Join Betty Rosbottom for another class featuring food inspired by her visits to Paris. The menu is perfect for crisp autumn days. For an opener Betty will show you how to make a savory walnut and chèvre galette (prepared with purchased puff pastry) that takes only minutes to assemble. The centerpiece of the meal will be a fork-tender veal ragout with tomatoes, white beans, and crushed fennel seeds served over buttered fettuccine. A salad of mixed greens, Belgian endive, and haricots verts, all tossed in an orange vinaigrette and garnished with golden croutons, pairs beautifully as a side to the veal. A glorious dessert—a caramel-studded dark chocolate cake offered warm with scoops of homemade creme fraiche ice cream-is the winning finale!  Come along as Betty whisks you off to the City of Light with this delicious French meal.

Walnut and Chevre Galette

This savory galette is prepared with a round of purchased puff pastry that is spread with creamy chèvre and Parmesan, and topped with walnuts tossed with thyme, lemon zest, and oregano. Baked until the cheeses melt and the crust is golden, it makes a delicious opener.

Veal Ragout with Tomatoes, White Beans, and Crushed Fennel Seeds served over Buttered Fettuccine

This make-ahead Provencal-style veal stew is simmered in stock and white wine along with tomatoes, onions, and carrots, plus seasonings of crushed fennel seeds, herbes de Provence, and red pepper flakes. It’s served over buttered pasta and sprinkled with parsley and Parmesan.

Salad of Mixed Greens, Belgian Endive, and Haricots Verts in an Orange Vinaigrette with Golden Croutons

A mix of greens, including red and green leaf lettuce and crispy Belgian endive along with blanched haricots verts are tossed in an orange vinaigrette and garnished with golden croutons.

Warm Caramel Studded Dark Chocolate Cake with Scoops of Homemade Crème Fraîche Ice Cream

A rich dark, single-layer dark chocolate cake is baked with caramel candies in its batter. The cake is served warm with scoops of delectable homemade ice cream prepared with creme fraiche and a custard base.

Instructor: Betty Rosbottom

In-Person Fee: $75.00