Paris Fall Cooking Du Marché à la Table Hands-On

Wednesday, September 27, 2017 6:15-9:00 PM

Join Betty in this hands-on class as she shares a favorite menu for early fall inspired by stays in Paris. As an opener there will be sautéed sea scallops set atop a salad that includes haricots verts, radishes, and frisée, all drizzled with a delicious orange dressing. You’ll learn how to roast racks of lamb with cherry tomatoes so that the chops are a perfect rosy pink inside. A glorious fennel and bacon gratin plus golden polenta wedges will round out the menu, while pears poached in red wine and cassis scented with spices will make a perfect finish.

Instructor: Betty Rosbottom

Out of stock
SKU
43024
$69.00

Menu

Salad of Pan-Sautéed Scallops, Haricots Verts, Radishes, and Frisée with Orange Vinaigrette 

Halved sea scallops are pan seared quickly, then set atop a salad of blanched haricots verts, shaved radishes, frisée, and tender oak leaf lettuce, all drizzled with an orange dressing

Racks of Lamb with Whipped Chèvre and Roasted Cherry Tomatoes 

Beautiful racks of lamb roasted until pink and juicy inside are served with roasted cherry tomatoes and a bowl of whipped chèvre

Fennel Gratin with Crème Fraîche and Bacon Lardons  

Halved fennel bulbs are arranged on a bed of sautéed onions and bacon, then topped with crème fraîche and baked. A sprinkle of crispy bacon lardons and parsley finishes the dish.

Polenta Wedges with Gruyère, Crushed Walnuts, and Rosemary

Polenta combined with grated Gruyère, walnuts, and fresh rosemary is spooned into a shallow dish until firm and then cut into wedges

 Warm Pears Poached in Red Wine, Cassis, and Spices with Scoops of Vanilla Ice Cream

Red wine, an array of spices, and cassis--black currant liqueur—flavor the delectable  poaching liquid for these crimson-hued pears


Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account
The Baker's Pin 34 Bridge Street Northampton, MA 01060 Phone: (413)-586-7978