"Usually, it would be made from leftover stew. On French menus, when the word Parmentier appears, you can bet potatoes will be main players in the dish. His contemporaries often viewed the tubers as potentially poisonous, or as base animal food. Parmentier is a nod to Antoine-Augustin Parmentier, a late 18th century, early 19th century French pharmacist who championed the use of potatoes as table food. Hachis means "chopped or minced," and it comes from the same root as the English word "hatchet." And then I added just a little seasoned salt, and at the last minute I put in fresh tomatoes.' So you discover, what they've done is mixed convenience food with fresh food, and it's kind of something only your best friend will tell you." "Well, they kind of take you over to a corner and just about whisper in your ear, 'I started with canned tomatoes. How'd you make it?' " Greenspan tells NPR's Michele Norris. "You go to someone's home for dinner and you say, 'That tomato sauce you made was so great. They just don't talk about them as loudly as Americans do. And French home cooks, who are just as busy as their American cousins, take shortcuts. It's full of enticing recipes, savvy tips and delicious cultural tidbits, like: The French eat asparagus with their fingers. Her new cookbook, Around My French Table, is the result of the many meals she's had with her friends in France, and the many meals she's made for them. It's no secret that Dorie Greenspan is a bona fide Francophile - the cookbook author has had a 30-year love affair with the country's people and its food. You can find it in many American markets, or you can make a mix of cottage cheese and sour cream, both nonfat, of course.Hachis Parmentier, a French version of shepherd's pie, is one of the featured recipes in Dorie Greenspan's new cookbook Around My French Table. In Paris it is made with nonfat fromage blanc, a creamy cheese slightly more fluid than our sour cream. “This tartine régime, or diet tartine, is extremely popular among ladies-who lunch in Paris, since it is filling but not fattening, pretty but not precious, and fine for any season. and sometimes, we would eat cottage cheese together at the table with nothing else. Maybe it’s because I grew up watching my mom eat it. Some people can’t touch the stuff because of the texture and taste. Instead of using nonfat fromage blanc, I combined nonfat cottage cheese with nonfat sour cream (as noted in Dorie’s recipe). Seemed appropriate to eat this after all the holiday eating and indulging. Last night I was flipping through Around My French Table again and this recipe for her Dieter’s Tartine called my name.
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