Fresh Spinach With Leeks In Pernod Food

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FRESH SPINACH WITH LEEKS IN PERNOD



Fresh Spinach With Leeks in Pernod image

Pernod is the brand name of the licorice- flavored French liqueur pastis. You will find it under either of these names, as well as Ricard. It has been used as an ingredient in aperitiefs and in cooking for over 200 years! This is a fantastically easy as well as attractive dish we really enjoy - the Pernod tempers the bitterness you sometimes have with fresh spinach. I've put in a minimal prepartion time as this will really depend on how gritty your spinach and leek are. If you've never drunk Pernod before, consider giving it a try-- I'm also posting the recipe for the drink Pernod Classique (Pastis), which is a really refreshing summer drink. Millions of Frenchman can't all be wrong . . .

Provided by FlemishMinx

Categories     Spinach

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 large leek
10 ounces fresh spinach
1 large tomatoes, diced
1/4 cup Pernod
salt and pepper, to taste

Steps:

  • Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
  • You may have to repeat the cleaning process several times to remove all the grit from the spinach.
  • Remove from water, but do not dry.
  • Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
  • This should yield between 1 1/2 to 2 cups of leek.
  • Heat oil in a wok over medium heat.
  • Add the spinach, leeks, and tomato.
  • Cover, and cook 12 minutes, stirring occasionally.
  • Leeks should be crisp-tender at this point, and spinach wilted.
  • Drain the vegetables in a colander and immediately return to the wok.
  • Stir in the pernod and salt and pepper to taste.
  • Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
  • Serve.

FRESH SPINACH AND MOZZARELLA SALAD



Fresh Spinach and Mozzarella Salad image

Make and share this Fresh Spinach and Mozzarella Salad recipe from Food.com.

Provided by lazyme

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup Italian salad dressing
1 tablespoon garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 lb plum tomato, seeded and sliced
12 ounces mozzarella cheese, cubed
1/2 red onion, thinly sliced
5 ounces spinach leaves

Steps:

  • Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
  • Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
  • (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
  • Add spinach to salad and toss to combine.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 464.4, Fat 36.1, SaturatedFat 13.9, Cholesterol 67.2, Sodium 1539.5, Carbohydrate 16, Fiber 2.5, Sugar 9.5, Protein 21.4

POACHED OYSTERS IN PERNOD CREAM



Poached Oysters in Pernod Cream image

This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
1 1/4 teaspoons coarse salt, plus more for spinach
1 1/2 teaspoons freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup minced shallots
3 cups heavy cream
36 oysters, freshly shucked, liquor reserved
1 cup Pernod
1 pound fresh spinach, rinsed, dried, and cut into thin strips
4 cups vegetable oil
2 ounces beluga or sevruga caviar

Steps:

  • In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
  • Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
  • Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
  • Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
  • To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.

CHICKEN AND LEEK PASTA



Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories     Main Dishes     Pasta

Time 35m

Yield 2

Number Of Ingredients 10

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

  • Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
  • Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
  • Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
  • Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

FRESH LEEK AND SPINACH PASTA



Fresh Leek and Spinach Pasta image

This is a do-it-yourself pasta sauce, which I consider really versatile. I use whatever is on hand, but my preference is to at minimum have leeks and spinach, hence the title! Add more of whatever you like, omit what you don't. Throw in something new! I'd love to hear what you think and what kinds of tweaks you make to it. I'm posting the way I most recently had it, but the wild leek pesto is a rare treat, it's available to me only in the spring at the farmers' market. I usually don't add any pesto in, but now that I've tried it, I might experiment with others to see what works (arugula might be nice!) Sometimes I add tuna, or slices of the sun-dried tomato tofurky sausages for some protein.

Provided by Cyllene

Categories     Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 leek
1/2 red pepper
1 small med-hot bell pepper, stuffed with
cream cheese
2 sun-dried tomatoes, in oil, sliced
10 kalamata olives, halved
10 grape tomatoes, halved
1/3 bunch spinach, stems removed
1 piece feta cheese (~1x1x2-inch)
180 g whole wheat pasta, short broad noodles
2 tablespoons wild leek pesto sauce

Steps:

  • Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
  • Slice the red pepper into long thin slices.
  • I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
  • Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
  • In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
  • Add olive oil to the pan and heat.
  • Add the leeks and red pepper. Saute for about 3 minutes.
  • Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
  • While sauteeing, add the spinach to the colander and rinse.
  • Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
  • Reduce the heat to med-low and saute for another couple of minutes.
  • Add the reserved cream cheese and mix all together. Add the tomatoes.
  • Once the pasta is cooked, pour gently over the spinach and drain.
  • Crumble the feta cheese into the vegetables.
  • Add half pasta to pan. Add pesto and stir.
  • Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
  • Adjust to low heat. Cover and heat for 2 minutes.
  • Stir everything together and serve.

Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 2.5, Sodium 304.2, Carbohydrate 85.8, Fiber 5.2, Sugar 4.9, Protein 17.3

CREAMED FRESH SPINACH



Creamed Fresh Spinach image

There are lots of creamed spinach recipes on Zaar, but this one is different in that it uses not only fresh spinach and real cream, but also chicken broth. If you don't care for sweet onions, use regular white onion. Recipe adapted from a version found in the Steak Lover's Coobook.

Provided by HeatherFeather

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (10 ounce) bags fresh spinach, washed (I prefer baby spinach leaves)
1/2 cup chopped sweet onion (such as Vidalia or Wala Walla)
1/4 teaspoon freshly grated nutmeg, to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon salt (to taste)
1/2 cup reduced-sodium chicken broth
1/2 cup heavy cream

Steps:

  • Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
  • Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
  • Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
  • Make sure the spinach is cooled down very well from the water, then set aside to drain.
  • Mix together onion, spices,salt,chicken broth,and cream in a small pan.
  • Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
  • Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
  • Chop spinach coarsely and then add to the reduced cream mixture.
  • Taste and season to taste.
  • If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.

