Tag Archives: vegetables

Chicken Pot Parmentier + Stuffed Vegetables

When I last posted here I was certain it was a new beginning of regular, on-time Cook the Book Fridays posts. Well, now it’s a month and a half later and I’m finally getting back to it. I need to get my act together because CtBF is about to get busy: we are adding a new cookbook to our rotation (more on that next week!).

I have two delicious recipes to tell you about, one of which I actually made about a month ago. But first, we’ll start with the “official” recipe of the week.

Chicken Pot Parmentier

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Chicken Pot Parmentier is a cross between American chicken pot pie and French hachis Parmentier (it’s like a French Shepherd’s Pie). It has a chicken pot pie filling and a mashed potato topping.

I felt like I used every pot and pan in the house to make this dinner! It didn’t help that I also poached the chicken in my Instant Pot for both the chicken and the broth used in the recipe. Next time I make this (and there will be a next time) I will poach the chicken a day ahead if I go that route, and perhaps start some of the steps earlier in the day.

My husband is not eating potatoes, so I only made half the mashed potato topping. I put half the chicken filling in a deep-dish pie plate with the potatoes and the other half in a plain baking dish. Everyone’s happy!

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We all LOVED this one! The chicken filling is like the best chicken pot pie you’ve ever had and the potatoes complemented the filling perfectly. My daughter devoured her serving! (seen below in fancy “TV Dinner” form)

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All in all, a winner that I will be making again.

Stuffed Vegetables

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Stuffed Vegetables are vegetables (duh!) stuffed with a ground beef filling and topped with grated Parmesan cheese.

I made a few changes to the recipe: I replaced the eggplant with bell peppers because we like them better. I had read that a few people thought the meat filling was dry, so I added extra diced garden tomatoes (that I cooked down a bit) for flavor and moisture, and left out the egg. I also skipped the sage and thyme and opted for plenty of basil from the garden instead. The zucchini and tomatoes came from the garden as well.

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Yum! We enjoyed these stuffed veggies a lot. The extra tomato really added a nice flavor to the meat filling.

If you would like to try either of these recipes, you can find them in David Lebovitz’s book, My Paris Kitchen.

I will be back next week with an exciting, celebratory post!

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Provençal Vegetable Soup

Provençal Vegetable Soup

Happy Friday!  Here we are at the last French Fridays with Dorie recipe of July already.  Does anyone else feel like this summer is flying by?

This week we made Provençal Vegetable Soup.  Soup seems like an odd thing to make in the middle of summer, but this one is chock full of summer vegetables.

What vegetables are in this soup?  Here is the long list:  onion, garlic, carrots, potato, green beans, zucchini, tomatoes, and fresh corn.  Add to that some pasta and cannellini beans, then top with pesto, basil, and Parmesan cheese.  For an all-veggie soup, this one is quite hearty!

Provençal Vegetable Soup

I was able to use several herbs and veggies from our garden:  rosemary, potato, tomatoes, and basil.  Even the pesto came from last year’s garden.

Now, we’ve been having some hot weather here in Reno.  We had a couple weeks over 100°, and soup really doesn’t sound appealing when it is that hot out.  Thankfully, early this week we had a patch of cooler weather, and the day I made my soup it was a little cloudy and rainy, with a high of *only* 85°.

We loved this soup!  To me, the pesto really makes the soup.  Even though the corn is non-traditional, we felt that it really added a nice flavor and texture.  This soup is a winner for sure.  Maybe I’ll make it again in the Fall when the weather is a little cooler?

This post participates in French Fridays with Dorie, and online group cooking our way through Dorie Greenspan’s Around My French Table.  If you would like to try Provençal Vegetable Soup, I highly recommend getting this wonderful book!

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Warm-Weather Vegetable Pot-au-Feu

Warm-Weather Vegetable Pot-au-Feu

Traditional pot-au-feu is like the French version of pot roast.  Take a long-cooking cut of meat and some root vegetables and braise them until tender.

In Warm-Weather Vegetable Pot-au-Feu, Dorie Greenspan puts a lightened-up, almost-vegetarian twist on pot-au-feu.  While she calls it “warm-weather”, I’m not sure this piping-hot dish would be a good choice at the peak of summer heat.  But it was a very nice choice for our cooler-than-usual Spring.

A Bushel of Veggies

A bushel of Spring vegetables goes into this dish:  onion, leek, new potatoes, slender carrots, asparagus, shiitake mushrooms, and spinach.  I stuck with the recommended veggies, but you could easily substitute whatever is freshest when you make this dish.  I can easily see this as a dish to showcase freshly picked vegetables from a home garden.

Dorie recommends using a “spring” or “Texas” onion.  I could not find either, so I asked someone at my Whole Foods.  He led me to something called a Balakian Red Onion, which he described as a cross between a spring onion and a sweet onion.  It was perfect!

Balakian Red Onion

The finishing touch to Vegetable Pot-au-Feu is an herb coulis.  This is basically an herb pesto without the nuts, cheese or garlic; just minced herbs and olive oil.  I used fresh basil to make a basil coulis, which was drizzled over the top.  The coulis really made the dish special!

Basil Coulis

Remember a couple of weeks ago when we discussed my dislike of runny egg yolks?  Well, this dish is topped-off with a poached egg with a runny yolk.  The egg is to be cut into immediately after serving so the yolk can run into the broth.  I decided to be brave and serve my eggs as intended; I can handle a yolk that disappears into and becomes one with the broth.

Pot-au-Feu with Broken Yolk

Warm-Weather Vegetable Pot-au-Feu was met with mixed reviews in my household.  My husband liked the flavors well enough, but he didn’t like the big chunks of vegetables in what he considered to be a soup.  He felt it was too much work to eat.  Serving this in shallower bowls probably would have helped, but not completely.  I really enjoyed eating this, but I had no such “soup” expectations.  While I liked the flavors, I’m not sure this will be a regular at our house.  That said, it is a great way to highlight Spring’s vegetables.

Warm-Weather Vegetable Pot-au-Feu is this week’s French Fridays with Dorie recipe.

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