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Thread: Creamed Spinach Parmesan

  1. #1
    koko Guest

    Default Creamed Spinach Parmesan


    I made some creamed spinach with Parmesan cheese, here's what I did

    I followed a basic creamed spinach recipe and added the cheese and
    some nutmeg to the white sauce.

    First I gathered the ingredients. The nutmeg was to late for the photo
    shoot.
    http://i44.tinypic.com/15c60n.jpg

    Diced up an onion
    http://i39.tinypic.com/5bzigy.jpg

    and some garlic
    http://i39.tinypic.com/aueejc.jpg

    I started the spinach before I made the white sauce. I cooked some
    onion until translucent and added the galic. Once the onion and garlic
    were ready I folded in the spinach. This was all the further I wanted
    the spinach to go because I knew it would wilt a little more in the
    white sauce.
    http://i42.tinypic.com/2nc09qq.jpg

    I added the flour to the melted butter in a 12" skillet. Whisk, whisk,
    and cook, cook, you want to make a light roux here.
    http://i40.tinypic.com/4vio1g.jpg

    Whisking like mad I added the milk to the roux. Stirring constantly
    over a med low heat until the sauce thickened, now is when a little
    fresh nutmeg is grated in. But instead drop it into the sauce. grrrrrr
    After fishing the nutmeg out is when the grated Parmesan cheese is
    added and stirred in to make a rich creamy sauce.
    http://i40.tinypic.com/f0q7i1.jpg

    Now I folded the wilted spinach and onion mix into the sauce.
    http://i39.tinypic.com/qs9qwg.jpg

    Really delicious.
    http://i44.tinypic.com/o3b7k.jpg

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  2. #2
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Creamed Spinach Parmesan

    On Apr 26, 9:14*pm, koko <k...@letscook.com> wrote:
    > I made some creamed spinach with Parmesan cheese, here's what I did
    >
    > I followed a basic creamed spinach recipe and added the cheese and
    > some nutmeg to the white sauce.
    >
    > First I gathered the ingredients. The nutmeg was to late for the photo
    > shoot.http://i44.tinypic.com/15c60n.jpg
    >
    > Diced up an onionhttp://i39.tinypic.com/5bzigy.jpg
    >
    > and some garlichttp://i39.tinypic.com/aueejc.jpg
    >
    > I started the spinach before I made the white sauce. I cooked some
    > onion until translucent and added the galic. Once the onion and garlic
    > were ready I folded in the spinach. This was all the further I wanted
    > the spinach to go because I knew it would wilt a little more in the
    > white sauce.http://i42.tinypic.com/2nc09qq.jpg
    >
    > I added the flour to the melted butter in a 12" skillet. Whisk, whisk,
    > and cook, cook, you want to make a light roux here.http://i40.tinypic.com/4vio1g.jpg
    >
    > Whisking like mad I added the milk to the roux. Stirring constantly
    > over a med low heat until the sauce thickened, now is when a little
    > fresh nutmeg is grated in. But instead drop it into the sauce. grrrrrr
    > After fishing the nutmeg out is when the grated Parmesan cheese is
    > added and stirred in to make a rich creamy sauce.http://i40.tinypic.com/f0q7i1.jpg
    >
    > Now I folded the wilted spinach and onion mix into the sauce.http://i39.tinypic.com/qs9qwg.jpg
    >
    > Really delicious.http://i44.tinypic.com/o3b7k.jpg


    YOU PUT NUTMEG IN MY SPINACH! No, wait, you put nutmeg in your *own*
    spinach. Enjoy.
    >
    > koko
    > --
    >

    --Bryan listen @ http://www.MySpace.com/TheBonobos

    "The 1960's called. They want their recipe back."
    --Steve Wertz in rec.food.cooking 4-20-2009

  3. #3
    Paul M. Cook Guest

    Default Re: Creamed Spinach Parmesan

    Looks good.

    I like to make a parmesan spinach dish that is kind of like yours.

    I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
    as much garlic as I want then cook the spinach in that with some salt until
    it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
    cup parmesan cheese and toss it all around until it's creamy and thick. I
    love it with fried polenta.

