As a recent college graduate who just got his first apartment kitchen, I'm excited to try many of these recipes and learn to be a better home cook! No more 99 cent ramen and $5 rotisserie chickens for me anymore!
I understand the ramen... you can up your game there... but I agree with Travers... Rotisserie chickens are still there for you when you're exhausted. That being said... NO FEAR... Go make some great food!
Perfect for special occasions. Holidays, birthdays, the emotional break you take between Empire Strikes Back and Return of the Jedi to eat away your feelings
This stuff is fantastic. Easy to make, tastes incredible. It's in our rotation now as one of our favorite frank recipes! (It is a pretty long list now!)
The way you teach this recipe is way better and simpler than one I learnt when I was working part time back in one restaurant… Though the way we reheat it was via microwave haha
Chef frank reminds me of another Chef I watch that's big on cooking onions lol. Also could you do a video on different salts and what their used for how to properly use them. Chef Frank the Master of Salt
Y'know, with some big holidays and sporting events on the horizon, I'd love to see you do your $162 dollar stuffed chicken wings (or a more cost friendly version of them :P). Don't get me wrong, Lorenzo did a great job, but I'd love to see how the master was gonna do them!
As an adult I love creamed spinach the way I loved box-mix mac and cheese as a child. But honestly, I HAVE been scared of frozen spinach. I trust you, though, so I will give it a try. I bet it would be good with mushroom broth instead of chicken stock, if I want to make it for vegetarian friends.
Delicious! Excellent advice on the frozen items. They also store better than fresh, which leads to much less food waste! Love your vids, can't wait for the next one! One question: do you have a special ventilation setup in order to vent the gases from your portable burner?
💜LOVE💜 that you're not shying away from convenience items like frozen spinach, making this recipe even MORE accessible, Chef! I enjoy using the liquid extracted from the greens to poach eggs for Florentine, too. 😋😋😋 How about you? I'm curious. How does this recipe differ from your base for a Spinach & Artichoke Dip? Or a Creamy Spinach Soup? Off to add spinach to my shopping list!
Frank, is there a difference between creamed spinach and spinach dip? When I was in college, their food company made this amazing spinach dip. It had crab meat in it and bread crumbs on top. I guess it was finished under a broiler. It had the perfect amount of garlic. They only had it for special events. When the students spotted it, they would wait for the event to be over and try to sneak in and get it before the caterers would clean everything up. Also, I wanted to let you know that I've been grating zucchini with the grater turned on its side, like you do, and it works great! I have a bunch of it frozen now for when I make zucchini bread. I was wondering if you were planning on making a pot roast in the future. We always make ours in a crock pot with London broil, potatoes, onions, and carrots. Sometimes my parents would add cream of mushroom soup to it. Anyways, I would enjoy seeing yours.
Hey chef Frank, thanks for all of the amazing dishes you are showing. I got a question though, could u do something similar but with a broccoli? Would really apreciate a short answer in the comments
At 3:30 you can see Chef Frank actually put back some salt. That's for anyone who says he puts too much salt. I think Chef John once mentioned that you are better off buying frozen shrimp, because the not frozen shrimp at grocery stores are just once frozen shrimp that has been thawed.
I try to use fresh spinach if I'm cooking for the family and frozen if it's just for me. Either way, you have to drain it, fresh spinach lets off a ton of water, too.
Every time we make this recipe, we come back and play the video again. And every time... I am shocked at how different Franks chicken stock is from mine. Mine looks like a light yellowish clear liquid.. Franks looks THICK like ORANGE JUICE. I bet that's some next-level stock there..
Thank you Chef. The one thing I see that many home cooks mess up is that a Roux takes Time to come together. That is not simply fat/flour and Boom, it is done. Or that other ingredients can be added as it develops.
I made the spinach and it was vet liquid I’m not sure what I did wrong. I did squeeze the water out the spinach. I put it in a sift and drained some of the liquid off and the flavour was great
I sometimes make a similar dish but i like to use Gorgonzola instead of cream cheese and use less Parmesan. That goes really well with Tagliatelle. And i have a question: If you say Blue Cheese what kind of Cheese is it? Here in Germany i can only get certain blue cheese but i dont think that theres a generic one. If a recipe calls for that i usually just get Gorgonzola or sometimes Roquefort if i want something stronger or bleu d'Auvergne if i want something mild.
