FRICASSEE OF CHANTERELLES
Provided by Melissa Hamilton
Categories Milk/Cream Mushroom Onion Side Sauté Vegetarian Dinner Fall Butter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
FRICASSEE OF BEEF RECIPE - (4.1/5)
Provided by rrxing
Number Of Ingredients 10
Steps:
- Season meat well with salt and pepper. Dredge in flour and shake off. In a large skillet with a tight-fitting lid, melt butter. Add beef and brown on all sides. Add onions, carrots, and broth and bring to a boil. Cover, reduce heat to low, and simmer for 1 hour. Remove lid and add halved Brussels sprouts. Increase heat to medium-high and bring to a boil. Stir in sauce mix and simmer for 3 minutes, or until sauce thickens. If sauce becomes too thick, thin with a little water. Meanwhile, microwave potatoes according to package directions. Serve hot beef and vegetables over heated mashed potatoes.
FRICASSEE OF SQUID AND POTATOES
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Be sure that the plastic-like pen, and all bones and cartilage, have been removed from the body of the squid and that the beak has been removed from the tentacles. If the black surface skin has not already been removed, pull it off and discard. Rinse the squid body and tentacles well under cool water and cut them into 1 1/2-inch pieces. Set aside.
- Heat the olive oil in a saucepan until hot but not smoking. Add the onion and saute it about 2 minutes. Add the potatoes, cover, and reduce the heat to low. Cook about 15 minutes, until the potatoes are tender. The recipe can be prepared to this point a few hours before serving and set aside in the saucepan.
- About 10 to 15 minutes before serving, reheat the potatoes and add the squid, garlic, herbes de Provence, tomatoes, olives, wine and salt. Cover, bring to a boil, and cook for 3 to 4 minutes, removing the lid long enough to stir the mixture occasionally, just until the squid are tender when pierced with a fork.
- Transfer the contents of the saucepan to a serving dish, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 26 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 476 milligrams, Sugar 5 grams
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.
SEAFOOD FRICASSEE
Provided by Bryan Miller
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram
POTATO GNOCCHI GRATIN WITH FRICASSEE OF WILD MUSHROOMS
Make and share this Potato Gnocchi Gratin With Fricassee of Wild Mushrooms recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- For Gnocchi:.
- Roast the potatoes for 1 to 1 1/2 hours - they should be just done. If they cook too long, they'll be gummy. Halve, scoop and rice the potatoes. Toss in flour and salt. Add the egg and oil and mix well.
- Bring a large pot of water to a boil. Add salt. Roll the potato mixture into 1 inch thick logs and cut on the diagonal into 2 inch lengths. Blanch in boiling water and shock with ice water. Transfer the gnocchi to a plastic container and store in a single layer.
- For Mushroom Fricassee:.
- Heat one tablespoon butter in a large frying pan. Add the mushrooms and cook each type individually. When the mushrooms are cooked, add the shallots and garlic to the pan and cook until tender. Combine all the mushrooms in the pan, season with salt and pepper, add the marsala and thyme and cook and cook until the marsala has reduced to a glaze.
- For Potato Gnocchi Gratin:.
- Put the gnocchi in a buttered gratin dish large enough to hold them in one layer. Cover with heavy cream. Sprinkle with the mushrooms, tomatoes and Parmesan cheese. Place under the broiler until the gnocchi are toasted and golden. Sprinkle with chopped parsley.
Nutrition Facts : Calories 1237.7, Fat 61.8, SaturatedFat 34.4, Cholesterol 232.5, Sodium 1321.5, Carbohydrate 130.1, Fiber 11, Sugar 9, Protein 20.1
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