Last-Minute Entertaining in Paris!

Posted on June 13, 2013 by brosbottom

My husband never met a stranger and is prone to issuing last-minute invitations to our house for drinks and appetizers. That was why it was not surprising that only one day after we arrived in Paris last week—still in full jet lag mode—I found myself scrambling to make hors d’oeuvres and buying rosé to serve friends passing through the City of Light.

A new recipe I had tried on the other side of the Atlantic turned out to be the pièce de résistance of our impromptu get together. I brushed baguette slices with olive oil, toasted them quickly in the oven, and then spread then with some creamy Gorgonzola. However, it was the cooked sweet and tart cherries that I spooned on top that gave these nibbles their dazzle. Continue reading →

A Great All-In-One Dish for Busy Weeknights

Posted on May 30, 2013 by brosbottom

Everyone does it! We pick up the phone and call for take-out when our lives are so rushed there’s no way we can get homemade food on the table. I confess that I have the neighborhood pizza place and the near-by Mexican restaurant on speed dial for weeknight emergencies. The truth is, though, that I’m never thrilled with these quick fixes. I’d much rather be pulling something fresh from my fridge to heat up — something like Chicken with Tomatoes, Chick Peas, and Spinach, a new dish I created recently.

Here is a recipe that wins on more than one front. It’s simple to prepare, calls for easily found ingredients, and holds up well when made a couple of days ahead. Oh, and did I mention that it’s healthy and inexpensive too! You simply season chicken thighs (with or without the skin, your choice) with basil and oregano, then brown them along with chopped carrots, onions, and celery. Next, the thighs and vegetables are simmered in stock, tomatoes, and wine about 45 minutes until tender. Finally, you stir in chickpeas and baby spinach and cook only minutes more. Continue reading →

Easy Barbecued Salmon on the Grill for the Holiday Weekend!

Posted on May 24, 2013 by brosbottom

Although the weather forecasters in our New England town are predicting rain during much of the long Memorial Day weekend, that’s not going to stop me from pulling out the grill. If I have to cook under an umbrella, I’m determined to kick off the unofficial beginning of summer with some delectable barbecued fare. In fact, I’ve already planned the menu. Barbecued Salmon Fillets with a Mahogany Glaze, a long-time favorite recipe, will be the centerpiece of our grilled meal, accompanied by sides of creamy cole slaw and fresh asparagus sprinkled with some fleur de sel.

A simple marinade made with only four ingredients–dark molasses, soy sauce, fresh chopped ginger, and lime juice– turns these salmon fillets into something extra special. While the fish is marinating for an hour or more, some of the marinade is transferred to a saucepan and quickly reduced to a rich, dark syrupy glaze. Continue reading →

A Cooking Class That Provides A Taste of Paris!

Posted on May 19, 2013 by brosbottom

This week I found myself completely absorbed with cooking classes. A demo course planned for twenty students met with far more popularity than I had expected. In the end I gave the class twice, two nights in a row, to more than 40 people. The title “I Love Paris in the Springtime Bistro Supper” might have had something to do with the deluge of people scrambling for a spot. After decades of teaching, I’ve learned that my students often find that food can provide a virtual if not a geographical visit to a favorite place.

The menu for this dreamy escape to France’s capital began with warm mushroom and scallion tarts paired with a salad of spring greens tossed in sherry vinaigrette. Next came sautéed scallops set atop asparagus and fresh peas, all napped with herbed beurre blanc sauce, plus mounds of extra-light whipped potatoes. The finale was a buttery, almond financier cake garnished with homemade crème fraiche ice cream and fresh berries. Continue reading →

Extra Special Pancakes—For Moms with Love!

Posted on May 9, 2013 by brosbottom

Photo by Susie Cushner

For Mother’s Day many of us either send a card, make a call, or wire flowers, but what could be more thoughtful than starting this celebration with a homemade meal! As a cook and a mom, I love turning the kitchen over to my son and grand kids on this special day. My daughter-in-law, mother par excellence, shares my feelings.

This year we’ll all be together on May 12th, and since our family loves to make pancakes for brunch, griddled fare will have a starring role on the menu. Among my favorite breakfast recipes are Lemon-Ricotta Pancakes with Blueberry Sauce, which some of you may recognize from my newest book, Sunday Brunch. Continue reading →

Winning my Husband Over with Delicious Roasted Fish

Posted on May 2, 2013 by brosbottom

Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.

