Creamed Spinach (Eatwell Recipe 45)

Saturday, December 26, 2009

I've been thinking about creamed spinach since Thanksgiving (sadly, there was none at the dinner we went to.) This is a dish that always reminds me of my mom, who loves it and often would make it for potluck Thanksgiving dinners when I was growing up.

I had never attempted it but when I saw this wonderful-looking recipe from Deb at Smitten Kitchen last month, I made a mental note to try it soon. Unfortunately, since my son was born in the spring, my mental notes are no longer very reliable so it's taken me a while to get around to it.

Creamed spinach by Eve Fox, Garden of Eating blog copyright 2009

But my procrastination turned out to be perfect timing as we've just begun receiving bunches of delicious (if incredibly muddy) spinach in our produce box from Eatwell Farm. I made a point of washing the leaves earlier (triple wash does not cut it with this stuff, it calls for quintuple wash) in the day to make it a little easier to pull this dish off in the chaos that fills our house during our little son's bedtime routine.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

I'm pleased to report that it's actually very simple and easy to make (I tend to assume that anything that requires a roux is inherently complicated because it sounds so French but this is not actually the case.) And better still, it is COMPLETELY DELICIOUS!!!

I can't really take any credit for this as it's a well-established fact that pretty much anything that includes heavy cream, butter, onions and garlic is bound to be delicious. But this creamed spinach really did have me reaching back into the bowl for seconds and then thirds and lovingly licking the wooden serving spoon after the meal.

Heavy cream by Eve Fox, Garden of Eating blog copyright 2009

It's creamy, sweet, fresh, and sinfully rich. Despite the fact that I just gave all the credit for how good this tastes to the heavy cream and the butter, I actually think that the spinach, itself, is what sets it above all other creamed spinach I've ever eaten.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

Although you can make this dish with frozen spinach, I strongly suggest that you use fresh, organic spinach, instead. It just tastes much better and the texture is better, too.

So next time you feel like eating comfort food or need to gain some weight in a hurry, give this a try. I don't think you'll be disappointed.

-- print recipe --Creamed Spinach
Serves 6

Ingredients

* 2 1/2 pounds fresh organic spinach, tough stems and yellow leaves discarded
* 1 3/4 cups heavy cream or whole milk, or a mix thereof
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* Pinch of freshly grated nutmeg
* Sea salt & freshly ground black pepper, to taste

Directions

1. Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 to 6 minutes (baby spinach will take less time than regular spinach but I'd use the grown up version if I were you.)

2. Press or squeeze out the excess liquid any number of ways, either by putting it in a colander or mesh strainer and pressing the moisture out or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again.

3. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

You might also like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Gift From The Kitchen Gods: Sierra Nevada's Pale Ale Mustard

Monday, December 21, 2009

I am a big fan of mustard. I like lots of varieties -- stone ground, whole seed, Dijon, even plain old "yellow" on occasion. But they're all mustarda non grata with me since I discovered Sierra Nevada's (yes, the beer makers) Pale Ale & Honey Spice mustard.
Sierra Nevada's Pale Ale mustard, courtesy of Sierra Nevada web site
Its mustard-y bite is cut by a delightfully rich sweetness. Unlike most honey mustards, the sweetness is not at all overwhelming and it's both subtle and delicious. It's my new favorite for sandwiches and I also like to throw a dollop into salad dressings. An 8-ounce costs just $3.50-$4.00. Give it a try!

Sierra Nevada makes a number of other mustards though I'm so enamored of the Pale Ale that I have not yet had a chance to try them. And they've just begun making an organic cheddar that is tasty.

Ever Wonder: Why Do Potatoes Turn Green?

Tuesday, December 15, 2009

Although I've known for many years that you're not supposed to eat the skin of potatoes that have turned green, I did not know why the skin turns green or why it's bad for you.

Thanks to Google, I am now well-informed about this "greening" phenomenon (what on earth did we all do before Google?!)

It appears that potatoes naturally contain two alkaloids called solanine and chaconine. These alkaloids can cause digestive and neurological problems in concentrated amounts. But don't get too freaked out, one green potato is not going to kill you.


Photo of a green potato courtesy of Elise at Simply RecipesI have not had a chance to take a photo of a green potato lately but Elise of Simply Recipes graciously gave me permission to use this photo from her own post on green potatoes. Thanks again, Elise!

There are a few things that increase the amount of these two alkaloids present in a potato -- poor growing conditions are one and exposure to sunlight is another. The alkaloids are actually colorless -- the green color of a potato's skin is actually caused by the development of chlorophyll which is a direct result of exposure to sunlight (think back to elementary school science class.) This is why potatoes do best stored in total darkness (though that is, unfortunately, not a condition those of us without root cellars can easily provide for the little tubers.)

So the green color of the skin is more of a helpful warning that higher levels of these nasty alkaloids may also be present in the potato even though it is actually caused by chlorophyll and not by the alkaloids.

