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.)

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.