Marthas Mom Mrs Kostyras Creamed Spinach Recipes

MARTHA'S MOM MRS. KOSTYRA'S CREAMED SPINACH

Steps:

• Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
• In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

CREAMED SPINACH WITH CRISPY CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

PECAN PIE WITH MRS. KOSTYRA

Steps:

• Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
• Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
• Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

MRS. KOSTYRA'S MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
• Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
• Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
• Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.