But it's safest just to peel the skin and any flesh that has turned green off before cooking, regardless. In addition, the alkaloids, particularly solanine, have an unpleasant bitter taste so the potatoes will taste better without that.

Poulet en Papillote (Chicken in Parchment)

Saturday, December 5, 2009

"En papillote" is French for "in parchment" and refers to a method of baking something (usually either fish or poultry) in a little pouch of parchment paper. You add whatever spices, herbs or flavorings you like and the food ends up steaming in its little pocket in the oven, keeping the flesh moist and tender and flavoring it with whatever aromatics you've chosen to add.

I have clipped a number of different recipes that use en papillote over the years but had never actually tried one out before this. I would definitely do this again -- not only is it simple and easy, I also love the aesthetic of these neat little packages of yumminess. I could see this being a fun thing to make for a dinner party -- each guest gets their own little pouch of delicious, steaming food.

I used unbleached parchment paper since bleach just can't be a good thing when it comes to steaming food...

Although I went with a fairly traditional, French-inspired selection of herbs and flavorings for this first trial run, I am excited to try out a bunch more exotic pairings like mahi mahi fillets with coconut milk and red curry paste - simple and delicious!

Here's a little photo tour of the process.

I began by laying down a bed of lemon slices -- but I have not included this step in my directions as I felt it made the chicken a little too bitter for my taste -- just stick with the lemon juice.

Lemon slices on parchment paper for poulet en papillote by Eve Fox, Garden of Eating blog

Next, I laid the chicken breasts on top of the lemons and shallots and topped it with more shallots, herbs, olive oil, white wine, mustard, salt and pepper.

Preparing poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

The next step was to bundle the chicken breasts up into neat little parchment paper packages.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

Then, into the oven they went. Half an hour or so later, out they came, all steaming and slightly crisped.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

Now all that was left was to unwrap the little packages of poulet.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

And eat them, of course! Bon appetit.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog


Poulet en Papillote -- Chicken Baked in Parchment
Serves 4

Ingredients

* 4 free-range, organic, boneless, skinless chicken breasts
* 8 sprigs of fresh thyme, washed (you can also use rosemary, tarragon, marjoram, savory, etc., it's totally up to you)
* 4 shallots or two small onions, sliced
* Juice of one lemon
* 2-3 cloves garlic, minced or pressed
* 2 tsps white wine or marsala
* 2 tsps pale ale honey mustard by Sierra Nevada (this is truly delicious stuff)
* 2 Tbsps olive oil plus a little extra for drizzling
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry.

2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast.

3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top.

4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches.

5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!

Saturday, December 26, 2009

Creamed Spinach (Eatwell Recipe 45)

I've been thinking about creamed spinach since Thanksgiving (sadly, there was none at the dinner we went to.) This is a dish that always reminds me of my mom, who loves it and often would make it for potluck Thanksgiving dinners when I was growing up.

I had never attempted it but when I saw this wonderful-looking recipe from Deb at Smitten Kitchen last month, I made a mental note to try it soon. Unfortunately, since my son was born in the spring, my mental notes are no longer very reliable so it's taken me a while to get around to it.

Creamed spinach by Eve Fox, Garden of Eating blog copyright 2009

But my procrastination turned out to be perfect timing as we've just begun receiving bunches of delicious (if incredibly muddy) spinach in our produce box from Eatwell Farm. I made a point of washing the leaves earlier (triple wash does not cut it with this stuff, it calls for quintuple wash) in the day to make it a little easier to pull this dish off in the chaos that fills our house during our little son's bedtime routine.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

I'm pleased to report that it's actually very simple and easy to make (I tend to assume that anything that requires a roux is inherently complicated because it sounds so French but this is not actually the case.) And better still, it is COMPLETELY DELICIOUS!!!

I can't really take any credit for this as it's a well-established fact that pretty much anything that includes heavy cream, butter, onions and garlic is bound to be delicious. But this creamed spinach really did have me reaching back into the bowl for seconds and then thirds and lovingly licking the wooden serving spoon after the meal.

Heavy cream by Eve Fox, Garden of Eating blog copyright 2009

It's creamy, sweet, fresh, and sinfully rich. Despite the fact that I just gave all the credit for how good this tastes to the heavy cream and the butter, I actually think that the spinach, itself, is what sets it above all other creamed spinach I've ever eaten.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

Although you can make this dish with frozen spinach, I strongly suggest that you use fresh, organic spinach, instead. It just tastes much better and the texture is better, too.

So next time you feel like eating comfort food or need to gain some weight in a hurry, give this a try. I don't think you'll be disappointed.

-- print recipe --Creamed Spinach
Serves 6

Ingredients

* 2 1/2 pounds fresh organic spinach, tough stems and yellow leaves discarded
* 1 3/4 cups heavy cream or whole milk, or a mix thereof
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* Pinch of freshly grated nutmeg
* Sea salt & freshly ground black pepper, to taste

Directions

1. Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 to 6 minutes (baby spinach will take less time than regular spinach but I'd use the grown up version if I were you.)