Frank, Have never seen or heard of creamed spinach with parm. I love the addition! One question: What is your thought on changing out the cream cheese with creme fraiche?
Frank, this seems like it would go well with some source of carbohydrates. What would you recommend, some pasta? Without it, I don't think (although I've never tried it) you'd serve is as a single meal, it wouldn't be filling, don't you think?
Chef Frank, What make/model of induction burner are you using? I am looking for one with a "very low" to "medium high" temperature range. (160F to 400F range) Looking to make Reductions, Distilling and some "general" cooking.
Assuming you don’t cook the hell out of it, it’s fine. Prolonged high heat turns chlorophyll into green vegetables and soft herbs brown, so once it’s hot, stop heating
This goes out to everyone who says "I don't have time to chop my own garlic" - Make the time. Not only is it way higher quality, but most of the pre chopped jarred garlic comes from China where they use prison slave labor to do the work. Be a good person and don't support this practice and you will be rewarded for your morality with better tasting food.
He has an episode where he makes chicken stock. Beef stock is exactly the same, you just use beef bones/meat instead (at many stores, you can buy "soup bones" for exactly this purpose): th-cam.com/video/2D-608HqNZA/w-d-xo.html
Nice try, Chef Frank. We know you've been growing your spinach in your backyard for the last 2 years just to make this video. You ain't foolin nobody down here.
Horrible! No, for reals, Chef Frank, I luv your videos. You're a really good teacher, along with being an epic chef. Thanks for sharing your experience with us. Now.... when do we get you, Emily, Lorenzo, and Rosemary breaking down tuna noodle casserole?
![แข่งเพิ่มน้ำหนักใน 24 ชั่วโมง!! [Ver 2025]](http://i.ytimg.com/vi/20xn0g6k-ec/mqdefault.jpg)
I love that Frank is all about the flavor and texture of a dish, rather than it’s social status.
As a recent college graduate who just got his first apartment kitchen, I'm excited to try many of these recipes and learn to be a better home cook! No more 99 cent ramen and $5 rotisserie chickens for me anymore!
I understand the ramen... you can up your game there... but I agree with Travers... Rotisserie chickens are still there for you when you're exhausted. That being said... NO FEAR... Go make some great food!
Favorite chef out there right now. Love you Frank.
This looks like such a great warm food to eat during winter. Definitely gonna try this soon!
Perfect for special occasions. Holidays, birthdays, the emotional break you take between Empire Strikes Back and Return of the Jedi to eat away your feelings
This stuff is fantastic. Easy to make, tastes incredible. It's in our rotation now as one of our favorite frank recipes! (It is a pretty long list now!)
The way you teach this recipe is way better and simpler than one I learnt when I was working part time back in one restaurant…
Though the way we reheat it was via microwave haha
You're still alive? Good thing Gordon Ramsay didn't find out. If you work in a restaurant, you never use a microwave.
@@TheMrCC21 well, many restaurants still use microwave, and even I do at times.
And it’s not I working for Gordon Ramsay, so of course I still alive 😝
I like creamed spinach.
Usually i add nutmeg too.
Chef frank reminds me of another Chef I watch that's big on cooking onions lol. Also could you do a video on different salts and what their used for how to properly use them. Chef Frank the Master of Salt
Wow I had no idea people actually like creamed spinach. Coulda used some of y'all as dinner neighbors when I was a kid
dipping some thick bread and eating would be just yummmy
Thank you a lot for your recipes! Hello from Kazakhstan
I think I might make this for Christmas dinner.
Y'know, with some big holidays and sporting events on the horizon, I'd love to see you do your $162 dollar stuffed chicken wings (or a more cost friendly version of them :P).
Don't get me wrong, Lorenzo did a great job, but I'd love to see how the master was gonna do them!
That is a great idea. Thanks
As an adult I love creamed spinach the way I loved box-mix mac and cheese as a child. But honestly, I HAVE been scared of frozen spinach. I trust you, though, so I will give it a try. I bet it would be good with mushroom broth instead of chicken stock, if I want to make it for vegetarian friends.
why scared of frozen spinach?
@@cloudyskiees It looked potentially overprocessed. Spinach is one of those things that can be wonderful if handled right, but nasty if handled wrong.
Nothing to be scared of it is a quality product. Mushroom broth would be delicious.
Chef Frank has been bulking up. I see you looking good Frank, great job!
toss in some chopped artichokes and give me some pita chips
Thought the same thing... This is basically like eating a dip with a spoon, lol
Thought the same thing... This is basically like eating a dip with a spoon, lol
How do you get the recipe for Cream Spinach? The doesn't post it.
