A Cooking Class That Provides A Taste of Paris!

Posted on May 19, 2013 by brosbottom

This week I found myself completely absorbed with cooking classes. A demo course planned for twenty students met with far more popularity than I had expected. In the end I gave the class twice, two nights in a row, to more than 40 people. The title “I Love Paris in the Springtime Bistro Supper” might have had something to do with the deluge of people scrambling for a spot. After decades of teaching, I’ve learned that my students often find that food can provide a virtual if not a geographical visit to a favorite place.

The menu for this dreamy escape to France’s capital began with warm mushroom and scallion tarts paired with a salad of spring greens tossed in sherry vinaigrette. Next came sautéed scallops set atop asparagus and fresh peas, all napped with herbed beurre blanc sauce, plus mounds of extra-light whipped potatoes. The finale was a buttery, almond financier cake garnished with homemade crème fraiche ice cream and fresh berries. Continue reading →

Extra Special Pancakes—For Moms with Love!

Posted on May 9, 2013 by brosbottom

Photo by Susie Cushner

For Mother’s Day many of us either send a card, make a call, or wire flowers, but what could be more thoughtful than starting this celebration with a homemade meal! As a cook and a mom, I love turning the kitchen over to my son and grand kids on this special day. My daughter-in-law, mother par excellence, shares my feelings.

This year we’ll all be together on May 12th, and since our family loves to make pancakes for brunch, griddled fare will have a starring role on the menu. Among my favorite breakfast recipes are Lemon-Ricotta Pancakes with Blueberry Sauce, which some of you may recognize from my newest book, Sunday Brunch. Continue reading →

Winning my Husband Over with Delicious Roasted Fish

Posted on May 2, 2013 by brosbottom

Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.

This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.

Continue reading →

Rhubarb Isn’t Just for Desserts

Posted on April 26, 2013 by brosbottom

The thermometer has reached into the 70s, the forsythia are at last in bloom, and sleek, long crimson rhubarb stalks are proudly displayed in our groceries. Spring has at last arrived in New England!

As a cook I look forward to all the harbingers of the season, but none more that the fresh ingredients which start to appear in our markets. Rhubarb, an early entry, is one of my favorites. Typically, I include this fruit (technically it’s a vegetable, but most of use it as the former) in desserts such as crumbles, crisps, or compotes, but this year, I decided instead to make chutney with this colorful new arrival. Continue reading →

Irresistible Little Custards—Vanilla Pots de Crème Topped with Pecan Toffee Crunch

Posted on April 18, 2013 by brosbottom

When it comes to desserts, custards have been long-time favorites in our family. My dad adored a Southern staple of plain boiled custard. My spouse never met a crème brûlée that he didn’t like, and will fore go exquisite cakes, tarts, or pastries on any restaurant menu for custard with a burnt sugar topping. For me easy-to-make pots de crème are irresistible.

The French version of custard, pots de crème are assembled with a basic trio of eggs, sugar, and cream and can be complemented with an infinite variety of flavors. I’ve made dark chocolate ones garnished with white chocolate whipped cream, savored chocolate and chestnut creations accented with dark rum, and swooned over butterscotch and coconut pots de crème.

This spring, though, I decided to make classic pot de crèmes scented with vanilla, tweaking the traditional version slightly. Instead of vanilla extract, the pulp from a vanilla bean provided a more subtle taste, and in place of heavy cream, crème fraîche was a more delectable option. As a contrast to the custard’s velvet-smooth texture, I added a crunchy topping of pecans and toffee. Continue reading →

I Left My Heart, No Make That My Palate– in San Francisco

Posted on April 12, 2013 by brosbottom

When the memo announcing the annual conference of the IACP, a culinary group I belong to, arrived, I was thrilled to discover that the meeting this year was scheduled in the city by the bay. It had been more than 10 years since I had visited San Francisco so I quickly signed up and booked my airline tickets.

Last week I spent 5 days in this food lover’s mecca- not nearly enough time to enjoy its many culinary splendors. What I remembered and what is still even more apparent today is that this metropolis’ food venues, whether restaurants, bistros, food trucks, or food stalls, all use fresh and local ingredients to turn out mouthwatering fare. Why wouldn’t they since the near-by countryside is dotted with an abundance of farms, vineyards, ranches, and dairies.

