Sauce Florentine Food

SAUCE FLORENTINE

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

SEAFOOD FLORENTINE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

ALFREDO FLORENTINE

Steps:

• Beat the egg yolks until smooth. Set aside.
• In a medium skillet, melt the 2 T butter.
• Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts.
• Saute for 5 minutes.
• Add the spinach and let it cook down, stirring occasionally until completely wilted.
• Stir in the lemon juice, and turn to low heat to keep warm.
• Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan.
• Saute 2 minutes, then very slowly add the cream stirring constantly.
• Stir in the salt, nutmeg and bacon bits.
• Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce.
• With a slotted spoon, transfer the spinach/mushroom mixture into the sauce.
• Mix lightly to coat the vegetables and pour all over hot pasta.

HADDOCK FLORENTINE

Steps:

• Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
• Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
• Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
• Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
• Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
• Place in oven for 10-15 minutes. Serve with new potatoes.

FISH FLORENTINE

Steps:

• You will want get the potatoes on first as these take the longest.
• Potatoes.
• In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
• Serve potatoes and garlic on the side and sprinkle with mint.
• For the Fish.
• In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
• In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
• For the Sauce.
• Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
• Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
• Poaching fish.
• In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
• Assembly.
• Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
• Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
• Grill until browned on top and bubbling.
• While I am grilling fish I put my potatoes over low heat on stove top to keep warm.

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

FLORENTINE FISH WITH LEMON SAUCE

Steps:

• Heat oven to 350°F.
• Combine first 5 ingredients. Refrigerate until ready to serve.
• Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
• Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.