Spleek To Me Spinach And Leek Gratin With Bleu Cheese Recipes

Steps:

• Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
• Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

Steps:

• Preheat oven to 400 degrees.
• Melt 3 tablespoons of the butter in a medium sized skillet over medium-high heat. DO NOT burn. Mix in half of the horseradish and 2 tablespoons of the Dijon mustard. Then add the breadcrumbs.
• Saute the breadcrumbs until light golden, about 3-4 minutes. Cool slightly. Stir in the cheese.
• Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.
• Transfer the wilted spinach to a sieve set over a bowl and press down with a spatula to release the moisture. Repeat again with the remaining spinach, draining as directed.
• Melt the remaining 2 tablespoons of butter in medium-high heat in same pot you used to cook the spinach. Add the cut up leek and saute about 4 minutes.
• Add the cream, the remaining horseradish and mustard, and finally the spinach. Toss until the mixture is thick and blended, about 2 minutes total. DO NOT burn.
• Season with salt and black pepper.
• Transfer the spinach/leek mixture to a 7 x 11 inch baking dish. Top with the toasted breadcrumbs.
• Bake until bubbly, about 10 minutes.
• Serve with a cheesy grin.

Steps:

• Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
• Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

Steps:

• Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
• Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
• Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
• Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.