Bonjour tout le monde Hello everyone,

We’re using our French because we have some exciting news to share! Next August (2024), The Baker’s Pin is moving for 10 days to France where we’ll be taking a fabulous Tauck river boat cruise. Called “Savoring France: Paris, Lyon, and Provence,” this trip is tailor-made for foodies who love France. It begins with two days in Paris, and continues in Lyon, considered one of France’s premier food cities, where we’ll board a luxurious riverboat to travel down the Rhône to Arles, Avignon, and the Camargue in Provence. (Click here and tap the download button at the bottom of the page to see the full brochure of this trip.)

What makes this trip so special are the many culinary events Tauck has included. In Paris, you’ll have reserved places for a private pastry class at the Cordon Bleu (where Julia Child did her studies) and enjoy a welcome Continue reading →

My spouse, who loves shellfish, often orders oysters on the half shell, splurges on Maine lobster, and savors clams in creamy chowders. But other popular fish—think salmon, cod, and haddock, for example—are not among his favorites. To entice him to try these fin fish, I typically serve them cooked with robust seasonings as in the following recipe for Grilled Salmon Continue reading →

During the pandemic, my entertaining (if you can call it that) was limited to my family or a small number of friends. I searched for recipes that served 2 to 4, and occasionally 6. Fast forward to today. Post pandemic, at our house, we’re happy to host larger gatherings. In April we planned a buffet for 12, and in June we invited a group of 10 for Sunday brunch. Recently, I created a special dessert for larger gatherings–an orange-scented roulade with Continue reading →

A few years ago in Paris, one of my young thirty-something friends asked if we could have lunch together near her office. She suggested that we go to Cojean, at the time a new prepared foods chain that emphasized healthy eating. I was amazed at the array of tempting salads, sandwiches, and pasta dishes that filled the refrigerated compartments of this eat in/take out shop. I ordered a delicious salad, but that was my one and only encounter with Continue reading →

Since our arrival in Paris several weeks ago, I’ve delighted in cooking meals for two –my husband and moi! The apartment we’ve rented is in a quartier filled with food shops. I can walk to the Bon Marché’s Grand Épicerie when I want to splurge on special ingredients. There’s an excellent cheese shop, a great charcuterie, and one of Eric Kayser’s boulangerie/patisserie outposts nearby. However, what I cook has to be simple because the kitchen in the apartment is ”petite!” Penne with Mascarpone, Fresh Peas, and Asparagus Continue reading →

A few weeks ago my spouse and I along with another couple co-hosted a good bye dinner for friends who are moving out of town. My pal, Maddy, one of the hosts, and I planned the menu together, choosing dishes that could be prepared in advance so we would not miss out on socializing.  Savory warm mushroom, leek, and bacon pinwheels, one of the appetizers, was especially popular with all the guests. Now that I am across the Atlantic in Paris, I’ve pulled out the recipe again. I plan to invite friends for Continue reading →

Finally, it feels like spring in New England. After weeks of chilly weather, recently we’ve had a stretch of days where the thermometer has climbed to the 70s and even 80s. Accordingly I’ve happily changed my cooking to welcome the warmer weather. 

For appetizers I’ve prepared grilled asparagus with a mayo dipping sauce, Continue reading →

A few weeks ago while taking a Zoom cooking class at The Baker’s Pin (in Northampton, MA), I watched as Barbara Morse, my talented friend and fellow cooking teacher, explained the art of making pasta by hand. Every recipe looked and sounded delicious, but the one that I fell for hardest was farfalle tossed with a simple Taleggio cheese sauce, sprinkled with crispy pancetta and toasted breadcrumbs. Fast forward a few weeks later. At the market I gathered the ingredients for the dish, but because I had a busy Continue reading →

What could be better on St Patrick’s Day than a casserole that stars that trio of Irish favorites–corned beef, cabbage, and potatoes. These ingredients can be found at supermarkets around the country, so if you want to make this dish tomorrow on March 17 th, last-minute shopping will be easy.

For this recipe cabbage is cut into strips, then sautéed in a skillet until lightly browned and caramelized. The cooked cabbage is combined with small red skin potatoes that are boiled and sliced and with corned beef (purchased at the deli counter) that is sliced and  cut into strips. A delectable white sauce enriched with grated Gruyère, grainy mustard, and crushed caraway seeds binds this trio together. The dish can be prepared several hours ahead, then put in the oven for less than half an hour. A recipe serves six generously but can be halved to feed two to three.

I did a demo of this casserole last week for Mass Appeal, a popular noontime show that airs on our local NBC affiliate here in western Massachusetts. The aromas of this dish heating in the studio kitchen’s oven attracted the attention not only of the staff, but of other guests appearing on the program. “Perfect,” they declared, “for celebrating this holiday.”

Happy St Patrick’s Day to everyone!

PS Here’s the link to my cooking demo of this special dish. There will be a short ad and then the video will begin. Untap the mute button  for audio.

https://www.wwlp.com/massappeal/one-dish-three-irish-favorites-corned-beef-and-cabbage-casserole/