Bean Fricassee Food

FRICASSEE OF GREEN BEANS

Steps:

• Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes.
• Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese.
• Serve immediately.

BEAN FRICASSEE

Steps:

• Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a large pinch of salt, and the Romano and wax beans. Cook for 5 minutes. Add the haricot verts, and cook until the beans are tender, 5 to 7 minutes more. Drain, and transfer to the ice bath to stop cooking. Drain well; set aside.
• In a large skillet over medium heat, heat the oil. Add onions and cook, stirring, until translucent, 3 to 5 minutes. Add stock, and cook until reduced by half. Add the beans, garlic, and butter. Cook until beans are lightly glazed. Add tomato, basil, parsley, lemon, olives, and almonds, and heat through. Season with salt and pepper. Keep warm.

PEA FRICASSEE

Steps:

• Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.

FRICASSéE OF BEEF AND FAVA BEANS

Steps:

• Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
• Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.
• Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.

SEAFOOD FRICASSEE

Steps:

• In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
• Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
• Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
• Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
• Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

RABBIT FRICASSEE CUBAN-STYLE

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Quick-soak black-eyed peas.
• Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
• In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
• Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
• While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
• Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.

CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS

Steps:

• In a heavy large pot heat oil over medium.
• Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
• Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
• Add in sherry; simmer for 2 minutes.
• Transfer the mixture to a small bowl.
• Season the chicken strips with seasoning salt and pepper.
• Add in more oil if neded to the pot.
• Add in the chicken, stirring until browned.
• Add in 2 tablespoons flour stir to coat the chicken evenly.
• Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
• After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
• Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.