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
Provided by Food Network
Number Of Ingredients 6
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.
STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
- Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.
FRICASSEE OF GREEN BEANS
Make and share this Fricassee of Green Beans recipe from Food.com.
Provided by Norahs Girl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
FRICASSéE OF BEEF AND FAVA BEANS
Categories Milk/Cream Bean Beef Egg Onion Sauté Lemon Mint Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
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.
GREEK FRICASSEE OF LAMB
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6
SOUTHERN CHICKEN FRICASSEE
This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm.
Provided by LisaGay
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine seasonings and flour.
- Dredge chicken pieces in seasoned flour, shaking off any excess.
- In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
- This will probably have to be done in two batches.
- Return the chicken to skillet and add water.
- Bake in preheated 325°F oven, covered, for 1 hour.
- Uncover and bake for 20 minutes.
- Remove chicken to platter and tent with foil to keep warm.
- Skim fat off of drippings, if desired.
- Evenly sprinkle flour over drippings while whisking.
- When incorporated, whisk in milk and bouillon cube.
- Simmer over a low to medium fire, stirring often, until thickened.
- Serve the milk gravy over chicken and garlic-mashed potatoes.
HARVEST VEGETABLE FRICASSéE
Categories Soup/Stew Sauté Low Fat Vegetarian Carrot Parsnip Butternut Squash Healthy Simmer Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
- Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
- Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
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