Seasonal Ontario Food

I bought some good quality hamburger buns on impulse (and on sale), and since they are now actually a rare treat, I had to think of something rather special to do with them. Here it is! 

You are basically turning them into baked French toast, stuffed with creamed spinach. Spinach is mighty tedious to pick over and process, which is why I have listed such a long prep time. You could cut off at least 20 minutes by using frozen, and to be fair I am probably allowing too long because most purchased spinach will arrive in the kitchen in much better condition than mine does. Mine is generally bolting, and covered in dirt; 3 separate soaks are not too many. Still, give them plenty of time - if they sit a few minutes before serving, no harm done as they are probably better warm than piping hot. These would be terrific to take on a really fancy picnic - eat them cold, or wrap them in foil and reheat them on a grill.

Once you are past messing about with the spinach, these are very easy, and my guest (yes, all right, it was Mom, as usual) was very impressed by these. Me too, really. Definitely a worthy end for all those carbs.

 

4 servings

1 hour 30 minutes - 1 hour prep time

 

  

200 grams (scant 1/2 pound) cooked spinach

3 or 4 green onions 

2 tablespoons unsalted butter

1 tablespoon barley or other flour

salt  & freshly ground black pepper & nutmeg to taste

1/2 cup 10% cream

60 grams (2 ounces) old Cheddar cheese

Wash and pick over the spinach; steam it until just wilted and plunge it in cold water to stop it cooking any further. Squeeze it quite dry and chop it very finely. Wash, trim, and finely chop the green onions. 

Heat the butter in a medium sized skillet over medium heat and add the green onions. Cook for a couple of minutes, stirring regularly, until well wilted down. Add the flour and seasonings and cook to a paste. Slowly mix in the cream to make a smooth sauce. Add the spinach and cheese and remove from the heat. Stir until the cheese is melted.

 

4 good large buns, but could be a bit stale

1 tablespoon unsalted butter

3 large eggs

salt & freshly ground black pepper to taste

3/4 cup milk

2 to 3 tablespoons grated Parmesan cheese 

Preheat the oven to 350°F. Line a baking pan which will hold the buns snugly with parchment paper, and butter it and the sides generously.

 

Use a steak knife, or other small serrated knife, to cut an inverted cone from each bun. Remove the inner crumbs from the cone, leaving a half-inch thick lid. Use a grapefruit spoon to scoop the crumb from inside the buns leaving a half-inch wall all around. The crumbs are discarded - by which I mean you toast them until dry then crush them and put them in your crumb jar; you do have one, don't you? - and the lids are put back on the now hollow buns. Set them aside for the moment.

Whisk the eggs, salt and pepper, and milk in a bowl which will allow the buns to be easily dipped into them. Dip each bun into the egg mixture, turning them and spooning egg mixture into them until the are well soaked. Put them into the prepared pan. There should be just enough of the egg mixture left for soaking the lids. 

Divide the creamed spinach amongst the soaked buns. Sprinkle a tablespoon or so of Parmesan over the spinach. Soak the lids in the remaining egg and milk, and put them in place over the spinach filling. Sprinkle a little more Parmesan over the buns.

 

Bake the buns at 350°F for 30 minutes. Serve warm or at room temperature. Keep well-wrapped in the fridge once cooled if you are not serving them shortly. 

Last year at this time I made Rhubarb Soup.