Rahmspinatgerman Creamed Spinach Food

RAHMSPINAT/GERMAN CREAMED SPINACH

Steps:

• 1. Boil spinach and drain reserving some of the liquid.
• 2. Dice Bacon and cook until nicely browned.
• 3. Add flour to the bacon drippings. Stir and cook a few minutes.
• 4. Add spinach and a little reserved liquid to the bacon and spinach mixture. Cook until creamy. If the mixture seems to be too dry (not creamy) add a little more reserved liquid (a little at a time) until it gets creamy.

GERMAN RAHMSPINAT - CREAMED SPINACH

Steps:

• Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.
• Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.
• Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.

CREAMED SPINACH ('RAHMSPINAT')

Steps:

• Heat the butter in a saucepan over medium-low heat and sweat the shallot inside the butter for 2-3 minutes until translucent. Add the flour and sweat the butter-onion-flour-mixture ('roux') for 3-4 minutes until the flour starts smelling nutty but is still pale in color. Add the milk bit by bit stirring constantly with a whisk to prevent your sauce from turning lumpy. Bring the sauce to a boil, reduce the heat to the lowest setting, add one bay leaf, and let the sauce simmer gently for 10-15 minutes to cook out the raw flour taste.
• In the meantime, blanch the spinach in plenty of salted boiling water for 20-30 seconds, just until wilted. Work in smaller batches and immediately after blanching the spinach put it inside an ice water bath to stop the cooking process. Once all your spinach is blanched, drain the water and squeeze out as much excess water as possible. You want your spinach to be dry and not watery. Roughly chop the spinach on a large cutting board.
• Season your sauce to taste with sugar, lemon juice, nutmeg, pepper, and salt. Take out the bay leaf and add the spinach into your sauce. Let the spinach heat through for 1-2 minutes, then adjust the seasoning if required.

CREAMED SPINACH

Steps:

• Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
• Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
• Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

PARMESAN CREAMED SPINACH

Steps:

• In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).

GERMAN CREAMED SPINACH

Steps:

• Wash and drain your spinach.
• Combine salt and water and bring to a rolling boil.
• Place drained spinach into the water and bring to a boil.
• Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins.
• Drain well and chop.
• In a small saucepan, an iron skillet works best, melt the butter.
• Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
• Add minced garlic. Sauté only a moment - Don't brown garlic or it will make your dish bitter.
• Slowly add part of the milk to make sauce.
• Put spinach back in the original pan pour your sauce over it.
• Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need.
• Stir over medium heat until it is bubbling.
• If it is too thick, add enough cream or milk as needed.
• When thick enough, take off heat and stir in sour cream.
• Serve.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

GERMAN CREAMED SPINACH

Steps:

• Wash spinach and steam together with onion for 5 to 10 minutes.
• Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
• Combine flour and oil and and heat in a small sauce pan until golden brown.
• Combine flour mixture with spinach stirring until evenly blended.
• Add milk to spinach stirring to combine with flour mixture.
• Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
• Enjoy.