Mushrooms and Prosciutto di Parma with Gluten Free Pasta

 
Finally, the Swedish Chef has a recipe for all who are gluten intolerant.  This is a really simple, delicious and fast recipe.  You will really like this one.

Ingredients:
1-2 T. extra virgin olive oil
1 large leek, cleaned and white part chopped
¼ lb. prosciutto di parma, diced
8 oz. mixed mushrooms (I used crimini, button and oyster)
8 oz. mascarpone cheese
½ c. light cream or non-fat half and half
salt to taste
¼ c. grated parmagiano reggiano
1 lb. gluten free spaghetti or fettuccine
¼ c. sherry (optional)

Trim the green part of the leeks and cut off the root end.  Cut into quarter inch slices and place into a bowl of water.  This will allow dirt to fall to the bottom.  Strain and allow to drain before preparing.

Remove stems from the mushrooms, and wipe with a damp cloth to remove any debris.  Cut into quarter inch slices.

Heat the olive oil in a large sauté pan (approx. 12-14 inches).  When hot, add leeks and prosciutto and cook over medium heat until softened, but not browned.

Add mushrooms and cook until they have given off most of their liquid.  (Do not add salt as this point, as it will bring out the liquid).

If adding sherry, do so at this time.  Cook until the sherry is absorbed into the ingredients.

Lower the heat and add mascarpone and cream.  Stir occasionally, until the sauce is smooth.  Cover and heat while the pasta is cooking.

Cook the pasta in boiling water until al dente.  Remove and drain.  Add 2 T. pasta water to the mushroom mixture.  Stir to combine.  Add the pasta and sprinkle with parmagiano reggiano. 

Stir until cheese has melted, and serve.  In this demonstration, chopped parsley and additional parmagiano reggiano was added.  However, this is optional.

Easy Chicken Florentine

Find a magnet and attach this recipe to your refrigerator.  The next time you entertain, consider this recipe.  It looks fancy, tastes fancy, and is absolutely simple to make.

Ingredients:
2 - 10oz. packages of frozen chopped spinach (broccoli may be used instead)
2 - 10 3/4 oz. cans cream of mushroom soup
1 c. mayonnaise
1 c. sour cream
1 c. grated sharp cheddar or swiss cheese
½ c. sherry
1 T. fresh lemon juice (half lemon)
1 T. curry powder
salt and pepper, to taste
3 whole chicken breasts, cut in half (cooked and shredded, see directions)
½ c. grated parmesan cheese
½ c. bread crumbs
2 bay leaves

Fill a 2 qt. Dutch oven with water, approximately 3/4 full.  Add 1 t. salt, ½ t. black pepper, chicken breasts and 2 bay leaves.  Bring to a simmer on the stove.  Once the water begins to boil, cover and turn off heat.  Allow to stand for a half hour.  This technique is called poaching and will keep the chicken tender.  Remove from pan and place on a plate.  Cover with plastic wrap.  Once cooled, shred chicken into pieces and set aside.

Cook and drain spinach in a colander.  Using the back of a spoon, press to make sure all of the water is removed from the spinach.

 

 

In a large bowl, mix together the soups, mayonnaise, sour cream, cheddar (or swiss) cheese, wine, lemon juice, curry powder, and salt and pepper. 

 

In a greased 9x13 inch baking dish, spread the chicken.  Cover the chicken with the spinach.  Pour the soup mixture over the chicken and spinach.  Combine the parmesan cheese and bread crumbs, and sprinkle over the top of the casserole.  Bake at 350º for 45 minutes, or until bread crumbs become golden brown.

This recipe can be served as an entree.  If you wish, it could also be served with a side of pasta or rice.  I hope you will consider making this dish.  It is phenomenal.

Herbed Chicken Thighs in Pink Sauce

Ingredients:

2 T. extra virgin olive oil
2 T. unsalted butter
2 lbs. boned and skinned chicken thighs, with fat removed
1 small red onion, diced
2 cloves garlic, minced
pinch of crushed red pepper flakes
2 bay leaves
1 t. fresh chopped sage
1 t. fresh chopped rosemary
1 c. dry red wine
28 oz. can San Marzano chopped tomatoes
1 c. heavy cream
1 c. grated Parmigiano Reggiano
salt and pepper
1 lb. rigatoni

 
Heat olive oil and butter in a large frying pan, over medium high heat.  Add chicken and cook, turning occasionally until golden on all sides (6 - 8 minutes).  Remove chicken from pan and set aside.

 

Reduce heat to medium and add onions, garlic, pepper flakes, bay leaves, sage and rosemary.  Cook, stirring occasionally, until the onions are golden brown (10 - 15 minutes).

Turn heat to high and add wine.  Boil until the wine evaporates (3 -5) minutes.

Add the chicken and tomatoes and bring to a boil.  Reduce heat to low and simmer until sauce thickens (about 30 minutes).

Remove bay leaves and discard.  Add cream and half of the cheese, and stir.

Season to taste with salt and pepper.

Bring a large pot of salted water to a boil.  Add pasta and cook until al dente (10 - 12 minutes).  Drain the pasta, then return to the pan and toss with tomato sauce.  Note: for this demonstration, the pasta was put on to the plates and the chicken/sauce mixture was spooned over it.

Sprinkle with additional Parmigiano Reggiano and serve.