Author Archives: Darcie

Recipes Creamed Spinach

Even died-in-the-wool spinach lovers are amazed the first time they eat spinach cooked this way.

This creamed spinach stands as a perfect example of a new way of cooking vegetables. It is only  an added dollop of cream  that contributes a  simple delicately that banishes any suggestion of “baby food” while highlighting the true, deliciously green and appealing spinach flavor.

When shopping for spinach, you are likely to see what appears to be two distinct varieties: The one with tiny, flat leaves is best used in salads; the other with large, curly and more substantial leaves withstands the rigors and heat of preparation and is better for creamed spinach.

If you want to gild the lily, simple Béchamel sauce plus a gratin of toasted bread crumbs and Parmesan cheese will make your creamed spinach the highlight of the nicest dinner party.

Creamed Spinach

Makes 4 servings

Cooking time: 30 minutes


2 pounds spinach leaves

2 Tbsp salt – This is for blanching spinach

1/3 cup heavy cream

Salt and white pepper to taste


1. Once spinach is cleaned, bring about 4 quarts water to a boil, add salt, and spinach.

2. Use a long-handled spoon to push down spinach and get all of it into the pot. Cook only until spinach wilts; about 30 seconds.

3. Turn spinach immediately into a colander and rinse under cold, running water until spinach is no longer warm to the touch.

4. Squeeze spinach dry, much as you would squeeze out a dishcloth. If you want chopped spinach, bunch it into rolls and use your cook’s knife to cut across the rolls. If you want a puree, use the pulse function of your food processor. Make a rough puree but be careful not to over process. Then, cover with film and refrigerate until you are ready to finish the dish. Can be easily made a day ahead to this point.

5. To complete the dish: In a medium sauté pan over high heat, reduce cream to about half its volume. Stir in spinach, reduce heat and continue to stir until spinach is warm and all the cream has been absorbed.

6. Serve immediately.

Creamed spinach gratin

An acceptable Béchamel sauce to bind the creamed spinach is quick and easy and can be made in 10 minutes. This link from Elsa’s diary will give you a reliable method, ingredients, plus some delicious insights and enhancements.

Make the gratin of about 1 cup dense bread crumbs toasted in 1 Tbsp butter, cooled and mixed into ½ cup grated Parmesan cheese.

Bake in a gratin dish or use 6 individual dishes (If you butter them generously and sprinkle a bit of the gratin inside, you will be able to turn them out and serve the little drums unmolded).


Learning to cook creamed spinach to its best advantage could be a cause for celebration: Whether the preparation is simple or just a little fancy, creamed spinach is simply delicious.

26 Apr 2016

Baked Potato Chips

These chips alone are reason enough to never eat store bought chips again. They are delicate and melt in your mouth good, but also sturdy enough to hold any dip or toppings you can muster up.

*4 tablespoons olive oil

*1 teaspoon finely grated lime zest

* 2 teaspoons kosher salt

* 1 russet potato, scrubbed or peeled depending on personal preference (Each potato yields about 50 chips if cut with adjustable slicer and 30 if sliced by hand)

Put oven racks in the upper and lower thirds and preheat oven to 375°F. Stir lime zest together with salt in small bowl. Brush olive oil over two large baking sheets with sides. Cut potato very thin, preferably with an adjustable blade slicer, and arrange in one layer on baking sheets.

Lightly coat slices with remaining oil and dust with lime salt. Bake for 5 minutes and switch positions of baking sheets and bake until golden brown, 10-15 minutes total, checking frequently after 10 minutes. Transfer chips to cooling rack and let cool for 5 minutes to serve warm or ten minutes to serve cool.

Finally, sit back, relax and enjoy your own perfectly cooked chips with your favorite dip.

14 Apr 2016