Thank you to whoever posted this link -
http://www.frenchfridayswithdorie.co...cipePacket.pdf

I followed the recipe to a "T", except added one bouillion cube
instead of a half. Also boiled and concentrated the stock to one cup.
Well worth the effort. A couple of downsides, I couldn't cut and
paste the recipe since apparently I have to buy her book. Not
happening. My three daughters are all nursing, and it's hard to find
an appropriate recipe without gassy stuff. This works well. But when
I put some aside for me to freeze, and tried to wrap an elastic band
around the dish, it snapped and crashed to the floor. Bummer.
Managed to taste what wasn't right on the floor though, and it was
delicious. Now on to my next challenge..........e.

On Oct 28, 1:42*pm, lainie > wrote:
> Thank you to whoever posted this link -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. *Also boiled and concentrated the stock to one cup.
> Well worth the effort. *A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. *Not
> happening. *My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. *This works well. *But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. *Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. *Now on to my next challenge..........e.

I could copy and paste...here it is.

for the beef and bouillon
1 pound cube steak or chuck
(see above), cut into small
pieces
1 small onion, sliced
1 small carrot, trimmed,
peeled, and cut into 1-inchlong
pieces
1 small celery stalk, trimmed
and cut into 1-inch-long
pieces
2 garlic cloves, smashed
and peeled
2 parsley sprigs
1 bay leaf
1 teaspoon salt
¼ teaspoon black peppercorns
6 cups water
½ beef bouillon cube (optional)
f o r t h e f i l l i n g
1½ tablespoons olive oil
½ pound sausage, sweet or
spicy, removed from casings
if necessary
1 teaspoon tomato paste
Salt and freshly ground pepper
f o r t h e t o p p i n g
2 pounds Idaho (russet) potatoes,
peeled and quartered
½ cup whole milk
¼ cup heavy cream
3 tablespoons unsalted butter,
at room temperature, plus 1
tablespoon butter, cut into bits
Salt and freshly ground pepper
½ cup grated Gruyère, Comté,
or Emmental cheese
2 tablespoons freshly grated
Parmesan (optional)

Directions:

t o ma k e t h e b e e f : Put all the ingredients except the bouillon
cube in a
Dutch oven or soup pot and bring to a boil, skimming off the foam and
solids
that bubble to the surface. Lower the heat and simmer gently for 1½
hours.
The broth will have a mild flavor and that’s fine for this dish, but
if you want
to pump it up, you can stir in the half bouillon cube — taste the
broth at the
midway point and decide.
Drain the meat and strain and reserve the broth. Transfer the beef to
a cutting
board, and discard the vegetables or, if you think they’ve still got
some flavor
to spare, hold on to them for the filling. Traditionally hachis
Parmentier is
vegetableless, but that shouldn’t stop you from salvaging and using
the carrots.
(The beef and bouillon can be made up to 1 day ahead, covered, and
refrigerated.)
Using a chef’s knife, chop the beef into tiny pieces. You could do
this in a food
processor, but the texture of your hachis Parmentier will be more
interesting if
you chop by hand, an easy and quick job.
t o ma k e t h e f i l l i n g : Butter a 2-quart oven-going casserole
— a Pyrex deepdish
pie plate is just the right size for this.
Put a large skillet over medium heat and pour in the olive oil. When
it’s hot,
add the sausage and cook, breaking up the clumps of meat, until the
sausage is
just pink. Add the chopped beef and tomato paste and stir to mix
everything
well. Stir in 1 cup of the bouillon and bring to a boil. You want to
have just enough
bouillon in the pan to moisten the filling and to bubble up gently
wherever
there’s a little room; if you think you need more (a smidgen more is
better
than too little), add it now. Season with salt and pepper, especially
pepper. (If
you’ve kept any of the vegetables from the bouillon, cut them into
small cubes
and stir them into the filling before you put the filling in the
casserole.) Scrape
the filling into the casserole and cover it lightly; set aside while
you prepare the
potatoes. (You can make the dish to this point up to a few hours
ahead; cover the casserole with
foil and refrigerate.)
t o ma k e t h e t o p p i n g : Have ready a potato ricer or food
mill (first choices),
a masher, or a fork.
Put the potatoes in a large pot of generously salted cold water and
bring to a
boil. Cook until the potatoes are tender enough to be pierced easily
with the tip
of a knife, about 20 minutes; drain them well.
Meanwhile, center a rack in the oven and preheat the oven to 400
degrees
F. Line a baking sheet with foil or a silicone baking mat (you’ll use
it as drip
catcher).
Warm the milk and cream.
Run the potatoes through the ricer or food mill into a bowl, or mash
them
well. Using a wooden spoon or a sturdy spatula, stir in the milk and
cream, then
blend in the 3 tablespoon butter. Season to taste with salt and
pepper.
Spoon the potatoes over the filling, spreading them evenly and making
sure
they reach to the edges of the casserole. Sprinkle the grated Gruyère
over the
top of the pie, dust with the Parmesan (if using), and scatter over
the bits of
butter. Place the dish on the lined baking sheet.
Bake for 30 minutes, or until the filling is bubbling steadily and the
potatoes
have developed a golden brown crust (the best part). Serve.

