Podcasts about fricassee

With 92 episodes, this podcast is older than a tuna sandwich in Mike's locker. Here's hoping Week 9 goes better than 8. This is Entering Milford!

Imgur albumSpecial Ingredients - NoneSpecial Equipment - Springform PanChicken and apple fricassee3 boneless, skinless chicken breasts, cut horizontally in halfSalt and pepper1/2 cup all-purpose flour2 tablespoons butter2 tablespoons olive oil2 firm, tart apples (gala, fuji, etc.) sliced into wedges, core removed, skin on1 diced yellow onion1 teaspoon dried thyme3/4 cup apple cider3/4 cup chicken broth3/4 cup heavy cream1 tablespoon apple cider vinegar1 tablespoon chopped chivesPrep your ingredients beforehand so you don't have to rush to get the next step ready. Salt and pepper the chicken breast and dredge it in flour. Slice the apples and remove the core. In a sauté pan, heat 1 tablespoon of butter and 1 tablespoon of oil on medium-high heat until the butter gets foamy. Cook the apples for 8-10 minutes, flipping occasionally, until brown and slightly soft. Remove these from the pan until later. To the dirty pan, add the other tablespoon of butter and oil. Add the chicken breasts and cook on medium-high for about 3 minutes per side. This will brown the outside nicely, but the chicken will be less than half cooked. Remove the chicken and keep on a plate to be added back later. Your pan will be nice and dirty at this point. Add the diced onions and season liberally with salt and pepper. Add the thyme and cook for 5 minutes on medium heat until the onions are translucent and soft. Add the chicken stock and cider to the pan of onions, increase the temperature to high, and boil until it has reduced by half. This will likely only take about 5 minutes. Reduce the heat to medium and add the cream. Let this come up to a simmer and cook for 4-5 minutes. Return the chicken to the sauce, giving each piece some space. The chicken should not be submerged in sauce. It should come up about halfway on the meat. Keeping the stove on medium heat, simmer the chicken in the sauce for 10 minutes. During this time, add the tablespoon of vinegar to your cooked apples. Once the chicken has cooked in the sauce, add the apples. You can let this all cook at just under a simmer for 15 minutes or so while you prepare sides or the apple cake recipe. When ready to serve, finely chop your chives and add to the pan. French Apple Cake1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 stick of butter, left to soften at room temperature2/3 cup granulated sugar2 eggs1 teaspoon vanilla extract3 tablespoons dark rum2-3 apples, cored, peeled, and diced into 1/4 inch cubesA bit of confectioner's sugar to dust the topPreheat the oven to 350ºF.Sift together the dry ingredients (flour, salt, baking powder)In a mixing bowl, beat the softened butter with a hand mixer and slowly add the granulated sugar. Beat for 3 minutes until smooth. Add the eggs, rum, and vanilla extract to the creamed butter and beat until smooth and pudding-like in consistency. Add the dry ingredients and beat until you have a smooth, but thick batter. Using a spoon or spatula, fold in the apple cubes so they are evenly-distributed in the batter. Grease the bottom and sides of a springform pan (9 inch). Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the top of the batter with about a tablespoon of granulated sugar so it creates a nice crust when baked. Bake for 40 minutes. When done, remove from the oven and allow to cool for 20 minutes on the counter. When you're ready to serve, dust the top with confectioner's sugar, run a knife around the edge of the cake, and release the sides of the pan to remove.

Please use a fresh plate for each visit to the salad bar, because you're headed to the buffet with DIPPERZ! Lauren and Sarah provide a delicious breakdown of their fave buffet experiences and legendary American buffet-style dining. Featuring: Northern incredulity at Southern salad recipes, Fricassee, lots of roast meats, all major placements of macaroni, feelings and MORE! Email us: dipperzpod@gmail.comInstagram: @dipperz_podcastSupport the pod: www.patreon.com/dipperz

Please use a fresh plate for each visit to the salad bar, because you're headed to the buffet with DIPPERZ! Lauren and Sarah provide a delicious breakdown of their fave buffet experiences and legendary American buffet-style dining. Featuring: Northern incredulity at Southern salad recipes, Fricassee, lots of roast meats, all major placements of macaroni, feelings and MORE! Email us: dipperzpod@gmail.comInstagram: @dipperz_podcastSupport the pod: www.patreon.com/dipperz

Do you know what today's word Fricassee means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2022

On this episode, Kris and I recap the patron Xmas meetup, talk about where we're going in the new year, and develop a creative challenge involving a backpack of poker chips and a dead elf.

Things that belong in the courtroom: fairies, fighterjets, and freakin' fools.

To talk about food today, Yael Shochat joins Jesse in the studio to share a recipe for a Tunisian Fricassee Tuna Sandwich.

