I made some creamed spinach the other night, first time I tried it and
I quite liked it. It needs improvment, but I can see it's potential.

I've lost track of the recipe I used, but it involved butter,
shallots, nutmeg, garlic, pepper & salt... and cream, of course.

I'm going have a go at making creamed kale tonight (my favourite veg).

But before I do - I'd be interested to hear how YOU make creamed
spinach/kale (if you do, that is), or any other tips/advice on same.

TIA,
--
Jeßus

May God protect you from his followers.

On May 6, 11:32 pm, Jeßus > wrote:
> I made some creamed spinach the other night, first time I tried it and
> I quite liked it. It needs improvment, but I can see it's potential.
>
> I've lost track of the recipe I used, but it involved butter,
> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>
> I'm going have a go at making creamed kale tonight (my favourite veg).
>
> But before I do - I'd be interested to hear how YOU make creamed
> spinach/kale (if you do, that is), or any other tips/advice on same.

My favorite creamed spinach is that served at Lawry's prime rib
restaurants. Google will find you the recipe but I strongly recommend
you halve the bacon. When folks offer restaurant recipes to the home
cook they always overdo the bacon, imho, I dunno why. Second point:
Trader Joe's offered a frozen creamed spinach; it was awful. -aem

"Jeßus" > wrote in message
...
>I made some creamed spinach the other night, first time I tried it and
> I quite liked it. It needs improvment, but I can see it's potential.
>
> I've lost track of the recipe I used, but it involved butter,
> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>

Add freshly grated Parmesan.

Jill

aem wrote:
>
> My favorite creamed spinach is that served at Lawry's prime rib
> restaurants. Google will find you the recipe but I strongly recommend
> you halve the bacon. When folks offer restaurant recipes to the home
> cook they always overdo the bacon, imho, I dunno why.

If you're anywhere near Pasadena try Beckham Place off Fair Oaks 2-3
blocks north of Colorado. Theirs is closer to a soufle' than to regular
creamed spinach. Heavenly.

On Fri, 07 May 2010 16:32:44 +1000, Jeßus > wrote:

>I made some creamed spinach the other night, first time I tried it and
>I quite liked it. It needs improvment, but I can see it's potential.
>
> I've lost track of the recipe I used, but it involved butter,
>shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>
>I'm going have a go at making creamed kale tonight (my favourite veg).
>
>But before I do - I'd be interested to hear how YOU make creamed
>spinach/kale (if you do, that is), or any other tips/advice on same.
>
>TIA,


Here's what I do. I use Parmesan cheese in a white sauce.
This links to the step by step on my blog.
http://tinyurl.com/2ea4x3f

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/01/10

On Fri, 7 May 2010 22:12:09 +0000 (UTC), Doug Freyburger
> wrote:

>aem wrote:
>>
>> My favorite creamed spinach is that served at Lawry's prime rib
>> restaurants. Google will find you the recipe but I strongly recommend
>> you halve the bacon. When folks offer restaurant recipes to the home
>> cook they always overdo the bacon, imho, I dunno why.
>
>If you're anywhere near Pasadena try Beckham Place off Fair Oaks 2-3
>blocks north of Colorado. Theirs is closer to a soufle' than to regular
>creamed spinach. Heavenly.

Horn & Hardart had the best creamed spinach... there are probably many
of their recipes on the net.

http://www.hungrybrowser.com/phaedrus/m010702.htm

"Jeßus" wrote:
>
> I made some creamed spinach the other night, first time I tried it and
> I quite liked it. It needs improvment, but I can see it's potential.
>
> I've lost track of the recipe I used, but it involved butter,
> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>
> I'm going have a go at making creamed kale tonight (my favourite veg).
>
> But before I do - I'd be interested to hear how YOU make creamed
> spinach/kale (if you do, that is), or any other tips/advice on same.
>
> TIA,
> --


Actually our 'creamed' spinach *doesn't* contain any cream

Spinach is cooked partway (no added H2O) and removed from the pan.
Butter is melted, minced onion is softened, then minced garlic added.
When all has softened (but not browned), cornflour/cornstarch in a
little water is added and mixed well. Brought to a boil. Spinach added
back, seasoned with salt, pepper and nutmeg and heated through/stirred
to finish the cooking. Stir well and serve immediately.

On Fri, 07 May 2010 19:54:19 -0400, brooklyn1
> wrote:

> Horn & Hardart had the best creamed spinach... there are probably many
> of their recipes on the net.
>
> http://www.hungrybrowser.com/phaedrus/m010702.htm


Have you made this? Is the sugar really necessary?

