how do i make pom florentine?

Answer 1

I think you are referring to Pommes Florentine. I am not familiar with this dish but anything cooked "Florentine" has spinach with it. Here is my favourite recipe for potatoes and spinach.
New Potatoes in Spinach Sauce
)This is similar to saag paneer, which I love to eat in indian restaraunts.
6 servings 50 min 20 min prep
2 1/2 lbs small red potatoes, scrubbed (about 1 1/2 inches in diameter)
1/4 cup water
2 lbs baby spinach
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons peeled minced fresh ginger
2 jalapenos, minced with some seeds
3 large tomatoes, finely chopped
1 cup coarsely chopped parsley, plus
Parsley leaves, for garnish
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garam masala
3/4 cup plain yogurt
salt
cherry tomatoes, quartered,for garnish

Put the potatoes in a large pot of salted water and bring to a boil.
Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
Drain and let cool, then halve the potatoes.
Meanwhile, in a large, deep skillet, bring the water to a boil.
Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
Squeeze the spinach dry, then transfer it to a food processor and puree.
Wipe out the skillet.
Heat the oil in the same skillet.
Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
Add the chopped tomatoes and parsley and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
Slowly stir in the yogurt.
Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
Add the pureed spinach and stir well.
Cover and simmer for 10 minutes to blend the flavors.
Season with salt.
Transfer the potatoes and spinach to a platter or bowl, garnish with the Parsley leaves and cherry tomatoes and serve.

Answer 2

I couldn't find any "pom florentine" but I did find Fettucini Florentine, as well as a few other types of Florentine.

Ingredients

3 c Heavy cream
3 tb Butter
1/4 lb Dried prosciutto
1 1/2 c Chopped spinach
Salt and pepper to taste
1/2 c Parmesan cheese




Instructions

1. This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaum's "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese. Makes enough for 1 pound pasta.

Answer 3

Pommes Florentine are Duchesse potato (mashed potato, egg yolk & butter) mixed with savoury Choux paste moulded with two large spoons & deep fried this is a basic Pommes Dauphine mix, not to be confused with Pommes Dauphinoise - using spoons dipped in hot water "load " one of the spoons with the mixture place cooked spinach on top - load the other spoon & mould into quenelles ( rugby ball shape) so that the spinach is totally enclosed, place onto oiled greaseproof paper strips then lower the strips into hot deep fat/oil the potato will float off remove when brown - this is NOT a dish that an amateur cook will find easy

Answer 4

FLORENTINE STEAK

1 (2 inch thick) round steak
4 tbsp. parsley flakes
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1/2 tsp. (each) salt and pepper
1 tsp. garlic powder
4 tbsp. cooking oil
1/2 c. dry red wine
6 lg. mushroom caps
2 tbsp. melted butter

Combine parsley, oregano, basil, thyme and rosemary. Mix well. Place steak on large piece of foil. Rub 2 tablespoons oil on one side of steak. Sprinkle with half the salt, pepper and garlic. Sprinkle with half the herb mixture. 6 servings.
Gently pat all onto steak. Turn steak over and repeat. Pour wine over steak. Close foil. Let marinate 3 to 4 hours (or overnight). Broil in foil 3 to 4 inches from heat, 10 minutes each side. Remove foil. Continue to broil 3 to 4 minutes each side. Garnish with sauteed mushrooms. Enjoy!!