A Taste of Dallas Saturday

Looking for something tasty to do this weekend?  How about a visit to A Taste of Dallas at Fair park.  The event runs from 11:00-11:00 on Saturday and 11:00-8:00 on Sunday.

I will be cooking and sampling one of my favorite French Bistro meals at 1:30 on the Chef Demo Stage.

Head over to check it out, see you there!!

SONY DSC

SONY DSC

Croque Monsieur

1 tablespoon butter

1 cup hot milk

1 tablespoon plus 1 teaspoon flour

½ teaspoon salt

¼ teaspoon pepper

10 ounces Gruyere cheese shredded

¼ cup parmesan grated

16 slices French bread

8 slices of Virginia ham

2 tablespoons Dijon mustard

Preheat oven to 400 degrees.  Melt butter in a small sauce pan, add flour and stir cooking for 2 minutes.  Add hot milk; cook whisking constantly until sauce has thickened.  Remove the sauce from heat and add salt, pepper, parmesan cheese and ¼ cup Gruyere cheese.  Stir until cheese is incorporated.  Toast bread lightly.  Brush half of 8 slices with Dijon mustard add a slice of ham, some shredded cheese and place on baking sheet.  Top with another slice of toasted bread.  Place a spoon of the cheese sauce on the top of each sandwich sprinkle with remaining cheese and bake sandwiches for 5 minutes.  Turn broiler on to brown cheese.

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Bistro Salad with Orange Vinaigrette

1 head romaine lettuce chopped

1 tomato chopped

1 avocado chopped

1/3  cup dried cherries

½ cup sweet and spicy pecans

Dressing

½ cup fresh squeezed orange juice and its zest

½ cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 shallot minced

1 teaspoon sugar

1 heaping teaspoon Dijon mustard

Salt and pepper to taste.

Toss salad ingredients in a bowl.  To prepare dressing, add all ingredients to a glass jar and shake vigorously.  Dress salad and serve.

Sweet and Spicy Pecans

2 cup whole pecans

3 tablespoons butter

1/3 cup brown sugar

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cayenne pepper

¼ cup apple cider vinegar

Preheat oven to 350 degrees.  In a large skillet, brown pecans in butter over medium heat.  Add sugar, spices and toss until pecans are coated.  Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated and sticky mixture is coating the nuts.  Line a baking sheet with greased foil or a silpat.  Pour pecans onto prepare pan and bake for 7-12 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

 

 

 

 

About Lorie Fangio

I am a lifestyle advisor with a passion for connecting families Around the Table for mealtime. We are becoming a society that doesn’t even speak to each other, texting and internet relationships are the norm and it is impacting our culture. I believe the human connection as we know it, is in danger. Finding time to spend together as a family unit can be difficult especially with dual family careers and children that are often hyper scheduled. My mission is to inspire families, with a no nonsense approach to real food. Gathering Around the Table is key to the foundation of familial relationships. Sitting down to a meal is much more than breaking bread, it is a bonding ritual for families that actually protects our kids from all the dangerous stuff in the world. With tips and techniques we can all get our families Around the Table!
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