List of Ingredients

1 lb. Raw spinach
1 tsp. Sugar
2 T. butter
3/4 tsp. Salt
1 1/2 T. flour
1/8 tsp. White pepper
3/4 cup milk


--
Forget the health food. I need all the preservatives I can get.

On May 7, 1:02*pm, aem > wrote:
> On May 6, 11:32 pm, Jeßus > wrote:
>
> > I made some creamed spinach the other night, first time I tried it and
> > I quite liked it. It needs improvment, but I can see it's potential.
>
> > *I've lost track of the recipe I used, but it involved butter,
> > shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>
> > I'm going have a go at making creamed kale tonight (my favourite veg).
>
> > But before I do - I'd be interested to hear how YOU make creamed
> > spinach/kale (if you do, that is), or any other tips/advice on same.
>
> My favorite creamed spinach is that served at Lawry's prime rib
> restaurants. *Google will find you the recipe but I strongly recommend
> you halve the bacon. *When folks offer restaurant recipes to the home
> cook they always overdo the bacon, imho, I dunno why. *Second point:
> Trader Joe's offered a frozen creamed spinach; it was awful. * * -aem

That's what I was going to say! I have a recipe he

CREAMED SPINACH A LA LAWRY'S

PREPARATION
Preparation Time: 15 Minute(s)
Cook Time: 20 Minute(s)

INGREDIENTS
4 slices bacon
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. all-purpose flour
1 to 2 tsp. Lawry's® Seasoned Salt
1/4 tsp. freshly ground black pepper or to taste
2 cups milk
2 packages (10 oz. ea.) frozen chopped spinach, thawed and squeezed
dry

DIRECTIONS
In 12-inch skillet, cook bacon. Remove bacon and set aside; reserve
dripping. In reserved drippings, cook onion and garlic in reserved
drippings over medium-high heat, stirring occasionally, 3 minutes or
until tender. Stir in flour, Lawry's® Seasoned Salt and pepper. Slowly
add milk, stirring constantly. Bring to a boil and cook, stirring
constantly, until thickened. Add spinach and bacon; heat through.

SERVING SIZE Serves: 4

Enjoy,
Kris

On Fri, 07 May 2010 16:32:44 +1000, Jeßus > wrote:

>I made some creamed spinach the other night, first time I tried it and
>I quite liked it. It needs improvment, but I can see it's potential.
>
> I've lost track of the recipe I used, but it involved butter,
>shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>
>I'm going have a go at making creamed kale tonight (my favourite veg).
>
>But before I do - I'd be interested to hear how YOU make creamed
>spinach/kale (if you do, that is), or any other tips/advice on same.


Obviously the timing of my post clashed due to the hemispherical time
warp, so I didnt see any replies until after I made dinner. One thing
I've established is, I do love creamed spinach and kale... now to
refine and perfect it!

On Fri, 7 May 2010 10:02:05 -0700 (PDT), aem >
wrote:

>On May 6, 11:32 pm, Jeßus > wrote:
>> I made some creamed spinach the other night, first time I tried it and
>> I quite liked it. It needs improvment, but I can see it's potential.
>>
>> I've lost track of the recipe I used, but it involved butter,
>> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>>
>> I'm going have a go at making creamed kale tonight (my favourite veg).
>>
>> But before I do - I'd be interested to hear how YOU make creamed
>> spinach/kale (if you do, that is), or any other tips/advice on same.
>
>My favorite creamed spinach is that served at Lawry's prime rib
>restaurants. Google will find you the recipe but I strongly recommend
>you halve the bacon. When folks offer restaurant recipes to the home
>cook they always overdo the bacon, imho, I dunno why.

Not a bad idea that (the bacon). Lately I've stopped buying bacon -
just for a change of pace really - and am using pancetta and speck as
a replacement.

> Second point:
>Trader Joe's offered a frozen creamed spinach; it was awful. -aem

It sure doesn't sound appetising... :\

On Sat, 8 May 2010 14:52:47 -0700 (PDT), Kris >
wrote:

