PARMESAN SPINACH CAKES
Steps:
- Preheat oven to 400 degrees F.
- Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
SPINACH CAKES WITH GOUDA CHEESE SAUCE
Make and share this Spinach Cakes With Gouda Cheese Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 45m
Yield 16 small cakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- THE CAKES.
- Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside.
- In another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; Mix only until well moistened. Dough will be lumpy.
- On a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. Grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°F degree oven. Repeat until all batter is used.
- SMOKED GOUDA CHEESE SAUCE.
- Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.
- Slowly add milk while constantly stirring with a whisk. Bring to boil while whisking, when thickened remove from heat. Immediately add shredded smoked Gouda cheese, stirring until melted; keep warm.
- PUT TOGETHER.
- Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides.
- Or serve cheese sauce separately and pour over cakes on separate plates.
Nutrition Facts : Calories 333.8, Fat 14.9, SaturatedFat 8.7, Cholesterol 116.5, Sodium 458, Carbohydrate 33.6, Fiber 1.8, Sugar 6.7, Protein 16.3
SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
- Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
- Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
BASIC CHEESE SAUCE
Make and share this Basic Cheese Sauce recipe from Food.com.
Provided by Xiola Blue
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in saucepan.
- Stir in flour until blended.
- Stir in milk slowly.
- When the sauce has thickened, reduce heat and stir in cheese.
- Wonderful on steamed broccoli, cauliflower, asparagus or any veggie you want your child to try.
Nutrition Facts : Calories 230.2, Fat 17.8, SaturatedFat 11.2, Cholesterol 49.5, Sodium 364.2, Carbohydrate 9.7, Fiber 0.2, Protein 8.2
CREAMY SPINACH WITH SMOKED GOUDA GRATIN
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi
Provided by Manami
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE SMOKED GOUDA BECHAMEL:.
- In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt & pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
- PREPARE THE SPINACH:.
- Preheat the broiler and position a rack 10 inches from the heat.
- In a large soup pot, bring 1/4 inch of water to a boil.
- Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
- Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
- In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wilted spinach and cook, stirring, for 1 minute.
- Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
- Season with salt and pepper.
- Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6
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- Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.
- Meanwhile, whisk eggs and milk in a large bowl until smooth. Add whole-wheat flour, all-purpose flour, baking powder, salt and pepper; whisk until no lumps remain. Stir in Gouda and tarragon. Scrape the mixture into the prepared pan and top with the vegetables, pressing them into the batter.
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