Category Archives: potato

Garlic Smashed Potatoes

Posted
Filed under deep flexipan, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, silpain, What's Up in Cecile's Kitchen

 

IMG_3111 2

When you are married to a German man, and he wants to eat potatoes every evening, or almost every evening, you start being creative on fixing those potatoes. I either use recipes from families, and friends, or make up my own. The recipe that I am presenting to you today was inspired by one that I had seen on pinterest.

I cannot recall which recipe it was, nor who posted it, but I wanted to share with you my twist on it. As it is easy as 1, 2, 3 and it is really delicious!!!!

Ingredients for 4:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones

IMG_3097

  1. Place the potatoes in the sink and with a small bruch, clean them well.IMG_3068
  2. Steam the potatoes for 6 minutes or until  they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
  3. If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.IMG_3072
  4. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.IMG_3107 2IMG_3108 2
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.IMG_3074
  6. With a knife or  chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.IMG_3109 2
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.IMG_3075IMG_3110 2
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.IMG_3078

Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Parsley and Roasted Garlic Smashed Potatoes

  • Servings: 6-8
  • Difficulty: Super Easy
  • Print

IMG_3077

Ingredients for 6-8:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones
  1. Place the potatoes in the sink and with a small bruch, clean them well.
  2. Steam the potatoes for 6 minutes or until they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
    If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.
  3. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet.
  4. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.
  6. With a knife or chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.
    Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Bon Appetit and Happy Cooking!!!

Rosti Potatoes

Posted
Filed under deep flexipan, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

IMG_1199

If you have attended one of my cooking classes, you will have heard of my husband because I speak of him often.. Why? because he is the reason I have to fix two dinners each night, and why I love my demarle cookware so much because it allows me to cook everything so quickly and the clean-up is so fast!!!

This evening my husband wanted to eat Meat Salad and Rosti Potatoes. He fixed the meat salad himself and was going to grate the potatoes to fix his rosti potatoes, when I offered to make them for him. If you have never made Rosti Potatoes, you should try them. There are quite yummy. They are very crisp on the outside and soft on the inside. They are usually made in a frying pan, but made in the deep flexipan, or in a metal cookie sheet, will be a much easier and healthier option.

Ingredients for 8 people:

  • 1 package of frozen hash brown  of about ( 30 oz. ) to be found in the frozen aisle section
  • 1 package of 6 cheese Italian cheese ( 8 oz. )
  • 1 stick of butter melted completely ( in the microwave for 4 minutes)
  • 2 tbsp of roasted garlic and chives spice from Demarle
  • 1 medium size onion or two small ones diced thinly.
  • 1/2 tsp of pepper
  • 1 tsp of salt or more to taste
  1. Turn the oven to 425.
  2. To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal silpat and microwave it for 6 minutes. Set aside.
  3. Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.I am using my octogonal silpat😉
  4. Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.IMG_1195
  5. Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. If you do not have this cookware, use a very large cookie sheet and spray it with olive oil. With a spatula, pat the potatoes down.IMG_1196
  6. Place the pan into the oven on the top tier and cook the potatoes for 30minutes. They will be nicely crispy IMG_1197and brown on both sides:-)IMG_1203
  7. Eat as a side to whatever you are fixing. At our house, it was Meat Salad ( only German can understand….), but I know you guys can come up with other sides;-) Yummy, simple, and cheap.

IMG_1201

Bon Appetit and Happy Cooking!!!

Rosti Potatoes

  • Servings: 8 people
  • Difficulty: Super Easy
  • Print

IMG_1199

Ingredients for 8 people:

  • 1 package of frozen hash brown of about ( 30 oz. ) to be found in the frozen aisle section
  • 1 package of 6 cheese Italian cheese ( 8 oz. )
  • 1 stick of butter melted completely ( in the microwave for 4 minutes)
  • 2 tbsp of roasted garlic and chives spice from Demarle
  • 1 medium size onion or two small ones diced thinly.
  • 1/2 tsp of pepper
  • 1 tsp of salt or more to taste
  1. Turn the oven to 425.
  2. To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal split and microwave it for 6 minutes. Set aside.
  3. Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.
  4. I am using my octogonal silpat;-)
  5. Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.
  6. Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. With a spatula, pat the potatoes down.
  7. Place the pan into the oven on the top tier and cook the potatoes for 30minutes. Eat as a side to whatever you are fixing. Yummy, simple, and cheap!