Today’s guest on Babushka Podcast is Ethan Frisch, co-founder of Burlap & Barrel Spices: an ethically-sourced, singe-origin spice company beloved by all your favorite restaurants and food writers. Ethan knows more about spices than anyone I've ever met - one might even call him a spice guru. But before we get into the details of today's show... Ethan and I recorded this episode a couple weeks ago, before the COVID-19 pandemic had reached its current levels and life was, relatively speaking, normal. Not only does Ethan’s life revolves around visiting countries like Afghanistan and India to source spices + set up supply chains for spice farmers - but a huge chunk of Burlap & Barrel's business is comprised of supplying spices to restaurants. Which means that the forced restaurant closures in light of COVID-19 have caused Burlap & Barrel to lose a major chunk of their business. However, their e-commerce is still up and running so if you can, please support Burlap & Barrel by ordering spices online! I'm a huge fan of the Wild Mountain Cumin, Black Urfa Chili, and Smoked Pimentón Paprika, to name a few. In today's episode, we chat about Ethan’s unlikely and abrupt foray into line-cooking after a brief stint in the political space, his feelings about calamari, and a previous entrepreneurial venture involving activism and…ice cream?? Lastly, Ethan tells us about his Grandpa Stanleigh's entrepreneurial spirit as well as his recipe for Hungarian Chicken Fricassee. Find Burlap & Barrel: On Instagram: @burlapandbarrel Online: burlapandbarrel.com You can find Ethan: Via email: ethan@burlapandbarrelspices Or through his Heritage Radio podcast: Why Food

https://www.newstalk.com//podcasts/food-on-lunchtime-live/chicken-fricassee-and-the-food-we-are-importing360Wed, 23 Jan 2019 14:38:18 +0000https://www.new

The Royal Wedding Review - Episode #174 Pause and subscribe and share! Join our Facebook Group GIVEAWAY!!! Go sign up! Wedding Timelines and Checklists ( http://fromringtoveil.com/checklists ) The Royal Wedding is over and we have some things to say about it. The Dress, the floral, and more! Rules for dress, flowers, etc. http://fromringtoveil.com/royalrules Tiara Borrowed from the queen, belonged to Queen Mary Diamond Bandeau Tiara. Made in 1932, tiara has, in the past, been spotted with a sapphire in the center. Meghan’s tiara, which topped her veil that paid tribute to all 53 countries in the Commonwealth through its flowers, featured a center brooch of 10 diamonds dating back to 1893 Dress http://fromringtoveil.com/royaldress Hats While hats are traditional, they're not technically required http://fromringtoveil.com/hats Floral Bouquet-myrtle-tradition, lily of valley-for sweetness and happiness, forget me nots-Diana's favorite flower, Astilbe - for patience and dedication, Astrantia - strengh, courage and protection http://fromringtoveil.com/royalflowers Queen Colors Lime Punch Reception Dress http://fromringtoveil.com/royalreceptiondress Getaway Car http://fromringtoveil.com/royalgetaway How did they honor Princess Diana http://fromringtoveil.com/Diana Wedding Photos http://fromringtoveil.com/royalphotos Cost http://fromringtoveil.com/royalcost Cake and Reception -Each table was named for a food that is said differently in America and the U.K. "Potato, potato, tomato, tomato, oregano, oregano," she said. "It was so sweet. There were so many nods to the beautiful mashup of two cultures." -According to one partygoer, florist Willow Crossley was personally asked by the couple to create bespoke flower arrangements for the evening reception. “The flowers were divine,” said the source. “They were Meghan’s favorites and artfully arranged in glass jam jars and vintage jugs. They made the marquee look stunning.” -Prince Harry's father, who walked the bride down the aisle, hosted the evening party at the estate at Frogmore House. That's the same residence where Meghan and Harry took their engagement photos . -Idris Elba reportedly served as DJ -Photographs showed Markle wearing to the evening reception a large, emerald-cut aquamarine ring that Diana wore often before she died in a Paris car crash in 1997. -1960s R&B to the dance hits of the 1980s. -Family friend Sir Elton John performed three songs at the request of Prince Harry. "It was a very, very touching reception," -Foods served at the receptions Scottish langoustines wrapped in smoked salmon with citrus crème Fraiche Grilled English asparagus wrapped in Cumbrian ham Garden pea pannacotta with quail eggs and lemon verbena Heritage tomato and basil tartare with balsamic pearls Poached free-range chicken bound in a lightly spiced yogurt with roasted apricot Croquette of confit Windsor lamb, roasted vegetables and shallot jam Warm asparagus spears with mozzarella and sun-blush tomatoes Champagne and pistachio macarons Orange crème brûlée tartlets Miniature rhubarb crumble tartlets Fricassee of free-range chicken with morel mushrooms and young leeks Pea and mint risotto with pea shoots, truffle oil and Parmesan Crisps Ten-hour slow-roasted Windsor pork belly with apple compote and crackling -Wedding cake, designed by Claire Ptak. The cake features elderflower syrup made at the Queen’s residence in Sandringham, as well as a light sponge cake, Amalfi lemon curd filling and elderflower buttercream ***LISTENER QUESTION*** I have a pitbull mix and a Quarter horse that have been a huge part of our relationship. We would love to find ways to incorporate both of them into the event. Do you have any suggestions for how to include them in our big day? Wedding Timelines and Checklists ( http://fromringtoveil.com/checklists ) Join our Facebook Group Subscribe to the podcast: { Apple Podcasts }{ Spotify }{ Google Play }{ Stitcher }{ Youtube } { iHeartradio }{ Alexa }{ CastBox } -Until next time, No Stress No Worries Keep Calm and Listen On-

