Claires Spinach Carbonara Food

CLAIRE'S CROQUE MADAME

Steps:

• Sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.

CREAMED SPINACH

Steps:

• In a large pot with a lid, place washed spinach, and cook covered over medium heat, until spinach wilts.
• Drain and squeeze out all excess water. Be sure all moisture is removed from cooked spinach. Chop, if desired, and set aside.
• In heavy bottomed pot, over low heat, bring cream to a simmer until reduced by half, about 4 minutes. Add spinach and season with salt and pepper, to taste. Allow creamed spinach to infuse flavors for just 1 to 2 minutes and it's ready to eat.

PASTA CARBONARA WITH SPINACH AND TOMATOES

Steps:

• Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
• Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
• Add in onion to the drippings and cook for about 3 minutes or until softened.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
• Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
• Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
• In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
• Season with fresh ground black pepper to taste and salt if desired.
• Remove from heat sprinkle the top with fresh parsley.
• Serve with more Parmesan cheese.