Bon Appetit and Happy Cooking!!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Kartofel Salat or German Potato Salad Made Easy

Posted
Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photo 1

If you have attended one of my cooking class or read my blog, you will know that I often joke about my German husband liking his potatoes so much. He is well aware so when this week-end he heard on the Today’s Show that Potatoes were regarded as a super food and that it was better to eat one medium baked potato than 2 bananas, he teased, teased and teased me some more.
What he failed to mention, however, that those potatoes needed to be eaten without additional ingredients to have the benefits mentioned ( hard to do!!!), but I guess i need to let him enjoy his bragging rights for a while;-). Because I was unable to find the link to the video, I will share with you an article that I found while looking for it. Very interesting;-). The article entitled “The Ultimate Wonder Food” was published on The Daily Mail almost a year ago.

In his honor, I will share with you one of his favorite potato recipe: The German Salad, or also called Kartofelt Salat made the easy way.

Ingredients for 6 people:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste, personally I like to use 1/2 cup).
  • 1 tsp of salt
  • 1/8 to 1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp. of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).photo 1
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.photo 2
  3. Warm up 1 cup of broth and pour it over the potatoes.
  4. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  5. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy

  • Servings: 4-6
  • Difficulty: easy
  • Print

photo 1

Ingredients:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste- personally I use 1/2 cup)
  • 1 tsp of salt
  • 1/8-1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.
  3. Continue the process until you have used all the potatoes.
  4. Chop a medium sized onion and add it to the sliced potatoes.
  5. Warm up 1 cup of broth and pour it over the potatoes.
  6. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  7. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

 

 

Boursin Hash Brown Cupcakes

Posted
Filed under beef, Creams and Puddings, entree, loaf mold, pork, potato, poultry, stainless steel cookware

photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns ( each bag being 30oz.)
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Difficulty: easy
  • Print
photo 5 Ingredients for 12-15 large cupcakes or 25-30 mini size:

  • 1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!

Easy Yummy Potato Cupcake

Posted
Filed under appetizers, Fleximolds, Large round mold, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

image

If today casseroles are no longer part of our  dinner menu, they used to be more present on our table many years ago. Et oui ( well, yes), as a young bride and a young mother I tried to fix meals that were recommended by my friends and casseroles were often the suggestions i received. Some i loved and some I really did not… But all in all, they slowly disappeared from our menu because they were not really that healthy for us ( and me who slowly developed bad cholesterol), and my husband who never really was fond of  them anyway( the picky eater that he is).

Well the reason why i am presenting this recipe today is because i was trying to think of quick easy recipe for a cooking class I did last week for busy moms like me and an old potato recipe came to me.  You may have fixed this recipe 10 years ago. It was very popular then. It had shredded potato, a cream of mushroom, and sour cream.

I will tell you that I did not even thought to look for the recipe. I just thought to add whatever I thought would taste great so there it is;-)

Ingredients for about 15 large cupcakes size, or about 38 mini cupcakes:

  • 1 bag of shredded potato thawed out
  • 1 can of cream of onion ( from any brand)
  • 1 cup of sour cream or even ricotta
  • 1/2 cup of finely diced onion ( I used purple)
  • 1/2 cup of green onion
  • 2 cups of cheddar cheese ( one for the mixture and one for the topping)
  • 1 tsp of salt
  • 1/2 tsp of pepper

( I think adding 1 cup of bacon bits would be great to this recipe also;-)

  1. Turn the oven to 400.
  2. Place a large cupcake tray, or a  mini cupcake tray onto a medium perforated sheet and set aside.
  3. PLace all the ingredients into  a large bowl. image
  4. Mix everything together.image
  5. And fill the cupcakes to the top.
  6. Sprinkle some cheese over the top of each cupcake. Cook for 20-30 minutes.image
  7. Easy and Yummy ( and hardly anything to clean since those molds are non-stick!!!

