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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Craftsteak Spinach Gratin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Craftsteak Spinach Gratin Empty Craftsteak Spinach Gratin

    Post by Lobo Fri Jan 22, 2016 11:32 pm

    Craftsteak Spinach Gratin Img89l
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    In a riff on a traditional steakhouse side, Chef Tom Colicchio of Craftsteak restaurants transforms classic creamed spinach into an over-the-top gratin. It’s the perfect accompaniment to our Bone-in Rib-Eye Steaks.






    • 416

    Ingredients:


    • 3 Tbs. unsalted butter, plus more for greasing 
    • 1 cup fresh bread crumbs 
    • 1/3 cup grated Parmigiano-Reggiano cheese  
    • 2 tsp. vegetable oil 
    • 2 lb. baby spinach 
    • 2/3 cup heavy cream  
    • 2/3 cup half-and-half 
    • 1/4 cup diced yellow onion 
    • 1 Tbs. plus 1 tsp. all-purpose flour 
    • 1 clove 
    • Pinch of freshly grated nutmeg 
    • 1 bay leaf 
    • 1 fresh thyme sprig, plus leaves from 1 thyme sprig 
    • 1/2 cup grated Emmentaler cheese 
    • Kosher salt and freshly ground white pepper, to taste 

    Related Recipes


    Directions:

    Preheat an oven to 400°F. Butter a 9 1/2-by-7-inch oval gratin dish.

    In a fry pan over medium heat, melt 2 Tbs. of the butter. Add the bread crumbs and cook, stirring, until lightly toasted, about 6 minutes. Remove the pan from the heat and stir in the Parmigiano-Reggiano. Let cool to room temperature.

    In a Dutch oven over medium-high heat, warm 1 tsp. of the oil. Add half the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Transfer to a colander and drain, pressing out any excess water with the back of a spoon. Transfer to a large bowl. Repeat with the remaining 1 tsp. oil and the spinach.

    In a small saucepan over medium heat, warm the cream and half-and-half; do not allow the mixture to boil.

    In a large saucepan over medium heat, melt the remaining 1 Tbs. butter. Add the onion and cook, stirring, until translucent but not brown, 5 to 6 minutes. Add the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream mixture. Add the clove, nutmeg, bay leaf and thyme sprig and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and let stand for 5 minutes, then strain into a bowl. Return the mixture to the saucepan, set over medium heat and stir in the Emmentaler until melted.

    Fold the sauce into the spinach and season with salt and white pepper. Transfer to the prepared gratin dish and top with the toasted bread crumbs. Bake until the gratin is golden brown on top, about 10 minutes. Sprinkle with the thyme leaves. Serves 4.

    Recipe courtesy of Craftsteak.

      Current date/time is Fri Oct 04, 2024 5:25 am