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 firstname.lastname@example.org 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 email@example.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 firstname.lastname@example.org 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.