Best Emerils Spinach Coulis Recipes

EMERIL'S CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a 6 cup casserole.
• In a large saute pan, melt the remaining butter.
• Add the onions and season with salt and pepper.
• Saute for about 2 minutes, or until the onions are soft.
• Add the spinach.
• Season with salt and pepper.
• Saute for 3 to 4 minutes.
• Add the garlic and cream.
• Mix well.
• Season the mixture with salt and pepper.
• Bring the liquid to a boil and reduce to a simmer.
• Simmer the mixture for 6 minutes.
• Remove the pan from the heat and turn into the prepared pan.
• Add 1/2 of cheese to casserole and stir.
• Sprinkle the top with the remainder of the grated cheese and place in the oven.
• Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.

CREAMED SPINACH

Steps:

• Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

SPINACH COULIS

Steps:

• In a small saucepan over medium-high heat, combine spinach and 1 tablespoon water. Cook until just wilted. Add cream, chives, and tarragon. Bring to a boil. Transfer to a blender, and puree until very smooth. Add salt to taste.

SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD

Steps:

• Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
• Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
• SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
• Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
• With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
• SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
• Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

CREOLE SEASONING

Steps:

• Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.