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

On Apr 26, 9:14*pm, koko > 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

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

On Sun, 26 Apr 2009 21:04:15 -0700, "Paul M. Cook" >
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

In article >,
koko > 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.

In article >,
"Paul M. Cook" > 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.

In article >,
koko > wrote:

> On Sun, 26 Apr 2009 21:04:15 -0700, "Paul M. Cook" >
> 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.

"koko" > 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.

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

On Apr 26, 10:39*pm, Bobo Bonobo® > wrote:
> On Apr 26, 9:14*pm, koko > 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

On Mon, 27 Apr 2009 06:35:52 -0700 (PDT), Kris >
wrote:

>On Apr 26, 10:39*pm, Bobo Bonobo® > wrote:
>> On Apr 26, 9:14*pm, koko > 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

On Mon, 27 Apr 2009 03:59:40 -0400, "cybercat" >
wrote:

>
>"koko" > 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

On Sun, 26 Apr 2009 23:48:11 -0500, Omelet >
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

On Sun, 26 Apr 2009 23:45:37 -0500, Omelet >
wrote:

>In article >,
> koko > 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

On Mon, 27 Apr 2009 08:21:09 GMT, "ViLco" > 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

In article >,
koko > wrote:

> On Sun, 26 Apr 2009 23:48:11 -0500, Omelet >
> 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.

In article >,
koko > wrote:

> On Sun, 26 Apr 2009 23:45:37 -0500, Omelet >
> wrote:
>
> >In article >,
> > koko > 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.

On Sun, 26 Apr 2009 23:46:19 -0500, Omelet >
wrote:

>In article >,
> "Paul M. Cook" > 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.