Betty’s Classes

Betty’s classes at The Baker’s Pin (formerly the Different Drummer’s Kitchen) in Northampton, Ma.

The Baker’s Pin Cooking School in Northampton, MA., features hands-on as well as demonstration style classes. Register in person at the Northampton, MA store, over the phone at 413-586-7978 or check out the schedule here. Check back each season for new classes!

The Baker’s Pin Fall/Winter Classes 2017

Paris Fall Cooking Du Marché à la Table
Hands On,  Fee: $69 
Wed, September 27, 6:15 to 9:00 p.m.


Join me in this hands-on class as I share a favorite menu for early fall inspired by
stays in Paris. As an opener, there will be sautéed sea scallops set atop a salad that
includes haricots verts, radishes, and frisée, all drizzled with a delicious orange dressing.
You’ll learn how to roast racks of lamb with cherry tomatoes so that the chops are a
perfect rosy pink inside. A glorious fennel and bacon gratin plus golden polenta wedges
will round out the menu, while pears poached in red wine and cassis scented with spices make a perfect finish.

 The Menu 

Salad of Pan-Sautéed Scallops, Haricots Verts, Radishes, and Frisee with Orange
Halved sea scallops are pan seared quickly, then set atop a salad of blanched haricots
verts, shaved radishes, frisée, and tender oak leaf lettuce, all drizzled with an orange
Racks of Lamb with Whipped Chèvre and Roasted Cherry Tomatoes
Beautiful racks of lamb roasted until pink and juicy inside are served with roasted cherry
tomatoes and a bowl of whipped chèvre.
Fennel Gratin with Crème Fraiche and Bacon Lardons
Halved fennel bulbs are arranged on a bed of sautéed onions and bacon, then topped
with crème fraiche and baked. A sprinkle of crispy bacon lardons and parsley finishes the
Polenta Wedges with Gruyère, Crushed Walnuts, and Rosemary
Polenta, combined with grated Gruyère, walnuts, and fresh rosemary, is spooned into a
shallow dish until firm and then cut into wedges.
Warm Pears Poached in Red Wine, Cassis, and Spices with Scoops of Vanilla Ice
Red wine, an array of spices, and cassis—black currant liqueur—flavor the delectable
poaching liquid for these crimson-hued pears.

Best of the Season: Autumn Soups
Hands On, Fee: $69
Wed, October 25, 6:15 to 9:00 p.m.


Once again, I’ve chosen to feature warm and comforting soups in a fall class. Each
can serve as a meal on its own, and can be prepared almost completely in advance.
Chicken Soup with Black Beans, Corn, and Pepitas is one of the most popular selections
from my Soup Nights cookbook, and takes less than 25 minutes to prep. Spicy Red Lentil
Soup with Butternut Squash and Cauliflower with its vibrant flavors will please your
most picky vegetarian friends. Ribollita, the celebrated Tuscan minestrone—one of
Italy’s great culinary traditions—tastes even better when made a day ahead. A fall salad
and dark chocolate and almond-studded shortbread bars will complete the menu.

The Menu

Chicken Soup with Black Beans, Corn, and Pepitas
A flavorful tomato and chicken stock base is enhanced with shredded chicken, black
beans, and corn. Toasted pepitas and cilantro blended in a food processor—like a pesto—
top each serving.
Spicy Red Lentil Soup with Butternut Squash and Cauliflower
A beautiful red lentil soup studded with a medley of cold weather vegetables including
cauliflower florets and butternut squash is scented with aromatic Indian spices and topped
with swirls of yogurt.
Ribollita—Glorious Tuscan Minestrone
Among the vegetables in this tomato and cannellini soup are shredded Savoy cabbage,
zucchini, potatoes, leeks, and Swiss chard. Crusty bread slices float on top and are
sprinkled with Parmigiano.
Salad of Fall Greens, Shaved Fennel, and Walnuts in Lemon Vinaigrette
Chocolate and Almond Studded Shortbread Bars
A rich shortbread dough is studded with chopped dark chocolate and toasted almonds.
A hint of sea salt makes all the flavors pop.

