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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Creamy Truffled Spinach

Lobo
Lobo
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Join date : 2013-01-12

Creamy Truffled Spinach Empty Creamy Truffled Spinach

Post by Lobo Fri 22 Jan 2016, 10:09 pm

Creamy Truffled Spinach Img65l
Creamy Truffled Spinach
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Enriched with crème fraîche and white truffle oil, this spinach dish was created by chef Gabriel Rucker of Le Pigeon in Portland, Oregon. Serve it alongside his Grilled Flat-Iron Steaks.






  • 48

Ingredients:


  • 3 Tbs. unsalted butter
  • 2 bunches spinach, stemmed, rinsed and drained
  • 1 tsp. white truffle oil, plus more, to taste
  • 3/4 cup crème fraîche
  • Kosher salt and freshly ground pepper, to taste

Related Recipes


Creamy Truffled Spinach Wine-pairing-icon-red

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

In a sauté pan over medium heat, melt 2 Tbs. of the butter. Add half the spinach and cook, stirring often, until wilted, 4 to 5 minutes. Add the remaining spinach and cook until wilted, 4 to 5 minutes. Transfer the spinach to a colander and drain, pressing down on the spinach with a rubber spatula to remove the excess liquid.

Return the pan to medium heat and melt the remaining 1 Tbs. butter. Add the spinach, then stir in the 1 tsp. truffle oil, the crème fraîche, salt and pepper. Cook until the spinach is warmed through, 3 to 5 minutes. Stir in up to 1 tsp. additional truffle oil, if desired. Serve immediately. Serves 6.

Adapted from a recipe by Gabriel Rucker, Chef, Le Pigeon, Portland, OR.

    Current date/time is Thu 02 Feb 2023, 3:12 pm