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Michael in Phoenix

Here's a link to the recipe, inside a nice little essay about Laurie Colwin.


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Posted to Thread #10955 at 4:42 pm on Jun 9, 2008

from: kitchenography.typepad.com

Laurie Colwinís Creamed Spinach with Jalapeno Peppers

3 10-oz boxes of chopped frozen spinach
2 tablespoons of finely minced onion
1 garlic clove, finely minced
4 tablespoons of butter
2 tablespoons of flour
1/2 cup heavy cream, or a mixture of milk and heavy cream
8 oz of pepperjack cheese, in small pieces
additional chopped pickled jalapenos (optional)
salt
pepper

1. Cook the spinach according to the package directions. Drain the spinach well (I sometimes squeeze it dry in a tea towel - the drier you can get it, the better the cream sauce will coat the spinach) reserving 1 cup of the drained spinach liquid. (I emphasize this because more than once I havenít remembered that I needed the spinach liquid until after I had dumped it down the drain.)

2. In a saucepan, melt the butter and sautť the garlic and onion until they are translucent. Whisk in the flour a little at a time and when itís fully incorporated cook it just a little bit longer before you start adding the spinach liquid a little at a time while whisking. When youíve added the spinach liquid, whisk in the cream or the cream and milk mixture, then the cheese. Whisk until it is melted and the sauce is smooth. Add salt and pepper to taste.

3. Add the drained spinach to the cheese sauce and cook long enough to heat the spinach. If you are adding additional peppers, add them now. (I usually donít.) Taste for seasonings, then serve.

Serves 10 to 12

To borrow a phrase from Laurie Colwin, you now have ďa side dish fit for a visiting dignitary from a country whose politics you admire.Ē Or for feeding your nearest and dearest at the Thanksgiving table.

Link: http://kitchenography.typepad.com/my_weblog/2007/11/laurie-colwins.html


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