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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Silken smooth and creamy Blue Cheese Flans with a Baby Spinach, Scallion and Toasted Almond Salad is an elevated holiday course

By Betty Rosbottom



JewishWorldReview.com | A simple sprinkling of crumbled blue cheese provides a tempting garnish to a salad, but when that same cheese is baked into a savory flan and paired with tender greens, it elevates this course to new heights. For the delectable flans featured here, a robust variety of blue cheese is mixed with butter and cream cheese, combined with eggs and creme fraiche, then baked and unmolded.

Silken smooth and creamy, these custards are served warm along side mounds of baby spinach and sliced scallions, all napped in a bracing vinaigrette. A garnish of toasted almonds offers a crunchy accent.

The flans take only minutes to prep, and can be baked a day ahead and quickly reheated. The vinaigrette can be made in advance and the greens readied so that only a quick assembly is necessary at serving time.



BLUE CHEESE FLANS WITH A BABY SPINACH AND SCALLION SALAD

Serves : 6


  • 4 tablespoons unsalted butter, softened, plus extra for greasing ramekins

  • 1/2 cup (about 3 ounces) blue cheese at room temperature (Bleu d'Auvergne or Stilton work well.)

  • 4 ounces cream cheese at room temperature

  • 4 large eggs

  • 1/2 cup creme fraiche (available at most groceries)

  • 6 flat leaf parsley leaves for garnish


Salad

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon Kosher salt and several grinds of pepper

  • 3 tablespoons olive oil

  • 6 cups baby spinach, cleaned

  • 1/3 cup sliced scallions (including 2 inches of green stems)

  • 1/3 cup toasted slivered almonds (see note)



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Arrange a rack at center position and preheat oven to 350 F. Butter six 1/2-cup ramekins. Cut 6 rounds of parchment paper to fit bottom of each and butter paper.

With an electric mixer on medium speed, cream butter, blue cheese and cream cheese until smooth. In a separate bowl whisk together eggs and creme fraiche, until blended, and add to cheese mixture. Beat on medium speed until smooth, 1 to 2 minutes. Divide mixture evenly among prepared dishes and place them in a baking pan large enough to hold them in a single layer. Fill pan halfway with hot water.

Bake flans until a sharp knife inserted into centers comes out clean, about 30 minutes. Remove ramekins from pan. (Flans can be baked 1 day ahead; cool, cover with plastic wrap, and refrigerate. Reheat, uncovered, on a baking sheet in a 350-degree oven, 10 to 15 minutes.)

Whisk together vinegar, mustard, salt and pepper in a small nonreactive bowl. Whisk in olive oil. (Dressing can be prepared 1 day ahead. Cover and refrigerate. Whisk well before using.)

To assemble salads, run a sharp knife around inside edge of each flan to loosen, then invert flans and remove and discard parchment papers. Place a flan on each of 6 salad plates and top with a parsley leaf. Toss spinach and scallions with enough dressing to coat lightly, then season with extra salt and pepper. Garnish each flan with a mound of salad and sprinkle with almonds.

Note: To toast, arrange almonds on rimmed baking sheet; bake in preheated 350-degree oven until lightly browned and fragrant, 6 to 8 minutes. Watch carefully. Remove and cool.

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Betty Rosbottom is a Food lover, Cooking Teacher, Writer, TV Show Host and Culinary Explorer.




© 2014, Betty Rosbottom. Distributed by Tribune Media Services Inc.

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