All the recipes posted sound awesome!!
This recipe for spinach bread is great for parties and gets rave reviews:
Spinach Bread ***
1 loaf French, or poor-boy style bread (18-21")
1 stick butter, softened
12-14 oz bag frozen, chopped, spinach
2 rolls Kraft garlic cheese (usually found in refrigerated section near Phil. cream cheese)
1/2 cup finely chopped onion
11/2 tsp. Tony Chachere’s or other creole seasoning
couple dashes Worchestershire sauce
2 8oz. pks (1lb.) sliced Mozzarella cheese
grated Parmesan or Romano cheese
Slice bread in half, then slice lengthwise to make four pieces. Divide butter and spread onto four bread pieces. Sprinkle a lttle Parmesan or Romano cheese over bread slices and set aside.
Preheat oven to 350
Cook spinach according to package instructions, drain well, and squeeze out all excess moisture. In a large mixing bowl, combine cooked spinach, garlic cheese, onion, Tony’s or creole seasoning, Worchestershire sauce, and mix well. Spread evenly on four bread pieces. Cut Mozzarella in half, then on the diagonal to make triangles, and spread over the bread slices (pieces may overlap a bit).
Place bread on a cookie sheet, and heat until sides are crispy and Mozzarella has started to melt (8-10 minutes). Change oven setting to broil, and heat through until cheese is browned and bubbly. Cut in 2" slices and serve hot.
*** I was at a farmer’s market where they were selling shrimp bread, and crawfish bread that looks very similar to this – I think you could make it using 3/4-1lb of cooked crawfish or shrimp, maybe even lobster, using the same ingredients, but maybe eliminate the spinach.
I was looking through this post without reading the names, and was amazed when I saw my spinach recipe.
Thanks Ann, for posting it. Things here have been a tad hectic.
I love beet tops too…
Yes, beet tops!!!
I live in Japan, but when I stop at the supermarket (often on the way from the airport) when I go back home to Vancouver, it is the first thing I buy, (along with crumpets!)
With lots of butter, they are wonderful – but then again, isn’t everything?
I love to make pesto with spinach and parsley…It’s wonderful on any pasta !
There is a Pizza place in Daytona Beach, Fla, a greasy spoon dive, Schroomers Pizza, that does a pesto spinach pie with ricotta cheese, bell peppers, onions topped with mozzarella cheese and fresh garlic and when the pizza comes out of the oven they drizzle olive oil over it. It is to die for.
Add some feta cheese and a pulverized mint leave, stuffed in philo dough cooked in one of those grilled cheese sandwich makers, the one that makes triangles, a Greek spinach pie
Forgot one of our Italian favorites…a Good friday tradition:Spinach Pizza. Garliced and fried spinach between two pizza doughs…similar, but not exactly to Szbarro"s pinach stuffed pie! Great ,much less fattning and healthy!
I love spinach- and have several different ways of using and cooking it- from that old stand by- Knorr’s spinach dip (with mayo & sour cream), to shrimp florentine (with lots of butter, garlic, olive oil, shrimp and pasta)…..but even better and sweeter than spinach- fresh young beet tops! For those of you that love spinach- give them a try. When I had my big garden (up north) I grew beets all the time, the bottoms were for my neighbor and the tops were for me- some seasons I could get 4 or 5 cuttings from the tops, depending on weather and so on. Just snip and let them grow back, and then snip again.
Here’s a great recipe from an old cookbook, "Pasta and Pizza."
1 lb. raw spinach
1/4 cup unsalted butter
2 tablespoons olive oil
1 (or 3 LOL) cloves garlic chopped
crushed red pepper to taste
salt and black pepper to taste
2-3 tablespoons heavy cream
1 cup (or more if you like) freshly grated parm reggiano
1 lb fettucine
Method: Wash spinach. In a large skillet, heat olive oil and butter. Add chopped garlic and hot pepper, salt and black pepper and allow garlic to brown lightly. Add spinach and cook till wilted. In a food processor, add the wilted spinach mixture and pulse a few times (don’t puree). Return spinach to skillet, add the cream and 1/2 the parm reggiano and cook slowly till all ingredients are blended and the cream reduces slightly (about 5 minutes or so). (You can add a bit of the pasta cooking water if the spinach mixture seems to dry.) Add the cooked pasta to the pan with a bit more butter and the remaining cheese. Toss and serve. Hope you like it.
Iqdiva, nop, maybe not so much a Texas thing, but… I’m gonna try some next time I cook some collard greens., although I hear it’s tricky to do right. Hmmm, maybe we need a thread about that, and other deep south dishes. You might be the one to start that thread.
Papajoe,I don’t know if you Texas folks drink pot likker like we do here in Alabama…But,when you mentioned drinking the heated spinach juice it reminded me so much of what we do almost every day ( without vodka )…A cup of hot pot likker is heaven to Southerners…Dont forget some hot fresh cornbresd to crumble up in that divine pot likker !
Leethebard, yw, might warm you on a cold winters day. Let us know what you think.
Reaper, sounds great, as do all the recipes on this thread!
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