Baker Hotels Spinach Rockefeller Recipes

Steps:

• Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
• Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
• Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.

Steps:

• Preheat the oven to 500 degrees F. Moisten the breadcrumbs with a little bit of olive oil.
• Shuck the oysters: There is a top flat "lid" and a bottom cupped shell for each oyster. Insert the tip of an oyster knife into the hinge where the two shells come together in a point. Twist until the lid pops open. Pull the knife out and wipe it clean so you don't get mud in the oyster. Insert the knife back into the oyster from the opposite side of the hinge, lightly scraping against the top shell to disconnect the muscle. Then go under the oyster to cut the muscle on the bottom. Flip the oyster over onto the prettier side.
• Top each oyster with a teaspoon of the creamed spinach, a piece of bacon and a bit of the breadcrumbs. On a baking sheet, create a small mound of coarse salt for each oyster to prevent them from tipping over. Nestle the oysters in the salt mounds, and bake until the bacon is cooked and the breadcrumbs browned.
• Transfer the baked oysters to a serving platter and garnish with a sprinkle of fennel pollen. If desired, garnish with grated horseradish and a drizzle of smoked olive oil. Serve with lemon wedges.
• Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
• Finely mince the fennel and onion. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
• Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan.

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

Steps:

• Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
• Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
• Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.

Steps:

• Cook spinach and drain thoroughly.
• In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
• Mix well to blend thoroughly.
• Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
• Spoon 1/4 cup spinach mixture on each, shaping into a dome.
• Bake at 350° for 15 to 20 minutes, until set and heated through.
• Can be assembled ahead and refrigerated.
• If cold, bake 25 to 30 minutes.
• As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.

Steps:

• Preheat oven to 375 degrees.
• In 5 quart heavy dutch oven heat butter over medium heat.
• Add onions, celery, bell peppers, jalapenos and tasso.
• Saute for 5 minutes or until vegetables are soft.
• Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
• Add flour, stirring well.
• Add heavy whipping cream and cheese.
• Season to taste with salt, pepper, and hot sauce.
• When cheese has melted remove from heat and allow to cool.
• Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
• Cut pastry sheets into 6 pieces, four inches square each.
• Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
• Roll, jelly roll style, making sure that the seam end is well sealed.
• Please seam side down on large baking sheet and continue with remaining sheets.
• Brush top lightly with egg.
• Bake until golden brown approximately 15-20 minutes.
• Slice in 1/2 inch slices for an hors d'ouvres.

Steps:

• Preheat oven to 375 degrees F.
• Cook the spinach using package direction; drain.
• In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce.
• Cook for approximately 25 minutes, stirring frequently.
• Remove from heat and cover to keep warm.
• Sprinkle both sides of the tomato slices with pepper and salt.
• Arrange in a single layer in a large baking dish.
• Bake 10 minutes; remove from oven.
• Transfer tomato slices to individual serving plates.
• Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice.
• Sprinkle additional Parmesan cheese over the top.
• Serve immediately.

Steps:

• In a bowl combine the lettuce, the spinach, the scallion, 1/2 cup of the breadcrumbs, the minced parsley, the celery, and the garlic. In a skillet melt the butter over moderate heat and in it cook the vegetable mixture, stirring, for 1 to 2 minutes, or until the greens are wilted. Stir in the liqueur, the anchovy paste, the cayenne, and salt and black pepper to taste and chill the mixture, covered, for 1 hour, or until it is cold.
• In another skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Arrange 1 oyster in each of reserved shells and moisten the oysters with some of the reserved liquor. Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it. Top the bacon with the remaining vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining 2 1/4 cups bread crumbs.
• Arrange the oysters on ovenproof platters or in jelly-roll pans filled with the coarse salt and bake them in the middle of a preheated 450°F. oven for 18 minutes, or until the edges of the oysters begin to curl and the bread crumbs are browned well. Garnish the platters with the parsley sprigs and the lemon wedges.

Steps:

• Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
• Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
• Using tongs, divide the oysters among 4 dinner plates and serve.
• Creamed Spinach.
• Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
• Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
• Hollandaise Sauce.
• Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
• Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
• Keep the sauce warm until you're ready to serve it.