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.