    Paul



  4. #4
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Sun, 26 Apr 2009 21:04:15 -0700, "Paul M. Cook" <pmcook@gte.net>
    wrote:

    >Looks good.
    >
    >I like to make a parmesan spinach dish that is kind of like yours.
    >
    >I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
    >as much garlic as I want then cook the spinach in that with some salt until
    >it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
    >cup parmesan cheese and toss it all around until it's creamy and thick. I
    >love it with fried polenta.
    >
    >Paul
    >

    That sounds really good, I 'll have to try it. I still have a lot of
    fresh spinach to use up.
    The bread crumbs reminded me that one recipe I was looking at said
    that the next day to put the creamed spinach in a casserole dish and
    top with bread crumbs and re heat.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  5. #5
    Omelet Guest

    Default Re: Creamed Spinach Parmesan

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > Really delicious.
    > http://i44.tinypic.com/o3b7k.jpg
    >
    > koko


    I always love your prep shots. :-)
    That final plated shot is the gods.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  6. #6
    Omelet Guest

    Default Re: Creamed Spinach Parmesan

    In article <gt3as1$948$[email protected]>,
    "Paul M. Cook" <[email protected]> wrote:

    > Looks good.
    >
    > I like to make a parmesan spinach dish that is kind of like yours.
    >
    > I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
    > as much garlic as I want then cook the spinach in that with some salt until
    > it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
    > cup parmesan cheese and toss it all around until it's creamy and thick. I
    > love it with fried polenta.
    >
    > Paul


    I so have to try saute'ing spinach. I've only ever eaten it raw or
    steamed.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  7. #7
    Omelet Guest

    Default Re: Creamed Spinach Parmesan

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > On Sun, 26 Apr 2009 21:04:15 -0700, "Paul M. Cook" <[email protected]>
    > wrote:
    >
    > >Looks good.
    > >
    > >I like to make a parmesan spinach dish that is kind of like yours.
    > >
    > >I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
    > >as much garlic as I want then cook the spinach in that with some salt until
    > >it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
    > >cup parmesan cheese and toss it all around until it's creamy and thick. I
    > >love it with fried polenta.
    > >
    > >Paul
    > >

    > That sounds really good, I 'll have to try it. I still have a lot of
    > fresh spinach to use up.
    > The bread crumbs reminded me that one recipe I was looking at said
    > that the next day to put the creamed spinach in a casserole dish and
    > top with bread crumbs and re heat.
    >
    > koko


    I've been pigging out lately on baby spinach leaves. It keeps well for
    about a week under refrigeration, but the Hobart holds a temp of 33
    degrees at the moment. It has a temp gauge on the outside of it so I
    can monitor it.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  8. #8
    cybercat Guest

    Default Re: Creamed Spinach Parmesan


    "koko" <[email protected]> wrote

    >I still have a lot of
    > fresh spinach to use up.
    > The bread crumbs reminded me that one recipe I was looking at said
    > that the next day to put the creamed spinach in a casserole dish and
    > top with bread crumbs and re heat.


    Add some egg noodles and it would be wonderful.



  9. #9
    ViLco Guest

    Default Re: Creamed Spinach Parmesan

    koko wrote:

    > I started the spinach before I made the white sauce. I cooked some
    > onion until translucent and added the galic. Once the onion and garlic
    > were ready I folded in the spinach. This was all the further I wanted
    > the spinach to go because I knew it would wilt a little more in the
    > white sauce.


    I love sauteeing spinach, both that way and others. Sometimes I just boil
    the spinach then remove it to drain and re-start the pan with butter instead
    of oil and some diced pancetta to sautee with the onion, then re-add the
    spinach and stir well and serve with plenty of grated parmigiano.
    This method allows for many uses, expecially for erbazzone stuffing if you
    crack some eggs in the pan and then lay tje mix over a sheet of non-sweet
    pastry.
    A shot of erbazzone to give an idea of it:
    http://ilforno.typepad.com/photos/un.../erbazzone.jpg

    > Really delicious.
    > http://i44.tinypic.com/o3b7k.jpg


    And really nice, too
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano




  10. #10
    Kris Guest

    Default Re: Creamed Spinach Parmesan

    On Apr 26, 10:39*pm, Bobo BonoboŽ <CLASS...@BRICK.NET> wrote:
    > On Apr 26, 9:14*pm, koko <k...@letscook.com> wrote:
    >
    >
    >
    >
    >
    > > I made some creamed spinach with Parmesan cheese, here's what I did

    >
    > > I followed a basic creamed spinach recipe and added the cheese and
    > > some nutmeg to the white sauce.

