TRUFFLE CREAMED SPINACH AND FRIED OYSTERS
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
- For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
- Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
- Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
- Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.
TRUFFLED CREAMED SPINACH
Make this vegetarian restaurant-worthy side dish at home with creamed baby spinach leaves and white truffle oil. No reservations required.
Provided by Deborah Harroun
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
- In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
- Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
- Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
- Remove from heat; stir in truffle oil. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
CREAMED SPINACH
Steps:
- Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
CREAMED SPINACH TARTLETS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield Six 4 1/2-inch tarts
Number Of Ingredients 12
Steps:
- For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl.
- In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside.
- Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat.
- For the crust: Preheat the oven to 350 degrees F.
- Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise.
- Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a "square" of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture.
- Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes.
CREAMED SPINACH
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
- Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
- Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
- Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
- Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
CREAMED FRESH SPINACH
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
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
FAST AND EASY CREAMED SPINACH
This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
- Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
- Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
- Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g
CREAMED SPINACH
Steps:
- Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
- Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
CREAMED SPINACH
Can you tell I love spinach...I thought I would add one more to my spinach recipes since I made this tonight for a family dinner and not a drop was leftover. It's simple and can be made the day before and referigerated until you are ready to bake.
Provided by karen
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cook spinach according to package directions and drain well (I microwave it in an uncovered container for about 4.5 minutes).
- Place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
- Spoon into small casserole coated in cooking spray.
- Sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high).
Nutrition Facts : Calories 217, Fat 17.6, SaturatedFat 10.8, Cholesterol 49.8, Sodium 353.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.3, Protein 10.9
More about "truffled creamed spinach food"
TRUFFLE CREAMED SPINACH RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
Estimated Reading Time 50 secs
STRIP HOUSE'S CREAMED SPINACH RECIPE - TODAY.COM
From today.com
CREAMY TRUFFLED SPINACH | WILLIAMS SONOMA
From williams-sonoma.com
TRUFFLE CREAMED SPINACH/NETTLES | MARX FOODS BLOG
From marxfood.com
TRUFFLE CREAM SPINACH - COOKEATSHARE
From cookeatshare.com
TRUFFLED CREAMED SPINACH - GALAVANTE (TRAVEL & LIFESTYLE WEBSITE
From galavante.com
TRUFFLE CREAMED SPINACH AND FRIED OYSTERS | RECIPE | FOOD NETWORK ...
From pinterest.com.au
CREAMED SPINACH RECIPE - DAVID WALZOG - FOOD & WINE
From foodandwine.com
TRUFFLED CREAMED SPINACH RECIPE - EASY RECIPES
From recipegoulash.cc
CREAMED SPINACH–STUFFED FILET ROAST RECIPE - KAY CHUN - FOOD
From foodandwine.com
CREAMY TRUFFLED SPINACH | WILLIAMS SONOMA
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love