Betty’s Classes

Betty’s classes at The Baker’s Pin (formerly the Different Drummer’s Kitchen) in Northampton, Ma.
Winter and spring 2017

The Baker’s Pin Cooking Schools in Northampton, MA., features hands-on as well as demonstration style classes. Register in In person at the Northampton, MA store, over the phone at 413-586-7978 or  check out the schedule here.

The Baker’s Pin Winter and Spring Classes 2017

  • Paris Winter Cooking Du Marché à la Table Hands On-Thursday, Jan 26 6:15 – 9:00 PM

Once again I will share some of her favorite dishes with students in this class. You’ll learn how to make Coq au Riesling, (a varitation on coq au vin), a fabulous dish of chicken braised in Riesling with mushrooms and crème fraiche. It’s perfect served with warm buttered noodles. You’ll work with purchased puff pastry to prepare savory palmiers filled with Comté cheese, fresh diced pears and toasted cumin seeds. Betty will also show you how to cook chocolate and chestnut pots de crème so that they have a beautiful silken smooth texture. Sign up earlier as the Paris classes are always popular.

Palmiers with Comté, Pears, and Toasted Cumin Seeds

Le Coq au Riesling with Buttered Noodles
 (a white coq au vin, this glorious dish of chicken braised in Riesling with mushrooms and crème fraîche is served over buttered noodles.)

Winter Salad of Belgian Endive , Haricots Verts, and Walnuts in Lemon Vinaigrette

Honey Glazed Carrots

Chocolate Chestnut Pots de Crème, Rum-Scented Whipped Cream, Shaved Chocolate

  • Fabulous New Orleans Mardi Gras Supper! Demo- Wednesday, Feb 22, 6;15 -9:00PM

Join Barbara Morse and me as we celebrate Mardi Gras with this special menu. You’ll learn how to make a quick roux and how to keep the okra in gumbo from becoming stringy. Chicken wings, sautéed until golden and coated in a spicy herb butter, will kick off the meal and a key lime pie topped with swirls of whipped cream scented with tangy buttermilk complete the meal. “Let the good times roll”

Bayou Chicken Wings served Warm with “Fines Herbes” Butter
(Wings are dipped in buttermilk, coated with flour, and then sautéed until golden. While warm they are tossed with butter seasoned with fresh herbs and Tabasco.)

Louisiana Shrimp and Scallop Gumbo over Mounds of Rice

Mixed Greens Salad with Cajun-Spiced Pecans, Red Onions, and Shaved Celery with Molasses Bourbon Dressing

Southern Cornbread studded with Bits of Bacon

Key Lime Pie with Buttermilk Chantilly Cream


  • A Night in Casablanca Hands On -Wednesday, March 1,6:15- 9:00 PM
    This class was so popular several years ago that I will give it again as a hands on course. Betty adores the foods of Morocco and has planned an entire menu of vibrant dishes celebrating this cuisine. She’ll show you how to make shrimp with a famous Moroccan fish sauce, and teach you how to prepare a fabulous tagine. For a special finale, Betty will return from Paris with Casablanca tea from Mariage Frères (France’s most celebrated tea company).

Grilled Skewered Shrimp with Moroccan Fish Sauce

Tagine of Lamb Shanks with Olives and Dates
(A Moroccan stew simmered slowly in the oven until the meat and vegetables are fork tender)

Saffron-Scented Couscous

Moroccan Eggplant and Tomato Salad

Orange and Pink Grapefruit Compote with Pistachios

Mariage Frères Casablanca Tea

Fee: $69

  • Italian Comfort Food for Cold Winter Nights Hands On- Thursday, Mar 30
    Nothing is better to stave off winter’s chill than rustic, satisfying Italian-inspired dishes. In this new hands on course, you’ll make two delicious bruschette with delectable toppings. You’ll also learn how to prepare a veal ragù simmered slowly until the meat is fork tender and a creamy polenta to serve with the stew. A winter salad with a lemon dressing and a scrumptious chocolate torta baked with caramel candies in the batter will round out the menu.

Duo of Bruschette-
Bruschette with Smashed Chickpeas with Roasted Cherry Tomatoes
Bruschette with Melted Taleggio, Crispy Pancetta, and Rosemary

Veal Ragù with Red Peppers, Tomatoes, and Olives with Lemon Parsley Gremolata

Creamy Polenta with Parmigiano

Insalata of Fennel, Hazelnuts, Arugula, and Radicchio

Dark Chocolate and Caramel Torta with Vanilla Ice Cream
(A luscious chocolate torta backed with caramel candies in the batter and served with scoops of purchased vanilla ice cream.)

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!


    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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