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Spring Vegetable Fricassee with Saffron Cream

Spring Vegetable Fricassee with Saffron Cream


  • 2 cups baby carrots (about 3 bunches) tops removed, scrubbed
  • 1 cup fresh peas or frozen, thawed
  • 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 1/3 cups whipping cream
  • 1/2 pound asparagus, trimmed, cut into thirds
  • 4 cups baby spinach leaves (about 3 ounces)

Recipe Preparation

  • 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.

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Chicken and chanterelle mushroom fricassee

Everyone who has seen the spellbinding film Amadeus must at some time have pondered thisquestion: how do you know which cultural artefacts from your time will survive for centuries to come, and which will sink into the mists of obscurity? In the film, we see the parallel stories of approximate contemporaries Antonio Salieri and Wolfgang Amadeus Mozart, both of whom were successful composers in the 18th century. But how many people can name or hum a single tune by Salieri today? By contrast, almost every person in the Western world can recognise at least one tune by Mozart (even if it is just his variations on Twinkle Twinkle Little Star!). And yet, at the time, the chances of their music going down in history seemed about equal – whch just goes to show you never can tell.

The same is true of foodstuffs. Anybody know what Nesselrode pudding is? Anybody?? The interwebs will reliably tell you that it was the most famous iced dessert of the 19th century, a time when iced puddings were still a huge novelty reserved mostly for the very wealthy. Surely such a rare and precious recipe would be assured of going down in the history books? Apparently not – it died out pretty comprehensively and very few people today have the faintest idea what it was. And a similar fate befell other seemingly unforgettable favourites such as:

    (whole carp stuffed with bread, bacon, anchovy, eggs and nutmeg and baked into a pie – a popular Elizabethan dish) (another popular boiled Elizabethan pudding coloured green with spinach juice) and (another 15th century dessert where small pieces of dried fruit and almonds are threaded with a needle onto a thread which is wound around a spit, basted with a sweet wine batter spiced with saffron, cloves and ginger and then roasted over an open fire).

And then there are the ones that stood the test of time – the Mozarts of the culinary world:

  • the French favourite cassoulet (a rich stew of beans, pork, sausages and duck) is generally considered to have originated in Castelnaudary during The Hundred Years War (14th-15th Century) – and it’s still going strong today.
  • favourite English dessert standby, the trifle (a dessert made of custard, fruit sponge cake and jelly) has been appearing on our tables since the 17th century
  • the Scots have been tucking into haggis (a savoury pudding containing sheep’s heart liver and lungs minced onion, oatmeal, suet and spices, stuffed into an animal’s stomach and simmered for hours) since the 1400s.

Another one of these time-machine dishes is the fricassee a dish which has been appearing on tables and baffling spelling bee competitors since the 15th century. A fricassee is defined as a method of cooking meat in which the meat is cut up, sauteed, braised, and served with its sauce (differing from a stew in that the liquid is not added right from the start). The word itself dates back to at least the 15th century and is French of uncertain etymology the theory, though, is that it is a compound of the French frire (to fry) and casser or quasser (to break into pieces). You can make almost anything into a fricassee, including poultry, fish, meat or vegetables and it is said that US President Abraham Lincoln Lincoln was partial to a chicken fricassee made with nutmeg, mace and a gravy of chicken drippings. My fricassee was born out of the need to make a dish that was satisfying enough for dinner yet simple enough to let the flavour of the chanterelles shine through – and it performed its task admirably! Because the meat and onions are not browned or camamelised, you really taste the unadulterated flavour of the chicken and of the mushrooms. And once you taste it, it’s not hard to see how this simple, flavourful recipe has stood the test of time while the spinach-coloured pudding fell by the wayside!

Wild striped bass with artichoke fricassee and wilted turnip greens

Last Wednesday at Union Square Greenmarket, the flagship farmers market of New York City’s Greenmarket network, only 23 farmers showed up. Who could blame them? It was 16 degrees at 8 a.m., and with the windchill factor, it felt like 5 degrees. They huddled inside trucks or heated tents.

In the worst weather, says spokeswoman Gabrielle Langholtz, many farmers simply stay home. “Even if they did have a gorgeous crop, there is no one to buy it,” she says. The few customers who braved the elements found some tubers and onions, a few apples, cultivated mushrooms, hothouse greens. “Nothing like what Californians get,” wrote a forlorn friend by e-mail. Many other frostbitten cities simply forgo the open-air markets until spring.

The scene is markedly different at the Wednesday Santa Monica farmers market. By 9 a.m., the streets are filled with produce lovers, mothers pushing strollers, immigrant grandmothers and chefs buying rainbow chard and pea shoots and chanterelles. Nearly 80 farmers set up stalls during winter months, and 10,000 customers -- toting baskets, wheeling carts or slinging canvas bags -- make the weekly pilgrimage. You don’t have to look hard to spot chefs: They’re the ones pushing overflowing carts, holding clipboards or wearing checked pants.

