spinach pate
 
 
3   10oz pkgs. frozen spinach, thawed
4 Tbsp  butter
1 small  green onion, finely chopped
2 large  carrots, peeled and shredded
1 cup  half + half
1 tsp  chopped fresh basil
  a generous grating of fresh nutmeg
  salt and freshly ground pepper to taste
  cayenne pepper to taste (optional)
4   eggs, beaten
 
preheat oven to 375. grease an 8x4" loaf pan and line the 
bottom with aluminum foil. 
thoroughly drain spinach by placing it in a colander and pressing 
it with the back of a spoon, getting out all the moisture as 
you possible can. finely chop the spinach and set it aside. 
heat the butter in a saucepan over moderate heat and saute the 
onion and carrots until tender but not brown, about 5 minutes. 
stir in the spinach, half + half, basil, nutmeg, salt, pepper, and 
optional cayenne. bring to a boil, stirring frequently. 
remove from the heat and stir in the eggs. 
pour the spinach mixture into the loaf pan and cover with foil. 
place the pan into a large baking pan and fill with water halfway 
up the sides of the pan. bake in oven for 90 minutes. 
cool on a wire rack for at least 1 hour. 
place something heavy on top to weigh down the pate and 
refrigerate overnight. 
before serving, remove the foil and run a knife blade around the 
inside of the. invert onto a serving dish. cut into thin. 
serves 10 to 12. 
 
source: http://www.peddlerslane.com/lane/vegetable4.html 
 
 
 
 
 
 
(ID: 75369) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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