Friday, October 22, 2010
FFwD: Hachis Parmentier
In this, the fourth installment of French Fridays with Dorie, we tackled a dish some of us couldn't pronounce, Hachis Parmentier. Which is fancy-talk for shepherd's pie.
The shepherd's pie of my childhood consisted of a layer each of hamburger, corn, and tater tots. I know, classy, huh?
Compared to that, Hachis Parmentier is very classy. The bottom layer consists of sausage and beef, first cooked in homemade boullion. The upper layer is creamy mashed potatoes topped with Gruyere and Parmesan cheeses.
You can see it here before baking, dotted with butter.
I really enjoyed this, a real meat-and-potatoes meal. Literally. The meat layer was packed with flavor. Sadly, neither of my boys liked it. (Their tastes are probably more in line with the tater tot version.)
Although I enjoyed it, the amount of dirty dishes generated will probably push it into the "special occasions" section of my cooking repertoire. (And this isn't all of them!)
If you'd like to see the recipe... please go check out the FFWD site (this month only, recipes are supplied), or get a copy of Dorie's new book "Around my French Table".
See you next week when we make apple cake. Yum, can't wait!