Wednesday, May 2, 2012

A Lesson Learned and Recipes from My Parisienne Luncheon

After my last post about my Parisienne Luncheon, my husband and I took a trip to Colorado to visit one of our daughters and her family. I have now learned another lesson as a new blogger. Do not plan on making a blog post while visiting out of state family. It just doesn't happen. The grandkids come first and foremost and after that you're just too tired to write anything.(smile) But we are now back home. I've received emails, phone calls and questions of when I'm posting the recipes from my Parisienne Luncheon. Well...Ta they least the main course and salad.

French Chicken 'Friand' or Chicken in Puff Pastry with Mushroom Sauce

French Chicken ‘Friand’ or Chicken in Puff Pastry with Sauce

1 large rotisserie chicken, deboned, skinned and diced ( I bought mine at Costco)
2 packages (4 sheets) frozen puff pastry, slightly thawed
3 – 14 oz. cans chicken broth
1 medium to large onion finely chopped
2 large garlic cloves, minced (I used jarred)
6 tbsp butter, divided
2 – 8oz. pkgs, sliced fresh mushrooms chopped
3/ 4 cup flour ( this equals about 2 T. flour to 1 cup of liquid to make a medium thick sauce.)
1 cup cream
¾ tsp dried rosemary, crushed
¼ tsp. dried thyme leaves
1 tsp. onion powder
1 tsp. garlic powder
1-2 eggs beaten
Salt and pepper, to taste
24 steamed asparagus spears
Fresh ground pepper as garnish

Melt butter in a large pot. Add chopped onions and garlic and cook until translucent. About 3-5 minutes. Add mushrooms and sautĂ© adding more butter if necessary. Turn down heat to medium low and cover and let the mushroom mixture ‘sweat’ a few minutes stirring occasionally until they release their juices. Add two cans of chicken broth, crushed rosemary, thyme leaves, onion & garlic powders to the mushroom mixture. Bring just to a boil. In a separate bowl pour 1 can of the chicken broth. Add flour and whisk well until fully incorporated trying to have as few lumps as possible. Add broth/flour mixture to boiling mixture. Stir until bubbly and thickened. Remove from stove. Add the cup of cream and stir until well blended.
Add about 2 cups of the thickened mushroom sauce to the diced chicken. Mix well. Add more sauce if too dry. Set aside.
Unfold a sheet of puff pastry. Cut the dough into thirds along the obvious lines. Mound a generous scoop (about 1/3 to ½ cup) of filling on half of each dough piece, leaving room around the edges to seal. I had to somewhat press the pastry out with my fingers if I put on too much filling. Wet the edge around the filling with egg wash, fold the other half over to encase filling, and use the tines of a fork to press it closed.
Brush the tops of each pastry with egg wash. (At this point, the filled pastries can be flash-frozen on a parchment-lined tray, then individually wrapped and bagged for freezer storage. This is what I did.)
About an hour before serving I took the individual frozen pastries out of the freezer and laid them on a large baking sheet lined with parchment paper. Do not thaw.
Bake in a preheated 400 degree oven for about 30 minutes. Check at 30 minutes. If necessary add another 10 minutes to the cooking time. (I added the extra 10 minutes to the baking time.) The pastries should puff and turn golden brown. Try not to overbrown. When done remove from oven.
On each dinner plate lay two steamed asparagus spears crossing each other and making an X in the middle of the plate. Put baked pastry on top in center of the asparagus. Ladle sauce over top. Then grind fresh pepper over top of sauce. Serve. Makes 12 servings.
Note: I made them on Wednesday and froze them until the Saturday Luncheon. I like to make things ahead if at all possible.

You can also see tutorials of how to make these at these blog sites. Their recipes are somewhat different but the general directions and explanations are pretty much the same.

Be sure and read all the details at these blogs about La Madeleine-a country French café chain here in the United States.... as it is one of my favorite places in Texas to eat. That's where I first had this delicious dish.

The second recipe I'm sharing is for My Elegant Bouquet Salads. I shared the making of these salads in a previous post.
 But here it is again with the Pear Viniagrette recipe.

  Elegant Bouquet Salads 
I have had this recipe for a number of years. It is elegant, fast and easy to make besides being delicious and brings the wow factor to the table.