On Oct 28, 1:42*pm, lainie > wrote:
> Thank you to whoever posted this link -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. *Also boiled and concentrated the stock to one cup.
> Well worth the effort. *A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. *Not
> happening. *My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. *This works well. *But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. *Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. *Now on to my next challenge..........e.

Oh no!!! Nothing worse than droppig a wonderful dish like that!!!

Here, I copied it for you.



Hachis Parmentier


f o r t h e b e e f a n d b o u i l l o n

1 pound cube steak or chuck cut into small pieces
1 small onion, sliced
1 small carrot, trimmed,peeled, and cut into 1-inchlong pieces
1 small celery stalk, trimmedand cut into 1-inch-long pieces
2 garlic cloves, smashed and peeled
2 parsley sprigs
1 bay leaf
1 teaspoon salt
¼ teaspoon black peppercorns
6 cups water
½ beef bouillon cube (optional)

f o r t h e f i l l i n g

1½ tablespoons olive oil
½ pound sausage, sweet or spicy, removed from casings if necessary
1 teaspoon tomato paste
Salt and freshly ground pepper

f o r t h e t o p p i n g

2 pounds Idaho (russet) potatoes, peeled and quartered
½ cup whole milk
¼ cup heavy cream
3 tablespoons unsalted butter, at room temperature, plus 1tablespoon
butter, cut into bits
Salt and freshly ground pepper
½ cup grated Gruyère, Comté,
or Emmental cheese
2 tablespoons freshly grated
Parmesan (optional)

t o ma k e t h e b e e f :

Put all the ingredients except the bouillon cube in a Dutch oven or
soup pot and bring to a boil,

skimming off the foam and solids that bubble to the surface. Lower the
heat and simmer gently

for 1½ hours. The broth will have a mild flavor and that’s fine for
this dish, but if you want to pump

it up, you can stir in the half bouillon cube — taste the broth at the
midway point and decide.

Drain the meat and strain and reserve the broth. Transfer the beef to
a cutting board, and

discard the vegetables or, if you think they’ve still got some flavor
to spare, hold on to them for

the filling. Traditionally hachis Parmentier is vegetableless, but
that shouldn’t stop you from

salvaging and using the carrots.

(The beef and bouillon can be made up to 1 day ahead, covered, and
refrigerated.)

Using a chef’s knife, chop the beef into tiny pieces. You could do
this in a food processor, but

the texture of your hachis Parmentier will be more interesting if you
chop by hand, an easy and

quick job.

t o ma k e t h e f i l l i n g :

Butter a 2-quart oven-going casserole — a Pyrex deepdish pie plate is
just the right size for this.

Put a large skillet over medium heat and pour in the olive oil. When
it’s hot, add the sausage

and cook, breaking up the clumps of meat, until the sausage is just
pink. Add the chopped beef

and tomato paste and stir to mix everything well. Stir in 1 cup of the
bouillon and bring to a boil.

You want to have just enough bouillon in the pan to moisten the
filling and to bubble up gently

wherever there’s a little room; if you think you need more (a smidgen
more is better than too

little), add it now.

