Spinach Pie

60 Comments

Posted on July 21, 2017

It was the photo that caught my attention on the Epicurious website. I was searching for something, and this distracted me. Spinach pie. A simple, beautiful Irish recipe.

Savory tarts, pies, and quiches are some of my favorite things to serve for lunch, especially for company. They’re not much work, as long as a pie crust doesn’t worry you. Plus, they look so much more special than, say, a casserole.

On this blog there’s a leek and cilantro pesto tart, a recipe by Eugenia Bone, which is more quiche-like, marbled with a cilantro pesto.

I also have a tomato tart on the blog, a recipe by Guliano Bugliali. It’s like a cross between a quiche and a rich tomato soup.

There are just so many ways to create something savory in a crust.

Then I read the recipe through, and there’s no crust in this recipe! So there are no excuses not to make this!

Here is the recipe from Epicurious.com:

Spinach Pie
from Irish Country Cooking

1 lb. 4 ounces spinach, washed
1 onion, chopped
2 eggs, beaten
10 ounces cottage cheese
10 ounces Parmesan, freshly grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees F.

Steam the spinach, drain well, and roughly chop it once it cools down.

In a large bowl, mix the cooked spinach with the onion, beaten eggs, and both types of cheese. Beat well and season with pepper and nutmeg.

Transfer the mixture to one large pie dish, (9″) or individual dishes if using. Bake in preheated oven for 25-30 minutes.

And that’s it!

I served the pie with a simple salted tomato salad, so as to let the pie filling shine.

If I had been thinking, I might have puréed the spinach mixture so that it was more green than mottled with the cottage cheese.

Or, maybe checked with Conor Bofin, from the blog, “One Man’s Meat,” to see if Irish cottage cheese is more like a farmers cheese or even ricotta cheese.

Nonetheless, the taste was lovely.

And I copied the purple flower idea since my borage flowers were blooming!

Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today’s Table by The Irish Countrywomen’s Association. © 2012 Irish Countrywomen’s Trust. This Sterling Epicure Edition published in 2014.

Antipasti Pasta Salad

44 Comments

Posted on May 26, 2016

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

Antipasti-Inspired Pasta Salad
best served at room temperature

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt; set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

If desired, add some cherry tomatoes, and basil leaves.

Serve with the vinaigrette.

note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.

Curried Salmon

46 Comments

Posted on March 9, 2016

Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces?

But salmon is different in my mind, with its stronger flavor. It can really hold its own. So I decided to make a meal of salmon accompanied by a dish of curried spinach and mushrooms.

When I follow Indian recipes, I use the individual spices listed in the recipes. But it’s nice to have a good curry powder on hand. After testing this one, sweet curry powder from Penzey’s, I now always have it on hand. I think it’s excellent.

However, I don’t want my curry dishes to all taste the same, so sometimes if I use this curry powder, I might add some extra cumin or cinnamon. If you have a favorite curry powder, feel free to use it for this dish!

Here is my recipe for salmon and curried vegetables.

Curried Salmon
Serves 2

3 tablespoons olive or tasteless oil
1 small onion, halved thinly sliced
1/2 pound sliced mushrooms
4 cloves garlic, minced
2 tablespoons heavy cream
8 ounces fresh spinach leaves
1 teaspoon curry powder, or to taste
White pepper to taste
Pinch of nutmeg
Pinch of salt
2 tablespoons unsalted butter
2 salmon filets, rinsed and dried on paper towels
Salt
White pepper
3 tablespoons white wine
3-4 tablespoons heavy cream
Ground turmeric

In a large wok, heat the olive oil over medium heat. Add the onions and sauté them until soft. Add the mushrooms, turn up the heat a little, and sauté them until golden.

Add the garlic, give it a stir, then add the cream.

Stir to combine, then add the spinach. Stir gently to incorporate it, then turn down the heat to the lowest setting, put on a lid, and let the vegetables steam-cook for about five minutes.

Remove the lid and stir the vegetables. You want to reduce the liquid a bit, so let them cook over low heat for a few minutes. Then add the curry powder, white pepper, nutmeg and salt. Stir well, then set aside.

Heat the butter in a skillet over high heat. When the butter is browned, add the salmon, skin-side up and turn the heat to medium.

After five minutes, turn the filets over and lower the heat to its lowest setting. The salmon should be nicely browned.

Season the salmon with salt and white pepper. After another five minutes, the salmon should be cooked through, yet still tender in the middle; do not overcook them or they will be dry. The timing, of course, depends on the thickness of your salmon filets.

Remove the filets to a plate and heat the butter remaining in the skillet over medium heat. Once hot, add the wine and a little turmeric, about 1/4 teaspoon. I added turmeric mostly for a little color.

