Best Cream Of The Crop Vegetable Fricassee With Fried Toast Points Recipes

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SPRING VEGETABLE FRICASSéE WITH SAFFRON CREAM



Spring Vegetable Fricassée with Saffron Cream image

Provided by Tina Miller

Categories     Milk/Cream     Mushroom     Onion     Side     Roast     Sauté     Vegetarian     High Fiber     Saffron     Asparagus     Leek     Spinach     Pea     Carrot     Spring     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed
1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
  • Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM



Stove-Top Vegetable Fricassee with Tarragon Cream image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons olive oil
1 cup sliced onion
2 each green and red bell peppers, seeded and sliced
2 bunches asparagus, ends trimmed, cut into 3-inch pieces
1 cup baby carrots
2 tablespoons fresh tarragon, chopped
1/2 cup vermouth or dry white wine
2 cups baby spinach leaves or dandelion greens
1 1/2 cups fat free milk
1/2 cup light sour cream
2 tablespoons grated Parmesan
Salt and ground black pepper
2 cups cooked rice

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.

CHICKEN FRICASSEE WITH TOMATO BASIL PILAF



Chicken Fricassee with Tomato Basil Pilaf image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

6 boneless chicken breasts, skin on
Salt and pepper
All-purpose flour, as needed for dredging
1/4 cup clarified butter
6 fresh tomatoes, seeds removed and diced, or 1 large can (28-32 ounces) plum tomatoes
1/2 cup chopped fresh basil leaves, plus sprigs for garnish
1 cup white wine
1 cup vegetable or chicken stock
1 cup heavy cream
1/8 cup olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 cups rice
5 cups chicken stock
1 teaspoon poultry seasoning

Steps:

  • Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
  • While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
  • When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

HARVEST VEGETABLE FRICASSéE



Harvest Vegetable Fricassée image

Categories     Soup/Stew     Sauté     Low Fat     Vegetarian     Carrot     Parsnip     Butternut Squash     Healthy     Simmer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth

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.

PARMESAN CHEESE TOAST POINTS



Parmesan Cheese Toast Points image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 croutons

Number Of Ingredients 6

1 teaspoon minced garlic
1/3 cup homemade mayonnaise
Salt and pepper
1 (12-inch) french baguette, sliced into 2-inch slices
1 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley

Steps:

  • Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

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