Jean Georges‘ Nougatine, New York, NY

Posted on May 25, 2012 by brosbottom

Jean Georges‘ Nougatine 1 Central Park West (between 60th and 61st), New York, New York

Molten Chocolate Cake with Ice Cream at Nougatine

In the same building on Central Park West adjacent to the famous Restaurant Jean Georges, you’ll find another eatery called Jean Georges’ Nougatine, its less expensive sibling. The talented chef oversees both kitchens, and the menu at Nougatine, when I stopped there for lunch recently, was tantalizing and a veritable bargain at $32 prix fixe. In the Big Apple to attend an international food meeting, I and another food writer went for a midday meal at Nougatine where we savored a parade of creative and beautifully presented dishes. Continue reading →

Orzo with Peas, Mint, and Parmesan

Posted on May 11, 2012 by brosbottom

Brimming with color and bursting with flavor, this recipe for buttered orzo tossed with peas, fresh mint, and Parmigiano Reggiano cheese makes a delectable spring side dish. Try it as a partner to roasted salmon or chicken, or with grilled lamb chops or sautéed scallops. This recipe works well with frozen peas, but if fresh ones are available, definitely use them. They will need 3 to 4 minutes cooking time while the frozen ones will require only a couple of minutes. Continue reading →

Borough Market London, East London, England

Posted on April 25, 2012 by brosbottom

Borough Market London East London, England (near London Bridge on the south bank of the Thames Underground Station)

Located in east London near London Bridge, Borough Market is celebrated not only for its exceptional British food products, but for an array of international items as well. This lively market, with its long history dating back to the 18th century, is open three days a week—Thursday, Friday, and Saturday—and boasts teeming crowds of both Londoners and visitors from around the globe. Continue reading →

Waring Popcorn Maker available at Williams Sonoma

Posted on April 15, 2012 by brosbottom

After downing far too many bags of microwave popcorn, my husband decided we should invest in an electric popcorn maker, so we purchased one made by Waring. And, although this machine does take up extra space in our cupboard, it produces such light, fluffy corn that we’d never return to the microwave variety. The model we chose has several bonuses, one being that it’s easy to use. You oil the base, add Continue reading →

Warm Roasted Vegetable Salad

Posted on April 11, 2012 by brosbottom

This versatile salad, which looks quite distinctive, but is simple to assemble, can be used as a starter or a side. You can vary the vegetables, but make certain that you coordinate the roasting times of your produce accordingly.For this version sliced carrots, white turnip wedges, and quartered baby Yukons are roasted for half an hour, while sugar snaps and green onions need only about 10 minutes. The vinaigrette dressing can be whisked together and the vegetables roasted several hours ahead so there’s no last minute prep. Continue reading →

Coconut Soup with Chicken, Lime, and Spring Vegetables

Posted on April 4, 2012 by brosbottom

A few weeks ago, Diana, my talented assistant, arrived at work with a container of coconut soup with chicken and lime she had just made. Although it was early in the morning, the fragrant aroma of this ivory-hued potage studded with bits of green was so tempting that I took a quick sip. Light in texture yet vibrantly flavored with assertive Southeast Asian accents, it was irresistibly delicious! “Can you share the recipe?” I asked. “Nothing to it!” she replied, promising to email the directions for her new creation. Continue reading →

Heavenly Chocolate, Northampton, MA

Posted on March 25, 2012 by brosbottom

Heavenly Chocolate 150 Main Street (in Thorne’s Market), Northampton, Massachusetts

Recently a friend brought me a small box of beautiful dark chocolates as a hostess gift. Several days passed before I got around to sampling one, but after a single bite I knew these candies were out of the ordinary. And, here’s the surprising part of this story. The chocolates were not from New York or Paris or some other metropolitan center where you’d expect to find superb artisanal confections. No, they from a shop in Northampton, Massachusetts, the next town over from mine. Continue reading →

Ancient Grains for Modern Meals by Maria Speck

Posted on March 15, 2012 by brosbottom

Maria Speck, a popular cooking teacher who lives in Cambridge, Massachusetts, is an avid fan of whole grains, and in Ancient Grains for Modern Meals, she shares her enthusiasm for using them in everything from breakfast fare to main courses and desserts. Whether quick-cooking grains like polenta, buckwheat, and millet or those that need more time, you’ll find an amazing variety of dishes (many inspired by her European upbringing in Greece and Germany) in this collection. “Oat Berries with Walnuts and Gorgonzola” made a delectable and unusual side dish for a meal I served recently. Now, I’m anxious to try “Creamy Continue reading →

Roasted Red Onion and White Cheddar Tart

Posted on March 11, 2012 by brosbottom

Ever since I’ve been a food writer (for several decades now), I’ve kept a file of recipes that serve as inspiration for my own creations. The folder is filled with newspaper and magazine clippings, and with hand-written or copied recipes friends have shared.

Several weeks ago I spotted a recipe in this cache for a gratin of red onions. Cooked slowly in the oven with garlic, thyme, and white wine, they were then covered with crème fraîche and cheese. The concept of this dish became the starting point for the roasted red onion tart featured here. Continue reading →

Chicken Schnitzels with Watercress, Cucumber, Radish Salad

Posted on March 4, 2012 by brosbottom

Years ago when I was a college student studying in Europe, I tasted Wiener Schnitzel for the first time in Vienna, the city whose name is part of the title of this Austrian favorite. . Fried in butter until crisp and golden, then served with a lemon wedge, these thinly sliced breaded veal cutlets seemed to melt in my mouth. For years I made this dish with veal, but then discovered that chicken works equally well. I added some contemporary touches to this new version by including smoked paprika along with the usual salt and pepper seasonings, replacing traditional bread crumbs with panko (coarse Japanese bread crumbs), and opting for canola oil instead of butter for frying. Continue reading →

Betty Rosbottom

Food Writer, Cookbook Author, Cooking Teacher

Author Archives: brosbottom