    >
    > > First I gathered the ingredients. The nutmeg was to late for the photo
    > > shoot.http://i44.tinypic.com/15c60n.jpg

    >
    > > Diced up an onionhttp://i39.tinypic.com/5bzigy.jpg

    >
    > > and some garlichttp://i39.tinypic.com/aueejc.jpg

    >
    > > I started the spinach before I made the white sauce. I cooked some
    > > onion until translucent and added the galic. Once the onion and garlic
    > > were ready I folded in the spinach. This was all the further I wanted
    > > the spinach to go because I knew it would wilt a little more in the
    > > white sauce.http://i42.tinypic.com/2nc09qq.jpg

    >
    > > I added the flour to the melted butter in a 12" skillet. Whisk, whisk,
    > > and cook, cook, you want to make a light roux here.http://i40.tinypic.com/4vio1g.jpg

    >
    > > Whisking like mad I added the milk to the roux. Stirring constantly
    > > over a med low heat until the sauce thickened, now is when a little
    > > fresh nutmeg is grated in. But instead drop it into the sauce. grrrrrr
    > > After fishing the nutmeg out is when the grated Parmesan cheese is
    > > added and stirred in to make a rich creamy sauce.http://i40.tinypic.com/f0q7i1.jpg

    >
    > > Now I folded the wilted spinach and onion mix into the sauce.http://i39..tinypic.com/qs9qwg.jpg

    >
    > > Really delicious.http://i44.tinypic.com/o3b7k.jpg

    >
    > YOU PUT NUTMEG IN MY SPINACH! *No, wait, you put nutmeg in your *own*
    > spinach. *Enjoy. *
    >
    > > koko
    > > --

    >
    > --Bryan * listen @http://www.MySpace.com/TheBonobos
    >
    > "The 1960's called. They want their recipe back."
    > * *--Steve Wertz in rec.food.cooking 4-20-2009- Hide quoted text -
    >
    > - Show quoted text -


    A but of nutmeg does wonders for cream sauces. This sounds delicious.

    Kris

  11. #11
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Mon, 27 Apr 2009 06:35:52 -0700 (PDT), Kris <[email protected]>
    wrote:

    >On Apr 26, 10:39*pm, Bobo BonoboŽ <CLASS...@BRICK.NET> wrote:
    >> On Apr 26, 9:14*pm, koko <k...@letscook.com> wrote:


    >> > I made some creamed spinach with Parmesan cheese, here's what I did
    >> > I followed a basic creamed spinach recipe and added the cheese and
    >> > some nutmeg to the white sauce.


    snippage

    >> YOU PUT NUTMEG IN MY SPINACH! *No, wait, you put nutmeg in your *own*
    >> spinach. *Enjoy. *
    >>
    >> --Bryan *

    >
    >A but of nutmeg does wonders for cream sauces. This sounds delicious.
    >
    >Kris


    Thanks Kris it was, once I fished the whole piece of nutmeg out. ;-)

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  12. #12
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Mon, 27 Apr 2009 03:59:40 -0400, "cybercat" <[email protected]>
    wrote:

    >
    >"koko" <[email protected]> wrote
    >
    >>I still have a lot of
    >> fresh spinach to use up.
    >> The bread crumbs reminded me that one recipe I was looking at said
    >> that the next day to put the creamed spinach in a casserole dish and
    >> top with bread crumbs and re heat.

    >
    >Add some egg noodles and it would be wonderful.
    >

    oooo great idea.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  13. #13
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Sun, 26 Apr 2009 23:48:11 -0500, Omelet <[email protected]>
    wrote:

    snippage

    >
    >I've been pigging out lately on baby spinach leaves. It keeps well for
    >about a week under refrigeration, but the Hobart holds a temp of 33
    >degrees at the moment. It has a temp gauge on the outside of it so I
    >can monitor it.


