| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot03 |
6 |
servings |
INGREDIENTS
| 4 |
bn |
Spinach; leaves only, well washed |
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Hot milk |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground white pepper |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions; finely diced |
| 1/2 |
c |
Grated anejo cheese |
INSTRUCTIONS
Heat a very large, deep skillet over medium heat. Add all the spinach
with the water still clinging to its leaves, even if you have to
firmly pack it in. Cover the pan tightly (weight the lid down, if
necessary). Leave the spinach to cook for about 2 minutes, then turn
it over so that the wilted leaves are on the top. Cover and repeat
the process 2 or 3 times more, until all the spinach is nicely
wilted. Remove from the heat and cool to room temperature. Squeeze
the spinach dry with your hands a little at a time, squeezing as much
liquid as possible from the leaves. Chop the spinach leaves coarsely
and set aside. In a medium saucepan, melt the butter over medium
heat. Stir in the flour with a wooden spoon, to make a loose paste.
Cook for about 2 minutes, until foamy, but do not let it brown.
Remove from the heat. As soon as the paste has stopped foaming, whisk
in the hot milk all at once and continue whisking until thoroughly
blended. Return to the heat and stir slowly, reaching into all the
corners of the pan, until the sauce comes to a simmer. Simmer for
about 2 minutes, still stirring, until the sauce has thickened, then
add the cream, salt, and pepper, and stir for 1 minute more. Remove
the pan from the heat and stir it every minute or two while you
finish the dish to prevent a skin from forming. In the same skillet
where the spinach was cooked, well dried, heat the olive oil over
medium-low heat. Add the onion and saute, stirring occasionally, for
7 to 8 minutes or until translucent. Add the cooked spinach and the
white sauce to the pan and stir together over medium heat until well
mixed and heated through. Finally, stir in the cheese, taste for
seasoning, and transfer to a heated and covered serving dish. This
recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6245 broadcast
04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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