Served with a Bordeaux wine.
4 hours 2 people
I love making (and eating) bread, and French bread in particular is one of my favorites. Pain à l’Ancienne, is an old-fashioned style that fit our rustic menu just perfectly.
…But it takes two days to make, and Meal Ticket nights are a bit too frantic for that. So, instead we opted for a quick French loaf. And now that’s something I have to live with for the rest of my days..
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Our rustic French dinner.
Macaroon looks slightly deflated, but they tasted pretty good.
Fancy French bread.
Some ingredients for the Hachis Parmentier.
Some yummy vegetables used in the Hachis Parmentier.
Jenny slicing the beef into nice 1″ cubes. Beautiful work.
Beef, pork, and broth added to the pot.
The broth boils down in the oven as it cooks, condensing the flavor.
But wait! There’s also potatoes!
Mashing, mashing, mashing potatoes.
Top it off with mashed potatoes, cheeses, and crumbled butter!
The Hachis Parmentier was delicious. And healthy (Hahahahaha)!
Grating more cheese for the soufflè.
Coating the bowls with cheese. Looks grate (That was Jenny)!
Cheesus, no more cheesy puns (Also Jenny).
Getting started on the soufflè.
We had to keep a very close eye on this We’d heard talk of its finickiness.
Nicely done, Eric!
Soufflès are ready for the oven.
Eric is a pro at bread-making. Note from Eric: This recipe morally offends me.
Very cutely twisted bread. Eric: Hmph!
Glazed carrots with tarragon.
Eric in the kitchen.
Egg whites for the macaroons.
Getting the mix on the mat was tricky tricky.
They tasted like thin, chewy brownie edges. With sugar sandwiched in between.
Bordeaux wine served with dinner.