Four Seasons One Lifestyle
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Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach….
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Recommended Beverage: Dolcetto
Description:
Learn how to make a delicious warm spinach salad with tomatoes, Dijon and a bacon vinaigrette.
Ingredients:
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3 slices bacon cooked, fat reserved
1/4 cup red onion diced
1 tbs pecans chopped
1 clove garlic minced
2 tbs champagne vinegar
1 lbs spinach cleaned
1 tbs Dijon mustard
1 cup medium mushrooms 1/4 inch sliced
1 cup tomato diced
2 tbs Parmesan cheese grated
Directions:
1. In a large pan (large enough to hold one pound of spinach) place reserved bacon fat over medium heat add onion, garlic cook until onions become transparent.
2. Add mushrooms and cook until they give off their liquid.
3. Now add the pecans and vinegar, season with salt and pepper and add spinach, cook for thirty seconds just enough to warm the spinach. turn the spinach continually.
4. Place the spinach in a large bowl and add the tomatoes, Dijon and Parmesan cheese toss the mixture just until mixed season with salt and pepper and serve.[/private]
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Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Riesling
Description:
Making ravioli at home can be fun for the whole family. Using Fresh organic spinach in the pasta and the filling wallops a powerful nutrient punch. Great with just a little brown butter and Parmesan cheese.
Ingredients:
1 recipe spinach pasta
1 lb ricotta cheese
1 1/2 lbs spinach steamed, cooled and chopped
1/2 cup Parmesan cheese grated fine
1/2 tsp nutmeg fresh grated
1 medium shallot chopped
1 pinch crushed red pepper
1 large egg beaten
salt and pepper to taste
Directions:
1. In a large bowl combine the ricotta, spinach, Parmesan, nutmeg, shallot, pepper flakes, salt, pepper and 2 of the eggs, mix this well and season to taste.
2. Roll out your pasta sheets using a pasta machine or a rolling pin if you have no machine.
3. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg wash. Top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out. Crimp the edges using a fork.
4. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove. Place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
5. The ravioli can now be reheated quickly in some water or baked with a sauce and topped with cheese.
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