Archive for spinach
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Peaches are the Queen of the current season. And who better should the Queen accompany than the King? My awesome local fishmonger, Steve, introduced us to a rare dignitary: Scottish King Salmon. Flown in fresh, this king salmon was an awesome beauty. He was allowed a last bachelor’s night out as he soaked in a light marinade of scotch whisky, maple syrup and other flavors. Thus lightly blushing with pleasant scent of a few well earned spoils, he was married to peaches via a light mustard and dill glaze. The ensemble smoked over maple and cherry-wood, sealing a union of tasty goodness. With spicy sweet tater sticks and lightly sauteed spinach on the side, we all ate happily ever after.
It is fresh scallop season locally. That means succulent deep sea scallops the size of your fist. But what do you do when you have fresh sea scallops and a bit of a craving for Wellington? Simple, you make scallop wellies! Each tender and slightly massive scallop was seared off. Then it was wrapped in a tender and flaky pie pastry accompanied on the inside by an exotic mushroom duxelle and a spinach puree. Top it with a flavorful lemon caper white wine sauce and well, get your Wellingtons on!
Got pork? Why not? Pork is great. Wonderfully lean, rich in protein and other vitamins and nutrients this package is most importantly incredibly delicious. Here boneless center cut loin chops are pounded thin, seasoned and filled with brie, prosciutto and a puree of spinach and mushroom. This treasure of hidden goodness is then covered in a delicate breadcrumb crust and pan fried until golden and inimitable when drizzled with peach gastrique. What are you waiting for, get porked today!
Here’s a little bit of leftovers, veal, puff pastry, morels, truffled foie gras, etc. What to do? Why Veal Wellington (with morel and mushroom duxelle mixed with truffled foie gras) with a demi-glace pan sauce, truffled parma fries and spinach. Who says leftovers are boring?
Here’s a great fall dish for grilling. Blackberry glazed grilled lamb chops served with some sauteed spinach and a delightful roasted beetroot mash!
Here’s a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the season.
There was a lot of help for today’s post. First I borrowed some alliteration from Christo over at Chez What for the title. Then we had a little leftover Easter lamb; that scrumptious cherry balsamic apple wood smoked lamb (video from nationally syndicated Southern Living’s Daytime TV to be up shortly). Finally, I had a most excellent sous chef visiting. Lindsey whipped up some spinach pasta from scratch and stuffed some raviolis with the lamb and demi-glace. She also fixed a garden fresh red sauce and topped the ensemble off with some fresh grated Manchego cheese (sheep’s milk cheese) from Spain. It was a feast fit for earthly kings-and beyond!
Here’s a delicious meal, perfect for Valentine’s Day or St. Patrick’s Day. This dish uses some fresh oysters, breaded and deep-fried then served over some lightly sautéed spinach and Swiss chard. That hunk of green deliciousness is placed upon a truly Irish base of root mash consisting of turnips, potatoes and parsnips. A light drizzle of Guinness Hollandaise and it’s time to “Kiss Me, I’m Irish!”
As we mentioned in an earlier post, fresh squid is a true treat, and while fried calamari is delicious it can be so much more. Here we took our spanikopita filling and used it to stuff the tubes, which were then quickly grilled. A Greecian delight!
- 20 oz spinach leaves (2 bunches)
- 16 oz feta
- ¼ cup onion, chopped
- 1 Tbs fresh thyme
- 1 Tbs fresh oregano, chopped
- 1 Tbs fresh basil, chopped
- 3 garlic cloves, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
Phyllo dough: 10 layers on bottom, 6 layers on top with Manchego b/w. Sesame seeds on top.
425 degrees for ~ 20 minutes