Spinach, Spinach Everywhere

By -
Once again from the inspired kitchen of my friend, Marcia:
I threw a dish together tonight that turned out pretty well. Put a little olive oil in a nonstick heavy skillet and saute' half a sweet onion. When translucent, add a full package of baby spinach and stir occasionally until just wilted....then crumble a bit of feta over the top and add fresh ground pepper...um, um good....oh serve immediately while hot....we loved it. with a little smoked salmon on crackers and a little glass of blas du blanc.

Sounds great and it made me remember one of my all time favorite quickie spinach recipes from Trattoria Cooking.
Spinach with Cream and Parmesan

2 pounds fresh spinach, stems and bruised leaves discarded, or two 10-ounce packages frozen spinach, thawed and squeezed of any water
2 tablespoons butter
1/3 cup heavy cream (I prefer half-and-half)
1/3 cup freshly grated parmigiano
Salt to taste

If using fresh, wash the spinach thoroughly under cold running water. Bring a large saucepan halfway full of water to a boil over medium heat, then add the spinach and cook until tender, 5 to 6 minutes. Stir a few times during cooking. Drain the spinach and squeeze out any excess water.

Heat the butter in a medium-size skillet over medium heat. When it begins to foam, add the cream and bring it to a gentle boil. Add the spinach and parmigiano and season lightly with salt. Cook, stirring, until the cheese is melted and the cream is almost all reduced, 2-3 minutes. Serve hot, next to grilled or roasted meat.

Makes 4-6 servings.

This is not nearly as healthy as Marcia's recipe but all of this spinach talk got me rooting through the freezer. Naturally, not a bit of spinach was to be found. Just one more thing to add to my grocery list.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more