| |
|
Sure!
Courtesy of Denise Schorr.
"Denise Schorr's
hachis parmentier
(chopped beef with potatoes and onions)
1 pound all-purpose potatoes (3 to 4 medium)
2 cups cold water
1/2 tablespoon coarse salt
1/2 pound yellow onions (2 or 3 medium)
6 tablespoons butter or oil
1 pound lean chopped beef
3/4 teaspoon table salt
2 pats butter (about 1 tablespoon)
Peel potatoes and cut into 1-inch cubes. Put cold water and potato cubes in a 3- to 4-quart pot. Add salt, cover pot and bring to boiling point over moderate heat. Boil 15 to 20 minutes. Test for softness by inserting blade of a small knife into a cube.
Pour potatoes into a colander and drain off water. Return them to pot and place over low heat. Using a potato masher, mash a small portion at a time. Set mashed potatoes to one side of pan. (This method will keep them light and fluffy.) When all are mashed, remove from heat.
While potatoes are boiling, peel onions, cut in thin slices cross-wise and loosen them into rings. Cut each ring in half.
Preheat oven to 400.
Place butter or oil in a 10- to 12-inch frying pan and place over high heat. When butter is very hot, add onions, shake pan well, stir well and saute for 10 minutes over medium heat. Mix raw meat into onion-butter combination. Sprinkle with salt and blend thoroughly. Combine with mashed potatoes and mix well.
Coat bottom and sides of a 4-cup casserole with 1 pat of butter. Transfer the hachis parmentier to the casserole and smooth surface with a rubber spatula. Smear the remaining pat of butter on piece of waxed paper cut to fit the baking dish. Cover the hachis with the paper (buttered side down) to keep the mixture from drying. At this point hachis may be set aside to be
baked later. Bake 20 minutes if you prefer rare meat, 30 minutes for medium- rare. Spoon portions onto four dinner plates.
(Schorr notes: "Though salad is usually served after the main dish, I often serve greens with the hachis. The contrast of texture and temperature makes this a pleasant combination.")"
Seriously though - what the fuck are you talking about? Whatever lingo this is, it's not spoken in my neck of the woods. Explain! |
|
|