Bon Appetit and Happy Cooking!!!

Creamy Pan-Roasted Potatoes

Posted
Filed under Eating experiences, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

photo 5

It has been a while since I posted a potato recipe. I still cook  them ( a lot I will say), but since they are often the same, or not presentable for pictures I have not shared them. I thought I would share this recipe I fixed a few days ago. My husband loved them so much that he kept on raving about them ( and almost did not share them with his two children…)

Ingredients for 2-4 people:

  • 1 bag of tiny new yellow potatoes
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of fresh or dry parsley
  • salt and pepper to taste
  1. Place the potatoes in the colander and run water over them to clean them.
  2. Place the potatoes in the round mold, place the octogonal silpat on top of the round mold and microwave for 5-7 minutes or until they are cooked, but still firm.photo 1
  3. Cut them in half. OR CUT THE POTATOES IN HALF FIRST, THEM MICROWAVE FOR 3-5 MINUTES. 
  4. Place a large frying pan over the stove at medium high temperature and melt the butter. When the butter is melted and is sizzling, add the cut potatoes. photo 2
  5. Cook the potatoes for 5-7 minutes or until the potatoes are roasted to your liking. photo 3
  6. Add the cream, the parsley and season with salt and pepper.
  7. Cook until the cream is boiling. Season with salt and pepper. photo 4Serve with whatever you are eating. My family had steamed broccoli and kobe steaks.photo 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Potato Gratin

Posted
Filed under entree, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photo 3

We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

photo 1

You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Basil, Thyme and Parmesan Oven Roasted Potatoes

Posted
Filed under Fleximolds, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

photo 2

Do you love summer? I do, I do!!! I love the heat as long as I can go swimming and I love wearing those cute light summer dresses. For those of you who may not know me, I am really a girly girl. I wear a dress every time I can.

Summer is the best time to wear dresses because you don’t have to deal with panty hoses, and jackets to match. Plus summer dresses come in some many fun colors that it would be difficult to wear some of them in other season. Think about it- Would you wear a canary yellow, or a bright pink in winter or spring? I am certain that people would be looking at me as if I came from another planet if I did.

In the summer, and you may have noticed my lack of posts, I don’t like to stay in my kitchen too long because it gets hot with the stove on and I rather be outside enjoying the outdoor. Sometimes I even go for a jog at 9 in the evening because it finally gets cool. No need to say that for dinner it is not fancy, it is a lot of fish and chicken on the grill.  I also to make salads, and easy things.

This past Sunday, for our family dinner I decided to fix steak  with grilled asparagus and corn. Because there was not any room left on the grill for potatoes I decided to roast them in the oven. Quick, easy and yummy!!

photo 1

Ingredients for 4-6 people:

  • 8 small potatoes,
  • 1/3 cup of parmesan,
  • 2 tbsp of olive oil,
  • 2 tbsp of dry basil
  • 1 tbsp of dry thyme
  • 1/4 tsp of salt,
  • 1/8 tsp of pepper.
  1. Peel the potatoes and slice them in quarters.
  2. Place the potatoes in the large round mold, cover it the octogonal silpat and cook them for 5 minutes.
  3. Empty the potatoes in a large bowl, drizzle the olive oil, and sprinkle the salt, pepper, thyme, basil, and parmesan. Toss the potatoes so that they are well coated with the olive oil and everything else.
  4. Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes.
  5. Cook them in the oven for 15 minutes at 450.
  6. Sprinkle some sea salt and eat up! Yum!!!

photo 3

Bon Appetit and Happy Cooking!!!

Steamed Potatoes with Melted Brie and Caramelized Onion

Posted
Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photo

I don’t want make any generalization about German men, but based on my experience and on my acquaintances, it seems that they like, should I say, love potatoes. And if you ask them what they would like to eat, it will be most likely potato. Is it a curse or a blessing?!?! I think that most women would welcome this fact because this make cooking dinner easy. Me… it makes cooking twice as hard as I don’t care for potatoes and rather eat vegetables ( no, potatoes does not really belong to the family of vegetable contrary to what husband wants me to think;-)

So while I was getting my dinner ready ( lobster with cream of corn), I also had to think what i was going to fix for him and the rest of my family. It was going to be easy: brats and potatoes.

