Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Easy Italian Cooking “Sunday Meatballs “
Ingredients 1/3 93% ground beef 1/3 bread 1/3 pecorino romano grated cheese garlic eggs parsley salt pepper Coming from an Italian family of chefs and growing up in the 1950s and '60s, I realize what it means to cook from the heart. Sundays were a particularly special day a day I would wake up to the smell of pork neck bones, tomatoes, basil and onions frying in olive oil. The aroma of the gravy and memories of my father and grandfathers at the stove will stay in my mind and heart forever. That is one of the reasons I cook with passion.
Here is a family recipe that is quick and easy, but produces a simple, tasty sauce. It also is inexpensive.
Italian gravy is probably the most widely cooked sauce in the world. They key ingredient, of course, is tomatoes. Since this is not the right season for fresh tomatoes, this version calls for using canned ones. But don't worry. Good quality canned tomatoes retain their flavor and will produce a good sauce.
When good fresh tomatoes are available, you can substitute eight large ones, chopped, for the canned tomatoes.
The recipe begins by braising pork neck bones. This will infuse the sauce with a terrific flavor.
The fresh basil, olive oil and onions here make a great combination. Be sure to cook the onions at a moderate temperature and let them melt to a golden brown.
Stir the sauce from the bottom once the tomatoes are added you don't want it to burn. The tomato paste then adds thickness and richness. Whisk it through the sauce, which also helps smash the tomatoes.
The flavor here is a sweet one. I have not added any garlic to this particular sauce. But recipes are only a starting point. Feel free to experiment and add touches of your own perhaps a little garlic or a bay leaf for a slightly different flavor.
This all-purpose sauce works well with any kind of pasta from tubular shapes like penne and rigatoni to spaghetti or linguine. A glass of red wine, such as Chianti or Burgundy, accompanies this well.
Buono appettito!
Sammarone's Italian Gravy
4 28-ounce cans of Italian plum tomatoes (Tuttorosso). Crushed tomatoes also may be used.
2 large Spanish onions
2 ounces of vegetable oil
1 ounce of Extra Virgin olive oil
1 tablespoon salt
1 bunch of fresh basil, chopped
4 pork neck bones
6-ounce can of tomato paste
Heat oil in a large skillet and add the pork neck bones. Braise meat on bones until golden brown, then quickly stir in the onions. Lower temperature and brown to a golden color (about 10 minutes.) Optional addition here: 3 ounces of red or white wine. Be careful to remove the skillet from the fire when adding the wine. Add the plum tomatoes, squeezing them with your hands. Add all spices, partially cover and watch closely. Cook for 20 minutes. Whisk in the tomato paste and stir from the bottom of the pot
whenever the sauce reaches a boil. Lower the flame and cook for another 10 minutes.
Fix-It and Forget-It: Slow Cooker Beef Burgundy
Succulent beef cubes, crisp bacon, and deep burgundy wine—this Beef Burgundy recipe is a hearty meal perfect for a special occasion or a weeknight dinner. And it's so easy to make using your slow cooker. Phyllis Good, author of the Fix-It and Forget-It Cookbooks shows you how to make this easy, but remarkably delicious meal in this episode of Cooking with Phyllis.
For the recipe, shopping list, and loads of tips for how to use your slow cooker, visit Fix-ItandForget-It.com.
Easy Buttercream Gravity Defying Spaghetti and Meatball Pasta Cake by Cupcake Savvy's Kitchen
FOLLOW US:
Instagram:
Facebook:
Welcome to my tutorial on this really easy and very effective Gravity Defying Spaghetti and Meatball Pasta Cake. In this video I show you how to use a food safe cake support structure to make this illusion cake. It is really easy and very suitable for beginners. Enjoy!
FREE To Subscribe
RELATED LINKS:
No-Grit Easy Buttercream:
Raspberry Sauce:
Gravity Defying Spiderman Minion Cake:
Gravity Defying Cube Cake:
FOLLOW ME:
MUSIC:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
Source:
Artist:
COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
--
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#beefstew #beef #stew
CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Italian Meat Sauce with BEEF & PORK
This beef and pork Italian meat sauce is loaded with flavor from the San Marzano Plum tomatoes, onions, garlic, white wine, and ground beef. This spaghetti with meat sauce recipe is episode 1 of 5 in the Sunday Meat Sauce Series. I hope you enjoy it and make all the rest of the recipes in this series!
ALSO, CHECK OUT THE SUNDAY DINNER SERIES:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
PRINT RECIPE - USE JUST THE SAUCE INSTRUCTIONS
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.