What we need now is a great recipe for creamed spinach...
I remember the places that were just joints but had great steaks. Bones Steakhouse in South Coffeyville, Oklahoma was in joined up doublwide trailers but they knew how to age beef and prepare it.
What we need now is a great recipe for creamed spinach...
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACHINGREDIENTS
• 6 tablespoons butter
• 1⁄4 cup all-purpose flour
• 1⁄4 cup chopped onion
• 1 bay leaf
• 1 whole clove
• 2 cups whole milk
• 2 (10 ounce) bagsready-to-use fresh spinach
DIRECTIONS
1. Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
2. Add flour and stir until light golden, about 7 minutes.
3. Stir in onion, bay leaf and clove.
4. Gradually whisk in milk.
5. Whisk until mixture boils and thickens, about 10 minutes.
6. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
7. Remove bay leaf and whole clove.
8. Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
9. Drain.
10. Transfer spinach to bowl filled with ice water to cool.
11. Drain well.
12. Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
13. Transfer spinach to processor and finely chop.
14. Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
15. Stir in remaining 2 tablespoons of butter. 16. Season to taste with salt and pepper and serveCHEESY CREAMED SPINACH
INGREDIENTS
• 3 (10 ounce) bags clean fresh spinach, roughly chopped
• 1 1/4 cups heavy cream
• 1/4 cup butter
• 2 tablespoons minced garlic
• 3 tablespoons minced white onion
• 5 slices shredded provolone cheese
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper to taste
DIRECTIONS
1. Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
2. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
ITALIAN STEWED TOMATOESINGREDIENTS
• 12 large tomatoes - peeled, seeded and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 teaspoons dried basil
• 1 teaspoon white sugar
DIRECTIONS
1. In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
A good steak, baked potato and a Caesar salad. Dinner of kings. And a decent cabernet to go with, naturally.