French Fridays with Dorie: Hachis Parmentier

It's time for another visit with French Fridays with Dorie. This week we made Hachis Parmentier, which is essentially a French shepherd's pie. I almost didn't make this. It didn't seem like it would taste like much. Just meat and potatoes? I wasn't inspired, I'll be honest. However, this is another winner and maybe the best example of approachable French food I've come across. The base is browned ground beef and sausage in a sauce with a hint of tomato. The topping is mashed potatoes, but potatoes elevated to a whole new level. It's so simple, yet full of flavor. This is comfort food at its best: easy to prepare and it has a big payoff. The man in your life will love you for it, I promise!

I read someone's response in the Problems and Questions post for this assignment that a Parmentier is a person who sings the praises of potatoes, or something like that. So this is a dish for potato lovers. It glorifies the humble potato and makes it ethereal. If for no other reason, I love the French for the way they love and respect food. The preparation for these mashed potatoes will be my go-to recipe for the fluffiest, creamiest, most flavorful potatoes ever. And the cheese on the top? Gilding the lily, my friends. It's browned Gruyere and Parmesan and it's a thing of beauty.

Pumpkin Bread with Cream Cheese Ribbon

Well, I've finally decided which of my pumpkin recipes I'm trying first. I went with pumpkin bread because I liked the idea of a little cream cheese tucked inside of these loaves. I love how the filling turned into Amazon smiles.  I promise this bread will make you smile, too, because it's easy and delicious.

Grilled Pork with Cider Jus and Browned Butter Cauliflower Puree

 

Okay. I'm ready to jump headfirst into fall foods. Fall is my absolute favorite time of year. No other season inspires me as much to get in the kitchen and create things.  This is actually one of my favorite savory meals to celebrate the season. I can't get enough of the cider reduction--it smells like everything that makes autumn special. It's sweet, spicy, aromatic and complex. I've made it three times and I'm thrilled to share the recipe with you.

French Fridays with Dorie: Gerard's Mustard Tart

  

Welcome to my first installation of French Fridays with Dorie. This is an on-line cooking group that enables bloggers (or anyone with a camera and a kitchen) to cook the same recipes from the same book and compare notes and photos of the results. The book in question is Around My French Table by Dorie Greenspan. It was just released last month and this is the first recipe I've made. I'm in love..

Orange and Oat Scones

 

For the first of what promises to be one of many scone recipes on this blog, I wanted to start with this one. I made it for the first time only last week and it is now one of my favorites. And I've consumed quite a few in my life. This one is a keeper.  Thank you, Heidi, for sharing this gem and I'd like to pass on the word that this is one delicious and comforting recipe.

Italian Vegetable Soup

 

This one goes out to all my vegetarian friends. The more recipes I see that are vegetarian, the more I am drawn to them. I've found myself craving greens, beans and grains and not even missing a meat protein. I couldn't even tell you why, exactly, because as much as I love furry animals, I don't really mind eating them. I do respect that decision to not eat meat; I'm just not quite prepared to not have a little taste of bacon or cheese every now and then. They add a lot of flavor. However, something as good as this soup doesn't need anything else added to it to make it delicious. Except for a drizzle of extra-virgin olive oil.

Rosemary-Semolina Round with Sesame and Sea Salt

 

My mom loves to bake and she taught me to love it too. I'm so grateful to her for showing me techniques like cutting in butter for pastry or kneading dough for bread. It never occurred to me to be afraid of these things. I grew up in the kitchen by my mom's side, if not actively participating, then observing (and tasting) and at least getting familiar with the more involved aspects of baking. I'm pretty sure I was first introduced to the magic of yeast in the form of Butterhorn Crescents, which are a staple at our house every Thanksgiving. I'll be sure to share that recipe with you, but first, let me introduce you to the bread I'm convinced you'll want to have around this fall for all those soups we're going to  make together.