Question:
side dishes
Creamed Lemon Spinach
Even spinach haters should be encouraged to give this a try ~ it's delicious.
2 bacon slices
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons flour
3/4 cup milk
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/8 cup grated Parmesan cheese
Cook bacon slices in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Crumble bacon and reserve.
Add onion and garlic to bacon drippings in skillet and sauté over medium heat until tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens and boils, about 2 minutes.
Reduce heat to low. Add chopped spinach, lemon juice and lemon peel to skillet and stir until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper and serve.
Duchesse Potatoes
This recipe for Duchesse Potatoes is excellent for company as it can be prepared ahead and will serve fourteen people.
5 pounds baking potatoes (Russet)
6 Tablespoons unsalted butter, softened
4 large whole eggs
2 large egg yolks
1 cup half-and-half
Freshly grated nutmeg, to taste
Salt and white pepper, to taste
Melted butter, for drizzling
Preheat the oven to 400 degrees.
Bake the potatoes in the oven for 1 hour, or until tender. Halve them lengthwise and scrape the pulp into a bowl. Press pulp through a ricer into a large bowl. Reduce the heat to 350 degrees.
With an electric mixer beat in the softened butter, 1 tablespoon at a time, the eggs and yolks, 1 at a time, and the half-and-half. Beat until smooth; add the nutmeg, salt and white pepper.
Transfer the mixture to a pastry bag fitted with a large star tip. On a buttered baking sheet pipe into 14 large rosettes and drizzle them with the melted butter. The rosettes can be made 1 day ahead and kept refrigerated, covered loosely.
Bake the rosettes in the middle of the oven for 10 to 15 minutes if the potatoes are at room temperature or for 25 to 30 minutes if chilled, or until heated through. Put them under the broiler about 6 inches from the heat until the tops are golden.
Asparagus with Bacon
A simple and tasty preparation for asparagus. Serves 4
1 1/2 Pounds Asparagus, cut diagonally into 1" pieces
2 Tablespoons fresh parsley, chopped
2 Tablespoons Lemon juice
1/4 teaspoon Salt
2 Slices bacon fried and crumbled
Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch the bottom of basket).
Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes.
Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer.
Toss asparagus with parsley, lemon juice and salt.
Sprinkle with bacon and serve.
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| Jerry Mayo |
