We already know what we're cooking this week—this simple and comforting meal plan.
by David Lebovitz is what I like to make for a casual autumn gathering with my friends.
Hachis Parmentier is a classic French casserole consisting of a layer of thick, hearty beef stew covered with a layer of fluffy, cheesy mashed potatoes. This chicken version is a bit lighter in the belly and yet just as filling and comforting. What’s more, since Lebovitz’s recipe calls for rotisserie chicken meat, I know I begin this dinner project with half the work already done for me.
That said, this dish, though easy, is not quick to make. It takes several steps and over an hour to cook. My friends like to come early to help me cook, so that helps. And I like to serve their favorite predinner drink: a Thai-style pineapple smoothie, which is basically fresh pineapple cubes with the same amount of crushed ice, sweetened condensed milk to taste, and—this is important—a tiny pinch of salt, blended smooth in a high-powered blender.
When the casserole is almost done, I usually make a simple salad to go with it. All I need is fresh autumn greens, like arugula or any members of the chicory family, tossed lightly with a simple vinaigrette mere seconds before serving.Sunday: An easy roast with leftovers for the week aheadPork loin is my kind of Sunday roast. Once it’s seasoned, it’s ready to go.
The secret is to butterfly the pork loin, opening up the “log” along its length so that you can deposit your flavoring ingredients inside it and roll it back up like a scroll. I learned how to prepare a pork loin this way years ago, and I’ve never looked back. A sharp knife makes the task of butterflying a pork loin much easier, and once you learn how to open up a pork loin, it opens you up—pun shamelessly intended—to a limitless number of ideas on what to fill it with.
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