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Hachis Parmentier

Hachis Parmentier is a French dish made with mashed or baked potatos, diced meat, preferably Turkey, Beef or Lamb and sauce Lyonnaise. The word “Hachis” literally means a dish in which the ingredients are chopped or minced. Parmentier was a Frenchman noted for promoting the potato as an edible crop in the late 18th century. Typically the dish is served in potato shells but it can also be in a casserole dish or baking tray, like Shephards’s pie.





My Favorite Recipe For Thanksgiving Leftovers:
A Variation of the French Classic Hachis Parmentier

Remove meat and stuffing from the turkey and chop. Mix together.
Peel and chop an onion. Pan sear in a large pan until lightly brown. Add garlic if you wish. Deglace with white wine and reduce for a few minutes.
Add the chopped meat and stuffing, mix well, taste and season. Cook 2-3 minutes, the end result should be moist. Make some mashed potatoes. Remove the skin from any leftover sweet potatoes and mix with the mashed potatoes. Put chopped meat and stuffing mix in an oven tray, cover with the mash. Cover the top with grated swiss cheese and some bread crumb. Cook for 30-40 minutes in an oven at 375º F or until the top is nicely gratine (browned). Serve hot with a side dish of salad.


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Curry Powder

Curry Powder can be used in savory, as well as in sweet/savory recipes like canard a l’orange with curry where curry powder will add a more powerful and flavorful taste to the sauce. This orange and duck stock-based sauce will be even better if you add some Grand-Marnier liquor since curry also mixes very well with alcohol cooking like shrimp flambé with French Pastis, an anise-flavored liqueur. Curry also mixes well with any mustard-flavored sauces which compliment any white meat and even white seafood and fishes. Curry powder is also a great addition to savory baking like bread and to sweet baking like muffins or crepes which can then be used for savory appetizers or sweet desserts like curry crepe stuffed with sautéed and flambéed with brown rum pineapple. The list of recipes you an create with curry or add curry powder to, is only limited by your own creativity.

If you like curry dishes, Indian and Asian cuisine and would like to learn how to make your own curry powder, check our schedule and take our Curry Class or email us.

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Seven reasons to add salt to any dough, batter or crust

 • Flavor
 • Aroma
 • Color
 • Texture
 • Moisture
 • Density
 • Conservation

Seven reasons to add salt to any dough, batter or crust

The salt brings out flavor, aroma, color, texture and also controls moisture and density, while helping with conservation. When you are making any dough, batter or crust always add salt to it, even if the recipe does not call for it. Add 1 1/4 tablespoons of salt to 2 lb. of flour.

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Baking crust, dough & puff pastry Tip

Before baking a tart crust, cookie dough or anything made with puff pastry, put the oven ready tray in the refrigerator for at least 10 minutes or until the fat contained in the crust, dough or puff pastry becomes strong. You will have a better result at the end since the fat will not melt before starting to cook. This does not apply to dough containing live yeast, fresh or active dried (like bread), since the dough is supposed to raise at a warm temperature before being baked.


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Refreshing, Simple Summer Appetizer or Dessert

This is one of my all-time favorite summer refreshers, it’s called melon porto. Keep your melons in the refrigerator so they are very cold. Cut in the middle, remove the seeds and ball the inside. Leave the balls in each half. Add a serving or two of ice cold port wine.

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Chocolate Tart

Tart Crust (unsweetened)
Flour 9 oz.
Butter 4.5 oz.
Water 4 – 6 tablespoon
1 pinch of salt
Put the flour with the salt in a bowl. Add the butter (room temperature) and cut in small pieces (1/4”). Mix together in a mixer or by hand until you obtain a sand-like texture.  Add water and continue mixing until the mixture forms a ball. Let rest at room temperature for at least 20 minutes.

Cook a Tart Crust “a blanc” (Alone Without Any Garnish)
Put the batter into the pan, cover with parchment paper and fill with dried white beans. Bake at 375º F for 15-20 minutes (Until sides start to get lightly brown), then remove the paper and the beans and continue baking until the bottom of the crust is lightly brown 10-15 minutes.

Mixture for Chocolate Tart (Ganache)
Heavy Cream 1 cup
Chocolate Chips 9 oz.
Boil the cream in a pan, remove from heat, add the chocolate and mix with a wisk until smooth.

Chocolate Tart
Cook the crust “a blanc.” Add the warm Ganache on the top and refrigerate.


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Basic Vinaigrette
Vinegar (apple cider, red wine…) 1 tablespoon
Oil (extra virgin olive, canola, peanut, grapeseed…) 3 tablespoons

In a bowl combine the oil and vinegar, mix together and season to taste with salt and pepper. No matter what quantity you are making, always respect the amount of 3 times more oil than vinegar.

For balsamic vinegar which is less acidic, mix at 2 times more oil than vinegar.

You can personalize the test of your vinaigrette by adding one or several ingredients like crushed garlic, sliced shallots or chopped onion, fresh chopped parsley,  honey,  sliced almonds, crushed walnuts, dried herb, mustard, tomato coulis, red beet juice or any other fresh ingredient like cream, yogurt, blue cheese, mayonnaise etc.

You can experiment with a variation of aromatized oils and vinegars on their own or mixed together.

Since vinaigrette will conserve very well you can pour it in a bottle and close it. When left alone the oil and vinegar will separate so make sure you always shake the bottle before serving.

The best way to season a salad is to put it in a bowl and pour some vinaigrette on it, mix with your hand, then put it on the plate. This will prevent having a layer of vinaigrette at the bottom of the plate and will be more presentable.

A well-seasoned salad is just bright, no vinaigrette is dripping from it.

Never season a salad with vinaigrette in advance or the salad will cook and wilt. Season just the right amount and serve immediately.

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