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 da...here they are......at 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 sauté 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.
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.
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.
I will be joining some of these wonderful linky parties.
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