Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Lamb shanks currants chickpeas
February 6, 2015
WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°
- 4 (~1lb each) lamb shanks
- 1TB kosher salt
- 2 TB olive oil
1. Preheat broiler. Season lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.
- 1 Spanish (red) onion, thinly sliced
- 1 carrot thinly sliced
- 4 cloves garlic thinly sliced
- ½ tsp salt
- 2 TB oil
- 2 cinnamon sticks
- 1 cup dried currants
2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.
3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!
- 1 (15oz) can chickpeas, drained
4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.
- 1 TB finely chopped fresh mint
- ½ Cup parsley
- 2 TB fresh lemon juice
Add herbs to chickpeas, spoon onto plates, top with lamb shanks.
Olsson Recipes 