Paris Fall Cooking

Wednesday, October 7, 2026 6:30-8:30 PM

Zoom Cooking Class

Join Betty Rosbottom once again as she takes you on a virtual culinary tour of autumn dining in Paris. For openers you’ll sample Roquefort Gougères and learn how to make classic choux pastry shells for these celebrated cheese puffs. The pièce de resistance will be a ragout of chicken paired with chanterelle mushrooms and tomatoes in a rich wine sauce. You’ll also learn how to prepare French-style garlic mashed potatoes enhanced with cream, butter, and fresh herbs, followed by a distinctive salad of mixed greens, fennel, and toasted hazelnuts. The tempting finale, fall pears poached in white wine scented with orange and spices. As always, Betty will share marketing, presentation and make ahead tips.

Roquefort Gougères
Made with pâte à choux (classic cheese puff pastry), these appetizers, flavored with Roquefort, are perfect with glasses of wine as appetizers for an autumn meal.

Fall Ragout of Chicken, Chanterelle Mushrooms, and Tomatoes
A rustic stew of chicken thighs, dried chanterelle mushrooms, fresh cremini mushrooms, tomatoes, and herbes de Provence simmered in chicken stock until fork tender.

Garlic Mashed Potatoes with Fresh Herbs
Yukon Golds and garlic cloves are cooked together in boiling water until tender, then puréed and combined with milk, crème fraîche, and butter. Sprinkles of rosemary and thyme are the garnish.

Salad of Red and Green Oak Leaf Lettuce, Shaved Fennel, and Hazelnuts in Sherry Vinaigrette  Oak leaf lettuces in hues of red and green are paired with thin fennel slices, then tossed in sherry vinaigrette, and sprinkled with crushed hazelnuts. 

Pears Poached in White Wine Scented with Orange and Spices with Honey Cream
Whole pears (Bosc or Bartlett) are poached in white wine, orange juice and orange peel, along with spices. Then the poaching liquid is reduced to a glistening sauce to coat the pears. Whipped cream with honey makes a delicious garnish.

Instructor: Betty Rosbottom

Zoom Fee: $30.00