#fricasee

[foodffs]

Chicken Fricassee

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Is this how you roll?

[watermelonsugar86]

Finally inspired to cook something that involves more than just butter, greens and a poached egg. #fricasee https://www.instagram.com/p/BpnXNBolBT_/?utm_source=ig_tumblr_share&igshid=4xezbeq4pmcw

[kasool]

Tunisian Fricassee Sandwich Recipe طريقة تحضير الفريكاسي التونسي

Fricassees are a traditional dish from Tunisia. Tunisian fricassee recipe easy to make at home Popular recipe of Tunisian cuisine Find a recipe of Tunisian Fricassés, very appetizing and very tasty sandwiches. These are fried rolls that you can garnish them in different ways

[gastropostvancouver]

From Gastroposter Sarah Cheung, via Instagram:

That focaccia, those yolks, the ribs , this sauce ... Oh you freakin' fricassee stop making me want you every morning.

[vapor023]

One skillet dishes are the way to go for week night dinners. This recipe came from Martha Stewart Living April 2011 issue. There is incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce. This meal costs about $20 including two bunches of asparagus and polenta I used for sides. I used an organic whole chicken fryer that I butchered into 10 pieces. I also saved the unused chicken parts (carcass, neck bone and innards) and made stock out of it for soup for later use. Chicken, Fennel, and Artichoke Fricassee Active time: 25 mins. Total Time 35 mins. Serves 4 1 whole chicken (about 4 pounds), cut into 10 pieces. Season with coarse salt and freshly ground pepper 1 T EVOO 1 fennel bulb, trimmed, cored and cut into 1/4-inch wedges, 1/4 cup fronds reserved 1 can (15 ounces) water-packed whole artichoke hearts, drained 1 small red onion, cut into 1/2-inch wedges (I had a yellow onion, either works well). 1 cup of chicken stock 1 tablespoon red-wine vinegar 3 T fresh flat-leaf parsley (I did not have this to add, but it is optional) 1. Preheat oven to 425 degrees. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 T of fat. Reduce heat to medium-high. Brown fennel wedges, artichokes and onion in skillet, stirring occasionally 2 to 3 minutes. 2. Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through 18-20 minutes. Transfer chicken and vegetables to a platter. reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken and top with fennel fronds and parsley. Roasted Asparagus Wash and trim 2 bunches of asparagus. Place on baking sheet. Toss with EVOO, salt and pepper. Roast in oven for 15-20 mins. Can cook this at the same time as the chicken. Polenta boil 6 cups of water slowly stir in 1 3/4 cups of polenta add 1 teaspoon of salt turn down heat to low to medium heat and stir occasionally. cook for about 10-15 minutes or until thickened. add 1-2 T of butter, stir in until melted. Polenta will thicken/harden as it sits. Enjoy!

[misadventuresofculinary-blog]

Maiden Voyage

As neophyte videographers and cooks our maiden voyage didn't go so well.  We did manage to establish the basics. Joy is our producer, makeup artist, director, camera lady, and handler of various other miscellaneous tasks while filming.  Arielle aside from providing recipes for our book/videos is also in charge of graphics and photography.  I, Victoria, also provide recipes, and I am the designated writer for Culinary Misadventures.

I am so happy we decided to call our brand Culinary Misadventures.  The name fits us perfectly.  Our first video session was horrific to say the least.  We decided to start at 8pm and wanted to cook 4 dishes plus some odds and ends.  Our ambitious first menu included my family's Crab Gravy, Boiled Calamari, and Cheese Cake as well as Arielle's family recipes for Seafood Fricasee, Crab Meat and Shrimp Pistolettes, Strawberry Reduction for the cheese cake, and Sangria.  These were the only recipes we have been able to perfect from our stack of handwritten indecipherable family recipes.  The Crab Gravy is a New Orleans style Italian gravy that we serve over pasta but it can also be served over rice.  It's ridiculously spicy (my family used to sit and sweat while they ate it) and takes a while to make.  Also, like most Italian gravies it tastes better the next day.  The Seafood Fricasee is one of Arielle's traditionally Cajun recipes.  It calls for a dark roux which is the most difficult and integral part of the dish.

We decided to cook all these dishes simultaneously.  BIG MISTAKE!  Poor Joy!  She has so much editing to do now!  We also realized we will need to add some notes to the videos before we post them on YouTube.  The mistakes we made will help us for future videos, but these first few are sort of embarrassing! That's ok, we're still learning.  My voice is terrible. 

We used as many local ingredients as possible.  Even the wine was a California wine.  Yes, we do like to buy imported items, but only as specialty items.  Cheese, wine, beer, certain canned goods, etc. are all nice treats!  But we like to buy local for everyday dishes such as these.  Our recipes came out beautifully and they tasted good too! ;)  Look for our videos (soon to come)!

Crab Meat and Shrimp Pistolettes Boiled Calamari Crab Gravy Cheese Cake  Strawberry Reduction

Seafood Fricasee

This blog is meant to document our journey through the creation of a cookbook and supplemental videos and gives us an outlet to talk about food in general.