Flower Power

Flowers have powers!  In these troubling times, take time to stop and smell the roses.   Sometimes it's the little things in life that can bring us the most joy.  For that reason, I beleive flowers have healing powers.

I picked up a bunch of these gorgeous light yellow roses that paired perfectly with several stems of blue hydrangeas.  I always craft simple flower arrangements in my crystal rose bowls. They are low and have a wide mouth making it easy to cut stems short and stuff the bowl full! One little trick I've learned to keep the stems steady is to secure them with a rubber band.

If hydrangeas get wilted, revive them by cutting about 1/2 inch of the stems off.  Then gently run cold water over the blooms from the back side.  Let the water drain well before placing the hydrangeas back in the bowl with clean water. 



Join me for

3 Day French Workshop  September 13th-15th 10:00-1:30- 3 seats OPEN!

I am planning an extraordinary week for 10 class participants. Join me for my 3 Day French Workshop.   Immerse yourself in the French culture as we prepare 3 meals a day including 2 French sauces..  French cooking is the gold standard and when you master these skills, they apply to all types of cooking.  In French Food Workshop you will travel the country of France as we prepare time honored classics.   We will cook and enjoy breakfast and lunch together and a single portion of the dinner offering will be packed home to enjoy in the evening hours.

Two of the five French mother sauces, Hollandaise and Veloute are included in this workshop, three timeless and irresistible desserts as well as French Bread and fresh churned European style butter.   We will make our own Herbs de Provence to be used in our recipes.  Class is limited to 10 participants.  Class Fee $232.00

Day 1  Breakfast is the most important meal of the day and ours will be puffy golden brown Pain Perdue served with freshly made sweet Strawberry Jam.  Tomato Basil Soufflés will rise to amazing heights for lunch along with a Fall Salad made from the perfect combination of pears blue cheese and walnuts.  For dinner we will prepare rich and satisfying Daube de Boeuf Provencal a lovely hearty beef stew.  For dessert we will concoct dreamy Coconut Crème Brulee.

Day 2  We will start our day with the tasty simplicity of Cherry Clafouti.  For lunch we will learn to make the perfect Buckwheat Crepes and luscious Hollandaise Sauce; they come together to create Asparagus and Ham Crepes. We will head to the Basque region of France to concoct a dinner that is sure to become a favorite recipe.  Bell pepper, onions and tomatoes are slow cooked with chicken to become Poulet Basquaise.  For dessert Strawberry Jam will be used to fill sweet and crumbly Gateau Basque

Day 3  Breakfast will be extraordinary Soufflé Omelet with herbs and Gruyere cheese.  We will enjoy fresh baked French Bread and Churned Butter with lunch of my all-time favorite Coquilles Saint Jacques.  For Coquilles we will learn the second of our sauces, Veloute.  Dinner will be slow cooked, satisfying Cassoulet with Kielbasa Sausage and Bacon.  As a celebration of our last day together we will prepare and enjoy the gorgeous Apple Almandine Tart.

Honey Pot Love!

My heart went pitter patter when I laid eyes on this adorable French honey pot. I can't help but think about Pooh Bear when I look at this, and remember all of the times I read the stories of Pooh and his friends to my children.  I know I am feeling nostalgic as we are in the count down to taking our youngest child off to college and my new honey pot is a little reminder of the sweetest time in my life.. 

I reach for the honey often in my kitchen.  I use it in freshly made salad dressings as an emulsifier and to take the edge off the tartness.  Drizzled over fresh chevre is a great way to enjoy honey especially with a bottle of bubbles.  Honey is a regular ingredient for marinades or paired with Dijon mustard and brushed on fresh salmon to sweeten up dinner a bit.

I teach children's cooking classes every summer and below I have added one of the kids favorite recipes calling for honey, no bake Chocolate Cherry Granola Bars.  Make some today and watch how fast the whole grain goodness disappears!

If you adore this little honey pot as much as I do, get one for yourself and someone you love today.  Click HERE the online boutique or visit in person if you are in the Dallas area, La Vingnete Snider Plaza.

Join me in September for French Food Workshop, only a few spaces remain in this extraordinary class where you will be immersed in French Cuisine for 3 days!  





Chocolate Cherry Granola Bars

2 cups rolled oats

1 ¼ cup peanut butter

1 cup ground almonds

¾ cup honey

¾ cup dried cherries

1 cup semi-sweet chocolate chips

¼ cup sliced almonds

 Mix all ingredients in a bowl well.  Spread in a 9x13 baking dish and refrigerate for 1 hour before cutting into squares.


Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.  

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9x13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.


Last DAY!

One French baguette can never be enough!  Especially when you are seeing first hand how the bread is prepared in one of the oldest ovens in the city of Paris. Today is the last day to register for A Taste of Paris April 2017 and A Taste of Paris/Champagne September 2017 at 2016 prices!  Don't miss your chance to taste your way through the city on a culinary adventure of a lifetime!  Seats are going fast! Click HERE for more information and to have pricing delivered to your email box.

One French baguette can never be enough!  Especially when you are seeing first hand how the bread is prepared in one of the oldest ovens in the city of Paris.

Today is the last day to register for A Taste of Paris April 2017 and A Taste of Paris/Champagne September 2017 at 2016 prices!  Don't miss your chance to taste your way through the city on a culinary adventure of a lifetime!  Seats are going fast!

Click HERE for more information and to have pricing delivered to your email box.

A Taste of Paris 2016 was a BLAST

People often ask me what my favorite experience is from my trips to France.  The first thing that comes to mind is, "pinch me" because the whole thing is a dream come true.  

We taste everything!  In fact, I eat with reckless abandon, no pain chocolate left untasted for me.  The wine, especially golden bubbles, flows like water.  Shopping my favorite stores for kitchen goodies, gazing in the windows of designer shops and scouring the flea market for that one special find, ALL make my heart go pitter patter.  Our chef teachers are always outstanding but this year each one was more handsome and charming than the last, teaching us lots of wonderful techniques.  

I guess if I have to boil it down to just one favorite thing, I would have to say the friendship.  I was truly blessed and honored to have spent a week with this group of amazing women.  All with their own story of personal victory, shared and appreciated.

As Audrey Hepburn once said "Paris is always a good idea" and for me this is a truth.

7 days left to register for 2016 prices on 2017 A Taste of Paris trips!  Click HERE for more information and registration details.



Follow Our Adventure

Flowers (finished)-1.jpg

April in Paris

Months of planning and preparation have finally given way to our departure!  10 of us will embark on a boutique trip of a lifetime and I for one have been too excited to sleep.  It is pure joy for me to share my passion for all Paris has to offer and the French culinary arts with my small groups.

We have spent time getting to know one another and I have to say this is my best group yet!  So fun, smart and lively, I feel truly blessed.  The French will welcome us with open arms!

To go along with us on our amazing adventure follow me on Instagram at loriefangio and watch the #atasteofparis2016 AND friend me on Facebook for an invitation to follow there. 

For Information on upcoming trips click here.