Saturday, June 20, 2009

Dinner Yester Night

Spinach Custard w/ Sun-Dried Tomatoes and Gruyere Cheese & Garlic Bread Baguette with Shrimp and Herbs


16 oz package frozen spinach
Italian style bread crumbs
4-5 sun dried tomatoes (either in oil or vacuum packed), snipped into dices with scissors
1 small yellow onion, diced
2 garlic cloves, minced
1 Tbsp olive oil
Salt, Pepper
Crushed red pepper
1 cup shredded Gruyere cheese
1 cup milk
3 eggs
1-2 tsp Dijon mustard

Preheat your oven to 350 D's. Defrost spinach and squeeze out all the excess moisture (why does defrosted spinach always smell like cows to me??). Take an 8 inch pie dish and spray with Pam or grease with butter. Dust bread crumbs all over the pie dish until it's covered. Set aside.

Heat oil in skillet over medium. Add onion and saute for 5 minutes. Add garlic. Saute until garlic is fragrant, and all sun-dried tomatoes. Season with salt and pepper. Add spinach to this mixture. Let is sit over medium heat for just another minute or so, stirring all the while. Remove from heat. Make sure it's well seasoned. Add crushed red pepper if you fancy a little heat.

Measure out 1 cup of milk. Beat 3 eggs, and add to milk mixture. Add mustard, and stir this until it's all incorporated.

Pour spinach mixture into pie dish. Sprinkle Gruyere cheese all over the top and then pour the milk mixture all over the cheese top. Bake at 350 until cheese begins to bubble and brown up.

*I noticed, the custard tastes a bit better after it's sat at room temperature for an hour or so. Just a thought.

{Garlic bread}

1 French baguette or ciabatta loaf
1/2-2/3 cup minced flat-leaf parsley and/or basil/and/or mint (we used parsley and basil)
3 (or so) garlic cloves, finely finely minced
Olive oil
Freshly ground crack pepper
Dash of salt
Crushed Red Pepper

If using fresh shrimp, saute in skillet with olive oil, salt and pepper until pink. Remove from heat. If using frozen, thaw in microwave, then season, then set aside.

Slice bread in half, lengthwise. Brush olive oil all over the face of each slice. Rub in the herbs and garlic with your fingers. Put on sheet pan and stick in oven EITHER under 350 D's or under the broiler.

Once it's out of oven, place shrimp on top and sprinkle it all with crushed red pepper. Eat immediately.

1 comment:

Emaline said...

Kate . . . take a bow lady! You make Martha look like mac and cheese lady! I love your creations!