Paris Winter Cooking with Betty Rosbottom

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


Paris Winter Cooking-Du Marche a la Table Zoom Class

Wednesday, January 26, 2022 6:30 PM ET


Once again Betty Rosbottom will “take” you to Paris with a delicious menu perfect for cold weather nights. In this class, you’ll learn how to prepare one of France’s most treasured dishes--Soupe à l’Oginon Gratinée,--from scratch, learning which cheeses work best and how to cook the onions slowly for great depth of flavor. The menu will begin with a duo of special starters, including savory leek, mushroom, and bacon palmiers and a delicious, yet simple, smoked salmon pâté. A robust winter salad plus and an irresistible dark chocolate cardamom cake drizzled with warm chocolate ganache and topped with dollops of whipped cream will complete this menu. 

Duo of Appetizers:

Savory Mushroom, Leek, and Bacon Palmiers

Puff pastry sheets are spread with a mixture of sautéed mushrooms, leeks, and bacon, then rolled and cut into pinwheels or palmiers. They are baked until golden and crispy.

Rustic Smoked Salmon Pâté with Grilled Toasts, Cucumbers, and Radishes

Smoked salmon is combined with butter, cream cheese, red onions and fresh dill and served with grilled toasts, sliced cucumbers, and radishes.


Midnight in Paris Classic Soupe a l’Oignon Gratinee

Prepared with a rich broth, slowly simmered onions, and white wine, bowls of this warming soup are topped with crispy, toasted baguette slices and plenty of aged Gruyère cheese.


Mixed Green Salad, Shaved Fennel, and Sliced Apples in Cider Vinaigrette

Tender red oak leaf lettuce and tart frisée or Belgian endive, paired with thinly sliced apple and fennel slices, are tossed in a dressing prepared with honey, cider vinegar, and mustard.


Dark Chocolate Cardamon Cake with Warm Chocolate Ganache and Dollops of Whipped Cream

This flourless cake, assembled with dark bittersweet chocolate, plenty of butter, plus eggs and sugar, is distinguished by a generous addition of fragrant ground cardamom. Slices are served with warm chocolate ganache and softly whipped cream.


Instructor: Betty Rosbottom

In-Person Fee: $75.00

Zoom Fee: $30.00