I think I'll have these with my standing rib roast and Yorkshire
pudding on Christmas Eve. I was thinking about creamed spinach, but
this can bake while the Yorkie bakes (I make one huge one that is cut
into wedges). I'll use thawed and well squeezed out frozen spinach
though.

Parmesan Spinach Cakes
From EatingWell: September/October 2008

4 servings, 2 spinach cakes each

Active Time: 15 minutes
Total Time: 40 minutes

Ingredients

12 ounces fresh spinach, (see Note)
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

* Preheat oven to 400°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.

Tips & Notes

Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Note: Baby spinach is immature or young spinach-it's harvested earlier
than large-leaved mature spinach. We like the sturdy texture of
mature spinach in cooked dishes and serve tender, mild-flavored baby
spinach raw or lightly wilted. Baby and mature spinach can be used
interchangeably in these recipes (yields may vary slightly); be sure
to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw



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

sf wrote:
> I think I'll have these with my standing rib roast and Yorkshire
> pudding on Christmas Eve. I was thinking about creamed spinach, but
> this can bake while the Yorkie bakes (I make one huge one that is cut
> into wedges). I'll use thawed and well squeezed out frozen spinach
> though.

It sounds as if they are depending on the raw spinach to lend a little
texture and/or moisture, although I'm sure your plan to use frozen will
work. (Better use chopped frozen.)

On a similar note, I used to eat lunch in NYC at a place on 6th Ave in the
low 40s that served something called a "spinach burger." It cam in a pita
with tahini sauce, and was delicious. It was a combination of spinach and
some kind of non-meat substance. I'm not sure what they used in it--tempeh?
It didn't appear to be falafel. I wish I knew, because I'd love to make
them myself.

sf wrote:
> I think I'll have these with my standing rib roast and Yorkshire
> pudding on Christmas Eve. I was thinking about creamed spinach, but
> this can bake while the Yorkie bakes (I make one huge one that is cut
> into wedges). I'll use thawed and well squeezed out frozen spinach
> though.
>
> Parmesan Spinach Cakes
> From EatingWell: September/October 2008
>
> 4 servings, 2 spinach cakes each
>
> Active Time: 15 minutes
> Total Time: 40 minutes
>
> Ingredients
>
> 12 ounces fresh spinach, (see Note)
> 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
> 1/2 cup finely shredded Parmesan cheese, plus more for garnish
> 2 large eggs, beaten
> 1 clove garlic, minced
> 1/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
>
> Preparation
>
> * Preheat oven to 400°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.
>
> Tips & Notes
>
> Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
>
> Note: Baby spinach is immature or young spinach-it's harvested earlier
> than large-leaved mature spinach. We like the sturdy texture of
> mature spinach in cooked dishes and serve tender, mild-flavored baby
> spinach raw or lightly wilted. Baby and mature spinach can be used
> interchangeably in these recipes (yields may vary slightly); be sure
> to remove the tough stems from mature spinach before using.
>
> Weights & Measures
> 10 ounces trimmed mature spinach=about 10 cups raw
> 10 ounces baby spinach=about 8 cups raw
>
A nice LC recipe. Thanks.

--
Jean B.

On Sun, 20 Dec 2009 05:28:05 -0800, sf > wrote:

>
>I think I'll have these with my standing rib roast and Yorkshire
>pudding on Christmas Eve. I was thinking about creamed spinach, but
>this can bake while the Yorkie bakes (I make one huge one that is cut
>into wedges). I'll use thawed and well squeezed out frozen spinach
>though.
>
>Parmesan Spinach Cakes
>From EatingWell: September/October 2008
>
>4 servings, 2 spinach cakes each
>
>Active Time: 15 minutes
>Total Time: 40 minutes
>
>Ingredients
>
>12 ounces fresh spinach, (see Note)
>1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
>1/2 cup finely shredded Parmesan cheese, plus more for garnish
>2 large eggs, beaten
>1 clove garlic, minced
>1/4 teaspoon salt
>1/4 teaspoon freshly ground pepper
>
>Preparation
>
>* Preheat oven to 400°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.
>
>Tips & Notes
>
>Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
>
>Note: Baby spinach is immature or young spinach-it's harvested earlier
>than large-leaved mature spinach. We like the sturdy texture of
>mature spinach in cooked dishes and serve tender, mild-flavored baby
>spinach raw or lightly wilted. Baby and mature spinach can be used
>interchangeably in these recipes (yields may vary slightly); be sure
>to remove the tough stems from mature spinach before using.
>
>Weights & Measures
>10 ounces trimmed mature spinach=about 10 cups raw
>10 ounces baby spinach=about 8 cups raw


