Hachis Parmentier

I joined the French Fridays with Dorie cooking group months ago, right before we departed El Paso and haven't done anything with it since we've been in Germany.  I'm going to try to change that soon!  I made this hachis parmentier recipe this past Thanksgiving weekend, but never posted about it.  I enjoyed the dish so much that I had to make it again...and post about it this time. 

Hachis parmentier is the French version of shepherd's pie.  In this particular recipe, instead of using cube steak/beef chuck and making bouillon, I took the easy way out and used ground beef and beef broth.  I mixed parsley, garlic and sauteed mushrooms into the beef filling and topped it off with mashed potatoes.  Instead of using grated gruyere cheese, I used creamed havarti.  Ohhhh...yummy!

When it's done baking, the mashed potatoes get browned and crusty.  And it's great with any kind of vegetable on the side.  Yesterday we had asparagus spears and tonight we had it with sauteed zucchini.  It's my new favorite comfort food dish.

I know...I'm getting tired of using the same backdrop for all my pics, but I'm lacking inspiration lately.

The French Fridays with Dorie group doesn't post the actual recipes because it discourages folks from buying the cookbook.  I'll stay true to that, but leave you guys this link to a simple hachis parmentier.

Enjoy!

French Fridays with Dorie: Gerard's Mustard Tart

This is my second week participating in the online cooking group, French Fridays with Dorie.  As I mentioned last week, we're taking Dorie Greenspan's new cookbook, Around My French Table, by storm--one recipe at a time.  I've also mentioned before that this group is taking me completely outside my comfort zone as far as being in my kitchen is concerned. I mean, you can't get any more scary than French cooking...Julia Childs style!  And just reading some of the recipes gives me the hee-bee jee-bees.

Lucky for us, we've been given a relatively easy start with last week's gougeres (simple cheese puffs) and now this week's mustard tart.  I didn't realize that mustard is to the French what ketchup is to Americans.  It's the condiment extraordinaire over there.  This particular tart is a recipe of Gerard Jeannin, who owns a bed and breakfast in France called Les Charmilles.  I hope to visit this place one day.

Tons of firsts occurred today (and by the way, I made this first thing this morning.  I've been a little behind all week):

It was my first time (seriously) cutting carrots and leeks into matchsticks (it took me forever)

My first time making tart dough

Shoot...my first time making any kind of tart

What do you think?

Not too bad for my first try, eh?

This is how good the tart is...we ate it for breakfast and we finished the last of it a few hours ago (it's a little past 9:00 p.m.).  It didn't even last the entire day.  It was simply delicious.  I used two different versions of dijon mustard (both Grey Poupon brands and one grainier than the other).  You'd think the mustard flavor would be too overpowering.  Not at all.  And the carrots and leeks not only made for a beautiful presentation of color, they were so tender and tasty. 

The tart was fabulous right out of the oven and (in both my husband's an my opinion) better cold.  No joke!  I am definitely going to make it again.  And it was so simple.  The hardest part for me was making the dough.  I've never really liked dealing with dough...with this tart, pies...it doesn't matter.  I don't think I'll ever be any good at it.

Unfortunately, group members aren't allowed to post recipes on here, but if you're really curious....GET THE BOOK!

French Fridays with Dorie: Gougeres

Happy Friday everyone!  I just joined the cooking group, French Fridays with Dorie and we're collectively cooking our way through her cookbook, Around My French Table.  I was a part of the baking group, Tuesdays with Dorie a while back, but I had to quit when I moved to El Paso. I couldn't find the time to do it with work.  By the time things had died down here, the group had closed to new membership and I couldn't wait for another group to start.

I have to admit, when you flip through Around My French Table by Dorie Greenspan, it can be a little intimidating especially to someone who spends more time baking then cooking.  And French recipes at that?  Totally out of my comfort zone.  But that's exactly what I want this experience to be.  I want it to challenge me!  And the recipes in the book are just downright tantalizing and I can't wait to try them and share them with my family and friends.

Dorie Greenspan herself chose this entire month's worth of recipes--and what a great and easy start with the Gougeres, which are essentially cheesepuffs.  Honestly, the cheese rolls at Red Lobster don't stand a chance against these guys.  They are fantastic, light and fluffy, especially right out of the oven.  They were so easy to make.  Just a few ingredients and in and out of the oven in just under an hour. 

The recipe calls for Gruyere or cheddar cheese.  I was sorely disappointed that I didn't get the Gruyere this time around.  I used what I had around the house, which was cheddar.  I can't wait to do it with Gruyere and do try several variations--perhaps putting in some garlic!  Yum!

Supposedly, you can find these all over France.  My best friend, Chrissy, and I visited France for a day during our R&R from Iraq.  I guess we didn't look hard enough because it would have been fabulous to try these out over there.

Dorie recommended enjoying these with a glass of white wine, champagne or kir.  I served ours up with a white wine and a pasta dish.  She was right-on!  Because it's just the hubby and me, I baked us half a dozen.  I froze the rest on the pans, waited for them to get solid and put them in plastic freezer bags.  Now they'll be instantly ready to enjoy whenever I feel like treating myself again.  I have about 1 1/2 dozen in the freezer.

Unfortunately, the cooking group doesn't allow us to post the recipes, so you'll have to go out and get the cookbook yourself.  Not only is it a spectacular compilation of recipes, but Dorie tells such wonderful stories about her experiences.  Definitely recommend it!