Sensational springtime spinach sizzle

Spinach sensations for springtime menu sizzle.
Versatile.  Creative.  Whether as entrees…
or luncheons or small plate offerings.
Fabulous for springtime buffets too.
The Menu Shoppe has it covered…
great tips for great menus.
Cheers to your springtime menu.
Chic + nutritious.
Spinach and Lime Soup
2 6-ounce bags fresh baby spinach
6 cups canned low-salt chicken broth
1/3 cup chopped fresh cilantro
3 5- to 6-inch corn tortillas, cut into thin strips
1 tablespoon vegetable oil
3 to 4 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes. Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.
Add a dollop of sour cream or drizzle with bleu cheese dressing for extra zest.
Perfect for holiday time.
Spinach and Matzoh Pie  
2 (10-ounce) packages frozen chopped spinach, thawed
6 matzos (about 6 inches square)
6 ounces feta, crumbled (1 1/2 cups), divided
1 (16-ounce) container cottage cheese
2 cups whole milk
3 large eggs
1medium onion, finely chopped
3 tablespoons olive oil
1/3 cup plus 2 tablespoons chopped dill, divided
1/4 teaspoon grated nutmeg
Preheat oven to 400°F with rack in middle.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Place spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
So springtime fresh.
Spinach and Bechamel Gratin
3 10-ounce packages frozen chopped spinach, thawed
5 tablespoons butter
2 tablespoons flour
1/2 cup whipping cream
1/2 cup milk
Pinch of ground nutmeg
Pinch of ground cloves
2/3 cup grated manchego or Parmesan cheese
Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper.  Spread spinach evenly in prepared pie dish. Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper. Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.
Savory and savvy for special spring occasions
Salmon and Spinach Terrine with Cucumber-Dill Sauce
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
18 ounces skinless boneless salmon fillets, cut into 2-inch pieces
4 ounces bay scallops
1/2 cup fresh breadcrumbs– from French bread
1 large egg
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups chilled whipping cream
1 tablespoon butter
3 tablespoons finely chopped shallots
1/2 cup dry vermouth
Nonstick vegetable oil spray ( for loaf pan )
Preheat oven to 325°F. Spray nonstick spray inside 8  1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool. Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed. In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper. Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day. Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Trim with dill sprigs.
Elegant accompaniment to springtime buffet
Spinach Soufflé with Shallots and Smoked Gouda Cheese
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 cups grated smoked Gouda cheese (about 7 ounces)
1 cup shopped shallots (about 6 ounces)
2 1/2 cups whole milk
5 tablespoon butter
1/4 cup all purpose flour
4 large eggs, separated
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium–whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly. Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing). Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, brunch, luncheon, National Food Holiday, small plates, soups and tagged , , , , , . Bookmark the permalink.

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