Reduce the wine to just about one tablespoon, then add the cream. Reduce the cream sauce until there’s about three tablespoons left in the skillet and remove the skillet from the heat.

To serve, place the warm vegetables on the place and top with a salmon filet.

Then divide the cream sauce between the two servings.

The curried salmon was perfect with a pinot gris.

Sag

59 Comments

Posted on January 20, 2016

My husband and I have a lot in common, in spite of being opposites, if that makes sense. We’re both homebodies, yet we also love to travel. And we both love Indian food. Actually these might be the only things we have in common. But they’re important things!

For a small celebration at my house recently, I decided to make an Indian spread. I planned it like a buffet you’d experience at a good Indian restaurant. You’ve never heard these words come out of my mouth before, but at Indian restaurants, I’m not at all opposed to eating from the buffet.

I think it must be difficult for Indian restaurants to make bad food, even for their lunch buffets, because I’ve never had any. (Unlike the case with Chinese buffets, for example.) There’s never been a curried protein, vegetable, or bean dish that I haven’t enjoyed. And if their naan is good, then I’m in heaven.

One of my husband’s favorite dishes on a typical Indian buffet is sag paneer or mattar paneer – curried spinach or peas with paneer. Traditional aneer, which is easy to make from scratch, is similar tofarmers’ cheese. It add something texturally but not really flavor-wise to me, so I can take it or leave it.

Many years ago I came across a dish simply called sag – fried spinach and broccoli – no paneer. The recipe is in one of my favorite cookbook series – Foods of the World by Time Life.

It’s a lovely vegetable dish, and a wonderful accompaniment to chicken curry, lamb korma, or any vegetarian curry dish.

Following is the recipe exactly from the cookbook.

Sag, also spelled Saag
To serve 4 to 6

1 cup water
1/2 pound fresh spinach, washed, trimmed and coarsely chopped
1/2 pound fresh broccoli including the stalks, washed, trimmed and coarsely chopped
3 tablespoons ghee*
1 tablespoon scraped, finely chopped fresh ginger root
1/2 cup finely chopped onions
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala

Combine 1/2 cup of the water and a handful of the spinach in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth purée.

Turn the machine off and scrape down the sides of the jar with a rubber spatula. Then add another handful of spinach, purée for 30 seconds and stop the machine again. Repeat until all the spinach has been puréed. Transfer the spinach to a bowl, and pour the remaining 1/2 cup of water into the blender jar.

Purée the broccoli a handful at a time as you did the spinach, then stir the puréed broccoli into the spinach.

In a 10″ karhai or heavy skillet or a 12″ wok heat the ghee over moderate heat until a drop of cold water flicked into it sputters instantly.

This is a photo of an Indian karhai, also spelled karahi. I used my large wok.

Add the ginger and fry for 1 minute. Add the onions and salt and continue to fry, lifting and turning the mixture constantly, for 7 to 8 minutes, or until the onions are soft and golden brown.

Stirring after each addition, add the cumin, turmeric, coriander and garam masala.

Fry for 1 to 2 minutes, until the ingredients are well combined, then stir in the spinach and broccoli a cup or so at a time and fry for 5 minutes more.

Reduce the heat to the lowest possible point and, stirring occasionally, simmer uncovered for 15 minutes, until almost all of the liquid has evaporated and the mixture leaves the sides of the pan in a solid mass.

Serve at once from a heated bowl or platter. I added a little flaked salt to my sag.

In the Punjab, where it originates, sag is usually made with fresh mustard greens; you may substitute these for the spinach and broccoli if you like.

As much as I love Indian meat and seafood dishes, I also really love dal – the various legumes of India. So today I served myself sag along with curried chick peas. A delicious and satisfying meal!

*Ghee is simply clarified butter. Sometimes I use it, sometimes I don’t. The clarifying of the butter removes the solids which can brown and also burn, but it’s the solids to me that provides such lovely flavor. If you’re not using extremely high heat and can’t get your hands of ghee, regular butter will work fine.

Note: If you want to add paneer to this dish but don’t want to make it from scratch, use firm or extra-firm tofu – the kind in water, not the silken variety.

Lasagna Soup

28 Comments

Posted on February 23, 2015

I can’t think of a single person who doesn’t love lasagna. It’s hard not to love, with the luscious layers of red sauce, pasta, and multiple cheesiness. But what’s odd for me, is that I rarely make it. In fact, if I do make it, it’s for a post-funeral family get-together or such. I make it for other people. I can’t remember the last time I made it for my own family.

Sure, making lasagna is a bit tedious, but there’s nothing difficult about it. But unless there’s another funeral to cook for, I may never make lasagna again, thanks to my girlfriend. Years ago she showed me a recipe from a cooking magazine, and since then I’ve been hooked on making lasagna soup!

