Paris Spring Cooking with Betty Rosbottom and Leslee Nuttelman

Wednesday, May 13, 2026 6:30-8:30 PM

Zoom Cooking Class

Betty Rosbottom has planned a Paris-inspired meal featuring seasonal fare for the warm days of spring. Extra smooth artichoke soup (prepared with artichoke hearts and leeks) will open the menu. Grilled salmon fillets topped with tarragon /fennel butter and served with a delicious cucumber watercress relish will follow. You’ll learn how to make “pommes mousseline” (those ethereally light whipped potatoes prepared with extra butter and cream). Another side of roasted asparagus spears topped with crushed hazelnuts and orange zest completes the accompaniments.  Brown butter (financier) cake prepared with ground almonds will be garnished with fresh strawberries and dollops of crème fraîche-whipped cream. Leslee Nuttelman, one of The Baker’s Pin most talented teachers, will demo the sides and assist Betty in this class! Sign up soon. This promises to be a popular choice for the new season

Silken Smooth Artichoke Soup with Parmesan Cream
Artichoke hearts and leeks are sautéed in butter and then simmered in stock until tender. The soup is pureed and enriched with cream and Parmesan cheese. Dollops of whipped cream seasoned with more Parmesan garnish each serving.

Sautéed Salmon Fillets Brushed with Tarragon Butter and Cucumber Watercress Relish
Salmon fillets are pan seared and then topped with pats of flavorful tarragon/crushed fennel seed butter. A relish prepared with diced cucumber and chopped watercress scented with mustard and fennel seeds is served with the salmon.

Pommes Mousseline
These “light as air” French style whipped potatoes are enriched with melted butter and cream and served with a sprinkle of chives.

Roasted Asparagus Topped with Crushed Hazelnuts and Orange Zest
Asparagus spears are tossed in olive oil and then roasted until tender and slightly charred.
Sprinkles of crushed toasted hazelnuts and orange zest make fine garnishes.

Financier Cake with Strawberries and Crème Fraîche Whipped Cream
This light and moist cake is made in a single bowl with a batter of eggs, flour, sugar, plus melted brown butter, and ground almonds. Fresh strawberries and spoonfuls of whipped cream scented with crème fraîche garnish each slice.

Instructor: Betty Rosbottom with Leslee Nuttelman 

Zoom Fee: $30.00