Last night I made these roundish green spinach cakes. They’re like a combination of pancakes and spinach souffle – fluffy, comforting, savory, a bit cheesy. And combined them with large roasted mushrooms as well as a sauce of mushrooms, shallots and white wine. Everything is flavored with sage and rosemary, a combination I’ve been using non-stop lately, but it tastes like a wintery holiday to me, so I can’t stop myself.
Here’s Stevie Wonder with Superstition.
Are you superstitious? What superstitions do you believe in? Are there superstitions specifically related to your part of the world?
1 T olive oil
about 4 cups baby spinach
1 clove garlic
1 t dried basil
2 t rosemary
1 1/2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1/2 cup (+/-) milk
1 cup mozzarella
lots of freshly ground pepper
butter for frying
Warm the olive oil in a large frying pan over medium heat. Add the garlic and herbs, and cook for a minute or two, until the garlic just starts to brown. Add the spinach and stir and cook until wilted. Add a tablespoon or two of water, if the pan dries out. When they’re wilted but still bright, after only a few minutes, set them aside.
In a food processor or blender, combine all of the other ingredients except the mozzarella, and process till smooth. Once the spinach is a bit cooled, at that as well, and process until it’s chopped, but not completely pureed, flecks of green are pretty!! You want the batter to be like a fairly thick pancake batter, but if it’s too thick (more like biscuit dough) add another dash of milk.
Stir in the mozzarella, and season with plenty of salt and pepper.
Melt some butter in a large skillet, drop a ladleful of batter in, and cook as you would a pancake, browning on both sides. I did three at once in my skillet, and made about nine pancakes. Keep them warm in the oven.
THE ROASTED MUSHROOMS
Olive oil to coat
10 oz mushrooms, cut into quarters or large chunks
1 t dried sage
Preheat the oven to 425. LIghtly coat the mushrooms in olive oil, spread in an even layer on a baking sheet, and bake about twenty to twenty-five minutes, till they’re browned and crispy.
THE MUSHROOM SAUCE
2 T butter
1 shallot, minced
1 t rosemary
1 t sage
10 oz mushrooms cut very fine
1 cup white wine
1 t balsamic
salt and plenty of freshly ground pepper
Warm the butter in a medium-sized sauce pan. Add the shallots and cook till they start to brown and the butter is bubbly. Add the herbs and mushrooms, and stir and cook until the mushrooms start to brown and the pan starts to dry out. Add the wine, lower the heat, and cook till it’s reduced and a bit syrupy. Add the balsamic and about one half cup of water. Warm through, season with salt and plenty of freshly ground pepper, and puree in a blender or food processor till fairly smooth.
Serve each pancake topped with roasted mushrooms and a bit of sauce.