Elegant Bouquet Salad
*1 or 2 large cucumbers, cut into 2 inch to 3 inch sections
*1 head red leaf lettuce (8 to 16 large leaves)
*Spring Salad Mix from a small package or box
*1 (3.5-oz.) pkg. fresh long enoki mushrooms (Cut off bottom part) ( I purchased mine at an Oriental Market)
*Edible flowers....I used fresh violets that were pesticide free (in my previous post ...pansies were used.)
Hollow out and discard center of each cucumber section, leaving about 1/4 inch around outside. Place 1 cucumber section, cut side down, on each salad plate.
On work surface, layer 1 or 2 red lettuce leaves, several pieces of the spring salad mix and some of the mushrooms. Roll and gather lettuce at bottom to enclose salad and mushrooms. Tuck rolled lettuce into 1 cucumber section. Repeat with remaining lettuce, spring salad mix, mushrooms and cucumber sections. Garnish with edible flowers. Serve with dressing.
Note: Spoon the dressing around the cucumber for more interest and serve a small bowl with a ladle with remaining dressing.
Pear Viniagrette

  • 1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
  • 1/4 cup plus 2 tablespoons Champagne vinegar (O brand champagne vinegar is recommended)
  • 2 tablespoons minced shallots
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons green onions
  • 1/2 cup vegetable oil

  • Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
    Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.) Yield: 1 generous cup

    Note: Both Emeril Lagasse and Martha Stewart recommend & have this recipe. So I knew it had to be good.

      Thankyou for joining me today. I'll be sharing the DESSERT next and of course the tutorial for the Marie Antoinette Cupcakes. And a big thankyou for all your kind and gracious comments. I appreciate that you take the time to write them. And as you all know who are bloggers that it makes it even that much more worthwhile when you know someone is there and enjoys what you do.


    Domesblissity said...

    Thanks very much for the recipe Nann. I wasn't in any hurry. I know you would've been busy with your family. Glad you got home safe and sound. I'm definitely going to try that chicken dish.

    Anne xx

    Nellie said...

    The chicken sounds scrumptious! I will have to try it very soon! Yes, it is difficult to work in computer time when visiting with family.:-) Glad you had such a good trip.
    xoxo Nellie

    Bunny Jean said...

    Hi Nann!

    Scrumptious! Your table from the original post was just beautiful and now we can all make the wonderful food!

    I sometimes used to go to Madeleine's for lunch. Loved the food! Just another thing I miss about living in Texas.

    Thanks for sharing these wonderful recipes at my party this week!

    xoxo Bunny Jean

    Creations By Cindy said...

    Thanks Nann for the recipe. Hope you enjoyed your visit with family. And yes, those grands come first! Hugs and blessings, Cindy

    Mimi said...

    I hope to try this recipe soon. It sounds delicious and I love using Costco roasted chicken whenever I can! It is so good and so easy.
    Thanks for sharing!

    Michele said...


    You could be a food editor at a magazine, I swear.

    I still cannot even believe your dinner party - that is so amazing - nothing I ever did EVER compared to anything like that...and here i thought I was hosting fabulous affairs. Nope, not even a tiny bit close to your amazing feast(s.)

    TYSM for posting these recipes. I wanna do this - you are amazing.

    Gosh I wish Ohio was closer to you!

    kitty@ Kitty's Kozy Kitchen said...

    Oo la la, Nann, everything looks fabulous, as usual!! I love La Madeleine, too. If you ever come for a visit,to your son's, we can meet there and have a great time!!!

    Shabby chic Sandy said...

    I love anything with puff pastry:) Glad you had a busy time with family--that's the best kind of busy to be. Blogging can wait!

    Marti McClure said...

    Nann, I just adored your luncheon photos and am so happy to have the recipe for that fabulous salad. Thanks for sharing! Happy Pink Saturday. ~Marti

    Chubskulit Rose said...

    Looks sumptuous!

    My Pink, have a great weekend!

    Decor To Adore said...

    Oh Yum!

    Happy pink Saturday, Happy Derby Day and ¡Feliz Cinco de Mayo!

    Please stop by and enter my celebrate spring/moms giveaway.

    Debbiedoos said...

    Oh Nann this dish looks delish. You are such a wonderful hostess and cook. I understand about planning of the posts. I just wing it myself. Thanks for sharing with the newbie party.

    cathy@my1929charmer said...

    Oh Nann your dishes so sound drooling good. You are a great hostess and cook. You know I love anything with puff pastry, so love that stuff. Blogging can always wait, enjoy the time with your family. So glad you share the recipes with us. Thanks for sharing your creative inspiration at Sunday's Best.

    SuzieQue said...

    As a guest at this GORGEOUS luncheon I can tell you these recipes are even more FABULOUS than they look! Nann is an incredible cook and hostess! Each course was stunning and over the top DELISH!!!

    very merry vintage style said...

    Sounds really yummy. Thanks for linking up to Share the Love Wednesday!

    Bliss said...

    Seriously, I gain a pound or two or twenty every time I visit you.


    Mary said...

    Nann~ I'm so enamored with your bouquet salad! I have to try this next time I have to prepare something for a girls' luncheon!

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