I didn't win that first contest, nor did I win it the next three years (which is REALLY stupid...since I was the one who tallied the votes, and could TOTALLY have rigged the contest EVERY year....stupid honesty...).
Anyway, each year a "special" ingredient is chosen as the "key ingredient" of the dish. The year I DID win, not surprisingly, that ingredient was BACON!!!!
This year's ingredient was POTATOES. I thought I had it in the bag with my "Hachis Parmentier" (French Shepherd's Pie), but, alas, is was not meant to be. Perhaps, it was the fact that I converted an oven recipe to a crock pot recipe, and it just didn't have the KICK that it does when the mashed potatoes brown on the top, and the layer of cheese over that gets golden and crispy.
Whatever the reason, my co-worker Ryan's "Sausage Kale Potato Soup" won, and I got stuck putting someone else's photo in the frame that I Mod-Podged for the occasion, yet again.
No worries! Next year's ingredient is PEANUT BUTTER, and I'm QUITE adept at using it as a cooking/baking/frying staple. So...who knows, maybe NEXT year's post and accompanying photo WILL be of "yours truly"...
Until then...here's the frame I created (with Ryan's photo)...
...and here's the recipe for "Hachis Parmentier"...which really is QUITE good!!!!!
Hachis Parmentier
Yields: 8-10 servings
Ingredients
| 2 | lb. ground beef |
| 3 | T. parsley |
| 1 | Vidalia onion, chopped |
| ½ | c. sliced carrots |
| 3 | T. fatty bacon, crumbled |
| ½ | c. shiraz (or other sweet red wine) |
| 2 | T. breadcrumbs |
| ¾ | c. beef stock |
| ⅛ | tsp. nutmeg |
| 1 | c. bechamel sauce (see recipe within THIS recipe)(mix remaining 1 c. bechamel with pasta for another meal!) |
| 1 | tsp. garlic, minced |
| salt and pepper to taste | |
| 1 | c. grated Gruyere cheese |
| 2 | pkgs. Bob Evans Original Mashed Potatoes |
Directions
Mix and mince the beef, parsley, garlic, nutmeg, and bacon. Season with salt and pepper.
Soften the onion and carrot slices in a little bit of butter. Add wine. Cook for 5 minutes. Add the beef broth and bring to a boil. Turn off heat. Add the meat mixture, and bake in the oven for 45 minutes at 350 degrees.
After removing from oven, fold in the bechamel sauce (TO MAKE BECHAMEL SAUCE: Melt 3 T. butter. Add 3 T. flour and whisk until bubbly. Add 2 cups Half & Half. Stir until thickened and bubbly).
Place a layer of mashed potatoes in a glass baking dish. Alternate with layers of the meat mixture until you finish with a layer of mashed potatoes. Cover with breadcrumbs, and sprinkle with several bits of butter. Finish with layer of Gruyere cheese.
Cook at 425 degrees until the top of the Hachis Parmentier becomes golden brown.
Serve with a crisp salad, and dinner rolls.
Soften the onion and carrot slices in a little bit of butter. Add wine. Cook for 5 minutes. Add the beef broth and bring to a boil. Turn off heat. Add the meat mixture, and bake in the oven for 45 minutes at 350 degrees.
After removing from oven, fold in the bechamel sauce (TO MAKE BECHAMEL SAUCE: Melt 3 T. butter. Add 3 T. flour and whisk until bubbly. Add 2 cups Half & Half. Stir until thickened and bubbly).
Place a layer of mashed potatoes in a glass baking dish. Alternate with layers of the meat mixture until you finish with a layer of mashed potatoes. Cover with breadcrumbs, and sprinkle with several bits of butter. Finish with layer of Gruyere cheese.
Cook at 425 degrees until the top of the Hachis Parmentier becomes golden brown.
Serve with a crisp salad, and dinner rolls.
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