ cup cornmeal

2 tablespoons olive oil

Flake salmon into a bowl, add all ingredients except cornmeal and oil and mix well.  Form small salmon patties and roll all sides in cornmeal.  Drizzle warm skillet with olive oil and place croquettes in pan.  Cook on each side until croquettes begin to brown.  Serve on a bed of greens.

 

 

 

 

 

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