Il Cane Rosso

Every day I seemed to find my way to the Ferry Building, an historic structure located along the Embarcadero. The building is a transit hub, but more important, it houses an outstanding marketplace of cafés, casual restaurants, cheese shops, butchers, fishmongers, bakeries, chocolate boutiques, and much more. At Il Cane Rosso, a small eatery owned and run by Lauren Kiino, I loved my curried chicken salad on a fresh, crispy baguette as well as an ethereally smooth rutabaga soup garnished simply with a slick of smoked paprika oil.

Miette Bakery

A picture-perfect lemon cup cake topped with swirls of lemon buttercream and a delectable banana cream tart with a hidden chocolate layer from Miette, a charming bakery, satisfied my sweet cravings. My husband stood in line for a cup of famous Blue Bottle Coffee, and declared his iced brew perfect. The Cowgirl Creamery displayed cheeses that rival those of France, and Recchiuti Confections boasted beautiful chocolate creations. Continue reading →

Springing Forward with a Delicious Asparagus Soup

Posted on April 3, 2013 by brosbottom

According to the calendar, spring officially arrived several weeks ago, but you’d never know it from our weather here in New England. Yes, we had a few days where the temperature actually reached into the fifties, but mostly it’s been damp and cold, and no one is rushing to put away their winter gear.

Even though it’s still hovering in the low forties outside, I’m tired of winter cooking and ready to spring forward in my kitchen. This week, for instance, I made an ethereally smooth asparagus and leek soup, lightened it with lemon-scented crème fraîche, then added a sprinkle of snipped chives.

The soup turned out to be ideal for this transitional time of the year. Continue reading →

A Casserole for Every Season

Posted on March 26, 2013 by brosbottom

It’s a big week for me. I am putting the finishing touches on my latest book, Sunday Casseroles! Over the past year, I have spent hours with a talented team of assistants poring over ideas for the recipes in this collection. I wanted to update many classic casseroles (think mac and cheese with a hint of crème fraîche), and invent enticing new ones.

Heavily salted canned soups called for in the casseroles of yesteryear were banished, and replaced with easily made sauces. Fresh vegetables appear in countless dishes, and instead of pouring bread crumbs from a box, I opted for quickly toasting homemade ones in a skillet. Continue reading →

Corned Beef and Roasted Cabbage with a New Twist!

Posted on March 15, 2013 by brosbottom

A few years ago I wrote about one of my assistants who asked me for help with a Saint Patrick’s Day menu. She was anxious to update her usual main course of corned beef and cabbage, so I offered a few suggestions. Why not roast the cabbage and the potatoes instead of boiling them with the corned beef? I also proposed that the meat be cooked with a medley of root vegetables and herbs to enhance its taste.

These small changes resulted in delicious results. After several hours of simmering, the corned beef is fork tender and beautifully infused (just like a French pot au feu) with the flavor of carrots, onions, and celery. The cabbage, cut into large strips, is sautéed, then roasted until tender and lightly browned. Red-skin potatoes wedges, baked alongside the cabbage, are golden on the outside and tender beneath. Continue reading →

Cooking Like A French Chef- Bien Sûr!

Posted on March 8, 2013 by brosbottom

When in Paris, I make a point of going to small, new bistros, most of which are overseen by young French chefs. I book these tables because nowhere is the food more inventive or reasonably priced. These gifted cooks, who buy fresh seasonal ingredients and pair them in unusual ways, know no boundaries when it comes to creativity. My mouth still waters when I think of a perfectly sautéed cod fillet served on a gratin of potatoes laced with bits of ham and Gruyère that I sampled one cold winter night. At another bistro in mid-summer I savored every bite of that same fish set atop a colorful ratatouille. Succulent slices of roasted rib of beef offered with batons of blanched celery root and a garnish of crisp baby romaine leaves caught my eye and my palate on another visit.

In my kitchen, I often follow the philosophy of these talented cooks, combining seasonal ingredients simply but in unexpected ways. One such dish—Sautéed Scallops and Shaved Brussels Sprouts on Polenta–has become a favorite of my husband, and recently got high marks from two of my discerning (make that very picky!) assistants. Continue reading →

Betty Rosbottom

Food Writer, Cookbook Author, Cooking Teacher