Looks like just the thing for us for Christmas dinner. Besides
ricotta is on sale, BOGO. And at our grocery store that means 1/2
price for one, as does 2 for.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
sf > wrote:

> I think I'll have these with my standing rib roast and Yorkshire
> pudding on Christmas Eve. I was thinking about creamed spinach, but
> this can bake while the Yorkie bakes (I make one huge one that is cut
> into wedges). I'll use thawed and well squeezed out frozen spinach
> though.
>
> Parmesan Spinach Cakes
> From EatingWell: September/October 2008

Recipe saved, thanks!
Bet this'd work with artichoke hearts in place of spinach. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

sf wrote:
>
> I think I'll have these with my standing rib roast and Yorkshire
> pudding on Christmas Eve. I was thinking about creamed spinach, but
> this can bake while the Yorkie bakes (I make one huge one that is cut
> into wedges). I'll use thawed and well squeezed out frozen spinach
> though.
>
> Parmesan Spinach Cakes

That looks like a really good recipe, except they are
made in the oven. My mom always made them pan fried.
I'll have to ask her if she has a recipe. I love
spinach. Just a minute ago I polished off a bowl
of creamed spinach. Mmm . . . that was good, and
healthful (if you don't eat it all the time).

Mark Thorson wrote:
> sf wrote:
>>
>> I think I'll have these with my standing rib roast and Yorkshire
>> pudding on Christmas Eve. I was thinking about creamed spinach, but
>> this can bake while the Yorkie bakes (I make one huge one that is cut
>> into wedges). I'll use thawed and well squeezed out frozen spinach
>> though.
>>
>> Parmesan Spinach Cakes
>
> That looks like a really good recipe, except they are
> made in the oven. My mom always made them pan fried.
> I'll have to ask her if she has a recipe. I love
> spinach. Just a minute ago I polished off a bowl
> of creamed spinach. Mmm . . . that was good, and
> healthful (if you don't eat it all the time).

I LOOOOVE creamed spinach. In virtually every guise.

A couple months ago I had some at a restaurant in NYC that appeared to have
been made with a wild mushroom broth, possibly dried mushroom soaking
liquid...unusual, the creamy part was actually brown. Very good for a change
of pace.

On Sun, 20 Dec 2009 11:27:32 -0800, Mark Thorson >
wrote:

>Just a minute ago I polished off a bowl
>of creamed spinach. Mmm . . . that was good, and
>healthful (if you don't eat it all the time).

Would you please post your recipe? TIA

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

On Sun, 20 Dec 2009 15:49:23 -0500, "Janet" >
wrote:

>I LOOOOVE creamed spinach. In virtually every guise.

Do you make creamed spinach at home? Would you please post your
recipe. For me, it's a restaurant dish (and not very often).

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

In article >,
"Janet" > wrote:

> Mark Thorson wrote:
> > sf wrote:
> >>
> >> I think I'll have these with my standing rib roast and Yorkshire
> >> pudding on Christmas Eve. I was thinking about creamed spinach, but
> >> this can bake while the Yorkie bakes (I make one huge one that is cut
> >> into wedges). I'll use thawed and well squeezed out frozen spinach
> >> though.
> >>
> >> Parmesan Spinach Cakes
> >
> > That looks like a really good recipe, except they are
> > made in the oven. My mom always made them pan fried.
> > I'll have to ask her if she has a recipe. I love
> > spinach. Just a minute ago I polished off a bowl
> > of creamed spinach. Mmm . . . that was good, and
> > healthful (if you don't eat it all the time).
>
> I LOOOOVE creamed spinach. In virtually every guise.
>
> A couple months ago I had some at a restaurant in NYC that appeared to have
> been made with a wild mushroom broth, possibly dried mushroom soaking
> liquid...unusual, the creamy part was actually brown. Very good for a change
> of pace.

I always save my soaking water from rehydrating dried shitakes and add
it to stock... ;-d I also started keeping the hard stems from them in
the freezer and adding them to stock making stuff.

Works a treat for an extra depth of flavor.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 20 Dec 2009 14:38:15 -0800, sf > wrote:

>On Sun, 20 Dec 2009 15:49:23 -0500, "Janet" >
>wrote:
>
>>I LOOOOVE creamed spinach. In virtually every guise.
>
>Do you make creamed spinach at home? Would you please post your
>recipe. For me, it's a restaurant dish (and not very often).

