Creamed Spinach With Bacon And Bechamel Sauce Food

CREAMED SPINACH WITH BACON

Steps:

• Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.
• Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent.
• Make the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick.
• Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.

SAUTEED SPINACH WITH BACON

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
• Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
• Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

BECHAMEL CREAMED SPINACH

Steps:

• In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
• Remove from heat, then mix in the broth and half-and-half.
• Return to heat and bring to a boil, stirring, until thickened.
• Season to taste with salt and nutmeg.
• Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
• Drain well and chop.
• Combine spinach and bechamel sauce and serve.
• Makes 4 servings.
• Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

CREAMED SPINACH WITH BACON AND BECHAMEL SAUCE

Steps:

• Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.
• Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside.
• Heat a large skillet on med. high. Add the chopped bacon and sauté until the bacon begins to render some fat. Add the chopped onion and garlic. Sauté until onions are translucent.
• Make the béchamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick.
• Combine spinach, bacon and onion mix, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.

CREAMY SPINACH WITH SMOKED GOUDA GRATIN

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

GROUND BEEF-SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
• Transfer to a casserole dish and cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes.