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!!!

Chunky Chili

After returning from the farmers market with bags full of organic produce (tomatoes, asparagus, beets, squash, arugula, spinach, leeks, green onions, peaches, plums, cherries, etc), farm fresh eggs, nuts, and sunflowers I was inspired to cook.  With this being a very full week (3 evening baseball games) I need to make things that can be prepared in advance and warmed up when we get home from the baseball field.  On top of all that, it is my in-laws 54th wedding anniversary.  In the midst of playoff games, end of the year celebrations and preparing for summer camp, I wanted to make them dinner.

One pot meals are the only way to go when one has limited time and is spending most of the day driving from here to there.  I decided on a chunky chili which was inspired by a new episode of The Barefoot Contessa (original recipe here ).  I, nor my mother-in-law likes spicy so I altered the recipe.  This is a cross between a stew, a chili, and just a big bowl of goodness!

Anniversary Menu

Chunky Chili

Red Rice

Guacamole

Blackberry-Blueberry Cobbler
(this didn't make it to them...they got a box of sables)

Devon's Award-Winning Chili
altered and adapted from The Barefoot Contessa

ingredients:
5 lbs beef brisket, cut into 1" cubes
1/4 cup olive oil
3 cups chopped yellow onions
6 gloves garlic, minced
2 Tbls. chili powder
1/4 tsp. red pepper flakes
1/4 tsp. cayenne pepper
2 Tbls. cumin, ground
2 red peppers, chipped
1 bay leaf
7 cups tomatoes, chopped
1 Tbls. kosher salt
3/4 tsp. black pepper, ground
1/2 cup strong coffee
1 (15 oz.) can white beans
2 Tbls. chopped basil leaves

on the side:
guacamole
chopped red onions
grated white cheddar
tortilla chips

instructions:
• pat brisket dry with paper towels.  heat oil in dutch oven ( i use le creuset ) and add brisket in batches.  brown on one side for about 3 minutes, then flip over and brown well on other side.  transfer to a plate and repeat with the rest of the meat ( I did this in 3 batches).
• saute onions + garlic in the same pan for about 10 minutes, until soft.
• add the chili powder, cayenne, red pepper flakes, + cumin.  stir for one minute, until fragrant.
• add the red pepper, tomatoes, bay leaf, reserved meat, and salt + pepper.  bring to a boil.
• reduce heat, cover and simmer for 2 1/2 hours.  taste for seasoning.
• add the coffee, cover and simmer for one more hour
• add beans and chopped basil, let heat through.
• when ready to serve, sprinkle more basil on top