GARLIC SPINACH
All the green flavor you love with tasty garlicky goodness.
Provided by Danni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g
CARAMELIZED GARLIC, SPINACH, AND CHEDDAR TART
The unsung hero of this dish? The nutty-sweet garlic.
Provided by Inez Valk-Kempthorne
Categories Egg Breakfast Brunch Bake Kid-Friendly Lunch Cheddar Spinach Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Place a rack in lower third of oven; preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Fold overhang under. Freeze 15 minutes.
- Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick. Cut into 1/4"-thick strips. Transfer to a parchment&151;lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.
- Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25-30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10-15 minutes. Let cool.
- Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium-high. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10-12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper.
- Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes. Scatter cheese over crust; top with spinach. Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper. Pour over spinach. Add garlic with any syrup. Bake until custard is set and golden brown in spots, 35-40 minutes. Let cool on a wire rack.
GARLIC CHEESE FONDUE
Make and share this Garlic Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
- Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
- Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
- Mix in more wine by tablespoonfuls to reach desired consistency.
- Transfer to fondue pot.
- Set fondue over candle or canned heat.
- Serve fondue with bread.
Nutrition Facts : Calories 532.2, Fat 26.8, SaturatedFat 15.9, Cholesterol 83.3, Sodium 551.6, Carbohydrate 36.3, Fiber 1.9, Sugar 1.4, Protein 29.1
GARLIC SPINACH CHEESE FONDUE (THE STINKING ROSE REST.)
This is from the cookbook of the Stinking Rose Restaurant in LA. I use this as a spread adding more spinach to it, on top of toasted baguette slices. I also cut in half because i am only 1 person normally.
Provided by MarraMamba
Categories Cheese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
- In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
- Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.
Nutrition Facts : Calories 1468.5, Fat 116.1, SaturatedFat 71, Cholesterol 410.9, Sodium 2041.7, Carbohydrate 11.6, Fiber 0.8, Sugar 4.6, Protein 81.4
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