Season with salt and pepper, especially pepper. (If you’ve kept any
of the vegetables from the

bouillon, cut them into small cubes and stir them into the filling
before you put the filling in the

casserole.) Scrape the filling into the casserole and cover it
lightly; set aside while you prepare

the potatoes. (You can make the dish to this point up to a few hours
ahead; cover the casserole

with foil and refrigerate.)

t o ma k e t h e t o p p i n g :
Have ready a potato ricer or food mill (first choices), a masher, or
a fork.
Put the potatoes in a large pot of generously salted cold water and
bring to a boil. Cook until the

potatoes are tender enough to be pierced easily with the tip of a
knife, about 20 minutes; drain

them well.

Meanwhile, center a rack in the oven and preheat the oven to 400
degreesF. Line a baking

sheet with foil or a silicone baking mat (you’ll use it as drip
catcher).

Warm the milk and cream.
Run the potatoes through the ricer or food mill into a bowl, or mash
them well. Using a wooden

spoon or a sturdy spatula, stir in the milk and cream, then blend in
the 3 tablespoon butter.

Season to taste with salt and pepper.

Spoon the potatoes over the filling, spreading them evenly and making
sure they reach to the

edges of the casserole. Sprinkle the grated Gruyère over the top of
the pie, dust with the

Parmesan (if using), and scatter over the bits of butter. Place the
dish on the lined baking sheet.
Bake for 30 minutes, or until the filling is bubbling steadily and the
potatoes have developed a

golden brown crust (the best part). Serve.

b o n n e i d é e

Quick Hachis Parmentier.

You can make a very good hachis Parmentier using ground beef and
storebought beef broth.

Use 1 pound ground beef instead of the steak, and when you add it to
the sausage in the
skillet, think about adding some finely chopped fresh parsley and
maybe a little
minced fresh thyme.

You could also sauté 1 or 2 minced garlic cloves in the olive oil
before the sausage goes into

the skillet. (The herbs and garlic help mimic the aromatics in the
bouillon.) Moisten the filling with

the broth, and you’re good to go.
m a k e s 4
g e n e r o u s
s e r v i n g s
s e r v i n g

Bring the hachis Parmentier to the table and spoon out portions there.
The dish needs nothing more than a green salad to make it a full and
very satisfying meal.

s t o r i n g

It’s easy to make this dish in stages: the beef and bouillon can be
made up to a day ahead and

kept covered in the refrigerator, and the filling can be prepared a
few hours ahead and kept

covered in the fridge. You can even assemble the entire pie ahead and
keep it chilled for a few

hours before baking it (directly from the refrigerator if your
casserole can stand the temperature

change) — of course, you’ll have to bake it a little longer.

If you’ve got leftovers, you can reheat them in a 350-degree-F oven.

lainie wrote:
> Thank you to whoever posted this link -
> http://www.frenchfridayswithdorie.co...cipePacket.pdf
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. Also boiled and concentrated the stock to one cup.
> Well worth the effort. A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. Not
> happening. My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. This works well. But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. Now on to my next challenge..........e.

Here's the Escoffier version:

Hachis Parmentier

Bake some nicely shaped floury potatoes in the oven. As soon as cooked
cut off the top quarter of the potatoes and remove the insides with a
spoon taking care to leave the empty shells whole.

Mash the potato pulp with a for, then shallow fry it in butter, turning
over and over frequently until the mixture becomes lightly browned. Add
and equal amount of meat cut in small dice, 2 & 1/2 ounce of chopped
onion cooked in a little butter per 2 & 1/4 lb. of the total mixture, a
good pinch of chopped parsley and a few drops of vinegar. Carry on
cooking the mixture for a few more minutes as before then fill into the
empty potato shells.

Coat the surface again nd again with a little Sauce Lyonnaise which has
been rubbed through a fine sieve, allowing the mixture to abosrb as
much of the sauce as it can. Replaace the tops of the potatoes, place
on a tray and reheat in the oven for 10 minutes. As soon as they are
removed from the oven, arrange on a suitable dish on a serviette.


While i like a number of Escoffiers stuffed potatoes receipes,
particularly his pommes de terre menagere and his filets de sole Olga
where in the baked potatoe shells are filled with cooked sole, prawns
and sauce a vin blanc then toped with a bit of morney sauce heres is
Escoffiers Hachis Gran'mere.