This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.

Continue reading →

Rhubarb Isn’t Just for Desserts

Posted on April 26, 2013 by brosbottom

The thermometer has reached into the 70s, the forsythia are at last in bloom, and sleek, long crimson rhubarb stalks are proudly displayed in our groceries. Spring has at last arrived in New England!

As a cook I look forward to all the harbingers of the season, but none more that the fresh ingredients which start to appear in our markets. Rhubarb, an early entry, is one of my favorites. Typically, I include this fruit (technically it’s a vegetable, but most of use it as the former) in desserts such as crumbles, crisps, or compotes, but this year, I decided instead to make chutney with this colorful new arrival. Continue reading →

Irresistible Little Custards—Vanilla Pots de Crème Topped with Pecan Toffee Crunch

Posted on April 18, 2013 by brosbottom

When it comes to desserts, custards have been long-time favorites in our family. My dad adored a Southern staple of plain boiled custard. My spouse never met a crème brûlée that he didn’t like, and will fore go exquisite cakes, tarts, or pastries on any restaurant menu for custard with a burnt sugar topping. For me easy-to-make pots de crème are irresistible.

The French version of custard, pots de crème are assembled with a basic trio of eggs, sugar, and cream and can be complemented with an infinite variety of flavors. I’ve made dark chocolate ones garnished with white chocolate whipped cream, savored chocolate and chestnut creations accented with dark rum, and swooned over butterscotch and coconut pots de crème.

This spring, though, I decided to make classic pot de crèmes scented with vanilla, tweaking the traditional version slightly. Instead of vanilla extract, the pulp from a vanilla bean provided a more subtle taste, and in place of heavy cream, crème fraîche was a more delectable option. As a contrast to the custard’s velvet-smooth texture, I added a crunchy topping of pecans and toffee. Continue reading →

I Left My Heart, No Make That My Palate– in San Francisco

Posted on April 12, 2013 by brosbottom

When the memo announcing the annual conference of the IACP, a culinary group I belong to, arrived, I was thrilled to discover that the meeting this year was scheduled in the city by the bay. It had been more than 10 years since I had visited San Francisco so I quickly signed up and booked my airline tickets.

Last week I spent 5 days in this food lover’s mecca- not nearly enough time to enjoy its many culinary splendors. What I remembered and what is still even more apparent today is that this metropolis’ food venues, whether restaurants, bistros, food trucks, or food stalls, all use fresh and local ingredients to turn out mouthwatering fare. Why wouldn’t they since the near-by countryside is dotted with an abundance of farms, vineyards, ranches, and dairies.

Il Cane Rosso

Every day I seemed to find my way to the Ferry Building, an historic structure located along the Embarcadero. The building is a transit hub, but more important, it houses an outstanding marketplace of cafés, casual restaurants, cheese shops, butchers, fishmongers, bakeries, chocolate boutiques, and much more. At Il Cane Rosso, a small eatery owned and run by Lauren Kiino, I loved my curried chicken salad on a fresh, crispy baguette as well as an ethereally smooth rutabaga soup garnished simply with a slick of smoked paprika oil.

Miette Bakery

A picture-perfect lemon cup cake topped with swirls of lemon buttercream and a delectable banana cream tart with a hidden chocolate layer from Miette, a charming bakery, satisfied my sweet cravings. My husband stood in line for a cup of famous Blue Bottle Coffee, and declared his iced brew perfect. The Cowgirl Creamery displayed cheeses that rival those of France, and Recchiuti Confections boasted beautiful chocolate creations. Continue reading →

Springing Forward with a Delicious Asparagus Soup

Posted on April 3, 2013 by brosbottom

According to the calendar, spring officially arrived several weeks ago, but you’d never know it from our weather here in New England. Yes, we had a few days where the temperature actually reached into the fifties, but mostly it’s been damp and cold, and no one is rushing to put away their winter gear.

Even though it’s still hovering in the low forties outside, I’m tired of winter cooking and ready to spring forward in my kitchen. This week, for instance, I made an ethereally smooth asparagus and leek soup, lightened it with lemon-scented crème fraîche, then added a sprinkle of snipped chives.

The soup turned out to be ideal for this transitional time of the year. Continue reading →

Betty Rosbottom

Food Writer, Cookbook Author, Cooking Teacher