Creamed Spinach With Goat Cheese And Pepper Jelly Recipes

HOT, CREAMY SPINACH AND GOAT CHEESE DIP

Steps:

• Preheat the oven to 425°F.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
• Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
• Transfer it to a three or four cup baking dish, sprinkle over the rest of the Parm,and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.

CREAMED SPINACH WITH CHèRE

Steps:

• Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
• Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
• Pour sauce evenly over spinach. Serve immediately.

SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the butter to a skillet over medium heat.
• 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
• 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
• 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
• 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
• 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
• 9. Remove the cover, and drizzle on the lemon juice.
• 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
• 11. PLATE/PRESENT
• 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
• 13. Keep the faith, and keep cooking.