"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 06-28-2005, 01:05 AM   #1
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Florentine sauce

Hi guys-
I'm looking for a white florentine sauce to be used in a baked pasta dish. Trying to recreate an old favorite of ours that we had in a restaurant in NM. Any help would be appreciated. Thanks.
-Brooke

__________________

__________________
corazon is offline   Reply With Quote
Old 06-28-2005, 01:23 AM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
What kind of dish was it in? A lasagna type dish or some other kind? I take it it had no red sauce at all in it. If I know these things it will help - thanks.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-28-2005, 01:31 AM   #3
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Humm ... florentine usually means "spinach" - and "white sauce" usually means "bechamel" - so guessing (reading between the lines) your looking for a recipe for a bechamel (butter/flour roux and milk) sauce with drained and finely chopped spinach ... with a tiny pinch of cyanne pepper and nutmeg?

Here's a basic recipe .... makes about 5 cups:

4 Tablespoons butter
4 Tablespoons all purpose flour
1 Quart milk
1 8-oz package frozen spinach (thawed and squeezed dry - chopped fine)
Salt
White Pepper
pinch of cyanne pepper (optional)
pinch of nutmet

1) Melt the butter in a pot - add the flour and cook over low to medium low stirring frequently for about 3-4 minutes (white roux - you don't want it to color).
2) Increase heat to about medium and whisk in the milk (to prevent lumps) and continue to cook until thickened.
3) add the spinach and whisk in well
4) add salt, white pepper, cyanne pepper (if using) and nutmeg.
5) cook about 1 minute more

The sauce will now be ready to use for topping your baked pasta dish.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-28-2005, 10:45 AM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I was torn between a thick version or a thinner version Michael. And I actually found one that had tomato sauce in it!!! That doesn't even sound good! lol Your recipe sounds delish!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-28-2005, 01:23 PM   #5
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Thanks for helping me out! I remember the dish did have spinach in it, so I think we will give this recipe a try. I'm going to mix the sauce with penne and top it with cheese and then put it in the oven. Maybe we will even have it for dinner tonight?
Thanks again
-Brooke
__________________
corazon is offline   Reply With Quote
Old 06-28-2005, 02:25 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
hiya corazon,

i have a slightly different florentine sauce that i make with eggs occasionally. it makes a bed of sauced spinach upon which you place the eggs, but if you reduce the spinach a bit, i think it'll work with a baked pasta dish.


2 (10-oz) boxes frozen chopped spinach
1 medium onion, chopped
2 tablespoons olive oil
1 1/4 cups half-and-half
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
__________________
buckytom is online now   Reply With Quote
Old 06-28-2005, 09:36 PM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
That's the nice thing about bechamel, Elf - if you want it thicker you just use less milk, if you want it thinner use more. I usually start with a little less liquid and then add more to adjust it to the thickness I want.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 07-17-2005, 06:50 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Im guessing it was a mornay sauce which is bechamel sauce with cheese in it.
__________________

__________________
jpmcgrew 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 06:32 AM.


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