Mix the finley diced meat with a third of its volume of light mashed
potatoes; place into a buttered earthenware dish and smooth the surface
flat. Cover with a thin layer of mashed potatoe, sprinklw well with
grated cheese miexed with dry whtie breadcrumbs and sprinkle this with
melted butter. Graatinate in a hot oven.

On removing from the oven surrond the Hachis with quraters of hot,
freshly hard boiled eggs.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Oct 28, 4:58*pm, Chemo the Clown > wrote:
> On Oct 28, 1:42*pm, lainie > wrote:
>
> > Thank you to whoever posted this link -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>
> > I followed the recipe to a "T", except added one bouillion cube
> > instead of a half. *Also boiled and concentrated the stock to one cup..
> > Well worth the effort. *A couple of downsides, I couldn't cut and
> > paste the recipe since apparently I have to buy her book. *Not
> > happening. *My three daughters are all nursing, and it's hard to find
> > an appropriate recipe without gassy stuff. *This works well. *But when
> > I put some aside for me to freeze, and tried to wrap an elastic band
> > around the dish, it snapped and crashed to the floor. *Bummer.
> > Managed to taste what wasn't right on the floor though, and it was
> > delicious. *Now on to my next challenge..........e.
>
> I could copy and paste...here it is.
>

Hmm, thanks. Could you tidy it up a bit e.

lainie wrote:
> Thank you to whoever posted this link -
>
http://www.frenchfridayswithdorie.co...cipePacket.pdf
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. Also boiled and concentrated the stock to one cup.
> Well worth the effort. A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. Not
> happening. My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. This works well. But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. Now on to my next challenge..........e.

Here's the Escoffier version:

Hachis Parmentier

Bake some nicely shaped floury potatoes in the oven. As soon as cooked
cut off the top quarter of the potatoes and remove the insides with a
spoon taking care to leave the empty shells whole.

Mash the potato pulp with a for, then shallow fry it in butter, turning
over and over frequently until the mixture becomes lightly browned. Add
and equal amount of meat cut in small dice, 2 & 1/2 ounce of chopped
onion cooked in a little butter per 2 & 1/4 lb. of the total mixture, a
good pinch of chopped parsley and a few drops of vinegar. Carry on
cooking the mixture for a few more minutes as before then fill into the
empty potato shells.

Coat the surface again and again with a little Sauce Lyonnaise which has
been rubbed through a fine sieve, allowing the mixture to absorb as
much of the sauce as it can. Replace the tops of the potatoes, place
on a tray and reheat in the oven for 10 minutes. As soon as they are
removed from the oven, arrange on a suitable dish on a serviette.


While i like a number of Escoffier's stuffed potatoes recipes,
particularly his pommes de terre menagere and his filets de sole Olga
where in the baked potato shells are filled with cooked sole, prawns
and sauce a vin blanc then toped with a bit of morney sauce here is
Escoffiers Hachis Gran'mere.

Mix the finely diced meat with a third of its volume of light mashed
potatoes; place into a buttered earthenware dish and smooth the surface
flat. Cover with a thin layer of mashed potato, sprinkle well with
grated cheese mixed with dry white bread crumbs and sprinkle this with
melted butter. Gratinate in a hot oven.

On removing from the oven surround the Hachis with quarters of hot,
freshly hard boiled eggs.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Thu, 28 Oct 2010 13:42:29 -0700 (PDT), lainie >
wrote:

> Thank you to whoever posted this link -
> http://www.frenchfridayswithdorie.co...cipePacket.pdf
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. Also boiled and concentrated the stock to one cup.
> Well worth the effort. A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book. Not
> happening. My three daughters are all nursing, and it's hard to find
> an appropriate recipe without gassy stuff. This works well. But when
> I put some aside for me to freeze, and tried to wrap an elastic band
> around the dish, it snapped and crashed to the floor. Bummer.
> Managed to taste what wasn't right on the floor though, and it was
> delicious. Now on to my next challenge..........e.


You can do it. Highlight, right click, select copy... switch to Word,
right click, select paste, clear formatting (if you wish) and
reformat.

--

Never trust a dog to watch your food.

