The other evening I decided to make a big dinner for my Great Aunt Linda and Great Uncle Don. They are so wonderful and deserved a yummy dinner. We all love french food and I love to make these dishes.
First course: Gnocchi Cream Soup
Gnocchi is a delicious small potato dumpling. You might have seen a chicken gnocchi soup at Olive Garden, this is similar.
Gnocchi Cream Soup (serves 4-6)
1 pckg gnocchi
1 small red onion (minced)
1.5 cups baby bella mushrooms
3 handfuls baby spinach
½ stick butter
2 tbsp flour
¼ cup sherry
1 qt chicken or vegetable stock
3 cups of milk
Salt to taste
In a large pot pour all the stock and heat over high until a rolling boil.
Meanwhile in a large sauté pan melt half the butter over high heat and add flour. This will be the rue which will thicken your soup. When rue starts turning brown add onion and 1 more tblsp of butter.
Once the stock is to a boil add the gnocchi and cook for 8-9 minutes according to package directions.
Once the onions are starting to sweat add mushrooms, remaining butter, and sherry. Let this sauté until the mushrooms are a golden brown and the onions are starting to caramelize.
Drain half the stock from the large pot being careful not to lose any gnocchi.
Add the mushroom, onion, rue mixture into pot of gnocchi and stock. Then add the milk and spinach.
Cook this over medium high heat until for 3-5 minutes and then bring down to low heat. The soup will thicken and will be ready to serve.
Next on the list is Bouchée à la reine, a french pastry entree.
Bouchée à la reine (serves 6)
2 sheets puff pastry (thawed)
3 thin chicken breast (optional)
1 large red onion (sliced)
1 cup baby bella mushrooms (sliced)
2 cups Italian shredded cheese
3 tbsp butter
1 egg
Slice the sheets into three triangles each for a total of 6 pastry triangles.
In a large pan melt 1 tbsp of butter and brown chicken. Do not over cook. Remove from heat and shred. This will be stuffed in the pastry.
Add the rest of the butter, the onion and the mushrooms. Cook over high heat until the onions are caramelized.
Take a pastry triangle place a pinch of cheese followed by the chicken, onions, and mushroom. Fold sides over and pinch until it is sealed. Repeat this with the rest.
Bake at 350 for 12 minutes.
Remove and sprinkle tops with remaining cheese.
Bake for 10 more minutes or until it is a crispy golden brown.
Top with alfredo sauce and serve.
To make alfredo sauce:
Melt 2 tbsp of butter in a medium sauce pan. Add 1 pint of heavy cream, 2 cups of milk, and 2 cups of shredded Italian cheese. Bring to a boil. Turn down heat and simmer for 5 minutes. Salt to taste.
Voila!
