michael-in-phoenix
Well-known member
I never intended to cause problems.
Sandy, you have your forum back.
Michael
Sandy, you have your forum back.
Michael
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Publicly: Sorry for going off topic. Sorry for venting. I won't go any further, regardless.
- Thread starter michael-in-phoenix
- Start date
Accepted, now do a penance - share a good recipe
I'm enjoying the Colwin books - one in car and other by bedside. She was amazing and so advanced in ideas and recipes for the time. Sue/SoCA
I can't get my last name off my sign-in! Yes, I go into options and list Sue/SoCA but it d/n take!
I'm enjoying the Colwin books - one in car and other by bedside. She was amazing and so advanced in ideas and recipes for the time. Sue/SoCA
I can't get my last name off my sign-in! Yes, I go into options and list Sue/SoCA but it d/n take!
michael-in-phoenix
Well-known member
And her recipe for creamed spinach and jalapenos is comfort food for me.
Thanks, I'll give that a whirl.
I had it right once upon a time...but now a new computer with the wonders of VISTA - so far score VISTA 467,730,190 vs me at 123. Oh well, I'm determined to learn this junk, but it is a trial. Salvation - and then the score is in my favor - go into the kitchen and cook. sue/SoCA
I had it right once upon a time...but now a new computer with the wonders of VISTA - so far score VISTA 467,730,190 vs me at 123. Oh well, I'm determined to learn this junk, but it is a trial. Salvation - and then the score is in my favor - go into the kitchen and cook. sue/SoCA
melissa-dallas
Well-known member
They have said that tomatoes raised in Texas & New Mexico are NOT the culprits
michael-in-phoenix
Well-known member
Here's a link to the recipe, inside a nice little essay about Laurie Colwin.
from: kitchenography.typepad.com
Laurie Colwin’s 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 haven’t remembered that I needed the spinach liquid until after I had dumped it down the drain.)
2. In a saucepan, melt the butter and sauté the garlic and onion until they are translucent. Whisk in the flour a little at a time and when it’s fully incorporated cook it just a little bit longer before you start adding the spinach liquid a little at a time while whisking. When you’ve 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 don’t.) Taste for seasonings, then serve.
Serves 10 to 12
To borrow a phrase from Laurie Colwin, you now have “a side dish fit for a visiting dignitary from a country whose politics you admire.” Or for feeding your nearest and dearest at the Thanksgiving table.
http://kitchenography.typepad.com/my_weblog/2007/11/laurie-colwins.html
from: kitchenography.typepad.com
Laurie Colwin’s 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 haven’t remembered that I needed the spinach liquid until after I had dumped it down the drain.)
2. In a saucepan, melt the butter and sauté the garlic and onion until they are translucent. Whisk in the flour a little at a time and when it’s fully incorporated cook it just a little bit longer before you start adding the spinach liquid a little at a time while whisking. When you’ve 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 don’t.) Taste for seasonings, then serve.
Serves 10 to 12
To borrow a phrase from Laurie Colwin, you now have “a side dish fit for a visiting dignitary from a country whose politics you admire.” Or for feeding your nearest and dearest at the Thanksgiving table.
http://kitchenography.typepad.com/my_weblog/2007/11/laurie-colwins.html
richard-in-cincy
Well-known member
Thank you Michael.