It’s got all of the elements of lasagna – pasta, red sauce, a few cheeses, plus a few extras. It’s hearty and delicious, and a big pot of this soup goes a long way. It’s great for company.

I don’t have the original recipe, but here’s what I did today. As with most of my recipes, you can put your own stamp on it by substituting ingredients. Just as you keep the soup tasting like lasagna, it will be delicious!

Lasagna Soup

2 tablespoons olive oil
2 – 1 pound packages bulk Italian sausage
19.2 ounces of ground turkey
2 onions, finely chopped
1 pound sliced fresh mushrooms
5-6 cloves garlic, minced
2 – 32 ounce cartons beef broth
10 ounces baby spinach
1 – 28 ounce can crushed tomatoes
1 tablespoon dried basil*
1/2 teaspoon salt
1/2 teaspoon black pepper
Cheese(s) – you can use ricotta, mozzarella, and Parmesan, or any combination thereof

For the lasagna soup, I chose a combination of Italian sausage and ground white-meat turkey, but you could use beef and pork if you prefer.

Begin by adding the oil to a large stockpot. Heat the oil over medium-high heat. Add the meats, and spend about 10 minutes slightly browning and cooking them.

I have a wonderful tool that this same girlfriend gave me last Christmas that helps cut up ground meat into smaller pieces. Grab one of these if you spot one.

Lower the heat to medium and add the onions. Stirring occasionally, cook the onions for about 5 minutes, then add the mushrooms.

Cook the mushrooms for about 5 minutes. Add the garlic and give it a stir. Then add the broth.

Break up the lasagna noodles and place them in the broth.

Submerge the noodles as best you can, cover the pot, and lightly simmer the noodles for about 30 minutes. I used whole-wheat noodles. If you’re using white noodles, be careful not to overcook them.

Add the spinach, and carefully stir it into the broth until it wilts. Pour in the crushed tomatoes and add the seasoning.

Give everything a good stir. Spinach and mushrooms aren’t necessarily traditional in lasagna, but in this soup the vegetables are a great addition, making the soup a little healthier by stretching the meat.

Heat the soup, taste for seasoning,and serve hot.

In the past, when I have made this soup for a crowd, I offered cheese choices so everyone can customize his/her lasagna soup. You can place a little blob of fresh ricotta in the bottom of your bowl, add the hot soup, then add a few fresh mozzarella pearls and freshly grated Parmesan. Or simply offer grated mozzarella. It’s all good. But some cheese is absolutely necessary or it won’t be lasagna soup.

Today I placed grated fresh mozzarella in the bottom of the bowl, and topped the soup with finely grated Parmesan. When you stir the melted cheese with the soup, you’re tasting lasagna. And it’s fabulous!

* Which herb or herbs to use in a red sauce that would be used in a traditional lasagna are widely debated. Some people only use oregano, some a mixture of basil and oregano. I just love the flavor of dried basil, when no fresh basil is available. Make this soup your own.

note: It’s important to add all of the broth to this soup. For one thing, it’s important for cooking the noodles. But secondly, you don’t want the soup so tomatoey thick that you’re eating spaghetti sauce instead of a soup. Keep a good balance between the crushed tomatoes and broth.

Strawberry Vinegar

23 Comments

Posted on May 19, 2014

There is one thing that makes me crazy at restaurants, and that is non-seasonal menus. It makes me want to go yell at everyone involved with the food and menu. And I’m not a yelling kind of person. Just ask my kids. Or maybe don’t.

One menu item that infuriates me is a green salad topped with strawberries. In January. And it’s snowing outside.

Why? And where are you getting these strawberries? And what are they costing you? Because they’re certainly not locally harvested in January. Not in the northern hemisphere.

Strawberries are all about spring. Spring. Time. Add roasted butternut squash and warm lentils to your winter salad, maybe with some goat cheese. But save the strawberries for strawberry season.

Speaking of strawberry season, the featured photo is of some of my just-picked strawberries from last year. I especially love the smaller, wild strawberries because of their sweetness and almost perfume-like quality. But you won’t find me putting any of my garden-ripened berries in vinegar or vodka. I like them just picked, warm from the sun, even if there’s still a little dirt on them.

Store-bought berries are good for infusing vinegars and vodkas. As long as you can taste them and you know they’re sweet. A strong aroma is usually a good indication of their ripeness as well.

And just as an aside, the sweet strawberry vodka from last spring is my most favorite infused vodka I’ve ever made. Check it out if you’re interested; there’s still time.

But back to vinegar, I have actually never flavored my own vinegars. I typically add the flavorings when I make vinaigrettes. But in the spring, along with some fresh strawberries on a salad, I decided the layered effect of having a strawberry-infused vinegar was a must this year. Especially when just seasoning a simple salad with only oil and vinegar. No garlic, or mustard or other strong flavors to impede the deliciousness of strawberry.

