French Canadian Ragout Fricot Recipes

Steps:

• HOME MADE BROWNED FLOUR: Turn oven on to broil.
• In a large skillet put about 3 cups of all purpose flour.
• Place in the oven on the middle rack.
• Let the flour brown for about 5-6 minutes.
• Remove and stir well.
• Repeat, mixing every 5-6 minutes.
• Be careful not to burn.
• This may require 4-6 times.
• Brown and mix until flour is a nice light caramel colour.
• In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
• Cover with water about two inches above.
• Bring to boil.
• Reduce heat and simmer for 2 to 2 1/2 hour.
• The meat should be well done.
• Remove the meat and let cool so you can handle it.
• Remove the skin and most of the fat, leaving the meat in chunks.
• Refrigerate.
• Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
• FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
• Mix well and form meatballs about one inch in diameter.
• Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes.
• Refrigerate.
• The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
• Bring to a light boil.
• Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
• Pour one large spoonful at a time in the broth and let simmer a few minutes.
• Repeat until the sauce is thickened to your taste (not too thick).
• Add the meatballs and cook another 7-10 minutes.
• Serve with boiled or mashed potatoes.
• If you want to be traditional, also serve with the tourtiere.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Steps:

• Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
• Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.