Hachis Parmentier

I prefer to prepare dinner when kids are in school.
When I pick them up from school, the first thing they ask is
"Mommy, what are we having for dinner tonight?"

Well. tonight it's just me and the kids.
I decided to make them one of their favorite French dish - Hachis Parmentier.

Hachis Parmentier is truly a French classic.
It was named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor.
In the late 18th century, he was instrumental in the promotion of the potato as an edible crop.
The word "Hachis" means chopped or minced.

It's a wonderful, delicious and simple dish.
Every time I make it, it brings sweet childhood memories back.

 For 6 people

1.5 lbs ground beef
1 shallot, minced
2 tablespoons parsley, chopped
2 tablespoons olive oil
1/2 to 1 cup water
1/2 cup gruyère cheese, grated
1/2 teaspoon nutmeg
1 bay leaf
Salt and pepper

4 potatoes
1 cup milk, warm
2 tablespoons butter

Heat oil in a skillet and brown beef, 5 to 7 minutes
Add shallot, parsley, bay leaf, nutmeg and salt/pepper. Cook another 5-7 minutes.
Add water and let meat cook until water has evaporated- about 30 minutes.
Remove bay leaf.

In a medium saucepan, bring some water to a boil.
Add potatoes and cook until tender.
Drain potatoes.
In the same saucepan, add milk and butter. Bring to a boil.
Add cooked potatoes and puree with a fork or a whisk - add more milk if necessary.
Season with salt and pepper.

To assemble
Preheat oven to 375 Degrees
In an oven proof dish (or 4 individual dishes), arrange a layer of mashed potato, then a layer of meat, and finish with a layer of mashed potato.
Sprinkle cheese.
Bake in the oven for about 30 minutes.
Serve warm. Enjoy!

Roasted Potato Soup

Here's a roasted potato soup for you to enjoy.
It's not difficult to make and it tastes really nice.
Perfect for a cold wintery day!

6 people

Ingredients:

Potato Soup
5 large potatoes
2 large onions
2 cloves of garlic
3 cups low sodium chicken broth
2 cups water
4 Tablespoons olive oil
1/2 cup light cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped thyme
6 teaspoons crème fraîche (or sour cream)
Minced Chives, for garnish

Preheat oven to 400 Degrees
Dice potatoes and onion.
On a baking sheet toss potatoes, onion, garlic, thyme, salt/pepper with olive oil.
Toss to combine.
Cook in the oven for 25 minutes.

Meanwhile, in a large saucepan bring chicken broth and water to a boil.
Add potatoes/onion mixture and cook over medium heat for another 30 minutes.
In small batches, liquify in a food processor.
Return to pot. Add cream. Simmer 10 minutes longer.
Serve in individual bowls.
Add 1 teaspoon crème Fraîche (or sour ceam).
Garnish with chives

Enjoy!

Chicken Nuggets & Chips

My children are so hungry when they come home from school.
They usually have a little snack and relax, do homework then it's time for dinner.

Tonight, I made them their favorite Chicken Nuggets and Chips.

For 4 people

Ingredients:
1.5 lbs chicken breast, cut into strips
2 eggs, beaten
1 cup bread crumb mixed with 1/2 cup grated Parmesan Cheese
1/2 cup flour
3 - 4 Tablespoons vegetable oil
Salt & Pepper

Heat oil in a skillet.

Season chicken with salt & pepper, 

Place chicken first in flour, then in egg, then in bread crumb mixture.

Cook chicken in skillet until crisp and well done - about 10 minutes

Chips:
2 Potatoes peeled and sliced paper thin- I used a mandoline slicer
3 cups Vegetable oil
Sea salt

Heat oil in a medium saucepan.
Cook potatoes until they turn golden brown.
Remove and drain on paper towels.
Season with salt.

Delicious!