I bought a quart of good strawberries, gave them a slight rinse, then let them drip dry on a towel. I thought about mashing or even blending the strawberries to a pulp, but since I wanted the resulting vinegar to be clear, I decided to simply slice them.

I placed the slices in a clean bottle with a wide neck, and added no more than 1 teaspoon of white sugar. Then, using a funnel, I poured white balsamic vinegar into the jar. I used 2 – 8.5 ounce bottles for the quart of strawberries.

After giving the closed jar a gentle shake, I placed the jar in my pantry, and decided that one week should be sufficient, but I’ll give the vinegar a taste to see if a week is a substantial amount of time first. Stay tuned if you’re interested!

Just in case you’re wondering, I chose a white balsamic instead of the traditional dark-brown color. I am a huge fan of balsamic vinegar – the aged and the less aged both. But they are brown. And this is just my personal opinion, but I have never liked the look of, for example, a pasta salad tossed with balsamic vinegar. It’s just not pretty. Since I wanted to use the strawberry vinegar for more than just my one salad in this post, I wanted it pink instead of brown.

If you don’t love the sweetness of a white balsamic vinegar, simply use an apple cider vinegar, white wine vinegar, or a sherry vinegar.

A Spinach Gratin

20 Comments

Posted on December 24, 2013

I happen to love spinach. I much prefer it to kale, which I know is so trendy right now. Well, no one’s ever accused this old lady of being on trend.

Spinach is fabulous raw, like in salads or even sandwiches. But when it’s simply sautéd with some oil and garlic, or creamed, or baked in a gratin with some ricotta or cheese, it becomes even more magical.

This is one of those magical gratins featuring spinach, plus leeks and red bell peppers. Yes, Christmas colors in a gratin. I can’t help myself. Green and red are two of my favorite colors. Another reason that I love Christmas so much.

This gratin is easy to make, and can be made ahead and reheated as well. It’s a fabulous side dish to protein. This evening I paired it with grilled flank steak. You don’t even need pasta or potatoes added to the meal, because there’s plenty of heft from within this gratin.

Here’s the recipe:

Spinach Gratin with Red Bell Peppers

Olive oil or butter
20 ounces fresh spinach leaves
2 small red bell peppers*
1 large leek, cleaned, dried, thinly sliced
1 large shallot, diced
1/2 cup full-fat ricotta
1/2 cup heavy cream
2 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper, or to taste
4 ounces finely grated white cheese like mozzarella, provolone, or Swiss

Using a large skillet or even a wok, heat a little oil, about 1 tablespoon over medium high heat.

You will need to work with the fresh spinach in batches, so it’s manageable.

Add approximately 1/4 of the amount of spinach to the skillet. Carefully toss and turn it around so that every spinach leaf touches the hot skillet and gets coated with the oil.

It takes a few minutes for the spinach to completely wilt.

Place the sautéd in a colander in the sink, and return to complete the remaining spinach.

Meanwhile, place the ricotta, cream, eggs, salt and white pepper in a medium bowl.

Whisk the mixture until smooth. .

Using the same skillet, heat a little oil, about 2 tablespoons, over medium-high heat. Add the red bell peppers and leeks to the skillet.

Sauté them for a few minutes, then add the shallots and sauté for another few minutes.

Then turn off the heat and let the vegetables cool off a bit. Then remove approximately half of the vegetables and place in a small bowl; set aside.

Using your hands, if the spinach is cool enough to handle, grab a handful of spinach and squeeze the excess water out of it. Alternatively, you can roll handfuls of spinach in paper towels or clean dish towels to remove the water. Place the dried spinach into the skillet along with the vegetables.

At this point, pre-heat the oven to 350 degrees.

Stir the spinach and vegetable together to combine.

Then add the ricotta mixture to the skillet. And add the grated cheese.

Stir the vegetables and the ricotta mixture well, then turn it out into an 8″ square baking dish, greased if necessary.

Sprinkle the top with the saved red bell pepper and leeks.

Bake for approximately 55 minutes; you can test the gratin with a cake tester, and it should come out clean just as with a quiche.

This gratin is very spinachy, but it’s also blessed with a soft, quiche-like interior, plus a sprinkling of vegetables. It’s slightly rich, but also very hearty. I hope you enjoy it!

* You could use jarred roasted red bell peppers if you wish, instead of raw, but I don’t think the resulting flavors will be much different.

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Tag Archives: spinach

Spinach Pie

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Antipasti Pasta Salad

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Curried Salmon

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Sag

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Lasagna Soup

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Strawberry Vinegar

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A Spinach Gratin

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Spinach Prep

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