Parmentier

I have fallen in love with a lot of classic French dishes.  I really enjoy putting my California twist on them.

Today my post is of a very simple comforting dish called Parmentier.  The classic dish is made up of leftover beef stew and mashed potatoes.  It is also sometimes made with duck.

I decided to add orange zest to the potatoes for a fresh flavor.  After I put the potatoes it in a bowl (spread even throughout), I topped with breadcrumbs mixed with melted butter.  I gratined it until the breadcrumbs were toasted.

Next I mixed the confit duck with tomato, a little honey and sweet chili sauce and simmered it with a little broth until it reduced to a ragout.

For the garniture, I roasted some root vegetables, sprinkled them with sesame seeds and a little rocket arugula.

It really is an easy and delicious dinner idea for anytime of the year.

Enjoy!

 

Smoked Haddock Carbonara

 

At FRAME, we change our formula menu every week.  This gives me the chance to try out new ideas and even use new products.  Sometimes it is a learning process, especially when ordering and receiving something you were not expecting.  Last week I ordered haddock, which for me is a species of fish from the North Atlantic, but in France it always refers to the product of smoked aiglefin fish.  It proved to be a very nice surprise though.

For this dish I used fresh tagliatella pasta.  You may use whatever size and shape you wish, sometimes I prefer papardelli.  Start the dish by cooking your pasta in salted water to al dente (firm to the bite).  It is best to under cook the pasta  as it will continue cooking when you add it to the sauce.

For the sauce, start by sautéing chopped onions and garlic.  After the onions are soft, add part of the fish and deglaze with white wine. Reduce the wine by half and add cream and let the sauce simmer for a few minutes.  Season with salt and pepper.  You can also add vegetables.  I prefer adding roasted tomatoes because it goes well with the cream, smoke and fish.

To finish, toss the pasta with the sauce and stir in a raw egg yolk.  The raw egg yolk will add a glorious texture to the dish.  Top with a cabbage slaw dressed simply with olive oil then thinly sliced haddock with olive oil and black pepper.