Posts Tagged ‘spinach

25
Feb
12

recipe: Parmigiano Reggiano-Spinach Puffs

  • 5 tablespoons unsalted butter
  • 4 cups baby spinach leaves (6 ounces)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup milk
  • 3 large eggs, at room temperature
  • 1-1/2 cups (6 ounces) coarsely grated Parmigiano Reggiano

Preheat oven to 400º F. Line 2 baking sheets with parchment paper. In a microwavable bowl, combine spinach and 2 tablespoons water; cover and microwave until thoroughly wilted, about 1-1/2 minutes; cool. Wrap spinach in a towel and with your hands, squeeze until as dry as possible; chop fine. In a small bowl, mix flour, salt and red pepper. In a medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with a wooden spoon, beat until it thickens and pulls away from the sides, about 1 minute. Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese. With a teaspoon, scoop a rounded spoonful of mixture, and with another teaspoon, push it onto a prepared baking sheet. Continue making mounds of the mixture, spaced 1 inch apart. Bake until golden brown, 20 to 25 minutes. Serve warm.  (Puffs can be held at room temperature up to 1 day or frozen; reheat in a 400ºF oven until hot, 3 to 5 minutes.)

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18
Mar
11

Spinach and Chevre Quesadillas

Spinach and Chevre Quesadillas

Spinach and Chevre Quesadillas

With spring comes fresh veggies and this early, Spinach is a great option as it is one of the first to come out of the gate! Paired with a light chevre and Sauvignon Blanc, you’ll find this recipe to be a favorite from now through the Easter Season!

 

1 bunch of fresh spinach, stemmed

1 tablespoon extra virgin olive oil

1 to 2 garlic cloves (to taste), minced

Salt and freshly ground pepper

4 corn tortillas

2 ounces goat cheese, crumbled (1/2 cup)

1. Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.

2. In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

 




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