A Glorious Seafood Supper from the Coast of Brittany with Betty Rosbottom

The Baker's Pin (34 Bridge St, Northampton MA 01060)


A Glorious Seafood Supper from the Coast of Brittany

In-Person Cooking Class, Wednesday, June 8, 2022 6:30 PM ET

Brittany with its long coastline, bordering the Atlantic Ocean and the English Channel, is a favorite vacation destination of the French. Boasting a bounty of fresh fish and shellfish as well as beautiful vegetables, this region is celebrated for its food. You’ll learn how to trim, cook, and eat artichokes (one of the region’s most celebrated crops). They will be served with a warm melted lemon mint butter. The pièce de résistance will be a beautiful seafood roast prepared with shrimp, scallops, and halibut. A saffron rice pilaf with charred sugar snaps, scallions, and peas accompanies the main course as does a salad of mixed greens, melon, and radishes in a honey cider vinaigrette. For dessert, Betty will show you how to make light, airy crepes (another mainstay of the area), spread them with homemade caramel sauce, and fold them into quarters. They will be topped with fresh spiced strawberries and dollops of whipped cream.            

Artichokes with Lemon Mint Butter

Trimmed artichokes are cooked until tender, and then served with a warm sauce of melted butter scented with chopped mint, chives, and lemon.

Breton Seafood Roast with Shrimp, Scallops, and Halibut

Shrimp, scallops, and small halibut fillets or other white fish are dotted with butter, salted, and sprinkled with cayenne before being roasted together in a baking dish. Flamed Pernod, an anise scented liqueur, is poured over the hot fish and a hint of crème fraîche added during the last minutes of roasting.

Saffron Rice Pilaf with Charred Sugar Snaps, Scallions, and Peas

This golden-hued dish is prepared with rice coated in butter and cooked in saffron-scented stock. The pilaf is studded with charred sugar snaps, peas, and sliced scallions.

Market Salad of Mixed Greens, Melon, and Radishes in Honey Cider Dressing

Red leaf lettuce and sliced Belgian endive are paired with diced melon and sliced radishes, tossed in a honey/cider dressing, and sprinkled with crumbled goat cheese.

Crepes with Caramel Sauce, Spiced Strawberries, and Whipped Cream

Golden crepes are spread with homemade caramel sauce, and then folded into quarters. They are topped with fresh strawberries tossed in cardamon- and orange-scented sugar and with dollops of whipped cream.

Instructor: Betty Rosbottom

Zoom Fee: $75.00