Nutrition Facts : Calories 152.3, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 217.2, Carbohydrate 8.9, Fiber 3.9, Sugar 1.6, Protein 5.9

FRESH SPINACH AND MUSHROOM MANICOTTI



Fresh Spinach and Mushroom Manicotti image

So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!

Provided by KGCOOK

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package manicotti
6 ounces fresh mushrooms, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 (6 ounce) package fresh spinach, chopped or 1 (10 ounce) package frozen spinach, chopped, thawed and patted very dry
2 large eggs
1 (15 ounce) container ricotta cheese, shredded
1/3 cup fresh basil, chopped
1 teaspoon salt
1 (26 ounce) jar marinara sauce
1/2 cup parmesan cheese, fresh and grated

Steps:

  • Cook manicotti according to package directions and drain.
  • Rinse with cold water, drain and set aside.
  • Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
  • Add spinach and saute 5 more minutes.
  • Remove skillet from heat.
  • Drain any fat off the spinach and garlic.
  • Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
  • Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
  • Squeeze or spoon spinach mixture into shells.
  • Arrange stuffed shells in dish.
  • Pour remaining marinara sauce over the top evenly over shells.
  • Sprinkle with parmesan cheese.
  • Bake covered at 350°F for 30 minutes.
  • Uncover and bake for 10 more minutes.

Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1

MUSSELS WITH PERNOD AND CREAM



Mussels with Pernod and Cream image

Categories     Milk/Cream     Shellfish     Appetizer     Steam     Quick & Easy     Mussel     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

Steps:

  • Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

SAUTEED FRESH SPINACH



Sauteed Fresh Spinach image

Make and share this Sauteed Fresh Spinach recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons butter
1 lb fresh spinach, washed but not dried
salt and pepper

Steps:

  • Melt butter in a large sauté pan.
  • Add spinach, salt and pepper.
  • Cook over high heat, turning spinach with tongs, for about 2 to 3 minutes.
  • Serve immediately.

Nutrition Facts : Calories 77, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 130.6, Carbohydrate 4.1, Fiber 2.5, Sugar 0.5, Protein 3.3

FRESH SPINACH WITH GROUND BEEF



Fresh Spinach With Ground Beef image

Make and share this Fresh Spinach With Ground Beef recipe from Food.com.

Provided by Ms B.

Categories     Spinach

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb spinach, washed and stems removed
1 lb ground beef
3 garlic cloves, minced
1 medium onion, finely chopped
1/2 teaspoon chili-garlic sauce
1/4 cup beef broth
red pepper flakes, to taste
1/2 lb sliced mushrooms
1/2 cup sour cream
salt and pepper

Steps:

  • Sauté onion until cooked.
  • Minced garlic and spinach.
  • Add beef and cook until brown and minced garlic.
  • Add broth and spinach.
  • Cook until spinach is wilted.
  • Red pepper flakes, and sour cream.
  • Season with salt and pepper.
  • This can be served with rice or noodles and topped with Parmesan Cheese.

Nutrition Facts : Calories 706.6, Fat 46.8, SaturatedFat 20.2, Cholesterol 184.1, Sodium 495.4, Carbohydrate 20.2, Fiber 7.2, Sugar 7.6, Protein 54.6

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Fresh Spinach and Leeks With Quinoa/Rice. Be the first to review this recipe. Recipe by Ck2plz. This is a side dish to serve with a main dish. Rice is usually used but Quinoa is a grain high in protein that can boost the nutritional value of the dish. Found on Californiagreekgirl.com. MAKE IT SHINE! ADD YOUR PHOTO . READY IN: 1hr 25mins. SERVES: 4. UNITS: US. PRINT …
From food.com


FRESH SPINACH WITH LEEKS IN PERNOD RECIPE - WEBETUTORIAL
Fresh spinach with leeks in pernod is the best recipe for foodies. It will take approx 22 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make fresh spinach with leeks in pernod at your home.. The ingredients or substance mixture for fresh spinach with leeks in pernod recipe that are useful to cook such type of recipes are:
From webetutorial.com


CLASSIC SUNSET HOLIDAY DISHES: CREAMED SPINACH WITH PERNOD ...
Drain spinach, gently pressing with back of a wooden spoon to expel most of liquid. 2. To empty pot, add cream, 1 tbsp. nutmeg, 3/4 cup Pernod, and 1 tsp. salt. Bring to a boil, then boil over medium-high heat, uncovered and stirring often across bottom of pot to prevent scorching, until mixture is reduced to about 2 1/4 cups, 20 to 25 minutes.
From sunset.com


CREAMED SPINACH WITH PERNOD RECIPE -SUNSET MAGAZINE
Purée about half the spinach in a food processor or blender. Step 2. 2. Return reserved spinach liquid to pan and add cream, 1/2 teaspoon nutmeg, and 1 tablespoon Pernod. Boil over high heat until mixture is reduced to about 1/2 cup, about 10 minutes. Stir in puréed and whole spinach and additional nutmeg and Pernod to taste; stir until bubbling. Season to taste with salt and pepper ...
From sunset.com


HOW TO FREEZE SPINACH (CAN YOU FREEZE SPINACH? YES ...
Just add all of the spinach to a blender and add just enough water to get the blender going. Freeze the puree in Ziploc freezer bags (again, squeeze the air out), ice cube trays, or baby food containers. In either case, you DO NOT need to blanch the spinach if you plan to use your freezer spinach within six months.
From unsophisticook.com


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