I'm not Janet, but this is what I've done.
http://tinyurl.com/yze64jk

This links to a post on my blog.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/19

On Sun, 20 Dec 2009 17:39:55 -0800, koko > wrote:

>On Sun, 20 Dec 2009 14:38:15 -0800, sf > wrote:
>
>>On Sun, 20 Dec 2009 15:49:23 -0500, "Janet" >
>>wrote:
>>
>>>I LOOOOVE creamed spinach. In virtually every guise.
>>
>>Do you make creamed spinach at home? Would you please post your
>>recipe. For me, it's a restaurant dish (and not very often).
>
>I'm not Janet, but this is what I've done.
>http://tinyurl.com/yze64jk
>
>This links to a post on my blog.
>
Thanks koko! Saved.


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

sf wrote:

> 12 ounces fresh spinach, (see Note)
> 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
> 1/2 cup finely shredded Parmesan cheese, plus more for garnish
> 2 large eggs, beaten
> 1 clove garlic, minced
> 1/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper

How "spinachy" are they? Seems like after the spinach is cooked down, they'd
be mostly cheese -- not that there's anything wrong with THAT!

Bob

On Mon, 21 Dec 2009 02:13:27 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> 12 ounces fresh spinach, (see Note)
>> 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
>> 1/2 cup finely shredded Parmesan cheese, plus more for garnish
>> 2 large eggs, beaten
>> 1 clove garlic, minced
>> 1/4 teaspoon salt
>> 1/4 teaspoon freshly ground pepper
>
>How "spinachy" are they? Seems like after the spinach is cooked down, they'd
>be mostly cheese -- not that there's anything wrong with THAT!
>
I haven't tried the recipe yet. I've made spinach souffle and spinach
quiche before, so I pretty much know what I'm doing and will not
follow it exactly. I plan to double the recipe and use two packages
of frozen (chopped) spinach. I'm one of those people who doesn't
think it's worth the trouble to use fresh spinach for a recipe like
that. Also, the recipe doesn't call for precooking the (fresh)
spinach which is really weird to me because spinach collapses so much
when cooked and gives off so much water in the process. I want that
all done before baking, because I don't want the final product to be
watery.

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

sf wrote:
>
> 12 ounces fresh spinach, (see Note)
> 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
> 1/2 cup finely shredded Parmesan cheese, plus more for garnish
> 2 large eggs, beaten
> 1 clove garlic, minced
> 1/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
>
>I haven't tried the recipe yet. I've made spinach souffle and spinach
>quiche before, so I pretty much know what I'm doing and will not
>follow it exactly. I plan to double the recipe and use two packages
>of frozen (chopped) spinach. I'm one of those people who doesn't
>think it's worth the trouble to use fresh spinach for a recipe like
>that. Also, the recipe doesn't call for precooking the (fresh)
>spinach which is really weird to me because spinach collapses so much
>when cooked and gives off so much water in the process. I want that
>all done before baking, because I don't want the final product to be
>watery.

I'd omit the raw garlic, it won't cook mixed in with that cheese...
use a bit of granulated garlic instead.

Agreed, frozen spinach (squeezed) works better with all that cheese...
add a heap of mozz and that would make a terrific filling for
calzone... place the spinach in a layer, don't blend it with the
cheese... I'd load it with a layer of paper thin sliced Di Lusso genoa
salami too. If you don't feel like making your own dough buy a
plastic bag of dough at your stupidmarket. For a party do mini
calzone... variatize... ham, pepperoni, saw-seege, olives, cocktail
franks, anchovy, even lox! A calzone is just a dago k'nish. LOL

sf wrote:
>
> On Sun, 20 Dec 2009 15:49:23 -0500, "Janet" >
> wrote:
>
> >I LOOOOVE creamed spinach. In virtually every guise.
>
> Do you make creamed spinach at home? Would you please post your
> recipe. For me, it's a restaurant dish (and not very often).

I make it the easy way. Place a brick of frozen spinach
in a saucepan on the stovetop over a burner on low.
When it's thawed on one side, flip it over. When it's
soft enough, break it up with a fork or something.
When it's almost completely defrosted, dump in a can
of Cream of Chicken soup. DO NOT USE CAMPBELL'S BRAND.
Any generic brand will be a copy of old Campbell's
Cream of Chicken soup. Use that. The new Campbell's
Cream of Chicken soup is a horrible abomination, and
completely unsuitable for making creamed spinach.

Stir it in, and when the whole thing is hot, serve.
This is my idea of comfort food.

Other people may post recipes for creamed spinach
that have more than two ingrediants. Ignore them.
This is the simple and easy way to do it.