Today I wanted to add variety to his vegetable of choice and this is what I came up with: Steamed Potatoes with Melted Brie and Caramelized Onions)

Ingredients for 3-4:

  • 6 medium-sized potatoes
  • 1 brie
  • 1 onion
  • 1 tbsp of olive oil
  1. Peel the potatoes and cut them in 1 inch cubes. Rinse the potatoes well under running water and steam them as you would normally. I am choosing to steam them with Demarleathome cookware as it allows me to steam most vegetables in very little time. I place them into the large round mold. Add a pinch of salt. Place the octogonal silpat on top of the large round and cook the potatoes for  6-8 minutes. IF THE MOLD IS FULL TO THE TOP, COOK THEM FOR 8 MINUTES. IF IT IS LESS, 6 MINUTES IF ENOUGH.
  2. Meanwhile, prepare the caramelized onions. Drop 1 tbsp of olive oil in a large saute pan, and warm it up. When the oil is hot, add the sliced onion and cook over medium high until the onions are becoming a nice dark golden color. Set  aside.
  3. Remove the brie from its paper, place it on a plate and cook in the microwave for 2 minutes.photo
  4. Divide the potatoes equally among each plate and drizzle the melted brie over the potatoes. Sprinkle some of the caramelized onions and enjoy!

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

Sheppard Pie Cupcakes or Cupcakes of Hachi Parmentier

Posted
Filed under entree, Fleximolds, Large round mold, meat, octogonal silpat, potato, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

photo

One of my children’s favorite food is Hachi Parmentier and I thought that it would be fun to make this dish into cupcakes so that we could easily just pop them into our mouth on any of our family movie night.

What is Hachi parmentier? Hachi parmentier is very similar to Sheppard Pie. It is a dish that layer minced ground beef in between layers of mashed potatoes.

According to Wikipedia, the word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”. The dish “Hachi Parmentier” was named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.

I did not know that about this dish, what i knew is that this dish is one of those easy French comforting  recipe that is quickly made and that makes everyone happy. A bit like a good Mac and Cheese does here in the USA.

It used to be one of my top dish growing up, and I am happy to see that it is the same for my children;-)

There are many recipes of Hachi parmentier outthere, but this one is the traditional one. This recipe is just made from memory of watching my mom.
 photo 5

Ingredients for 40 mini cupcakes:

  • 1 pack of wontons or 40 wontons wraps
  • 6 medium-sized potatoes,
  • 2 1/2 cup of heavy cream,
  • 1 lb. of lean ground beef,
  • 2 tbsp fresh parsley chopped,
  • 1 medium onion,
  • 1 cup of swiss cheese,
  • 1/8 tsp of garlic salt,
  • 1/16 tsp of pepper,
  • seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!!

  1. Peel the potatoes, dice them in small cubes, place them in the round mold.
  2. Add 1 tsp of water and a dash of salt.
  3. Cover the round mold with the octogonal silpat and microwave for 13-15 minutes.
  4. Empty the potatoes into a bowl and mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes.
  5. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary.
  6. Pour the mashed potatoes back into the large round mold again, cover with the octogonal silpat and cook for another 2 minutes to make them fluffy.photo 2
  7. Set aside.Now you need to prepare the beef that will go in the mashed potatoes.
  8. Slice and dice your onion.
  9. Saute your onion in a frying pan in 1 tablespoon of olive oil until golden and translucent.
  10. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.
  11. Place a wonton wrap into each cupcake hole of the mini muffin tray.photo 1
  12. Spoon about 1 tsp of potato into each wonton.photo
  13. Add 1 tsp of the meat mixture.photo 3
  14. Cover the meat with another teaspoon of mashed potatoes.photo 1
  15. Sprinkle some swiss cheese over each cupcake.
  16. Cook in the oven at 400 for 15 minutes to brown the cheese. Et voila!!!photo 2

photo 4

Bon Appetit and Happy Cooking!!!