>On May 7, 1:02*pm, aem > wrote:
>> On May 6, 11:32 pm, Jeßus > wrote:
>>
>> > I made some creamed spinach the other night, first time I tried it and
>> > I quite liked it. It needs improvment, but I can see it's potential.
>>
>> > *I've lost track of the recipe I used, but it involved butter,
>> > shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>>
>> > I'm going have a go at making creamed kale tonight (my favourite veg).
>>
>> > But before I do - I'd be interested to hear how YOU make creamed
>> > spinach/kale (if you do, that is), or any other tips/advice on same.
>>
>> My favorite creamed spinach is that served at Lawry's prime rib
>> restaurants. *Google will find you the recipe but I strongly recommend
>> you halve the bacon. *When folks offer restaurant recipes to the home
>> cook they always overdo the bacon, imho, I dunno why. *Second point:
>> Trader Joe's offered a frozen creamed spinach; it was awful. * * -aem
>
>That's what I was going to say! I have a recipe he
>
>CREAMED SPINACH A LA LAWRY'S
>
>PREPARATION
>Preparation Time: 15 Minute(s)
>Cook Time: 20 Minute(s)
>
>INGREDIENTS
>4 slices bacon
>1 small onion, finely chopped
>2 cloves garlic, finely chopped
>2 Tbsp. all-purpose flour
>1 to 2 tsp. Lawry's® Seasoned Salt
>1/4 tsp. freshly ground black pepper or to taste
>2 cups milk
>2 packages (10 oz. ea.) frozen chopped spinach, thawed and squeezed
>dry
>
>DIRECTIONS
>In 12-inch skillet, cook bacon. Remove bacon and set aside; reserve
>dripping. In reserved drippings, cook onion and garlic in reserved
>drippings over medium-high heat, stirring occasionally, 3 minutes or
>until tender. Stir in flour, Lawry's® Seasoned Salt and pepper. Slowly
>add milk, stirring constantly. Bring to a boil and cook, stirring
>constantly, until thickened. Add spinach and bacon; heat through.
>
>SERVING SIZE Serves: 4
>
>Enjoy,
>Kris

Thanks for the recipe Kris, I'll hang onto this one as it gives me
some ideas, cheers.

On Fri, 7 May 2010 13:03:19 -0400, "jmcquown" >
wrote:

>"Jeßus" > wrote in message
.. .
>>I made some creamed spinach the other night, first time I tried it and
>> I quite liked it. It needs improvment, but I can see it's potential.
>>
>> I've lost track of the recipe I used, but it involved butter,
>> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>>
>
>Add freshly grated Parmesan.

Is Parmesan *ever* a bad idea?
Thanks

On Fri, 07 May 2010 16:41:30 -0700, koko > wrote:

>On Fri, 07 May 2010 16:32:44 +1000, Jeßus > wrote:
>
>>I made some creamed spinach the other night, first time I tried it and
>>I quite liked it. It needs improvment, but I can see it's potential.
>>
>> I've lost track of the recipe I used, but it involved butter,
>>shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>>
>>I'm going have a go at making creamed kale tonight (my favourite veg).
>>
>>But before I do - I'd be interested to hear how YOU make creamed
>>spinach/kale (if you do, that is), or any other tips/advice on same.
>
>Here's what I do. I use Parmesan cheese in a white sauce.
>This links to the step by step on my blog.
>http://tinyurl.com/2ea4x3f


Drool. End of story. I'm going to try your recipe sometime soon Koko,
looks and sounds great! Thanks.

On Fri, 07 May 2010 18:53:37 -0600, Arri London >
wrote:
>"Jeßus" wrote:
>>
>> I made some creamed spinach the other night, first time I tried it and
>> I quite liked it. It needs improvment, but I can see it's potential.
>>
>> I've lost track of the recipe I used, but it involved butter,
>> shallots, nutmeg, garlic, pepper & salt... and cream, of course.
>>
>> I'm going have a go at making creamed kale tonight (my favourite veg).
>>
>> But before I do - I'd be interested to hear how YOU make creamed
>> spinach/kale (if you do, that is), or any other tips/advice on same.
>
>Actually our 'creamed' spinach *doesn't* contain any cream

The horror!

>Spinach is cooked partway (no added H2O) and removed from the pan.
>Butter is melted, minced onion is softened, then minced garlic added.
>When all has softened (but not browned), cornflour/cornstarch in a
>little water is added and mixed well. Brought to a boil. Spinach added
>back, seasoned with salt, pepper and nutmeg and heated through/stirred
>to finish the cooking. Stir well and serve immediately.

Sounds nice Arri. So far I've been steaming the spinach or kale, then
pressing the liquid out before moving onto the next stage. Nutmeg
really seems to be a perfect match with the other flavours.

On Sat, 08 May 2010 14:28:06 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Jeßus > wrote:
>
>> But before I do - I'd be interested to hear how YOU make creamed
>> spinach/kale (if you do, that is), or any other tips/advice on same.
>
> The best creamed spinach recipe I have eaten/made has pepper jack
>cheese in it. Mostly I don't like spinach cooked too much, creamed is
>the exception.

Another vote for cheese... sounds good.

Normally I don't cook spinach or kale too heavily either - wilted is
usually enough. But as you say, creamed is a worthwhile exception.