That’s the basic classic hachis parmentier served by all French mamans. It’s economical comfort food that children love. Including grown up kids…
Today, they are small, in ramequin (what you may call cocottes) and verrines (it’s a glass, I hope baking won’t damage it too quickly).
The ramequins can be prepared in a large quantity and frozen. Their shape and size is ideal for quick thawing.
That starts with a leftover of boiled beef. It’s minced into hachis, then refried with a brunoise of veggies.
Mashed potatoes, flavored with butter. My only eccentricity is I’ve left the pink skin. I don’t buy pink potatoes to throw the skins.
Layered : puree, hachis, puree, butter.
Then baked and enjoyed !
…full of leafy greens ! That’s like Mum’s old creamed spinach, just not over-cooked.
A big bunch of komatsuna greens. A classic white sauce, flavored with laurel and cloves, that I’ve let simmer on its own 1/2 hour. To the sauce I’ve added cream cheese and sake kasu to give a stronger cheese flavor.
Cooking the komatsuna with onions.
The greens, eggs with black pepper, the sauce with grated nutmeg. Enjoy very hot !
When I saw the post of Nippon Nin (she is the Ambassador of Japanese family cooking in the US), I knew what my lunch would be… She made a deliciously looking omelet rice, also known as omuraisu. She gives you a detailed recipe.
You need leftovers of rice, eggs, whatever you get in the fridge to stir-fry with the rice. I had bits of pork and a few veggies.
Butter to flavor the omelet and the rice.
That’s it. It’s glossy on the first photo because I painted it with sweet chili sauce.
I had a little rice left as a side dish…
A cup of mizuna, to say I’ve eaten my greens…