Words

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Sunday, May 15, 2011

Baby Baby

So my Sis beat everybody to the punch by correctly naming this...

as Baby Spinach!

Baby Spinach is a lovely versatile leaf and probably my absolute favourite when it comes to salads. 

Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is actually a native plant of central and southwestern Asia, thought to have originated in ancient Persia (now Iran). Traders took the plant with them to India, and from there it moved into China via Nepal. The Saracens introduced it to Sicily and by the Tenth Century A.D. it was popular throughout the Mediterranean. Betcha didn't know that!

So what exactly is BABY spinach?

"Baby spinach" is a term typically used to describe spinach that has been harvested during a fairly early stage of plant growth, usually between 15-35 days after planting. We're usually familiar with baby spinach in the grocery store because of its small leaves, tender texture, and sweet taste in comparison with mature, fully formed spinach leaves. (For these mature spinach leaves, the harvest dates are usually between 40-65 days.)

Okay Jeff, how about a recipe?

Okay, if you insist.

Eggs Florentine with Baby Spinach and Goat Cheese



Ingredients

4 (1 inch thick)slices bread (something nice and crusty)
3 tablespoons olive oil
Coarse salt and ground pepper
2 spring onions (green onions), thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Directions

Heat broiler/grill, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Toast until golden, 1 to 3 minutes per side; set aside.

In a large nonstick frying pan, heat 1 teaspoon oil over medium. Add spring onions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

Wipe out pan; heat remaining 2 teaspoons oil over medium. Gently crack eggs into pan; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

Top each piece of toast with spinach mixture and 1 egg; serve immediately.


Okay folks, what's the next one?

Name This Food! (hint: it doesn't look like this when you get to eat it.)

2 comments:

  1. Almonds!

    (also, the picture of baby spinach leaves was named "baby_spinach_leaves", just fyi)

    ReplyDelete

Come on and chew the fat!

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