Butter or Vinegar on Spinach???
wanda_va
13 years ago
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ruthieg__tx
13 years agoglenda_al
13 years agoRelated Discussions
Balsamic Vinegar
Comments (10)Linda stole my idea! LOL! I was going to suggest a lovely spinach salad with fresh strawberries and a drizzle of any of the flavored Balsamics. There is also a recipe I have filed somewhere for a orange and fennel salad, I think the fig would be fab with it. I also have a recipe for a brie and pear strudel that would be WONDERFUL with a drizzle of one of the sweet balsamics. Or those palmiers form the Silver Palate cookbook with proscuitto and a drizzle of fig balsamic Then there is always the following: Balsamic Glazed Cipolline Onions The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats. 2 pounds fresh small cipolline onions or pearl onions 1/4 cup extra-virgin olive oil 3/4 cup fresh orange juice 3/4 cup balsamic vinegar Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions. Heat oil in large nonstick skillet over high heat. Add onions and sautuntil onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.) Market Tip Cipolline onions are small, flat Italian onions. They can be found in the produce section of many supermarkets and Italian markets. Makes 6 to 8 servings. Bon Appétit May 2005 ************************************************************* Balsamic Glazed Vegetables Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 to 6 servings User Rating: 1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini) 1/2 cup water 1/2 cup balsamic vinegar 1 tablespoon butter Salt and freshly ground black pepper Chopped parsley leaves, for garnish Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed. Episode#: TM1B58 Copyright © 2003 Television Food Network, G.P., All Rights Reserved ***********************************************************...See MoreMushroom Spinach Souffle Roll - should I make a red pepper coulis
Comments (4)I don't know where you got that recipe, but it'/s pretty much exactly what I do. And it reheats very well. When you make the spinach filling, put the squeezed chopped spinach on a board and chop again with a chef's knife. Sometimes there are strings that prevent you from cutting the finished product neatly....and when yous autee the veggies for the filling....besure they have most of the water fried out.....then I add back a splash of sherry wine....and I often sub about 2 oz blue cheese for 2 oz of the cream cheese....or more if I have a b lue cheese loving crowd. The coulis sounds wonderful!! I do a sweetish tomato sauce....pretty well just canned tomatoes and onions and red pepper cooked down with a bit of sugar.... But the red pepper sounds better! It's a beautiful dish and makes a dynomite presentation....not to mention it's yummy! Linda c...See MoreRECIPE: Tyler's Spinach Salad
Comments (2)Thanks Woodie! We enjoy this as a side too but I bet it would make a good salad....See MoreReccipes for Spinach - Week 3 October 2013
Comments (3)I have been unavailable to post recipes so will continue with the spinach recipes. Here is one from Gardenweb's CindyMac; it is quite good. SPINACH MADELEINE When Kraft stopped making the roll of jalapeno cheese that was originally used in this dish cooks tried various substitutions. I tried it with cheddar cheese and jalapenos, and then with Monterey Jack and jalapenos. Neither worked as well as the Hot Mexican Velveeta. CindyMac@gardenweb 2 pkgs. frozen chopped spinach 4 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped celery 1 teaspoon minced garlic 2 tablespoons flour 1/2 cup half and half 1/2 cup vegetable liquor 4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces 1/2 teaspoon Worcestershire sauce 1/4 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper coarse salt to taste Cook spinach according to package directions. Drain and reserve liquor. Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted. Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight. Bake at 350 degrees for 25-30 minutes or until bubbling hot. It's one of my favorite side dishes with most any meal. beverlyal@gardenweb...See Morecountry_sunshine
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