Ingredients! As usual, the list will come at the end, but you can see the main things used! Not too many! (Spinach is not pictured. It was thawing in the sink!)
Opening our act tonight is the Lemon Herb Creme Fraiche:
On with the main event: Spinach & Cheese Dumplings!
In a bowl of flour, dust each side of the patties.
Heat some butter (I used a nice big scoop from the tub) in a pan. Swirl the butter around over the heat so it does not burn!
Sautee the patties! It takes a few minutes on each side to brown. (this picture also gives you a good idea of how much butter should be in the pan!)
Flip the patties when the first side has finished browning! The smell will make you want to grab one and eat it right away! DO NOT DO THIS! As tempting as it may be...
The final scene: Eating it!
Thoughts on this show!
-There was not enough italian seasoning. We added double the amount for a nice flavor.
-Don't make them too thick when forming the patties! Don't make them too thin either... Tough, yes. If they are too thick they burn and do not cook. If they are too thin, they fall apart!
-Very easy to prepare and make.
The cast of characters, each playing themselves:
Opening Act: Lemon Herb Creme Fraiche!
- 1/2 cup sour cream
- 1/2 cup cream (we used heavy whipping cream; to help with thickness!)
- 1/3 cup chopped fresh chives
- 1 teaspoon Italian Herb Seasoning (we used McCormick's Italian Herb Seasoning grinder! Love it.)
Main Act: Spinach & Cheese Dumplings
- 1 package (10 ounces) frozen chopped spinach; defrosted and drained.
- 1 cup ricotta cheese
- 3/4 cup parmesan cheese
- 1/2 cup bread crumbs (we used whole wheat bread crumbs)
- 1/4 cup chopped green onions
- 2 eggs
-1/2 teaspoon italian herb seasoning
- salt and pepper (to taste)
-flour for coating
-butter for sauteing
I hope you enjoyed our show tonight! Keep an eye out for two more recipes tomorrow!