French Friday's with Dorie: Hachis Parmentier

I am sure you all know by know that I am a big Dorie Greenspan fan.  So, when I read about French Friday's with Dorie, a virtual cooking class, I immediately signed up.  The idea here is that every member of this "cooking class" creates a dish from Dorie's new book; around my french table.

I am thrilled to be a part of this as I was "shut out" of "Tuesday's with Dorie" Each week I would see submissions on tastespotting and completely felt left out.  Boo Hoo!  I am now a proud memeber of "FFwD". I have yet one more thing to add to my "to do" list, however cooking doesn't feel so much like a chore, I actually enjoy it.  I am excited to step a little bit outside of my comfort zone and try a new way of doing things.

When I saw what was on this weeks, menu, I was ecstatic for two reasons.  One, I had earmarked this page, and two, "shepherd's pie" was on this weeks meal plan.  I was able to check a dinner off my weekly menu and I was able to create dorie's version of this very classic dish!

Hachis Parmentier is simply just a fancy name for shepherd's pie.  I made it according to dorie's recipe, however my original plan, was to make one with ground turkey.  I am happy I made it Dorie's way.

hachis parmentier
page 258-259
yield: 4-6 servings.

This recipe was easy, super economical and DELICIOUS!!!

Comfort Food - Mac 'n Cheese

June Gloom = comfort food.  As much as I want to start grilling, do the Mediterranean thing, eat clean, this weather just doesn't promote it.  So instead, whipped up some mac n cheese.  I have made numerous mac 'n cheese recipes over the years.  Some good, some not so good.  This one is GOOD!  Again, another winner from Saveur.  I changed it a bit, the end result was creamy, savory and one of the best mac's we have ever eaten.

four cheese mac + cheese
original recipe from Saveur (here)
serves 6-8

ingredients:
8 oz. elbow macaroni
3 slices of crust less stale bread
6 Tbsp. unsalted butter
1/2 tsp. paprika
2 shallots, minced
1 bay leaf
1/4 cup flour
1/8 tsp. cayenne pepper
3 cups milk
7 oz grated Gruyere
10 oz. English cheddar, grated
6 oz. Velveeta, cubed ( I know, I had the same reaction)
1 oz. goat cheese
kosher salt and pepper

instructions:
• pre heat oven to 375*
• bring a 4-quart sauce pan of water to a boil.  add a big pinch of kosher salt.  add noodles and cook until cooked halfway - about 3 minutes.  drain and set aside.
• tear bread, and process in food processor.  process until ground.  set a small sauce pan over medium heat and add 3 tablespoons of butter.  add bread crumbs and stir until combined.  set aside.
• in another saucepan, melt butter over medium heat and add the paprika, shallots, bay leaf; cook until shallots are soft.  add flour and cayenne and stir until thick.  whisk in milk and cook until the mixture coats the back of a wooden spoon, about 10 minutes.  remove pan from the heat.
• stir in the cheddar, 5 oz of Gruyere, Velveeta and the goat cheese, stir until smooth.  stir in the pasta and season with salt and pepper.  transfer mixture to a buttered oval baking dish.  sprinkle the top with the remaining Gruyere and then top with the bread crumbs.
• place baking pan on a parchment lined baking sheet and bake until golden and bubbly, about 30 minutes.
• let rest for 10 minutes before serving.