On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
wrote:

>Other people may post recipes for creamed spinach
>that have more than two ingrediants. Ignore them.
>This is the simple and easy way to do it.

thanks

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

On Mon, 21 Dec 2009 16:07:07 -0800, sf wrote:

> On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
> wrote:
>
>>Other people may post recipes for creamed spinach
>>that have more than two ingrediants. Ignore them.
>>This is the simple and easy way to do it.
>
> thanks

i used to make this once in a while:

8 oz. package frozen chopped spinach

1 1/2 tbls butter

1/4 - 1/2 tsp salt

1/2 tsp dehydrated minced onion (maybe more)

1/2 cup sour cream

*

place partially thawed spinach in pan with butter; sprinkle with salt. add
onion. cook, covered over high heat 1 minute; stir to mix with onion.
lower heat and cook for five minutes more or until spinach is completely
thawed and soft. add sour cream, blend well, turn off heat.

(from betty wasons 'the everything cookbook')

this is pretty easy and pretty tasty as well. you can muck about with the
seasonings, of course.

your pal,
blake

On Tue, 22 Dec 2009 12:10:28 -0500, blake murphy
> wrote:

>On Mon, 21 Dec 2009 16:07:07 -0800, sf wrote:
>
>> On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
>> wrote:
>>
>>>Other people may post recipes for creamed spinach
>>>that have more than two ingrediants. Ignore them.
>>>This is the simple and easy way to do it.
>>
>> thanks
>
>i used to make this once in a while:
>
>8 oz. package frozen chopped spinach
>
>1 1/2 tbls butter
>
>1/4 - 1/2 tsp salt
>
>1/2 tsp dehydrated minced onion (maybe more)
>
>1/2 cup sour cream
>
>*
>
>place partially thawed spinach in pan with butter; sprinkle with salt. add
>onion. cook, covered over high heat 1 minute; stir to mix with onion.
>lower heat and cook for five minutes more or until spinach is completely
>thawed and soft. add sour cream, blend well, turn off heat.
>
>(from betty wasons 'the everything cookbook')
>
>this is pretty easy and pretty tasty as well. you can muck about with the
>seasonings, of course.
>
Thanks *sour* cream, huh? I usually have that on hand.

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

On Tue, 22 Dec 2009 09:40:51 -0800, sf wrote:

> On Tue, 22 Dec 2009 12:10:28 -0500, blake murphy
> > wrote:
>
>>On Mon, 21 Dec 2009 16:07:07 -0800, sf wrote:
>>
>>> On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
>>> wrote:
>>>
>>>>Other people may post recipes for creamed spinach
>>>>that have more than two ingrediants. Ignore them.
>>>>This is the simple and easy way to do it.
>>>
>>> thanks
>>
>>i used to make this once in a while:
>>
>>8 oz. package frozen chopped spinach
>>
>>1 1/2 tbls butter
>>
>>1/4 - 1/2 tsp salt
>>
>>1/2 tsp dehydrated minced onion (maybe more)
>>
>>1/2 cup sour cream
>>
>>*
>>
>>place partially thawed spinach in pan with butter; sprinkle with salt. add
>>onion. cook, covered over high heat 1 minute; stir to mix with onion.
>>lower heat and cook for five minutes more or until spinach is completely
>>thawed and soft. add sour cream, blend well, turn off heat.
>>
>>(from betty wasons 'the everything cookbook')
>>
>>this is pretty easy and pretty tasty as well. you can muck about with the
>>seasonings, of course.
>>
> Thanks *sour* cream, huh? I usually have that on hand.

probably not what the steakhouses do, but it's good.

your pal,
blake

blake murphy wrote:
> On Mon, 21 Dec 2009 16:07:07 -0800, sf wrote:
>
>> On Mon, 21 Dec 2009 15:39:00 -0800, Mark Thorson >
>> wrote:
>>
>>> Other people may post recipes for creamed spinach
>>> that have more than two ingrediants. Ignore them.
>>> This is the simple and easy way to do it.
>> thanks
>
> i used to make this once in a while:
>
> 8 oz. package frozen chopped spinach
>
> 1 1/2 tbls butter
>
> 1/4 - 1/2 tsp salt
>
> 1/2 tsp dehydrated minced onion (maybe more)
>
> 1/2 cup sour cream
>
> *
>
> place partially thawed spinach in pan with butter; sprinkle with salt. add
> onion. cook, covered over high heat 1 minute; stir to mix with onion.
> lower heat and cook for five minutes more or until spinach is completely
> thawed and soft. add sour cream, blend well, turn off heat.
>
> (from betty wasons 'the everything cookbook')
>
> this is pretty easy and pretty tasty as well. you can muck about with the
> seasonings, of course.
>
> your pal,
> blake

That is similar to my recipe, which includes a TEENY amount of
horseradish. (This from someone who generally is not too fond of it.)

--
Jean B.