Take another virtual tour of Paris through its food with Betty Rosbottom. This time she’ll focus on delicious fall dishes inspired by her frequent visits to France’s capital. A fabulous salad of mixed greens garnished with warm Camembert fritters which she savored several years ago in a small bistro called Clown Bar will be the opener. For the main course, she’ll show you how to make a beautiful ragoût of chicken braised in wine along with both wild dried mushrooms, crimini, and tomatoes served over buttered fettuccine. Parisians love their fruit tarts and this French meal will end with a memorable spiced pear tart encased in a golden puff pastry crust. If you are wishing like I am that you could be in Paris right now, join me in this class where we’ll celebrate dishes inspired by France’s magical City of Light!
Fall Greens Salad with Warm Camembert Fritters
Warm crispy Camembert fritters coated with flour and panko crumbs are set atop a salad of mixed greens including red leaf and butter lettuces tossed in a mustard vinaigrette.
Ragoût of Chicken, Wild Mushrooms, and Tomatoes over Buttered Fettuccine
This rustic stew of chicken thighs and breasts, dried wild mushrooms plus fresh crimini, tomatoes, and herbes de Provence is simmered in stock and wine slowly until the poultry is fork tender. It improves in flavor when prepared a day or more in advance.
Warm Spiced Pear Tart with Honey Whipped Cream
This dessert boasts a golden, flakey puff pastry crust and a filling of tender, juicy pears infused with aromatic spices, including cinnamon, ginger, cloves, and allspice. Each slice is served with a dollop of honey whipped cream.
Instructor: Betty Rosbottom