Sunday, January 31, 2010

Martha Stewart Buckwheat Pillow Martha Stewart?

Martha Stewart? - martha stewart buckwheat pillow

Has anyone the recipe for the creamed Martha Stewart Show on1/22/07 s?

Posted by Alisa Milian at 7:29 PM

2 comments:

Poutine said...

marthastewart.com

Creamed

Makes 4 servings


1 1 / 4 pound spinach, tough stems discarded

10 oz white pearl onions

5 tablespoons butter

2 tablespoons Purpose Plant

1 1 / 4 cup whole milk

3 / 4 cup chopped bacon plate (3 oz)

Cream 1 / 2 cup heavy

Coarse salt and freshly ground pepper

Pinch freshly grated nutmeg

2 teaspoons lemon juice

1. Wash spinach, drain well, but not dry. Transfer to a large skillet. Cover and cook over medium heat while stirring once, until soft, about 3 minutes. Drainage. Allow to cool, drain well beyond. Finely chop on one side.

2. Bring a medium pot of water to a boil. Add onions and cook until the skin soft, about 3 minutes. Remove with a slotted spoon (reserve water in the pan, lift out), rinse with cold water. Apex Trim and remove skin, cut in half if large. Return water to boil. Add onions and cook until soft, about 10 minutes. Drainage and Rinwith cold water.

3. Melt 1 / 4 cup butter in a medium saucepan over medium heat. Add flour and cook, stirring for 5 minutes. Add milk in a slow steady stream, whisking constantly. Cook, stirring, 1 minute. Remove from heat.

4. Melt remaining tablespoon butter in large saucepan over medium heat. Add bacon and cook, stirring occasionally, until golden brown, about 6 minutes. Add the onions and spinach. Cream and milk mixture and completeness. Add 1 teaspoon salt, 1 / 4 c. Tea pepper and nutmeg. Reduce heat to medium and cook, stirring, until thickened, about 10 minutes (do not boil). Lemon juice. Season with salt and pepper. Is it in an airtight container up to 2 days in an oven at 300 degrees, served chilled.

January 31, 2010 at 8:16 PM
Brownie-... said...

Creamed spinach with bacon

Makes 4 servings



4 ounces bacon slices

4 to 6 cups fresh spinach, well washed and drained

2 tablespoons butter

2 tablespoons all-purpose flour

Cream 1 / 2 cup of heavy, warm

Freshly grated nutmeg

Salt and freshly ground black pepper

1. A non-stick frying pan over low heat. Add bacon and cook until crispy, about 8 minutes. Transfer bacon to paper towel lined plate to drain reserve bacon. When the bacon has cooled, crumble and set aside.

2. In a large pot with 2 inches of water. Fit a steamer basket. Bring to the boil simmer over medium heat. Add the spinach, cover it in the steam basket and steam until wilted, about 2 minutes. Transfer spinach to a colander to drain, let cool slightly.

3. Place the butter and 2 tablespoons reserved bacon thoroughly in large skillet. Heat on medium-high heat until melted andbubble begins. Whisk the flour and cook, stirring, mix 2 to 3 minutes. Beat the cream and simmer over high heat. Can reduce heat and simmer until thickened, 2 to 3 minutes.

4. Add spinach and cook for 5 minutes with constant stirring occasionally. With salt, pepper and nutmeg and mix in the bacon. Transfer spinach to the cream in a bowl and serve immediately.



Note: Recipe courtesy of Michael Lomonaco

February 1, 2010 at 12:06 AM

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