Bruncheggdishflorentine Recipes

FISH FLORENTINE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g

BEEF FLORENTINE

Steps:

• SAUCE Place olive oil in large skillet.
• Add garlic and brown for about 2 minutes.
• Add ground beef and brown.
• Drain off excess grease.
• Add crushed tomatoes.
• Add tomato paste.
• Add nutmeg, oregano and salt and pepper to taste.
• Simmer for at least 1 hour.
• While this is cooking prepare the filling.
• FILLING Trim ends from spinach.
• Cook until wilted.
• Drain off all excess liquid and squeeze dry.
• Beat 2 eggs.
• Add cottage cheese and spinach.
• Add 1 cup of Italian blend cheese.
• Salt and pepper.
• CRUST Pre-heat oven to 350 degrees.
• Spray a 13x9 pan (preferrably glass) with non stick spray.
• Pour sauce into pan.
• Top with filling.
• Cover with rest of cheese.
• Take one sheet of Phyllo at a time and brush with melted butter until you have 8 layers.
• Bake at 350 deg.
• for 1 hour or until top is golden brown.
• Let stand for at least 15 minutes.
• Cut into squares and serve.

BRUNCH EGG DISH FLORENTINE

Steps:

• Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
• Saute chopped mushrooms in butter in a skillet until golden. Mix with the spinach mixture.
• Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
• Make a well in the center of each ramekin. In each well, carefully place a raw egg.
• Bake in an oven preheated to 350 until the yolk is set and egg white is done. DO NOT OVERCOOK.
• Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
• Put under the broiler for 2 minutes.
• NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
• WHITE SAUCE:.
• Heat 2 cups milk in a saucepan but DO NOT BOIL. Melt 4 TBS of butter in a medium-sized skillet. Remove from the heat and stir in 4 TBS flour to make a smooth paste. Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened. Season with salt and pepper to taste. Makes 1 cup.
• HOLLANDAISE SAUCE:.
• Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
• Add 8 ounces of salted butter [Kerry Irish Gold], 2 ounces at a time. Beat hard with a whisk or fork. As you add the fifth and sixth pieces of butter, hold the pan up. away from the hot water, so that the sauce will not get too hot and separate. Stir well. Season with salt and pepper to taste. Put back over the hot water, covered, OFF THE HEAT, until ready to serve. Reheat over medium heat for 10 minutes before serving. Males about 1-1/4 cups.
• This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.