"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-27-2006, 09:30 PM   #11
Senior Cook
 
Join Date: Jan 2006
Location: Bulldog Country
Posts: 156
Thanks so much everyone, for the yummy recipes! I can't wait to get started experimenting! My kids will be less than thrilled, but they'll get over it! Thanks again!
__________________

__________________
Jennifer

The Glory of God is Man Fully Alive!
Jenny is offline   Reply With Quote
Old 04-28-2006, 01:11 AM   #12
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Does creamed spinach freeze well?
__________________

__________________
htc is offline   Reply With Quote
Old 04-28-2006, 02:23 AM   #13
Senior Cook
 
Join Date: Mar 2006
Location: Beijing
Posts: 167
The way I do it (simply adding cream) it freezes perfectly.

And frozen creamed spinach is available in the stores in my neck of the woods.
__________________
advoca is offline   Reply With Quote
Old 04-28-2006, 12:34 PM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
My family recipe is similar to yours Advoca. Since as far back as I can remember, Thanksgiving wasn't Thanksgiving without my grandmother's Creamed Spinach, which was simply some minced onion & garlic sauteed in butter & then stirred into a couple of cooked & drained packages of frozen chopped spinach. Then just enough heavy cream added to taste. Sometimes she'd add a finely chopped hardboiled egg. That was it.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-01-2006, 02:38 AM   #15
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
This one's on my list to try.

Spinach Gratin

2 Tbsp. unsalted butter
2 cups chopped yellow onions
1/8 cup flour
1/4 tsp. nutmeg, grated
1/2 cup heavy cream
1 cup Milk, whole
2 bags fresh, spinach
1/2 cup freshly grated Parmesan cheese
1/2 Tbsp. Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed sauté pan on medium heat. Add the onions and cook for about 5 to 6 minutes or until translucent. Add the spinach to the sauce, cook for about a minute or until the spinach is just wilted.

Add the flour and nutmeg, stir and cook for 2 more minutes. Add the cream and milk and cook until thickened. Add 1/2 of the Parmesan cheese and mix well. Season with salt and pepper and transfer to a baking dish and sprinkle the remaining Parmesan and the Gruyere. Bake for 20 minutes until hot and bubbly.
__________________
mish is offline   Reply With Quote
Old 05-01-2006, 08:58 PM   #16
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Thank you for the Karma, Beth

Another creamed spinach recipe I just remembered:

Creamed Spinach a la Lawry's - maybe add some toasted pine nuts.

http://www.lawrys.com/index.cfm?lry_...2&version_id=1
__________________
mish is offline   Reply With Quote
Old 05-03-2006, 10:42 AM   #17
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Quote:
Originally Posted by htc
Does creamed spinach freeze well?
If you look over the posted recipes, many of them are variations on a white sauce / bechamel (some with added cheese). The spinach is cooked, squeezed free of water, chopped and then the sauce is added to the cooked spinach and mixed in. Then it is gently reheated on the stove top or baked in the oven.

I love creamed spinach but I don't want to have to make bechamel every time I want creamed spinach. So what I do is make a big batch of my favorite bechamel and freeze it in 4-oz portions. It freezes very well.

If I'm planning ahead, I'll let the frozen bechamel defrost in the frig - if I'm in a hurry I "melt down" and reheat the frozen bechamel in a double boiler. Cook the spinach while the bechamel is reheating. Then finish the dish off.

I find about 4 oz bechamel is about right for a 10-oz package of fresh spinach.

I do think an ample freezer is the harried cook's best friend.
__________________
subfuscpersona is offline   Reply With Quote
Old 05-03-2006, 04:54 PM   #18
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Bravo Advoca!!!!

This is why I will always adore my father's (from my grandmother's) recipe. No bechamel sauce, cheese, or anything else "gluey". Just spinach, some chopped garlic, & a few dashes of heavy cream. Light & tasty.

Edited to add - dash of nutmeg too!! Gee Advoca, perhaps we were related in a former life - lol!!!!
__________________
BreezyCooking is offline   Reply With Quote
Old 05-03-2006, 05:15 PM   #19
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by BreezyCooking
Bravo Advoca!!!!

This is why I will always adore my father's (from my grandmother's) recipe. No bechamel sauce, cheese, or anything else "gluey". Just spinach, some chopped garlic, & a few dashes of heavy cream. Light & tasty.

Edited to add - dash of nutmeg too!! Gee Advoca, perhaps we were related in a former life - lol!!!!
Breezy, sometimes you take the words outta my mouth. Couldn't agree more - bechamel, heavy sauces, tons of cheese and tons o bacon - bury the dish for me. I also prefer fresh spinach to frozen packages. A little cream, a little garlic (if desired)... I keep it simple. Nutmeg - yes That's what I liked so much about the Spinach gratin recipe. Now I' hungry. LOL And I didn't even like spinach as a kid.
__________________
mish is offline   Reply With Quote
Old 05-03-2006, 05:21 PM   #20
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I do have to admit that I use frozen spinach for my creamed spinach recipes. Used to feel like an alien about it until I read an article in the New York Times which listed all the vegetables that were actually better, more convenient, & sometimes fresher purchased frozen than fresh, & spinach was one of them.

Using frozen spinach, since it's been pre-blanched, enables me to better estimate ultimate serving sizes, not to mention cutting out the washing/de-stemming, etc., etc.

These days I only use fresh spinach for olive oil/garlic spinach saute's.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.