Gratin d’épinards au chèvre / Spinach and goat cheese gratin

Tags

appetizer, chevre, goat cheese, gratin, spinach

The combination of goat cheese and spinach is one of those perfect marriages, this will please old and young alike. A gratin to serve equally to family on a weeknight as to friends at a fancy dinner. I like to serve this in individual ramekins, it is the right serving size and looks very pretty on the plate. This can also be served as an appetizer or a main course if you are vegetarian or feel like a meat free meal.
For most of my life, I would not touch spinach – not in any variation or form, no matter how it was prepared – spinach was not considered an edible vegetable by me. It was something to serve to others who might like it (what an odd idea, but some people are strange) but definitely not for me. Well, luckily that all changed a few years ago. I bought some pre-washed and packaged salad (or so I thought) to use for dinner, only to arrive home and realize I had bought baby spinach instead. Horrors! I had guests arriving in less than an hour and no time to go back to Whole Foods, so I made a nice vinaigrette, added some lardons, nuts and soft poached eggs and served that and to my surprise, I loved it. It was like the Berlin wall coming down in my food experiences. I started eating raw spinach often but the cooked variety still was a no-no. Next was gently sautéed baby spinach, now the cooked spinach was deemed ok by me. Bit by bit. But, I must admit that until I had this dish as a starter in a local restaurant, real, adult, cooked spinach was still something I was not keen on. This little dish changed my whole perception. Now, I am not claiming that tomorrow I will be able to eat a bowl of steamed spinach, but for now, I love the taste of spinach and goat cheese. It really is a classic and amazing flavour combination. So, if you are like me, and think spinach is not for you (and I know there are a lot of you out there), do give this a try and you never know, you just might discover a new favourite dish.

Makes 4 individual gratins

Ingredients:

800 g / 28 oz  fresh spinach (you can use frozen)
400 ml / 13 oz milk
3 eggs
4 individual goat cheeses or 1/2 a log
1 garlic clove, crushed
15 g / 1/2 tablespoon butter
Pinch of nutmeg
1 tablespoon cornstarch (Maizena)
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 210 C / 420 F
Wash the spinach and dry well on paper towels
Chop roughly
Melt the butter over medium high heat and sauté the chopped leaves for 10 minutes
Strain the spinach well to remove all traces of liquid
In a bowl, mix the cornstarch with a little milk
In another bowl, whisk the eggs
Add the cornstarch mixture to the eggs
Pour in the rest of the milk
Season and add the nutmeg and the crushed garlic
Add the well drained and cooked spinach and mix
Cut the goat cheese into smallish pieces and add to the spinach mixture
Divide the mixture between the ramekins
Bake for about 25 minutes
Serve hot
Enjoy!

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Spanish chickpea and chorizo soup – creamy, spicy,smoky goodness in a bowl

Tags

chickpeas, chorizo, garbanzo beans, jambon de bayonne, pata negra, prosciutto, smoky, Soup, spanish, spicy, spinach

You might think that this does not look like a very pretty soup – and I would agree, it is rather rustic looking but the taste is out of this world. Smoky, spicy chorizo married with Spanish ham all surrounded by creamy chickpeas and healthy spinach give this dish a superb texture. Served with crusty bread, it is a meal in itself. Do not skip the last step and forget to add the chopped hard boiled egg on top, it is traditional and adds an unexpected but lovely richness to the soup.

Serves 4

Ingredients:

Olive oil
150 g / 5 1/2 oz chorizo sausage, finely chopped
1 onion, finely chopped
1 clove of garlic, crushed
2 sticks of celery, finely chopped
1 pound fresh spinach, washed and chopped
8 fresh tomatoes, roughly chopped (can use canned)
400 g / 14 oz can of chickpeas, drained
5 cups chicken stock
Salt and freshly ground black pepper
60 g / 2 oz pata negra, Spanish ham, prosciutto, jambon de bayonne cut up into pieces
2 hard boiled eggs, chopped

Preparation:

In a large, heavy bottomed pot, add some olive oil
Add the choizo and cook for 2 to 3 minutes
Add the onion, garlic and celery
Turn the heat down and cook for about 15 minutes, covered
Add the spinach, chickpeas and chicken stock
Bring to the boil
Lower heat and simmer for 30 to 40 minutes
Remove about 1/3 to 1/2 the mixture and purée it
Add the puréed mixture back to your pot and season
Remove from the heat
Stir in the ham
Divide into bowls
Add some chopped egg to each serving
Enjoy!

 

1960s party! Roasted Butternut Squash Dip and Spinach Dip

Tags

1960s, Appetizers, butternut, chevre, dip, gluten free, sour cream, spinach, vegetarian

The following two dips, I made as part of a 1960s themed dinner I was catering. They were unbelievably popular. They are perfect for the festive season and any time you have a group of friends around and need a quick snack. Both are sure to become favourites, I am sure of it.
Can you get more 60’s?

 

ROASTED BUTTERNUT DIP

This is a recipe that once you start eating it, it is hard to stop. If you do not finish it immediately, it will keep in the refrigerator for a few days. Just remember to let it come back to room temperature before serving. It tastes really rich and creamy and can be served with crudités, crackers or chips as a dip or with pita or fresh bread as a spread. It is great served warm as well. You can even serve it as a gratin or it would make an excellent addition to pasta if you thinned it a bit with crème fraîche or heavy cream. Very versatile and so tasty – just be sure to use fresh rosemary as it really makes a difference.

 

Serves about 2 cups

Ingredients:

450 g / 16 oz diced and peeled butternut squash
1 tablespoon olive oil
140 g / 5 oz goat cheese (chèvre)
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon nutmeg
Pinch cayenne pepper or piment d’espelette
Salt and freshly ground black pepper

Preparation:

Preheat oven to 225 C / 450 F
Toss the butternut with the olive and arrange in an even layer on your baking sheet
Roast for 25 – 30 minutes
Remove from the oven and let cool slightly
Place cooked butternut, chèvre, rosemary, cayenne pepper and nutmeg in the bowl of a food processor and puree until smooth
Add pepper and salt if needed
Enjoy!

 

SPINACH DIP

Serves 12

Ingredients:

10 oz / 300 g frozen spinach, thawed and drained
1/2 cup / 125 ml sour cream or crème fraîche
2 cloves garlic, minced
Juice of 1/2 lemon
Large pinch of piment d’espelette or cayenne pepper
Salt and freshly ground black pepper

Preparation:

Mix together all the ingredients until well combined
Chill for at least 2 to 3 hours before serving
Serve with crudites, chips or pita toasts
Enjoy!