“I think it’s the best farmers market in the country,” says Gwen Gulliksen, vice president of ProAct Specialties, a cooperative of family-owned wholesale produce companies. She adds that it’s even better than the celebrated Ferry Plaza Market in San Francisco. That’s why her company procures fresh produce from Santa Monica for restaurants and food stores nationwide.

“We have fantastic things here all of the time,” says Gulliksen. “You can only have so many root vegetables.”

At the market’s southern end at 2nd Street, the improbable, intoxicating aroma of strawberries fills the air. The berries, big, plump and sweet, usually arrive in time for Valentine’s Day, but they’ve been in the market practically since the new year.

The signs of winter in L.A. are subtle. Ugg boots replace flip-flops, guys wear shorts with wool ski caps, and the pastry chefs buy citrus. Lots of citrus.

Elizabeth Belkind, pastry chef at Grace in Los Angeles, bought crates of Meyer lemons, kumquats and blood oranges so vivid, “they were like gems, like garnets,” she says. “You can basically change your whole dessert menu entirely to citrus.” On her menu, she’s been featuring a Meyer lemon timbale with a salad of blood oranges, Clementines and kumquats. She sauces it with a blood orange sauce, drizzles brown butter around and finishes it with Meyer lemon-poppy seed ice cream. (In the recipes that follow, Belkind replaces the timbale with a more user-friendly Meyer lemon poundcake.)

Betty B’s Ranch in Poway offered kumquats, orangequats (a larger, oblong cross between a kumquat and an orange), limequats (ditto, but crossed with lime) and something that looked like limes, though they were yellow. “They’re fully ripe limes,” said George T. Schnurer, owner of the ranch. They’re less tart, he explained, and more full flavored.

Across the way, Schaner Farms showed off pretty baskets of bumpy makrut limes and tiny yellow and green Mexican (Key) limes. Next door, Polito Family Farms had juicy, thin-skinned Meyer lemons, sweet Persian lemons, blushing blood oranges, compact mandarins bursting with flavor, tart pummelos the size of cabbages.

Bastide chef Alain Giraud chatted with Melisse’s Josiah Citrin over a basket of pepper cress at Maggie’s Farm. Citrin uses the cress to garnish his seared foie gras with walnut croquant and mandarin gastrique. He also bought baby artichokes and turnip greens for his steamed wild striped bass with artichoke fricassee, wilted turnip greens and Meyer lemon juice.

Citrin and Giraud are market regulars. Giraud brings two baskets -- one for the restaurant and one for home. For Bastide, he bought baby turnips to glaze and serve with duck breast baby beets, Brussels sprouts and pattypan squash. Frilly chanterelle mushrooms will garnish Dover sole. He also picked up a few bunches of stinging nettles. His sous-chef, Kevin Meehan, makes a coulis with these, blanching equal amounts of nettles and baby spinach, pureeing them in a blender and mounting them with butter.

“When I was a kid, my grandma, who lived in a country house, used to go to pick them and add them in soup,” says Giraud. It’s easy to do the same at home, he says. Just make a simple leek and potato soup, add the nettles at the end, then puree.

Clementines and eucalyptus

Chef Joe Miller of Joe’s Restaurant in Venice is also a market fixture. He buys bunches of yellow, orange and red carrots to blanch in chicken stock with cipolline onions, and five kinds of grapefruit that he adds to a salad of blood oranges at Sunday brunch.

For his pastry chef, Mark Willard, Miller buys bundles of Clementines for a tangerine parfait with eucalyptus froth, toasted saffron and tangerine salsa. The “baby blue” eucalyptus comes from Coleman Farms.

Lately, Miller has discovered baby broccoli from McGrath Family Farms Miller calls it “sprouting broccoli” on his menu. He serves it sauteed in olive oil over risotto with peppered pecorino cheese as an accompaniment to grilled hanger steak. The baby broccoli’s flavor is similar to rappini, but milder. According to Paul Thurston, the farm’s manager, the “babies” are tender, leafy side shoots from larger heads. The little things are also a pain to harvest -- hence the price, $4.75 a pound.

McGrath’s booth is a market favorite, particularly during the winter, because it features crisp organic lettuce, pea tendrils, rappini, mustard greens and red chard.

But the market is as much about community as it is about produce. The farmers, chefs and regular customers have drawn even closer in the aftermath of a car crash that killed 10 people last year. Friends meet for a blueberry scone at the Rockenwagner Bakery stall chefs gather for coffee and gossip by the newsstand on the Promenade off Arizona after shopping.

In a few weeks, the shoppers will be on to the next stars of the season -- English peas, fava beans, perfect navel oranges and glorious, sweet Seascape and Gaviota strawberries.

