Namaste,
Many times people ask me, where did you learn how to cook?
The answer is right here on Kashi at the Feet of my Guru, and for this I am so grateful.
I learn from people, books, experience, everything, and all with a great desire to make food that brings joy.
This learning, love, and joy never ends.
For me this is called the Grace of the Guru. It is bigger than I can explain with words.
It is being grateful to serve Ma and serve Her Ashram and everyone who visits.
My life is to take care of Ma and to take care of Kashi. They are one and the same to me.
For me this is the Grace of Ma and Baba.
Thank you Ma, Thank you Baba.
Ok…here is our next recipe…Spinach Roulade.
Spinach Roulade sounds fancy but really is not that hard.
It is a spinach and cheese omelet baked in the oven and when done you add more cheese and then roll it up.
The components. Eggs, Sauteed Spinach, Bechamel Sauce (white sauce), Cheese.
The classic way is to thicken your white sauce with a roux.
A roux is a classic French way of thickening sauces with flour and butter.
I’ll also give you a Gluten Free option on how to make this.
A special thank you to Ganapati Jaya, this is for you 🙂
Here we go…
This makes one Roulade.
Ingredients & Utensils:
- 6 Large Organic Eggs
- 8 oz. Organic Spinach (the pre-washed salad type is great)
- 2 Tablespoons Organic Olive Oil
- 1/2 cup Organic Half- n-Half Cream
- 1/2 cup Organic Milk (any type – I used 1%)
- 1/4 stick Organic Unsalted Butter
- 1 1/3 Tablespoon ( 1 Tablespoon + 1 teaspoon) Organic Flour – for Gluten Free option use 1 Tablespoon Og. Cornstarch
- 4 oz. Organic Cheddar Cheese
- 4 oz. Organic Mozzarella Cheese
- Og. Granulated Garlic
- Og. Black Pepper
- Sea Salt
- Organic Pan Spray
- Unbleached parchment baking paper
- 1/2 Baking sheet pan
- Larger Baking sheet pan – so we can flip the omelet on to another pan
- Large Cutting Board
- Colander to drain cooked spinach
- 2 Mixing Bowls
- Whisk
Directions:
Step 1: Saute Spinach
Saute spinach with olive oil, add a little granulated garlic and cook until wilted.
Put in a colander to drain the excess liquid.
Step 2: Classic method – Make a Roux – Skip this and go to step 3 for the Gluten Free option.
To make a roux put butter in a saute pan and melt, then add flour and mix well. Cook the roux on a low heat and watch it does not burn.
When you start to see foaming little bubbles (it won’t take long) on the roux then turn it off and put to the side. This is called a blonde roux.
Heat the milk and cream in a small pot and bring to a low boil, watch it doesn’t boil over. Add the roux to the hot milk and whisk vigorously.
The sauce should thicken and coat the back of a spoon. Add a pinch or two of black pepper, cover the pot and cook on very low heat for 5 – 10 minutes.
Stir it often so it does not stick. A roux based sauce needs to cook longer than a cornstarch thickened sauce. This is so the sauce does not taste of uncooked flour.
Add drained spinach to sauce and mix well. Move pot to the side.
Step 3: Gluten Free option – Thicken milk and Cream with cornstarch slurry.
First important note is when ever you thicken with cornstarch , you dissolve it in some cold liquid first. And then add that to your hot liquid.
Put the cold milk in a bowl and add the cornstarch. Whisk until all the cornstarch has dissolved.
Heat the cream in a small pot, when the cream begins to boil whisk the cornstarch slurry and add to the hot cream.
Whisk until the liquid thickens. Cut up the butter into pats and add the butter and whisk until creamy.
Turn off pot and put to the side. Add drained spinach to sauce and mix well.
Move pot to the side.
Step 4: Crack the Eggs and whisk.
Crack the eggs in a bowl and whisk well.
Next slowly add the hot white sauce while whisking the eggs. This is called tempering the eggs.
If you put all the hot liquid into the eggs it would scramble them and cook them. Tempering allows the eggs to slowly absorb the heat
from the sauce and end up creamy.
Step 5: Add mixture to papered and sprayed sheet pan (has some low sides).
Take your sheet pan or baking dish ( needs some sort of sides) and place the baking paper.
Spray well so evenly coated.
Pour the egg mixture in the pan. Sprinkle mozzarella cheese evenly.
Bake in a 350 degree oven until eggs are set and slightly brown.
Remove from oven.
Step 6:
Now we take another larger sheet pan, put a piece of baking paper on it (no spray this time).
Place the larger pan with paper on top of the cooked omelet.
Flip it over, remove the oiled paper and sprinkle the omelet with cheddar cheese.
Place in the oven and melt for 5 minutes.
Take out, and without burning your hands, a bit tricky, roll up the omelet in the baking paper.
Let set for a couple of minutes, remove from paper, and keep seam side on bottom.
Slice and serve !!!
Enjoy !!!
Love Swami Rudra Das