Sheppard Pie Cupcakes or Cupcakes of Hachi Parmentier


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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.
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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

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Bon Appetit and Happy Cooking!!!

Hachi Parmentier and Haricots Verts with Sun-dried Tomatoes


On sunday, I usually like to cook a nice gourmet dinner but a lot happened this week-end that made me feel a bit drained. As a result comfort food seemed to be a quick solution to my laziness.

Ingredients for the hachi parmentier for 4: 6 medium-sized potatoes, 2 1/2  cup of heavy cream, 1 lb. of lean ground beef, fresh parsley,  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!!! So peel the potatoes, dice them in small cubes, place them in the round mold. Add 1 tsp of water and a dash of salt, cover the round mold with the octogonal silpat  and microwave for 7-8 minutes. 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. Add 1/2 cup of swiss cheese and stir until the potatoes make a smooth “puree”, not too runny and not too thick. You may need to add more cream if needed. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary. Set aside. Now you need to prepare the beef that will go in the mashed potatoes. Slice and dice your onion. Saute your onion in a frying pan in 1 tablespoon of olive oil. Saute your onion until golden and translucent. 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.

Empty half of the potato puree in the round mold. Add the cooked beef and cover the beef with the rest of the potatoes. Sprinkle another 1/2 to 1 cup of swiss cheese and cook in the oven at 375 for 15 minutes to brown the cheese.

While the hachi parmentier is cooking, prepare the haricots verts.

Ingredients for the haricots verts: 1/2 bag of green beans from Costco or 2 small bag of 8 oz. 2 tbsp of sundried tomatoes ( preserved in oil) chopped thinly, 1/2 tsp of basil, 1/8 tsp of sea salt, 1/16 tsp of pepper.

Trim the haricots verts and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 6 minutes. Uncover the round mold, add all the ingredients mentioned above and stir well.

To serve, spoon the hachi parmentier on the plate, add a few haricots verts and serve.

Bon Appetit and Happy Cooking !!!

Fancy Macaroni and Cheese


Until this morning, fall was here but it did not really feel like so. Leaves were still on trees and it was still so warm. This morning however everything changed. It was raining,  my driveway was paved with leaves and the morning light was dimmer, almost orangey… It made me think of a poem from Paul Verlaine I learnt when I was growing up:

“Les Sanglots longs Des Violons de l’automne Blessent mon coeur D’une langueur Monotone (…)Il pleure dans mon coeur Comme il pleut sur la ville. Quelle est cette langueur Qui penenetre mon Coeur” (The longs sobs of The violons Of Autumn Lay waste my heart With monotones Of boredom (…)Falling tears in my heart Falling rain on th town. Why this long ache, A knife in my heart.)
And this made me feel melancholic…happy and sad at the same time. Happy because Thanksgiving is coming, and I will be home for a few days, sad because it is in times like this that I miss my family from Home……
But enough babbling, with this weather also comes envy of comfort food. So here is one: Macaroni and Cheese. This recipe is based on a recipe I found   in the Cooking Light Comfort Food Magazine on display in store right now. 
Ingredients: 4 cups of uncooked pastas ( I used Penne Rigatoni), 4 cups of water, 3 tbsp of butter, 1/2 cup of Crumbled Smoked Bacon, 1 purple onion diced thinly, 3 tbsp of flour, 3 cups of milk,  3/4 tsp of onion powder, 3/4 tsp of garlic powder, 3/4 tsp of dill, 4 oz of 6 Italian Cheese mix, 4 oz of sharp cheddar, olive oil, salt and pepper. 
Materials; Demarle frying pan, small saucepan, Large Round Mold, Octogonal Silpat. 
1. You can cook pastas acccording to the package directions or you can cook using the round mold and octogonal silpat. In the large round mold, place 4 cups of pastas, 4 cups of water and 1/2 tsp of salt. Microwave for 10 minutes. Stir and microwave for another 10 minutes. 
2. Meanwhile prepare the sauce for the pasta. In a small saucepan, melt 2 tbsp of butter, add 3 tbsp of flour and mix well to make a roux. When the flour is turning brown, add the warm milk and stir at medium temperature until it comes to boil. Cook for another 5 minutes until it thickens. Add the Italian Cheese, the garlic powder, onion, dill, 1/2 tsp of salt, 1/16 tsp of pepper, mix well and set aside. 
3. In a frying pan, warm up 1 tbsp of olive oil and saute those onions until they become brown and caramelized. Add the bacon and cook for a few minutes. Set aside. 
Drain the pasta of excess water. Place the pastas back into the round mold and add the sauce. Mix well. Sprinkle the sharp cheddar on top of the pastas. And spread the bacon/ onion mixture on top of the cheese. Cook in a warm oven for 15 minutes at 375. Et voila!
I served my pasta with ancho chili roasted chicken tenders and staemed corn with red pepper flake, but you may add already cooked and diced chicken to this dish to make it a meal. 
                                  Bon Appetit and Happy Cooking