Spinach in Puff Pastry

I usually think of Spinach Pie in the Greek style, but this version from "Barefoot in Paris" is French and fabulous. I totally love it. And so did my son. Yay!

I omitted the pine nuts due to my stupid food allergy. Gruyere and Parmesan are the two cheeses used in the pie. Frozen spinach and frozen puff pastry make it easy to have the ingredients on hand at any given time.

This dish is packed with flavor, and the leftovers heat up nicely - if you have any! (I always have leftovers with my little fam of three.)

This is awesome for a meatless dinner, or a fancy lunch.

Spinach in Puff Pastry

Serves 6

From "Barefoot in Paris"

By Ina Garten

4 Tbsp. (1/2 stick) unsalted butter

2 cups chopped onion (2 onions)

1 Tbsp. chopped garlic, (3 cloves)

2 (10-ounce) boxes frozen chopped spinach, defrosted

1/3 cup chopped scallions, white and green parts (2 scallions)

1 cup grated Gruyere cheese

3/4 cup Parmesan cheese

4 extra-large eggs, lightly beaten

1 Tbsp. dry bread crumbs, plain or seasoned

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg

1/4 cup toasted pignoli (pine) nuts

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator

1 extra large egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 375 degrees Fahrenheit.

Heat then butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it is an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot. 

Cheese Straws: Totally Worth It

Frozen puff pastry is a miracle worker in the kitchen Especially for these super fabulous Cheese Straws. Light, crunchy, cheesy, indulgent, sophisticated. How can one food be all those things? Hmmm. Trust, it just is!

This recipe is an Ina Garten. I will def be making again.... and again and again.

Gruyere, thyme, parm, puff pastry. A perfect quartet!

These are great for a cocktail party or game day. They are decadent with a glass of wine or champs. Or if you are my son, a tall lemonade. (He's 10.)

We had these on a French-themed night when I made my fab French Onion Soup. They are so much fun to make and eat!

Cheese Straws

(Makes 22 to 24 straws)

From "Barefoot in Paris"

By Ina Garten

2 sheets (1 box) frozen puff pastry, (such as Pepperidge Farm), defrosted overnight in the refrigerator

1 extra-large egg

1/2 cup freshly grated Parmesan cheese

1 cup finely grated Gruyere

1 tsp. minced thyme leaves

1 tsp. kosher salt

Freshly ground black pepper

Preheat the oven to 375 degrees Fahrenheit.

Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 Tbsp. of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 tsp. of the thyme, 1/2 tsp. of the salt and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. 

Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.

Mussels: Fine Dining on a Dime

Recently, I rocked out some mussels at home for the first time. These bad boys of the sea are loved by many generations in my fam. So, I thought it was time to make them in my own kitchen. We eat them at restaurants all the time for an appie or over pasta.

They are so easy to make at home. And the price tag is dirt cheap: a 2.5-pound bag  of fresh mussels was literally $5. You do have to give them a good wash.  But it was very easy to do.

I did a French style dish courtesy of Ina Garten. This recipe is from her Barefoot in Paris cookbook. It is one of my faves. French cuisine is so top notch. The recipe in the cookbook is ginormous: 6 1/2 pounds of mussels. I did a 21/2-pound bag, so I halved the recipe.  I am presenting it to you as it is in the book.

Regarding the cleaning, I followed her instructions exactly. Mine did not have the beards, so I didn't have to remove that part of the mussel. Yay! Less cleaning, more wine while cooking. Ha.

I didn't drain my tomatoes, and I used a whole 14.5 ounce can. The one special high-falutin ingredient is saffron. It is a must. I served the mussels with a mixed green salad, baked frites (we were doing a Belgium theme) and crusty bread. The sauce is soooo amazing!

Bon appetit!

Mussels in White Wine
From "Barefoot in Paris"
By Ina Garten
Serves 6

6 1/2 pounds cultivated mussels
2/3 cup all-purpose flour
1 tsp. good saffron threads
5 Tbsp. unsalted butter
3 Tbsp. good olive oil
2 cups chopped shallots (10-15 shallots)
1/3 cup minced garlic (12 to 15 cloves)
1 cup chopped canned plum tomatoes, drained (8 ounces) (The Jersey Girl did not drain the tomatoes)
3/4 cup chopped flat leaf parsley
1/4 cup fresh thyme leaves
2 cups good white wine
4 tsp. kosher salt
2 tsp. freshly ground black pepper

To clean the mussels, put them in a large bowl with 4 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand.  Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut. Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large (12 quart) nonaluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened  (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Lemon Chicken with Croutons

This is currently a favorite dinner for my husband and son: Lemon Chicken with Croutons. It is from one of my most favorite Barefoot Contessa cookbooks: "Barefoot in Paris."

Perhaps it's my love of all things French from the style to the art to the oldness to the chicness, but this dish is everything. So simple and so elegant.

If you are planning to serve it for company, I suggest roasting two chickens. This is dinner for literally three people, which fits my little family perfectly.

I use way less salt then recommended by my girl Ina. I also dry the chicken before actually placing it in the roasting pan. Other than that, I follow this recipe as is.

The fact that the chicken is served over croutons means you are totally covered for a starch. I usually serve this with string beans and a salad. And wine, of course, Dahling.

The fall is the perfect time to roast things, so get on this recipe stat!

Lemon Chicken with Croutons
Serves 3 to 4
From "Barefoot in Paris"
By Ina Garten

1 (4- to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 Tbsp. unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with the foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot.  Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil as needed. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Place the croutons on a serving platter. Slice the chicken and place it plus all the pan juices over the croutons. Serve warm.