TRUFFLE CREAMED SPINACH AND FRIED OYSTERS
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
- For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
- Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
- Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
- Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.
CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
CREAMED SPINACH
This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
- In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
- In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g
SPINACH AND MUSHROOMS WITH TRUFFLE OIL
Provided by Rick Rodgers
Categories Mushroom Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Dinner Spinach Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
- Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
- Sold at some supermarkets and at specialty foods stores and Italian markets.
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