Crustless Spinach & Potato Flan With Spicy Tomato Sauce From Princess Cruises

We sail on Princess Cruise Line frequently and always enjoy the food. Frequently, when one dines, the presentation will be wonderful and the flavor may be lacking. This has never been our experience on Princess Cruise Lines. The dish featured in this months newsletter was too good not to share.

Have you ever tried to cook one of the delicious Princess recipes featured in this newsletter? If so, we’d love to see how it turned out. Send photos and a brief caption describing your version of the dish, and you might be featured in the next newsletter! Submit photo attachments and captions to: recipephotos@princesscruises.com

 

CRUSTLESS SPINACH & POTATO FLAN WITH SPICY TOMATO SAUCE

Ingredients:

Basil Oil:

1 bunch basil

1/4 c olive oil

Flan:

• 1 ½ cups Heavy cream

• 4 heads of Garlic

• 1 T. Olive oil

Method:

Heat olive oil and add basil leaves until just warm. Remove to blender and blend. Remove to strainer and place bowl underneath. Push down on mixture to remove all oil. Let sit overnight if possible. Drain off any water and use for garnish.

Flan:

• ¼ cup packed Spinach, frozen

• 1 ea Russet Potato, medium

• 1 t. Olive oil

• 1 t. Italian seasoning blend

• 2 T. Parmesan cheese

• 2 ½ T. Ricotta cheese

• 5 eggs, whole

Method:

Preheat oven to 350F.

Rub potato with olive oil. Bake for 40 minutes or until soft. Let cool slightly and remove skin. Mash with fork. Slice the top of the garlic heads off exposing the cloves. Rub the heads with olive oil and place in small baking dish. Cover with foil and bake 30-40 minutes until heads are lightly brown and soft. Remove and cool slightly. Squeeze soft cloves out of skins and into bowl. Mash with fork. Heat heavy cream in medium saucepan on medium heat. Add garlic puree & stir. Remove from heat.

Add the spinach, mashed potato and Italian seasoning. Season with salt & pepper to taste. Add ricotta and parmesan cheese. Place mixture in blender and blend just until mixed – do not over blend. Remove from blender and whisk eggs in one at a time until all incorporated. Adjust seasoning.

Reduce oven to 300F. Grease and flour muffin/cupcake pans (or if using silpat molds just spray with pan spray). Pour mixture ¾ of way. Place on sheetpan and place in oven. Bake 40 minutes or until mixture is set. Remove and cool. Do not try removing from molds until mixture is very cool.

Vegetables:

• 1 lb Asparagus

• 1 lb Zucchini

• ¾ cup Cherry tomatoes

• 3 t. Olive oil

• 18 small Russet potatoes

• 2 T. butter

• 1 t. Parsley, fresh, chopped

Method:

Peel potatoes. Continue peeling raw potato until size reduces to thin, long oval. Continue with additional potatoes. Heat butter in large sauté pan until hot and add potatoes. Toss with butter and season. Cook until potatoes are golden brown on all sides. Remove. Saute remaining vegetables in olive oil until soft. Season.

Spicy Tomato Sauce: 

• 1-15 oz can Tomato sauce, plain

• 1 shallot, peeled and chopped

• 8 Basil leaves, fresh

• 1 t. Sugar

• ½ t. Red crushed pepper flakes or to taste

• 2 T. Chervil leaves, fresh (substitute parsley if not available)

Method:

In blender, add all sauce ingredients. Blend. Taste and adjust seasoning.

Garnish:

 • 3 ea Red radish, thinly sliced

To finish:

Spoon tomato sauce on center of plate. Place flan on top. Place potatoes and vegetables around flan. Garnish with chervil leaves, radish slices and basil oil.

Have you ever tried to cook one of the delicious Princess recipes featured in this newsletter? If so, we’d love to see how it turned out. Send photos and a brief caption describing your version of the dish, and you might be featured in the next newsletter! Submit photo attachments and captions to: recipephotos@princesscruises.com

I hope you enjoy!