5 Must-Try Betty Fox Recipes You'll Love

Betty Fox, a renowned chef known for her culinary artistry, offers a diverse array of recipes that tantalize the taste buds with their simplicity and exquisite flavors. Her focus on fresh ingredients and straightforward cooking techniques has made her a favorite among home cooks and professional chefs alike. Here are five of Betty Fox's most beloved recipes that are not only easy to make but also offer a delightful journey into the world of gourmet cooking at home.

1. Betty Fox’s Lemon Herb Chicken

This dish epitomizes the elegance of simplicity. Here’s how to make it:

• 4 skinless, boneless chicken breasts
• ¹⁄₄ cup of fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Preparation:

1. Combine lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. Marinate chicken for at least 30 minutes, or better yet, overnight.
2. Preheat oven to 400°F (200°C).
3. Transfer the chicken to a baking dish, pouring any remaining marinade over it.
4. Bake for about 25 minutes or until the internal temperature reaches 165°F (74°C).
5. Garnish with fresh parsley and serve.

✅ Note: For an extra burst of flavor, let the chicken marinate overnight.

2. Roasted Carrot and Garlic Soup

This creamy soup is comforting and packs a wallop of flavor with every spoonful. Here’s how to prepare it:

• 2 lbs carrots, peeled and chopped
• 1 head of garlic, top cut off
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 2 tbsp olive oil
• Salt and pepper
• Fresh thyme for garnish

Preparation:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with 1 tbsp olive oil, salt, and pepper. Place on a baking sheet. Drizzle garlic with remaining oil and wrap in foil.
3. Roast for 40-45 minutes or until the carrots are tender and the garlic is soft.
4. Squeeze garlic cloves from their skins into a pot, add roasted carrots, and pour in the broth.
5. Simmer for 15 minutes, then blend until smooth using an immersion or regular blender.
6. Add heavy cream, adjust seasoning, and heat through. Serve with thyme on top.

🚫 Note: Ensure carrots are evenly roasted for even flavor distribution.

3. Seafood Pasta with Lemon Butter Sauce

A light, refreshing dish perfect for seafood lovers:

• ¹⁄₂ lb shrimp, peeled and deveined
• ¹⁄₂ lb scallops
• ³⁄₄ lb pasta (like spaghetti or linguine)
• ¹⁄₂ cup unsalted butter
• Zest and juice of one lemon
• ¹⁄₄ cup chopped fresh parsley
• Salt and pepper to taste
• Capers and lemon slices for garnish

Preparation:

1. Cook pasta according to package instructions.
2. In a large skillet, melt butter over medium heat. Add lemon zest and juice, cooking for 1 minute.
3. Add shrimp and scallops, cooking until just done, about 2-3 minutes.
4. Drain pasta, reserving 1 cup of cooking water. Add pasta to the skillet, toss with the sauce, adding pasta water if needed to thin the sauce.
5. Stir in parsley, season with salt and pepper. Garnish with capers and lemon slices before serving.

🔑 Note: Cooking the seafood to perfection requires close attention.

4. Hearty Beef and Vegetable Stew

This stew is the epitome of comfort food, filled with chunks of tender beef and seasonal vegetables:

• 2 lbs stewing beef, cut into chunks
• 2 tbsp flour
• 3 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 potatoes, cubed
• 2 celery stalks, chopped
• 4 cups beef stock
• 1 cup red wine (optional)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper

Preparation:

1. Toss beef in flour to coat.
2. Heat oil in a pot, sear beef until browned. Remove beef and set aside.
3. In the same pot, sauté onion, carrots, potatoes, and celery for 5 minutes.
4. Add garlic, thyme, and bay leaf. Return beef to the pot, pour in stock and wine (if using).
5. Simmer for 2 hours or until beef is tender, checking seasoning throughout cooking.

👌 Note: The addition of wine deepens the flavor of the stew.

5. Mixed Berry Galette

A rustic dessert that’s both easy to make and beautiful to look at:

• 1 pie crust (store-bought or homemade)
• 2 cups mixed berries (like strawberries, blueberries, raspberries)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 egg, beaten, for egg wash
• Turbinado sugar for sprinkling

Preparation:

1. Preheat oven to 375°F (190°C).
2. Toss berries with sugar, cornstarch, and lemon zest.
3. Roll out the pie crust to about 12 inches in diameter. Transfer to a baking sheet.
4. Arrange the berry mixture in the center, leaving a 2-inch border.
5. Fold the edges over the fruit, crimping as needed. Brush the crust with egg wash, sprinkle with turbinado sugar.
6. Bake for 35-40 minutes until the crust is golden and the berries are bubbling.
7. Let cool before serving.

These five recipes from Betty Fox offer a glimpse into the versatility of her culinary craft. Whether you're looking for a quick weeknight dinner or a special occasion dish, these recipes prove that gourmet can be within reach of any home cook. With fresh ingredients and simple techniques, you're not just cooking; you're creating an experience that brings people together around the table.

Can I replace chicken with another meat in Lemon Herb Chicken?

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Absolutely! You can substitute with pork, turkey, or even tofu for a vegetarian twist. Adjust cooking times accordingly.

What can I use if I don’t have heavy cream for the Roasted Carrot and Garlic Soup?

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If you’re looking to lighten things up or don’t have heavy cream on hand, you can use evaporated milk or even a plant-based cream alternative to achieve a creamy consistency.

Can I use frozen seafood in the Seafood Pasta recipe?

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Yes, just make sure it’s thoroughly thawed and patted dry to prevent too much water from diluting the sauce when cooking.

What kind of wine is best for the Beef and Vegetable Stew?

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A bold, full-bodied red like a cabernet sauvignon or a merlot would work wonderfully. These wines enrich the stew with their deep, robust flavors.