The week creator of the Obscure Speedruns Club Fricassee stops in to talk all things speedrunning, creating a club made for running obscure games, and how we can grow the community. Enjoooy.   Follow his stuff -> Obscure Speedruns Club Discord ∣ Twitch   Download link here -> http://traffic.libsyn.com/myinsanepace/MIP25.mp3   Shoutouts   1:34 – Intro […]

A modern take on the possession of Regan MacNeil // Join me on The Baub Show this Sunday, October 30th at 5:30 PST // Antigoon Belgian Pale Ale from Brouwerij De Musketiers // Chicken Fricassee with Belgian Ale // Sesame Street introduces a new character focusing on child hunger // Oh no they didn't! Top Chef Magazine? // Those punks at Occupy Wall Street are taking food bank donations now // Death Row Meals may soon be a thing of the past // The White House Restaurant in Anaheim is haunted // So is the Queen Mary in Long Beach (visit the MLaaF web site for proof)

Click above to Play VideoIf you are interested in learning more about an ad feel free to click on the ad at the end of the episode! Chalutz Productions is not responsible nor endorses any ad that may be displayed at the end of any video. Click on advertisements at your own risk.Episode Summary : Bake a fish with this contest winning ingredient and you are sure to see a famous singer in concert. Show Notes: Time to make another healthy meal. There was a time when Frank Sinatra was very popular. A local radio station advertised a contest from the mayonaise company. The contest was to make a recipe using mayonaise and the winner would get 2 tickets to see who else? Frank Sinatra, and you wouldn't believe who won. Of course it was Bubbe. Now you can make the recipe yourself. There are so many white fishes out there of the kosher variety and any of those will do. Now there are all kinds of ingredients in this one but the most important is the secret ingredient, the mayonaise. Next Bubbe points out different facts about pans including that you can use a pizza pan and cover it with aluminum foil. Moving on Bubbe mixes up some ingredients, spreads on the secret ingredient, and dips the fish into the mixture. Bubbe throws the fish into the oven and we move on to Ask Bubbe! This time its a comment that the Fricassee is very yummy. Bubbe responds enjoy and let us know if you have any other recipes you want to see. Yiddish Word of the Day today is sponsored by AOL Video. The word today is mitsve which means good deed. This is where Avrom goes off talking about the AOL Video contest taking place where 8 video codes will go to one person. Who will that person be? The fish comes out to the rock music that has been playing all along and you can just see how attractive it looks. Mashed potatoes and a vegtable completes the meal. Yum... I think I am going to take some out of the fridge now... so good! Featured Music: Provided By Garage Band Cyclops Island BY: Denny Goodridge

Click above to Play VideoIf you are interested in learning more about an ad feel free to click on the ad at the end of the episode! Chalutz Productions is not responsible nor endorses any ad that may be displayed at the end of any video. Click on advertisements at your own risk.Episode Summary : Frika... what? Frikazee of course. Chicken and meat together and don't worry no soup this time. Show Notes: Guess who is back... Back again... Show notes! Ok enough of foolery lets get this going. In this episode Bubbe starts. Fricassee is a combination of chicken parts and meatballs. But don't take our word for it... check out the recipe. And now we are going to make it the way it was in the olden days but keeping the flavor but at the same time making it low fat. Guess we should begin folks. It is time to first make the meatballs and then the chicken. It is that simple. While we are on that Bubbe introduces us to her best friend, the old fashioned grater. The grater is perfect to make bread crumbs or used for onions in this case. Don't forget the mushrooms and make sure it is on sale at the market it doesn't have to be fancy. Can mushrooms are just as good as non-canned mushrooms. Bubbe adds some oil, garlic, and onion into the pan. If only you could have been there the aroma is amazing. Speaking of amazing watch how the chicken gets added and turns white. After pushing the chicken to the side in comes the meatballs. After one of the slowest placing of the cover I have ever seen we move on to my favorite part of the show. Come on... say it. You know you want to. Fine I will. THE YIDDISH WORD OF THE DAY. Oh look Yiddish Word has a sponsor today and it is Upon Further Review. Make sure to check them out at http://www.furtherreview.net The yiddish word today is geshmak and it means Tasty or Delicious. This is of course followed by a promo for Upon Further Review. Back to the main show time to add spices and no measure necessary and then the mushrooms. It is all about flavor and timing but then again isn't that what cooking truly is about anyway? The mushrooms shrink and chicken cube is added along with more spices and hot boiling water is the secret to get the flavor to come out. Don't forget to taste for the salt and pepper flavoring. Bubbe likes things that are done to put away for the future. For a main dish you can use wide noodles or rice or make it into an houderve by using pastry shells and make sure to let Bubbe know what you think feedme@chalutzproductions.com Featured Music: Detention (High School Ripped Me A New One) BY: Patrick Bowsher