2. Press or squeeze out the excess liquid any number of ways, either by putting it in a colander or mesh strainer and pressing the moisture out or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again.

3. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

You might also like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, December 21, 2009

Gift From The Kitchen Gods: Sierra Nevada's Pale Ale Mustard

I am a big fan of mustard. I like lots of varieties -- stone ground, whole seed, Dijon, even plain old "yellow" on occasion. But they're all mustarda non grata with me since I discovered Sierra Nevada's (yes, the beer makers) Pale Ale & Honey Spice mustard.
Sierra Nevada's Pale Ale mustard, courtesy of Sierra Nevada web site
Its mustard-y bite is cut by a delightfully rich sweetness. Unlike most honey mustards, the sweetness is not at all overwhelming and it's both subtle and delicious. It's my new favorite for sandwiches and I also like to throw a dollop into salad dressings. An 8-ounce costs just $3.50-$4.00. Give it a try!

Sierra Nevada makes a number of other mustards though I'm so enamored of the Pale Ale that I have not yet had a chance to try them. And they've just begun making an organic cheddar that is tasty.

Tuesday, December 15, 2009

Ever Wonder: Why Do Potatoes Turn Green?

Although I've known for many years that you're not supposed to eat the skin of potatoes that have turned green, I did not know why the skin turns green or why it's bad for you.

Thanks to Google, I am now well-informed about this "greening" phenomenon (what on earth did we all do before Google?!)

It appears that potatoes naturally contain two alkaloids called solanine and chaconine. These alkaloids can cause digestive and neurological problems in concentrated amounts. But don't get too freaked out, one green potato is not going to kill you.


Photo of a green potato courtesy of Elise at Simply RecipesI have not had a chance to take a photo of a green potato lately but Elise of Simply Recipes graciously gave me permission to use this photo from her own post on green potatoes. Thanks again, Elise!

There are a few things that increase the amount of these two alkaloids present in a potato -- poor growing conditions are one and exposure to sunlight is another. The alkaloids are actually colorless -- the green color of a potato's skin is actually caused by the development of chlorophyll which is a direct result of exposure to sunlight (think back to elementary school science class.) This is why potatoes do best stored in total darkness (though that is, unfortunately, not a condition those of us without root cellars can easily provide for the little tubers.)

So the green color of the skin is more of a helpful warning that higher levels of these nasty alkaloids may also be present in the potato even though it is actually caused by chlorophyll and not by the alkaloids.

But it's safest just to peel the skin and any flesh that has turned green off before cooking, regardless. In addition, the alkaloids, particularly solanine, have an unpleasant bitter taste so the potatoes will taste better without that.

Saturday, December 5, 2009

Poulet en Papillote (Chicken in Parchment)

"En papillote" is French for "in parchment" and refers to a method of baking something (usually either fish or poultry) in a little pouch of parchment paper. You add whatever spices, herbs or flavorings you like and the food ends up steaming in its little pocket in the oven, keeping the flesh moist and tender and flavoring it with whatever aromatics you've chosen to add.

I have clipped a number of different recipes that use en papillote over the years but had never actually tried one out before this. I would definitely do this again -- not only is it simple and easy, I also love the aesthetic of these neat little packages of yumminess. I could see this being a fun thing to make for a dinner party -- each guest gets their own little pouch of delicious, steaming food.

I used unbleached parchment paper since bleach just can't be a good thing when it comes to steaming food...

Although I went with a fairly traditional, French-inspired selection of herbs and flavorings for this first trial run, I am excited to try out a bunch more exotic pairings like mahi mahi fillets with coconut milk and red curry paste - simple and delicious!

Here's a little photo tour of the process.

I began by laying down a bed of lemon slices -- but I have not included this step in my directions as I felt it made the chicken a little too bitter for my taste -- just stick with the lemon juice.

Lemon slices on parchment paper for poulet en papillote by Eve Fox, Garden of Eating blog

Next, I laid the chicken breasts on top of the lemons and shallots and topped it with more shallots, herbs, olive oil, white wine, mustard, salt and pepper.

Preparing poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

The next step was to bundle the chicken breasts up into neat little parchment paper packages.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

Then, into the oven they went. Half an hour or so later, out they came, all steaming and slightly crisped.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

Now all that was left was to unwrap the little packages of poulet.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

And eat them, of course! Bon appetit.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog


Poulet en Papillote -- Chicken Baked in Parchment
Serves 4

Ingredients

* 4 free-range, organic, boneless, skinless chicken breasts
* 8 sprigs of fresh thyme, washed (you can also use rosemary, tarragon, marjoram, savory, etc., it's totally up to you)
* 4 shallots or two small onions, sliced
* Juice of one lemon
* 2-3 cloves garlic, minced or pressed
* 2 tsps white wine or marsala
* 2 tsps pale ale honey mustard by Sierra Nevada (this is truly delicious stuff)
* 2 Tbsps olive oil plus a little extra for drizzling
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry.

2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast.

3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top.

4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches.

5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!