Ambers Old Fashioned Spinach W A Flare Recipes

CLASSIC CREAMED SPINACH

Steps:

• Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
• Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
• In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
• Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
• Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
• Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

AMBER'S OLD FASHIONED SPINACH W/ A FLARE!

Steps:

• The amount of cans os Spinach depends on the size of family you will be cooking for. And the same for how many eggs you use.
• In a lg. sauce pan, start melting the stick of Margarine over low heat.
• In a collander, place the opened cans of spinach. Let drain for a couple of minutes, then with your hands take and squeeze the excess liquid still in it. Your spinch needs to be squiz until most is dry.
• Add your spinach to margarine and turn up on med. heat.Let cook for at least 3 to 5 minutes, stirring the butter into the spinach.
• Add salt & pepper. Stir altogether.
• With a wooden spoon, make a well in the center of the spinach. Break eggs and drop into the well. Just as the whites starts to appear, stir the egg mixture through the spinach and let cook for 4 to 5 minutes, without stirring.
• last, add the Pepper Sauce and mix well. Cover with a lid and turn down the burner to low. Allow to simmer at least 15 minutes, then serve.
• This dish is good served with Baked Pork Chops, Baked Sweet Potatoes and Garlic Bread. Though taste good also with most any meal!!!! You may want to use more pepper sauce as you make this the next time....Um~