Sunday, April 29, 2012

Creamed spinach

This is the Julia Child version, so don't faint over the amount of dairy involved. :-)

 From frozen spinach: Thaw two 10-oz packages of frozen spinach just until you can cut through it with a heavy knife. If spinach is chopped, slice into 1/2" pieces. If whole, chop into small bits.

From fresh spinach: Blanch 1.5 lbs. spinach in salted boiling water until wilted and almost tender. Strain, squeeze out liquid, and chop. Melt 1 1/2 T butter in a heavy saucepan Add spinach

For frozen: Cook, covered, over low heat for a couple minutes until for spinach has thawed and released its juices.

For both: Cook over moderately high heat, uncovered, 2-3 minutes until moisture is evaporated. Add 1/4 t salt, pinch of pepper, small pinch of nutmeg. Lower heat to moderate and sprinkle on 1 T flour, sifted. Cook, stirring, for 2 minutes Remove pan from heat and slowly add 1/2 cup heavy cream by spoonful, stirring to incorporate each spoonful as it is added. Bring to simmer, cover, and cook on low about 15 minutes, stirring frequently to keep spinach from sticking to pan and adding additional spoonsful of cream as necessary if spinach becomes too dry. Remove from heat and fold in 1 T softened butter. Serve.

Jamaican jerk chicken

NOTE: Thanks for the formatting, Ms. Huis!
I'm pretty sure I've served this to most of you at some point over the years. Made it again yesterday for a Gewurztraminer tasting, and realized I hadn't even posted the recipe here. "Everything but the kitchen sink" is a little too vague, but not far off the mark.

Combine in a large bowl:
1 T allspice
1 T thyme
1 1/2 t cayenne
1 1/2 t black pepper
1 1/2 t sage
3/4 t nutmeg
3/4 t cinnamon
2 T salt
2 T garlic powder (I often substitute fresh garlic and add it with the onions below)
1 T sugar

Slowly add:
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime

Add: 1 habanero pepper, seeded and minced
1 cup chopped white onion
3 scallions, finely chopped

Marinate 4 chicken breasts for at least one hour. Grill, basting with marinade as necessary. Meanwhile, boil leftover marinade and serve as dipping sauce.