A Perfect Spring Frittata for Easter Brunch
Betty Rosbottom
by brosbottom
1d ago
If you are celebrating Easter and looking for recipes for brunch, this frittata could easily be the centerpiece of a morning or midday menu. Prepared with a classic mixture of eggs beaten with milk, this one gets an unexpected addition of creamy burrata torn into chunks, plus some grated Parmigiano.  The secret to a good frittata is not to overcook the eggs. You’ll need a heavy, ovenproof skillet. A 10-inch cast iron skillet works particularly well, but any similar-sized, heavy  skillet will work. For this recipe, sliced leeks are sauteed in a skillet, then the eggs are added and coo ..read more
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Brownie Fudge Pie with Bailey’s Whipped Cream for St Patrick’s Day
Betty Rosbottom
by brosbottom
1w ago
Looking through some old files on my computer a few weeks ago, I spotted a recipe for Brownie Fudge Pie with Bailey’s Whipped Cream that I created back in 2010. Although I hadn’t looked at the recipe since then, with St Patrick’s Day only a few days away, I decided to showcase this dessert again. It will be the star of a cooking demo I’m doing for “Mass Appeal,” a local midday show aired on our NBC affiliate.  And, I’m including it here on my blog post. It’s an easy confection that looks as if it takes far more time to prepare than the twenty minutes to assemble it and the half hour it ne ..read more
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Delicious Risotto from a Left Bank Restaurant in Paris
Betty Rosbottom
by brosbottom
2w ago
Our granddaughter, Edie, a college junior, arrived in Paris in early January to spend a semester in the city. She is the third generation of our clan to study in the City of Light. My husband Ron and I spent a whole year there on a junior year abroad program several decades ago, and her mom traveled to France’s capital for a semester abroad in the 1990s. All of us plus her dad (a true Francophile) couldn’t wait to see Edie during a short visit last month. All foodies, we were excited about having dinner the first night at L’Affable, a charming restaurant in the 7tharrondissement recommended by ..read more
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Parisian Hot Chocolate for Valentine’s Day!
Betty Rosbottom
by brosbottom
1M ago
Quite few years ago in the 1980s, I visited Angelina’s, the celebrated tearoom in Paris located on the Right Bank. Although all their pastries and confections are delicious, I, like many, was there for their famous hot chocolate. Served in a small pitcher along with a bowl of whipped cream, this dark chocolate is silken smooth and has an intense flavor. After my first sip, I vowed to try to recreate it in my stateside kitchen. And, I did! Over the years, though, I’ve tweaked the four primary ingredients–chocolate, cream, milk, and sugar– of this enticing beverage. I changed the type of chocola ..read more
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Pan Seared Flank Steak with a Delicious Winter Relish
Betty Rosbottom
by brosbottom
2M ago
Slowly simmered chicken and wild mushroom ragout served with polenta. Merguez lamb sausages paired with couscous and a bowl of vegetables simmered in homemade broth. Cassoulet (an abbreviated 2-hour version). Those are just some of the robust and time-consuming dishes I’ve been cooking during the cold snowy weather we’ve been experiencing here in New England. Although I love these hearty entrees, I was searching for a lighter and quicker main course when I spotted a recipe for pan seared flank steak with a caper and walnut relish. I loved the idea of juicy strips of rosy-pink steak topped with ..read more
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Kirsten Bell’s One Potato Two Potato Winter Hash
Betty Rosbottom
by brosbottom
2M ago
When my good friend and talented assistant, Emily Bell, sent me a photo of a beautiful Yukon Gold and sweet potato hash with red bell peppers, onions, and baby spinach, I knew I wanted to make it, so quickly asked for the recipe. Emily’s daughter, Kirsten Bell, created the dish as a side to scrambled eggs and bacon for a Christmas brunch, but I wanted to serve it as a light main course for a post-holiday supper or lunch. As its name implies this hash includes two types of potatoes–Yukon Golds as well as sweet potatoes The latter along with bits of red bell pepper and baby spinach leaves form a ..read more
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An Elegant Last-Minute Dessert for New Year’s Eve
Betty Rosbottom
by brosbottom
3M ago
Although I have long been a fan of the famous French dessert known as the Mont Blanc (designed to honor the famous mountain in the Alps), I have never made the sweet confection myself. The most famous interpretation from Angelina’s, a celebrated tearoom and pastry shop in Paris, is composed of an individual cake round that is topped with a meringue dome and some whipped cream. The meringue is covered with chestnut spread piped in thin strands around the dessert and then dusted with powdered sugar.  If prepared from scratch, you would need to bake the cake rounds plus the meringues, put ..read more
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Delicious Cookies for the Holiday Season
Betty Rosbottom
by brosbottom
4M ago
Although I don’t bake cookies often during the year, once December arrives I take out my baking sheets, search for favorite recipes, and set up a mini-bakery in my kitchen. I love to give holiday gifts of homemade food, and cookies are perennial favorites among my friends. This year I culled my files and found the directions for Walnut and Chocolate Chip Meringue Cookies. The recipe for these delicious nibbles was inspired by a visit to the Dordogne in the southwestern area of France quite a few years ago. In the medieval town of Sarlat I bought some walnut meringues in an outdoor market and w ..read more
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A Classic Pumpkin Pie with a Twist for Thanksgiving
Betty Rosbottom
by brosbottom
4M ago
If I had to guess, I’d bet that in the week before Thanksgiving, more home cooks will pull out rolling pins and pie plates for baking than at any other time of the year. Pumpkin, pecan, apple, pear, cranberry… the choices are endless. Our family might indulge in a pecan tart or a cherry galette every now and then, but our quintessential favorite, always on the menu, is the classic pumpkin pie. This year I pulled out a recipe I created quite a few years ago and updated it with a few changes. I used a new crust, one with more butter and no shortening. I paired toasted pecans (instead of walnuts ..read more
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An Old Recipe Becomes New Again
Betty Rosbottom
by brosbottom
5M ago
Almost 20 years ago, during one of my and my husband’s working trips to Paris, a neighbor  arrived at our apartment door around noon one day with a warm Camembert and potato tart for us to sample. An excellent cook, she loved sharing her creations with others. The tart was delicious so I quickly asked for the recipe. Soon after I featured the luscious creation in one of my syndicated columns and included it in several of my cooking classes. But as time went by, I forgot about this special dish.  Recently, I looked at the recipe again and decided to prepare it for a fall lunch.  ..read more
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