Sola, Paris, France

Posted on February 25, 2012 by brosbottom

Sola 12, rue de l’Hotel Colbert, Paris V, 33-1-43-29-59-04, Metro: Maubert Mutualité

Not one, but two friends who live in Paris suggested that I try Sola, a new restaurant in Paris’ fifth arrondissement, so I quickly made a lunch reservation. Located near the Seine on the Left Bank, only a stone’s throw from Notre Dame, the restaurant is housed in a 17th-century building, and features the exquisite food of Hiroki Yoshitake, a Japanese chef, who trained at the 3-star Astrance. There are two dining rooms—La Salle Française on the main floor with its striking beamed ceilings, and Les Salons Japonais below in the vaulted cave with its stone walls and Japanese-style tables and benches. (In the latter, you remove your shoes before dining.) Continue reading →

Alexia Sweet Potato Fries

Posted on February 15, 2012 by brosbottom

Growing up in the South, I remember that sweet potatoes were practically a staple at our family table. However, I didn’t keep up the tradition of serving this bold-hued, extra nutritious vegetable in my own kitchen. That is until I discovered Alexia Sweet Potato Julienne Fries. My local Whole Foods stocks them in the frozen food section. On a whim one day, I picked up a package and discovered how Continue reading →

Bittersweet Chocolate Caramel Bars

Posted on February 11, 2012 by brosbottom

For Valentine, why not try these scrumptious chocolate caramel bars composed of three sublime layers- a buttery crust, a caramel center, and a dark chocolate coating! They can be prepared 2 days ahead so there’s no last minute work, and the recipe, which yields 16 bars, can be doubled or tripled depending on your needs. Continue reading →

Halibut Steaks on a Bed of Piperade

Posted on February 4, 2012 by brosbottom

Last month while eating in La Régalade St. Honoré, a favorite Parisian bistro of mine, I ordered cod studded with bits of chorizo. When the dish arrived at the table, there in a shallow bowl was a beautifully cooked cod fillet (studded with long strips of chorizo) set atop a colorful piperade, surrounded by a foamy fish broth. Every bite was heaven, so I took notes knowing I’d attempt a version of my own at home. Continue reading →

Fromagerie Quatrehomme, Paris, France

Posted on January 25, 2012 by brosbottom

Fromagerie Quatrehomme in Paris 62 rue de Sèvres, Paris 75007, 01-47-34-33-45, Metro: Vanneau or Duroc

For the past few years, I’ve stayed in an apartment that is only a few steps from one of Paris’s best cheese shops. Quatrehomme, located on the busy rue de Sèvres in the 7th, is small, but boasts one of the best selections of cheeses in the capital. As well known food blogger David Leibovitz says, “It’s le top du top!” From the moment you enter, your senses are energized by the sight and smell of exquisite cheeses. I’ve bought countless chèvres there, while my spouse has explored most of the bleus. Comté, Reblochon, Mont d’Or—you name it and they have it! And, they have the best and most beautifully aged version of each cheese. Marie Quatrehomme, a proprietor, was the first woman to earn France’s high honor of being a Meilleur Ouvrier de France, awarded to the finest artisans in their fields.

Nespresso Pixie

Posted on January 15, 2012 by brosbottom

I’ve been a fan of Nespresso electric espresso makers ever since I bought the Essenza model several years ago. However, the Pixie, one of their newest products, is even smaller and more compact than the one I own. This slim machine that stands less than 10 inches tall comes in an array of colors, including bright red, electric blue, apple green, and gray. It’s easy to use too. You simply fill a chamber with water, pop in a Nespresso coffee capsule, and pull a lever. In no time at all, you have a delicious cup of espresso ready for sipping. The Nespresso capsules come in a variety of strengths and flavors, including a decaffeinated version.

Nespresso Pixie available at cookware stores

Super Bowl Chili

Posted on January 11, 2012 by brosbottom

Whether for Super Bowl bashes or casual, cold-weather suppers, the chili recipe that follows is perfect for such gatherings. Ground beef, onions, carrots, and garlic are sautéed, then simmered in stock along with tomatoes and traditional seasonings of chili powder, cumin, and oregano. Chopped chipotle peppers in adobo sauce add a hint of smoke and heat, while black beans replace the usual red ones. This dish improves in flavor when made a day or two in advance, and yields 8 generous bowlfuls. Continue reading →

Roasted Brussels Sprouts, Carrots, and Leeks

Posted on January 4, 2012 by brosbottom

Okay, you’ve eaten way more than you planned during the holidays, but who could resist all those homemade sweets, and who wants to think about diets when Christmas and New Year’s feasts are set in front of you!

It’s now January, though—that month in which everyone makes a resolution to be kind to their bodies by shedding a few pounds and eating better. So, here’s a recipe to get you started. Brussels sprouts, carrots, and leeks are coated with some olive oil and then roasted until just slightly browned and tender. A small addition of diced pancetta provides a robust and indulgent accent. Continue reading →

Magnolia Bakery, New York, NY

Posted on December 25, 2011 by brosbottom

Magnolia Bakery New York . Chicago . Los Angeles . Dubai

Rockette Cupcakes at Magnolia Bakery

On visits to The Big Apple, I often feel in need of an afternoon treat to pick me up. So, I head for Magnolia Bakery. Founded in 1996 in Greenwich Village, this bakery (now with multiple stores) showcases American baked goods, hand crafted and made fresh daily. There are luscious pies and cakes, sheets of cookies and bars, and much more to satisfy sweet cravings. I can’t resist their cupcakes! You can choose from a wide variety, including caramel, devil’s food, lemon, banana, vanilla, and chocolate to list just a few. Continue reading →

Plenty by Yotam Ottolenghi

Posted on December 15, 2011 by brosbottom

If you’re looking for a cookbook to inspire more vegetables on your menus, look no farther. Plenty by Yotam Ottolenghi, a vegetarian columnist for London’s Guardian and the owner of four eponymous take-away food shops in that city, will make you want to rush to your nearest market and fill a cart with fresh produce. In his introduction, the author explains that his own creativity and passion for shaping recipes always comes from an ingredient, and so he has organized the collection by ingredients starting with “roots” and ending with “fruits and cheeses.” The dishes are all simple, yet stunningly original.

Reading through the book, I found myself tagging Continue reading →

Betty Rosbottom

Food Writer, Cookbook Author, Cooking Teacher

Author Archives: brosbottom