I made this today, and I added a fresno chili to the pot for a little kick. My gosh, best creamed spinach I've ever eaten!
Spice is nice
Made it. Ate it. Loved it.
Plus, frozen vegetables are picked and packaged at their peak. Sure fresh is great, but consistent quality can be an issue.
Agreed
Delicious! Excellent advice on the frozen items. They also store better than fresh, which leads to much less food waste! Love your vids, can't wait for the next one! One question: do you have a special ventilation setup in order to vent the gases from your portable burner?
I made a huge pot of this and it was so good. Like sit there and wolf down a huge plate of it good.
I love Creamed Spinach!! Great Recipe Chef Frank! I’ll be trying it out soon!
💜LOVE💜 that you're not shying away from convenience items like frozen spinach, making this recipe even MORE accessible, Chef! I enjoy using the liquid extracted from the greens to poach eggs for Florentine, too. 😋😋😋 How about you? I'm curious. How does this recipe differ from your base for a Spinach & Artichoke Dip? Or a Creamy Spinach Soup? Off to add spinach to my shopping list!
A little more liquid in this recipe than my spinach dip. More cheese in the dip as well
looks amazing frank!!! thank you!!!
Wow my fav veggies recipe, i will do this!
Frank, is there a difference between creamed spinach and spinach dip? When I was in college, their food company made this amazing spinach dip. It had crab meat in it and bread crumbs on top. I guess it was finished under a broiler. It had the perfect amount of garlic. They only had it for special events. When the students spotted it, they would wait for the event to be over and try to sneak in and get it before the caterers would clean everything up.
Also, I wanted to let you know that I've been grating zucchini with the grater turned on its side, like you do, and it works great! I have a bunch of it frozen now for when I make zucchini bread.
I was wondering if you were planning on making a pot roast in the future. We always make ours in a crock pot with London broil, potatoes, onions, and carrots. Sometimes my parents would add cream of mushroom soup to it. Anyways, I would enjoy seeing yours.
Not much difference from spinach dip.
Our Favorite Guy never disappoint Us!
Hey chef Frank, thanks for all of the amazing dishes you are showing. I got a question though, could u do something similar but with a broccoli? Would really apreciate a short answer in the comments
At 3:30 you can see Chef Frank actually put back some salt. That's for anyone who says he puts too much salt.
I think Chef John once mentioned that you are better off buying frozen shrimp, because the not frozen shrimp at grocery stores are just once frozen shrimp that has been thawed.
Definitely gonna try this today..
no way 😳 on the day u posted this, i made a similar looking pasta sauce (but much simpler, the cream is created by feta cheese)
Chef Frank, I have to meet you one day. You’re one of my idols. You’re the man!
I try to use fresh spinach if I'm cooking for the family and frozen if it's just for me. Either way, you have to drain it, fresh spinach lets off a ton of water, too.
Yes
Every time we make this recipe, we come back and play the video again.
And every time... I am shocked at how different Franks chicken stock is from mine.
Mine looks like a light yellowish clear liquid.. Franks looks THICK like ORANGE JUICE. I bet that's some next-level stock there..
Looks like it would be good with noodles
Also love the recipe 🤌
Thank you Chef. The one thing I see that many home cooks mess up is that a Roux takes Time to come together. That is not simply fat/flour and Boom, it is done. Or that other ingredients can be added as it develops.
I made the spinach and it was vet liquid I’m not sure what I did wrong. I did squeeze the water out the spinach. I put it in a sift and drained some of the liquid off and the flavour was great
I sometimes make a similar dish but i like to use Gorgonzola instead of cream cheese and use less Parmesan. That goes really well with Tagliatelle.
And i have a question: If you say Blue Cheese what kind of Cheese is it? Here in Germany i can only get certain blue cheese but i dont think that theres a generic one. If a recipe calls for that i usually just get Gorgonzola or sometimes Roquefort if i want something stronger or bleu d'Auvergne if i want something mild.
There is a german brand from Bavaria that makes a great Blue cheese. Kaserei champignon.
I like it shoved in the oven to brown on top before serving, after many years of Stouffer's. XD;
Hi Chef! Do you have any tips on preparing a ham from scratch? Like what's the best way to home cure it and cook?
