Growing up, I remember my dad cooking up his best dishes on Friday and Saturday nights, because those were his weekends. Sunday's? Well they were left up to my mom, and though her cooking was killer, I have to admit as an adult, my dad's cooking rocked my world!! I lost my dad when I was 13, it was a very tragic accident and he was so very, very young, only 46.
I remember his amazing sense of humor, his love of family, and his cooking!!
I've been feeling nostalgic lately to be honest! I miss my dad most days, but lately, maybe because I am middle age myself, or who knows...
But, I find myself thinking of his cooking more and more each day...
So on to my daddy's version of this recipe.
Fricassee to me, growing up meant an egg lemon sauce w/ dill of some kind. Wikipedia tells me that Fricassee means to braise meat separately from the sauce and then add the sauce. "Whatever"!! I will stick to the rustic, hearty version I grew up with and love, thank you very much!! Today's chefs can make up rules and words, but at the end of the day...
It's all about love and memories!! ♥
On to this very easy, healthy recipe that the whole family will love, yes??
1lb (16oz) white beans, soaked overnight
4 cups Kale, chopped and course stems removed
4 tbsp olive oil
4 lamb chops
2 large celery, chopped
1 large carrot, sliced
1 large onion, roughly diced
32 oz (1 container) vegetable broth
1-1/2 cups water
1/3 cup fresh dill, chopped
1/3 cup fresh parsley, chopped
1 tbsp dried thyme
1 lemon, juiced
1 egg, white beaten frothy & then yolk added and tempered w/ broth
1 tbsp salt (+)
2 tsp black pepper
-Prep your vegetables the night before and have them ready soaked in water to put in the slow cooker very easily the next morning. Prep all vegetables, except your fresh herbs. They need to be prepped fresh, or they will wilt and loose their flavor. Takes just a few minutes, trust me.
-In a large skillet, add your olive oil, heat to high. Season your lamb chops with salt & pepper. Add to skillet and brown nicely on both sides. Turn off heat and set aside.
-Meanwhile, as chops are browning, drain and rinse your beans. Add to the bottom of your stock pot.
-Add your now drained vegetables, season w/ salt & pepper. No, it's not a lot of seasoning. You have 1lb of dried beans, plus vegetables, plus the KALE to season. Trust me, you do not want to give your family and friends unseasoned food!! *gulp*
-Let's add in those amazing chopped herbs now, stir to incorporate.
-In goes the vegetable broth, and the water.
-Last but not least, add on the top the browned lamb and all the seasonings and all.
-Cover and cook on low 9-10 hours.
-When you come home, remove the lamb and set aside on a plate to shred. Taste for seasonings, it's amazing how much salt those beans and Kale take. Season accordingly. Return shredded lamb to slow cooker and turn the heating up to high.
-Beat the egg white in a plate till very nice and frothy. Add in the lemon juice, and then continue beating the egg yolk. Let's incorporate about 1 cup or so of hot stew liquid to temper the egg so it doesn't curdle shall we? I know!!
-Fricassee sauce is ready. I know, how quick and easy right?
Let's add in that amazing Fricassee lemon sauce, cover and let cook for about another 5 minutes or so on high to ensure the egg is safe.
-Turn off heat and ladle into bowls!! Are you ready?
The best way to serve this is with amazing crusty bread, for you know, DUNKING pleasure and stuff... along w/ an extra small slice of lemon, because, well lemon is the citrus of life and all!! *grin*
Rustic, homey, family, LOVE, delicious...
All in a bite!! Easy, peasy dinner. Slow cooker love is what I call it!! Family recipes at their best! Especially since it gives me enough to freeze for a future meal!!
Till next time! ♥
Dishin with Didi