French Friday’s with Dorie: Hachis Parmentier and Roast Brussels Sprouts

Today’s post is part of French Friday’s with Dorie, a sort of group cooking club in which each Friday a bunch of bloggers post about their experiences making a recipe from Dorie Greenspan’s new cookbook, Around My French Table.

I first heard about this new group cooking endeavor from Serene at BlogHer Food and thought I should give it a try. I’m not great about sticking to a schedule, but I like the idea of being forced to cook with butter and cream and other French staples that I often stay away from at least once a week. Plus, it doesn’t hurt that I’m a huge fan of Dorie’s and one of my highlights from BlogHer Food was getting to meet her. She couldn’t have been nicer about my coming up to her like a crazed fan and spent at least 20 minutes chatting with me! She’s truly a wonderful and inspiring person – and her recipes are delicious.

For my first recipe from Around My French Table, I made Hachis Parmentier, a shepherd’s pie-type dish. The main recipe calls for stewing beef, but I didn’t have time for that this week so I took Dorie’s short-cut version and used ground beef instead. I made a few small changes, but mostly I stuck to the recipe: subbed Yukon gold potatoes for Idaho, used half-and-half instead of heavy cream, and added a bit more butter to the potatoes than the recipe called for (I just couldn’t help myself!).

I loved the dish, although there’s no way I could eat like this on a regular basis. It was filling and incredibly satisfying, although I am glad I thought to make a vegetable to go with it to balance some of the richness.

And what was that side dish? Thanks for asking – it was oven-roasted Brussels sprouts, very simply made and they cooked right alongside the hachis parmentier.

If you want the recipe for hachis parmentier, buy the book – I promise you won’t regret it. Since it arrived last week, I’ve been staying up late reading the cookbook like a novel and dreaming about the recipes! (Sadly, I’m not exaggerating). If you want the recipe for my easy roast Brussels sprouts, here you go:

Roast Brussels Sprouts

1/2 pound Brussels sprouts, quartered

4 cloves garlic, peeled and roughly chopped

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Pinch smoked paprika

Preheat the oven to 400°F.

Mix all the ingredients in an 8-inch by 8-inch square baking dish. Roast in the oven until lightly browned, about 20 minutes total, stirring after 10 minutes. Remove from the oven and serve warm.

  • Nic posted: 22 Oct at 9:54 pm

    Yours looks great and the Brussels sprouts look so yummy.
    I never knew Brussels sprouts at an ‘s’ at the end of the Brussel part!

  • Anne Marie posted: 22 Oct at 10:13 pm

    I used yukon gold as well.

    I have never met a brussel sproat that I have enjoyed, but yours look delicious.

  • Jackie posted: 22 Oct at 10:30 pm

    Funny – I just Googled the name to double-check I’ve been spelling it right and it looks like it’s correct. I still haven’t discovered the history of the name, but I’ve always assumed the sprout was named after the city Brussels.

  • Beth posted: 23 Oct at 1:45 pm

    You sound like me in bed with my cookbooks. I’ll have to try Paprika with Brussels. This is such a fun group with people from all over. Enjoyed your post.B

  • Teresa posted: 24 Oct at 4:38 am

    Brussels sprouts! Perfect accompaniment!

  • Kelly posted: 27 Oct at 10:14 am

    I love readng cookbooks like novels. I think I am more likely to read them than “real” books.

  • Sheila posted: 01 Nov at 10:42 pm

    What a great idea. I too loved meeting Dori at BlogHer…she was so sweet and genuine. I bought her book, but have yet to make anything out f it. I might just join you in your French Fridays : D

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