Thursday, June 11, 2009
Ok, so it doesn't look like Peter Luger's Porterhouse. I bet Peter Luger never had to grill in the rain like the chief Griller did last night! Well, actually drizzle at that point, but still he's a trouper, and it was definitely worth it!
Porterhouse was on sale this week, we haven't seen the sun for days and getting a little wet was so worth it! Homemade creamed spinach, fresh corn on the cob and a good grilled porterhouse. So what it never stops raining and my flowers are soaked, the tomatoes are drowning, the lettuce is swimming and the Griller was damp? Dinner was great!
It was one of those days. The creamed spinach in the freezer was from way back! Freezer burn would be doing it justice. I had no heavy cream. So I googled and came up with an Ellie Krieger recipe for creamed spinach that didn't call for heavy cream. Said to use evaporated milk, well, the can I have for emergencies was almost as old as the frozen creamed spinach. I never do get those canned milk emergencies. That's cause I like recipes with heavy cream :) Whatever. Two tablespoons? Then what to do with the rest of the can? It got no use in the pantry, I'd assume by the time I remembered it in the frig, it would be solidified. I made the recipe without it! I didn't have frozen chopped spinach for that matter either. It's beginning to sound like one of those positive reviews where you love the recipe even though you changed every single thing about it! Sort of!
I used two big bags of fresh baby spinach and chopped it. I used one cup of 2% milk because that was all I had on hand, and I used one cup cup, maybe less of the chicken stock. Next time I'd do the exact same, maybe add a little more spinach, it cooks down so much.
Healthy Appetite with Ellie Krieger, Food Network
2 (10-ounce) packages frozen spinach, thawed
2 teaspoons olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons all-purpose flour
1 1/2 cups 1 percent milk
1/2 cup low-sodium chicken broth
2 tablespoons fat free evaporated milk
Pinch ground nutmeg
Salt and freshly ground black pepper
Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.