Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: December 2, 2011

02/12/11 Creamed Spinach


RECIPE

Serves 2

A CookTale

Generally I’ve been following a recipe from the Palm Restaurant Cookbook, which calls for frozen Spinach.
That was based on our enjoying over the years wonderful Creamed Spinach at their NYC restaurant. Last evening I used fresh Spinach, stems removed and chopped in a food processor. The dish was terrific ! Was it the fresh vs frozen spinach? Whatever it was, from now on fresh will be it.

INGREDIENTS

10 oz of fresh Spinach (washed & all tough stems removed)
2 TB of Butter
1/2 cup of Shallots (finely chopped)
1 tsp of minced Garlic
3/4 tsp of Salt, 1/2 tsp of fresh Black Pepper
1/4 tsp of fresh ground Nutmeg
Heavy Cream (1/2 cup)

METHOD

1. Place the prepared Spinach into the food processor in batches. Pulse until coarsely chopped. Remove to a large bowl.

2. Bring a pot of salted water to a boil over high heat. Add the chopped Spinach & cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Set aside.

3. Melt the Butter in medium saute pan over medium-high heat. Add the Shallots & Garlic & cook, stirring, until soft & fragrant. Add the Spinach & cook, stirring until the liquid is released. Add the Cream, Salt, Pepper, and Nutmeg. Cook until the Cream is reduced by half, about 4 minutes. Remove from the heat, taste for seasoning & serve immediately.

02/12/11 Roasted Turnips


 

RECIPE

Serves 2

A CookTale

This is a Mario Batali winner recipe. I am constantly impressed with his creativity. The Turnips prepared this way, is a total departure from any other way I’ve ever served it and they’re tender and delicious. Here is MB’s recipe adapted to two servings.

INGREDIENTS

1 LB of White Turnips (cleaned & quartered)
Kosher Salt & Pepper
4 TB of Butter
1 TB of Poppy Seeds
1 TB of Paprika
1 or 2 TB of Red Wine Vinegar (or to taste)

METHOD

1. Season the Turnips with Salt & Pepper. In a large ovenproof saute pan, heat butter until starting to brown. Add the Turnips & toss to coat well.

2. Add the Poppy Seeds &saute until light golden brown, about 8 to 9 minutes. Add the Paprika & toss to coat. Add the Vinegar & cook until evaporated, 4 to 5 minutes.

3. Remove from the heat & serve.