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Posted by: smdiner on 2009-02-04, 19:57:27
This savory spinach pie gets richness from cream cheese, Cheddar cheese, and eggs. You may substitute 1 pound of thawed frozen spinach for the fresh, but be sure to squeeze out all the water. Like quiche, the pie may be served warm or at room temperature. Ingredients: 1 teaspoon butter 1/ 4 cup diced sweet onion 1-1/ 2 pounds fresh spinach, large stems removed and coarsely chopped 1 (8 ounces) package cream cheese, at room temperature 3/ 4 cup milk 1 teaspoon lemon juice 1/ 4 teaspoon salt 1/ 4 teaspoon pepper 1/ 8 teaspoon nutmeg 4 eggs 8 ounces (2 cups) grated Cheddar cheese, divided use 1 unbaked prepared pie shell Preparation: Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its water. Remove from heat. Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature. Preheat oven to 375 F. Beat cream cheese with milk, lemon juice, salt, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell and bake for 25 minutes. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts. Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature. = = INCREDIBLE PAELLA RECIPE (This is amazing!!) Ingredients: 1 frying chicken, cut in 12 pieces Salt and black pepper, to taste 1 teaspoon dried oregano 1/ 4 cup olive oil 2 Spanish chorizo sausages 2 garlic cloves, crushed 1/ 2 Spanish onion, diced 2 ripe tomatoes, peeled, seeded and finely chopped Pinch sweet paprika 2 cups Spanish rice, short to medium grain, like Valencia 2 teaspoons saffron threads 6 cups warm stock or water 2 lobster tails, split 1 pound calamari (squid), cleaned and cut in rings 1 pound jumbo shrimp 1 dozen mussels, cleaned 1/ 2 cup sweet peas, frozen and thawed Lemon wedges Pimentos, cut in strips Directions: Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown. Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sautiing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika. Add the rice, stirring to coat the grains. Steep the saffron in 1/ 4-cup hot water for 5 minutes then stir it into the rice. Add the stock/ water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.) Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento = = Flan de Almendras (Almond Flan), Spanish Dessert Recipe The national dessert of Spain, flan is simple to make and a nice light alternative to heavy ice creams and cakes. Ingredients for this Spanish dessert: * 1 tbs. water * 1 3/ 4 cups of sugar * 1/ 2 cup ground almonds * 3 cups milk * 1 tsp. grated lemon peel * 6 eggs * 1/ 4 tsp. salt * thinly sliced orange for garnish Preparation Instructions: 1. In a 9 inch baking pan, caramelize the sugar and water at low heat. When the sugar turns golden, remove from heat and coat the pan bottom with the caramel. 2. In a blender, mix the rest of the ingredients except the orange until smooth. 3. Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water. 4. Bake at 350 degrees for about one hour until top is set and golden. 5. Remove pan from the water and allow to cool. 6. Place a serving plate over pan and flip over. Remove the pan. 7. Chill at least an hour before serving. Serve with the orange slices as a garnish. Spanish Churros, Spanish Dessert Recipe Churros can be found throughout Spain, often sold by street vendors who cook them fresh at their carts. The whole street fills with the smell of this delicious fried dough. Ingredients for this Spanish dessert: * 2 cups water * 1 tablespoon olive oil * 1/ 4 teaspoon salt * 2 cups of flour * Oil for deep frying * Granulated sugar for dipping Preparation Instructions for Churros: 1. Place water, olive oil, and salt in a sau |