    I love baby spinach. I probably should use them more often.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  14. #14
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Sun, 26 Apr 2009 23:45:37 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > koko <[email protected]> wrote:
    >
    >> Really delicious.
    >> http://i44.tinypic.com/o3b7k.jpg
    >>
    >> koko

    >
    >I always love your prep shots. :-)
    >That final plated shot is the gods.


    Thank you Om I appreciate that,
    I think I need to step up my game a bit to keep up with you and that
    ribs and artichoke shot, that's "over the top"

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  15. #15
    koko Guest

    Default Re: Creamed Spinach Parmesan

    On Mon, 27 Apr 2009 08:21:09 GMT, "ViLco" <[email protected]> wrote:

    >koko wrote:
    >
    >> I started the spinach before I made the white sauce. I cooked some
    >> onion until translucent and added the galic. Once the onion and garlic
    >> were ready I folded in the spinach. This was all the further I wanted
    >> the spinach to go because I knew it would wilt a little more in the
    >> white sauce.

    >
    >I love sauteeing spinach, both that way and others. Sometimes I just boil
    >the spinach then remove it to drain and re-start the pan with butter instead
    >of oil and some diced pancetta to sautee with the onion, then re-add the
    >spinach and stir well and serve with plenty of grated parmigiano.
    >This method allows for many uses, expecially for erbazzone stuffing if you
    >crack some eggs in the pan and then lay tje mix over a sheet of non-sweet
    >pastry.
    >A shot of erbazzone to give an idea of it:
    >http://ilforno.typepad.com/photos/un.../erbazzone.jpg
    >

    That looks like something I'd like to try. I don't think I'd boil the
    spinach though, I like it with just a quick sauté.

    >> Really delicious.
    >> http://i44.tinypic.com/o3b7k.jpg

    >
    >And really nice, too


    Thank you so much.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  16. #16
    Omelet Guest

    Default Re: Creamed Spinach Parmesan

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > On Sun, 26 Apr 2009 23:48:11 -0500, Omelet <[email protected]>
    > wrote:
    >
    > snippage
    >
    > >
    > >I've been pigging out lately on baby spinach leaves. It keeps well for
    > >about a week under refrigeration, but the Hobart holds a temp of 33
    > >degrees at the moment. It has a temp gauge on the outside of it so I
    > >can monitor it.

    >
    > I love baby spinach. I probably should use them more often.
    >


    It's my favorite. :-)

    I'm fixin' to start experimenting with sprouts now tho'.
    Got a batch of Mung on the windowsill, and I'm going to go looking for
    raw sunflower seeds for sprouting.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  17. #17
    Omelet Guest

    Default Re: Creamed Spinach Parmesan

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > On Sun, 26 Apr 2009 23:45:37 -0500, Omelet <[email protected]>
    > wrote:
    >
    > >In article <[email protected]>,
    > > koko <[email protected]> wrote:
    > >
    > >> Really delicious.
    > >> http://i44.tinypic.com/o3b7k.jpg
    > >>
    > >> koko

    > >
    > >I always love your prep shots. :-)
    > >That final plated shot is the gods.

    >
    > Thank you Om I appreciate that,
    > I think I need to step up my game a bit to keep up with you and that
    > ribs and artichoke shot, that's "over the top"
    >
    > koko


    That's quite a compliment coming from you. :-)
    Thanks!
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  18. #18
    sf Guest

    Default Re: Creamed Spinach Parmesan

    On Sun, 26 Apr 2009 23:46:19 -0500, Omelet <[email protected]>
    wrote:

    >In article <gt3as1$948$[email protected]>,
    > "Paul M. Cook" <[email protected]> wrote:
    >
    >> Looks good.
    >>
    >> I like to make a parmesan spinach dish that is kind of like yours.
    >>
    >> I take 2 pounds of fresh spinach leaves and wash them. I saute in olive oil
    >> as much garlic as I want then cook the spinach in that with some salt until
    >> it is cooked - maybe 3-5 minutes. Then in goes 1/2 cup bread crumbs, 1/2
    >> cup parmesan cheese and toss it all around until it's creamy and thick. I
    >> love it with fried polenta.
    >>
    >> Paul

    >
    >I so have to try saute'ing spinach. I've only ever eaten it raw or
    >steamed.


    Saute it with loads of fresh chopped garlic and some EVOO. YUM.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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