On 5/6/2012 12:54 AM, Bryan wrote:
> On May 5, 11:40 pm, > wrote:
>> On 5/6/2012 12:08 AM, Bryan wrote:
>>
>>> That's real down home cookin'. I've had garden spinach lately, and
>>> tomorrow I'm going to make a huge amount of cheesy spinach with
>>> Gouda. I bought 9 chickens for the deep freeze today, and then
>>> stopped by the same store tonight, and they were out of them so I got
>>> a rain check. Whole chickens at 68 cents a pound. For years I've
>>> wanted to make BBQ chicken for the whole staff at work. They've got a
>>> pretty large grill there I could use. I could do it on one of my days
>>> off. For sides I could make mashed potatoes/carrots with chicken
>>> gravy (using the backs and necks for the gravy), and green beans with
>>> bacon, with blackberry fool for dessert using some of the giant haul
>>> of blackberries I'll be getting in a few weeks. My coworkers are so
>>> nice. It'd be a real joy to get to make them lunch.
>>
>> That sounds really nice! I'm sure they will appreciate it and love you
>> for it. My brother is growing spinach in his garden. I can't wait to
>> taste fresh grown spinach. I always buy the spinach in a bag and always
>> keep frozen spinach because I love it so much.
>
> Truthfully, spinach ships well, and I haven't noticed much of a
> quality difference between my home grown and the supermarket spinach
> when cooked. Both are better than frozen, which is good too. My wife
> and I love the Gouda cheese sauce (nothing but cheese and cream) with
> spinach. Washing home grown is a chore, but kind of a fun one, since
> it only happens in Spring. Spinach and lettuce are ridiculously easy
> to grow.

I was incorrect in my recipe for creamed spinach earlier in this thread.
It was steamed, and finely chopped onions and garlic were sauteed in
butter, then the spinach added with about a 1/2 cup of half and half.
So no flour. No bechamel sauce. It turned out runny but still good.