Sunday, October 17, 2010

Hachis Parmentier-week Three French Fridays with Dorie

Hachis Parmentier with Balsamic Braised Beef-Week Three

This week for French Fridays with Dorie she choose Hachis Parmentier the quintessential date dish. It is a meal my husband adores. Most men if they had their druthers would have a steak and a potato every night. Or for that matter, in my house, I would have to include my daughter who is a self proclaimed carnivore. This dish is the pinnacle of the concept of meat and potatoes. What Daniel Boulud chooses to cook at home for himself. Hellllllo I think I'll try it!!!

I chose to use a recipe of my own for the beef segment of this dish . The piquant and hearty flavor adds so much to the meal.

Balsamic Braised Beef:
1 3 lb chuck cut into bite sizes cubes

flour for dredging
2 Tbs olive oil
1/2 tsp salt
1/4 cup Balsamic vinegar diluted in 1 1/2 cup water
2 yellow onions sliced
4 shallots sliced
1/4 cup pitted dates chopped
Season beef with salt and pepper. Dredge in flour. In large dutch oven add olive oil and cook beef in batches until browned. Reserve in a bowl. Add 1/2 vinegar and water solution and scrape fond from bottom of pan . Add the rest of the liquid along with the remaining ingredients. Stir. Place in 325 oven for 2-3 ts. hours stirring every half hour.

Serve this with a nice full bodied red wine and a crisp green salad to cut the richness and you are set.



  1. oooohhh! I am going to have to try your balsamic beef. It sounds wonderful.. Your topping is so pretty and fluffy!

  2. Oh, GORGEOUS. And that balsamic beef ... I'll have to make that.

  3. I'm going to try adding balsamic to my next stew. I can imagine for it will enrich the flavour.
    Your photo is gorgeous!
    I added edamame to my meat. I put it in just about every casserole I make. Mild flavour, tons of vitamins.

  4. Great photo!! Wish I liked this as much as everyone else did! :)

  5. Your balsamic braised beef sounds fantastic! Nice pairing with the cabernet...wish I had had some around at the time but I think I ate mine too fast to even think about wine!

  6. I love that gorgeous golden potato crust- Your recipe for the beef sounds delicious too!

  7. Thank you everyone for your comments. I love to read them all and part of why I do this is the connection we all get from sharing. This is a great group. So fun..B

  8. Fantastic! What you did with balsamic is what I wanted to do with red wine but I seem to be too much of a Dorie purist these days. I will have to break out of that! Beautiful photo! I'm jealous!
    Trevor Sis Boom.

  9. I just received your comment on my blog and stopped by to read yours. I really enjoyed your posts and your beautiful photos. I subscribed to your updates and look forward to reading more about your culinary adventures as much as I look forward to sharing mine with you!

  10. Thanks for posting your variation! Sounds really good. And the pot pie looks great, too. My son & husband love pot pie so I will have to try yours.