WILD MUSHROOMS, I have been foraging again

Around ANZAC DAY in Victoria I go foraging . This is my latest harvest of saffron coloured, pine mushrooms (Lactarius deliciosus), also called saffron milk caps and red pine mushrooms.

There are 3k of mushrooms in this bag above.

We have eaten some twice already.

Below = as a vegetable side dish with Italian pork sausages.

And these jars are in my freezer.

These mushrooms bruise very easily so I cook them as soon as possible after I have collected them.

Unfortunately the mushrooms’ gills when bruised discolour to a very unattractive green-grey tinge. I ignore most of the bruising and cut off the worst bits of the discoloured mushrooms that show too much wear and tear or obvious decay.

Most of the time the saffron coloured, pine mushrooms I collect cannot just be wiped clean with a damp cloth and I often have to clean them under softly running water to remove any sand, soil , grass or pine needles. I always completely remove the woody hollow stems because I have often found some bugs harbouring inside the stems. Having said all of this I make them sound as if they are not worth the effort but they are!

How do I cook them? …..very simply. I have written about wild mushrooms before.

WILD MUSHROOMS Saffron Coloured, Pine Mushrooms and Slippery Jacks

Simple recipes for cooking any mushrooms:

FUNGHI AL FUNGHETTO (Braised mushrooms)
FRICASSE DE SETAS CON ANCHOAS (Spanish, Wild Mushroom and Anchovy Fricassee)

Vegetable Fricassee Recipes

  • Fricassee Of Chicken With Winter Vegetables

Try this Fricassee of Chicken with Winter Vegetables recipe, or post your o .

Using multicolored carrots makes this beautiful side dish even more vibrant .

For this fricassee, a selection of colourful vegetables is lightly cooked i .

Fresh-tasting chunks of vegetables in a cheese custard, topped with nuts an .

Cooking Channel serves up this Beef and Baby Root Vegetable Fricassee Recip .

Heat oil in large saucepan over medium-high heat. Add in next 6 ingredients .

Beef And Baby Root Vegetable Fricassee

Food Network invites you to try this Cream of the Crop Vegetable Fricassee .

Beef And Baby Root Vegetable Fricassee : Try this Beef And Baby Root Vegeta .

Beef and Baby Root Vegetable Fricassee

Beef and Baby Root Vegetable Fricassee

Heat 1 Tbsp. oil in skillet and saute/fry onions and celery till slightly s .

Food Network invites you to try this Stove-Top Vegetable Fricassee with Tar .

Beef And Baby Root Vegetable Fricassee

From Robin MillerFricassee is a fancy word for a stew.sub dried tarragon fo .

Soooo Tasty and easy! High protein & fiber!

Fricassee of Spring Vegetables : Try this Fricassee of Spring Vegetables re .

Wash chicken breasts and pat dry. Set aside. Saute/fry chopped garlic in bu .

Ingredients Authentic German Cheese Cake

330 g flour
130 g sugar
130 g butter
2 medium size eggs
2 packages Vanilla sugar (Dr. Oetker) 0.3 oz each – How to make Vanilla Sugar –
1 package baking powder (Dr. Oetker) or 0.5oz


1 pound low fat quark – you also can use instead 2 cream cheese Neufchatel each 8oz and 1 cup light sour cream
Find out How To Make Quark

Or find it here…

3 egg yolks separated – beat egg white firm and keep cool
125 g sugar
1 package vanilla sugar Dr. Oetker, 0.3 oz
¼ liter heavy cream
1 package vanilla pudding Dr. Oetker
2 tbsp sugar
lemon zest (organic) or baking rum (optional)

“Brilliant. My mom grew up in Germany and I know this made her
birthday extra special. Thanks again!” — J.H.

Prawn Spring Rolls

  • Preparation Time 40 mins
  • Cooking Time 20 mins
  • Serves 35
  • Difficulty Easy


For the sauce:

For the spring rolls:


Special equipment: a deep-fry thermometer

For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornflour in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool.

For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the prawns, spring onions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.

Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the prawn mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.

Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 190°C. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: You can fry the spring rolls up to 1 hour in advance. Keep them warm in a 120°C oven on a baking sheet lined with a wire rack until ready to serve. Reheat the sauce to take the chill off, and serve with the spring rolls.

Don't use spring roll wrappers that are rice based, round and translucent.

Recipe Summary

  • 6 skinless, boneless chicken breast halves
  • ¼ cup white wine
  • salt and pepper to taste
  • 1 (8 ounce) package pasta, your choice of shape
  • 1 large white onion, chopped
  • 1 tablespoon chopped garlic
  • 2 (8 ounce) packages sliced fresh mushrooms
  • 2 cups creme fraiche
  • ½ cup grated Parmesan cheese for topping
  • 3 tablespoons sour cream

In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.

Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.

When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Watch the video: How To Make Spaghetti Primavera with Saffron By Rachael (January 2022).