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 Summer Classes 2017

Best Ever Summer Barbecue Supper
Wednesday, July 19, 6:15 to 9:00 p.m.

REGISTER HERE

I will share with my students one of my favorite menus for this season—when farmers’ markets are overflowing with fresh produce and herbs. You’ll discover how striking and yet easy an avocado terrine (topped with fresh tomato salsa) is to assemble as a starter. And, you’ll learn how to make the famous Argentine chimichurri sauce, perfect to serve with juicy slices of grilled flank steak. A corn, tomato, and chard gratin as well as a tri-color bell pepper salad are both tempting accompaniments while blueberry and lemon cake served warm makes a delectable finale.

 The Menu 

Avocado Terrine with Fresh Tomato Salsa served with chips
A creamy, smooth avocado terrine—perfect for vegetarians—is  seasoned with cumin and chili powder, then garnished with fresh tomato salsa and served with tortilla chips.

Garlic Rubbed Grilled Flank Steaks with Chimichurri Sauce
Parsley, vinegar, and olive oil plus some spicy seasonings are whizzed together in a processor and served atop slices of grilled flank steak. 

Fresh Corn, Tomato, and Chard Gratin
Sautéed corn, leeks, and julienned chard are combined with a savory custard of half-and-half, eggs, and grated white cheddar. Sliced tomatoes and more cheese top this mélange before it is baked until golden.

Red, Yellow, and Orange Bell Pepper Salad in Tequila Lime Dressing
Julienned sweet bell peppers and strips of Romaine are tossed in an unusual vinaigrette made with tequila and lime. 

Warm Blueberry and Lemon Cake with Lemon Crème Fraiche
Baked in a 9- by 12-inch baking dish rather than in a traditional cake pan, this tender cake studded with blueberries, easily serves 12. 

Instructor: Betty Rosbottom                    Fee: $69 

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A Fabulous Summer Dinner from Provence
Wednesday, July 26,
6:15 to 9:00 p.m.

I have spent many summer vacations in Provence where I loved sampling the simple, yet enticing, food of that region of France. For this hands-on class I have chosen a menu that showcases Provence’s summer bounty. You’ll see how easy it is to prepare aïoli to serve with a glorious array of vegetables. You’ll roast fresh fish fillets topped with crème fraîche and Pernod (an anise-scented liqueur famous in the south of France) and serve them on roasted fennel wedges. Provencal tomatoes stuffed with a goat cheese and breadcrumb stuffing will also garnish the fish. A beautiful apricot tart will complete this mouthwatering menu.

The Menu

Glorious Platter of Homemade Aïoli with Summer Vegetables
Garlic-scented homemade mayonnaise will be served with haricots verts, yellow heirloom cherry tomatoes, fingerlings, and Nicoise olives. 

Cups of Icy Cold Cucumber Vichysoisse
A creamy make-ahead soup prepared with cucumbers, yogurt plus fresh tarragon and chives. 

Fish Roasted with Pernod and Crème Fraiche on a Bed of Roasted Fennel
Fish fillets—sea bass, halibut, or cod according to market availability—will be coated with bits of butter, and crème fraiche, then roasted until flaky and tender, and finally flamed with Pernod.

Tomatoes à la provencale
Baked tomatoes stuffed with goat cheese, bread crumbs, shallots, and fresh herbs

Rustic Apricot Tart with Scoops of Vanilla Ice Cream
Baked free-form, the pastry dough for this tart encases a round of almond paste and a luscious mélange of fresh apricots tossed with lemon and sugar.

Instructor: Betty Rosbottom                    Fee: $69

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!

    Regards,

    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
      http://www.seriouseats.com/2014/05/taste-test-the-best-frozen-puff-pastry.html

      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.

      https://thebakerspin.com/

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

      Hope to see you in class soon!

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