On Oct 28, 2:32*pm, lainie > wrote:
> On Oct 28, 4:58*pm, Chemo the Clown > wrote:
>
>
>
> > On Oct 28, 1:42*pm, lainie > wrote:
>
> > > Thank you to whoever posted this link -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>
> > > I followed the recipe to a "T", except added one bouillion cube
> > > instead of a half. *Also boiled and concentrated the stock to one cup.
> > > Well worth the effort. *A couple of downsides, I couldn't cut and
> > > paste the recipe since apparently I have to buy her book. *Not
> > > happening. *My three daughters are all nursing, and it's hard to find
> > > an appropriate recipe without gassy stuff. *This works well. *But when
> > > I put some aside for me to freeze, and tried to wrap an elastic band
> > > around the dish, it snapped and crashed to the floor. *Bummer.
> > > Managed to taste what wasn't right on the floor though, and it was
> > > delicious. *Now on to my next challenge..........e.
>
> > I could copy and paste...here it is.
>
> Hmm, thanks. *Could you tidy it up a bit *e.

hmmmmmmm....that's about as tidy as it's gonna get. :-)

In article
>,
lainie > wrote:

> http://www.frenchfridayswithdorie.co.../FFwD.RecipePa
> cket.pdf

You can't cut from a website but you can usually copy ‹ and paste. It
worked fine for me. HTH.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Oct 28, 5:19*pm, ImStillMags > wrote:
> On Oct 28, 1:42*pm, lainie > wrote:
>
> > Thank you to whoever posted this link -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>

You made that look easy. Who knows why I couldn't do it!! e.

In article
>,
lainie > wrote:

> On Oct 28, 5:19*pm, ImStillMags > wrote:
> > On Oct 28, 1:42*pm, lainie > wrote:
> >
> > > Thank you to whoever posted this link
> > > -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
> >
>
> You made that look easy. Who knows why I couldn't do it!! e.

Perhaps your software is slightly older. I was going to post that you
can't easily copy and paste from a .pdf document, but I tried it and it
worked fine! I recently upgraded my Adobe Reader.

--
Dan Abel
Petaluma, California USA

On Thu, 28 Oct 2010 13:42:29 -0700 (PDT), lainie wrote:

> Thank you to whoever posted this link -
> http://www.frenchfridayswithdorie.co...cipePacket.pdf
>
> I followed the recipe to a "T", except added one bouillion cube
> instead of a half. Also boiled and concentrated the stock to one cup.
> Well worth the effort. A couple of downsides, I couldn't cut and
> paste the recipe since apparently I have to buy her book.

It's a PDF document. You have to select the "Text Tool" before you
can cut/copy. It's the icon with the "T" inside it.

-sw

On Thu, 28 Oct 2010 17:40:19 -0700, Dan Abel wrote:

> In article
> >,
> lainie > wrote:
>
>> On Oct 28, 5:19*pm, ImStillMags > wrote:
>>> On Oct 28, 1:42*pm, lainie > wrote:
>>>
>>> > Thank you to whoever posted this link
>>> > -http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/09/FFwD...
>>>
>>
>> You made that look easy. Who knows why I couldn't do it!! e.
>
> Perhaps your software is slightly older. I was going to post that you
> can't easily copy and paste from a .pdf document, but I tried it and it
> worked fine!

....If your Text Tool is active. I had to select it first before I
used it. You can usually cut/copy anything in a PDF as long as it
was created with the text features. You can insert a JPEG
containing words and expect Adobe or Foxit to be be able to
recognize it.

I believe the Text Tool is sticky. It remembers it's last setting
(on/off). I use FoxIt, but this was same behavior in Adobe.

ObFood: I've been watching "Ancient Aliens" (History Channel).
very good series. When these Aliens do return, they're going to
have a lot of explaining to do, especially to the God-loving crowd.
There's still a higher power, it's just not human as we currently
know them). Isn't it kinda implied that He wasn't human anyway?

Personally, I think all these UFO's flying around are just
unemployed aliens with too much time on their hands. They probably
built these spaceships in their garages and thought, "Heck, lets go
**** with Earth today". And maybe pick up a Philly cheeseseak
while they're at it.

-sw