Thanks for all your great videos ❣️
Frank, Have never seen or heard of creamed spinach with parm. I love the addition!
One question: What is your thought on changing out the cream cheese with creme fraiche?
I choose cream cheese because of flavor and texture. I think créme fraiche would add more moisture that I don’t want.
@@ProtoCookswithChefFrank I hear you. I might try it with creme fraiche to see if that tang in the taste adds to the dish.
Over baked chicken with rice...yuuummmm
Yes!!!!
Hi Frank! I wanna cook this recipe but I don't have an immersion blender. Is it alright to skip that process?
Sure. Just cut your vegetables smaller and use a whisk for the cream cheese.
You need to *not* release these when I'm already hungry. I'll send you a schedule.
👍😂
He also doesn't need to post b4 7 a.m. on the entire West Coast, including Canada, lol.
Love you, Chef. No lol!
⚘🙏❤🙏⚘
When drying the spinach, could a salad spinner work too?
A salad spinner removes surface water. The water is in the spinach and has to be squeezed
I'm so allergic to dairy that simply glancing at the thumbnail for this in passing made my guts explode...
What a gorgeous che__
I mean nice food cooking 🧑🍳
Another great recipe, although it could use a touch of fresh ground nut meg, or not, that just cooking.
Nutmeg would certainly be more traditional for a lot of bechamel based foods
Can I use heavy whipping cream instead of heavy cream?
Sure
C'mon Frank! Where is it? TIME TO TASTE!
Frank, this seems like it would go well with some source of carbohydrates. What would you recommend, some pasta? Without it, I don't think (although I've never tried it) you'd serve is as a single meal, it wouldn't be filling, don't you think?
Also curious about that.
This is considered a side to a full meal, not the meal in and of itself. Typically, along side maybe a starch and a meat at minimum.
I'd serve it with a steak, as he mentioned. And, to round it out, I'd serve it with roasted potatoes. Classic steakhouse fare.
That chicken stock looked more like orange juice :D
I didn’t have fresh on hand and had to use a packaged one.
Looks like this would make a delicious soup if you add more chicken broth! Doesn’t it look yummy?!
Chef Frank,
What make/model of induction burner are you using? I am looking for one with a "very low" to "medium high" temperature range. (160F to 400F range)
Looking to make Reductions, Distilling and some "general" cooking.
There is a link to it in the description box.
Hmm. Your shirt _needs more salt_ it seems.
✌🏽🤘🏼
Sorry. I want to eat that Every Day! My idea of health food. Eating my veggies. 😘
Wasnt it bad to re-heat spinach? Or is that only if you do it in the microwave
Assuming you don’t cook the hell out of it, it’s fine. Prolonged high heat turns chlorophyll into green vegetables and soft herbs brown, so once it’s hot, stop heating
@@lunch7213 ah okay thank you, not cooking the hell out of it goes for everything tho :)
This goes out to everyone who says "I don't have time to chop my own garlic" - Make the time. Not only is it way higher quality, but most of the pre chopped jarred garlic comes from China where they use prison slave labor to do the work. Be a good person and don't support this practice and you will be rewarded for your morality with better tasting food.
@Chef can we sub the flour with some flax seed flour? If we do that then this is a perfect keto meal.
In different recipes i susbstitute konjac flourwhich has great gelling ability
@@dominika3762 thanks!
Is this the one that you can use for filling on those greek pastries?
You should show how to make beef stock
He knows how to do stock, and I bet he does all types.
He has an episode where he makes chicken stock. Beef stock is exactly the same, you just use beef bones/meat instead (at many stores, you can buy "soup bones" for exactly this purpose): th-cam.com/video/2D-608HqNZA/w-d-xo.html
This is Spinached Cream.
Nice try, Chef Frank. We know you've been growing your spinach in your backyard for the last 2 years just to make this video. You ain't foolin nobody down here.
I also built the freezer that is stored it in
Horrible!
No, for reals, Chef Frank, I luv your videos. You're a really good teacher, along with being an epic chef. Thanks for sharing your experience with us.
Now.... when do we get you, Emily, Lorenzo, and Rosemary breaking down tuna noodle casserole?
God I wish a man would handle me like Chef Frank handles his frozen spinach…. Wait…
Frank saying there's no shame in using convenience products, then shames for using jarred garlic lol
No shame in using good quality convenience products. I don’t believe jarred garlic is.
Spinach literally makes me vomit
C'mon Frank! Where is it? TIME TO TASTE!