Creamed Spinach
To add richness and silky texture to a meal, add a spoonful of this savory classic vegetable dish to the plate. It works especially well as a counterpoint to crunchy foods like Crisp Potato Pancakes or toasted crostini (bread rounds).
INGREDIENTS | SERVES 4
- 2 pounds spinach, stemmed and washed
- ½ cup heavy cream
- ½ teaspoon salt
- Grated nutmeg
- Freshly ground black pepper
Heat a large nonreactive skillet or Dutch oven over medium heat, and cook the spinach with a few drops of water until just wilted. Drain, rinse, and squeeze dry in a colander. Chop the spinach finely.
In a skillet, bring the cream to a boil; add the salt, nutmeg, and pepper. Stir in the spinach; cook until most of the water has cooked out, and the spinach is thick. If desired, purée in a food processor.
Microbaked Potatoes
I've heard chefs malign microwaves for years, but I think not having one in your home today is slightly akin to not having a telephone. It's just wasteful to heat up the whole oven to warm a tiny plate of leftover lasagna. That said, I think there's plenty of microwave abuse going on, too. Heating bread in a microwave should be prohibited by law. It creates leathery chew sticks not fit for animal consumption. Jasper White, my mentor, said the microwave was best for drying flowers and softening ice cream that's too hard to scoop. But I think it's an excellent way to cook baked potatoes, especially if they're to be used for another recipe. The microwave is also one of the better methods for cooking small amounts of green vegetables — preserving color, flavor, and nutritional value.