Holiday Open House—Fabulous Appetizers and Small Plates for a Crowd
Demo, Fee: $69

Wed, December 6, 6:15 to 9:00 p.m.


What better time of the year that the period from Thanksgiving through New Year’s to
invite friends for a festive open house? For this demo class I’ve chosen a tempting
selection of appetizers perfect for a holiday menu. I’ll give tips for making dishes
ahead and show you how to add extra special garnishes. You’ll sample pork tenderloins
roasted with garlic, herbs, and crushed fennel seeds, and learn how to make a
showstopper savory Gorgonzola cheesecake. Roasted sugar snap peas will be served with
a sesame dipping sauce, and mini-sweet potato flans will be topped with crushed pecans,
orange peel, and watercress. Curried cashews will complete this delicious menu.

The Menu

Roast Pork Tenderloins Rubbed with Crushed Fennel Seeds, Garlic, and Rosemary
Roasted until fork tender, these tenderloins are sliced and offered with a delicious
Cornichon Mayo and Toasted Ciabatta Bread
Savory Gorgonzola Cheesecake with Grapes, Figs, Apples, and Grilled Toasts
Prepared with a walnut crust, and a creamy Gorgonzola and mascarpone batter, this
savory cheesecake is baked in a spring form pan, unmolded, and surrounded with a
cornucopia of fruits.
Roasted Sugar Snap Peas and Scallions with Sesame Dipping Sauce
Sugar snaps are oven roasted in only 5 minutes and then arranged around a bowl of
sesame dipping sauce. Toasted sesames seeds and scallions make simple garnishes.
Petite Sweet Potato Flans Topped with Crushed Pecans, Orange Peel, and
Baked in mini-muffin tins, these extra-creamy, savory flans are topped with toasted
pecans, grated orange zest, and watercress.
Smoked Salmon, Avocado, and Red Grapefruit Toasts
A trio of flavors from unexpected ingredients—the saltiness of smoked salmon, the
smoothness, of avocado, and the citrus accent of grapefruit—is a winning combo.
Curried Cashews
Cashews roasted with curry and other spices and combined with raisins make perfect
nibbles for the holidays.

6 thoughts on “Betty’s Classes

  1. I’m wondering when you will set your winter classes in Amherst. I want to attend with my son and his wife. I’m the Donna from Culinary Capers in Columbus. Enjoying your new book tremendously!

  2. Hi Betty,

    Like you my husband and I spend close to two months a year in France. This trip I took a cooking class that used several ingredients that I’ve not previously found back home (Orlando, Fl).

    Is there an equivalent in the U.S. for levure chimique? Maybe baking powder?
    As we were time pressed, our instructor used a store bought pate feuillete. It has a more buttery consistency than puff pastry I would love to find an online or local resource for this.

    The last item is creme patissiere et flan patissiere. It’s a powder that is added to milk and eggs to create creme patissiere.
    Thanks in advance for your help!


    Kyle Smith

    • Thanks for your note. It’s always nice to be in touch with others who love France. So here are some answers to your questions:

      1. Levure chimique is baking powder.
      2. Puff pastry- Here’s a link accessing the best brands

      My Whole Foods selss the Dufour brand

      3.Creme patissiere– I have not seen this powder anywhere in my local stores but when I googled “creme patissiere powder” I found several links that sold it. Meilleur du Chef (Looks like it’s British) does sell it.

      Hope this helps! Best, Betty Rosbottom

    • Hi Debbie, If you hit on “classes” on the top bar on the home page of my blog you will see my winter classes. To get the whole winter and spring schedule, hit on “here” in the first paragraph on that page.

      Here is a link to the Baker’s Pin site as well.

      You can reach the store and school by phone at 413-586-7978.

      Hope to see you in class soon!

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