Tuesday, November 18, 2008

Creamed Spinach



[ts]
I should call this "Milked Spinach", seeing as we usually don't have cream in the house and hence, this was made with milk. It was 2% milk too, not even homogenized milk. ;)

I read somewhere about reducing the cream/milk first to get an even creamier texture. So, I tried that with my milk, hoping it will thicken to a somewhat cream-like consistency.

I don't know if it really thickened that much. I placed some aromatics in the milk as it was reducing: a lone chile pepper, some garlic cloves, salt, pepper. We had one cob of corn leftover, so I placed the corn kernels in there too.



While the milk was heating/reducing, I prepped the spinach.

I wilted the spinach and SQUEEZED the liquid out.



SQUEEZE!!!
Result: spinach pulp.



Meanwhile, the milk mixture got a little buzz.



I put the two together and let it cook on low until we were ready for it. Some slight seasoning adjustment, and it was done.



Still a tad runny, but what can one expect from 2% milk? =)


Southern-inspired Meal

Savoy Slaw
Cornmeal-crusted Okra
Creamed Spinach
Buttermilk Oven-fried Chicken
Banana Bread and Peach Bread Pudding
at

14 comments:

  1. AnonymousNovember 18, 2008 3:30 AM

    Ôooooh! Yummy! The spinach and corn combo sounds fantastic! :)

    ReplyDelete
  2. AnonymousNovember 18, 2008 5:27 AM

    I am a fan of creamed spinach, this looks good. Though I might have to try it with cream and not 2%. Love the combo of corn in it.

    ReplyDelete
  3. katNovember 18, 2008 7:33 AM

    our favorite sidedish with a good steak

    ReplyDelete
  4. AnonymousNovember 18, 2008 9:00 AM

    This is really interesting. It's a steakhouse classic, and is in fact my steakhouse-loving friend's favorite side dish at a steakhouse. I've always kind of wondered how it's made....

    The 2% probably made it a little healthier.

    ReplyDelete
  5. AnonymousNovember 18, 2008 10:49 AM

    I absolutely love creamed spinach! Nice healthy take on it :)

    ReplyDelete
  6. Sweet BirdNovember 18, 2008 1:44 PM

    creamed spinach makes me weak in the knees

    ReplyDelete
  7. Darius T. WilliamsNovember 18, 2008 4:06 PM

    Yup - looks great - there's nothing like a really good creamed spinach!

    -DTW
    www.everydaycookin.blogspot.com

    ReplyDelete
  8. DragonNovember 18, 2008 4:41 PM

    I love spinach in any form for my heart and mouth always crave the creamed spinach. :)

    ReplyDelete
  9. AnonymousNovember 18, 2008 8:51 PM

    Looks good. Love the addition of corn! Maybe a little roux would make it less runny?

    ReplyDelete
  10. TS of eatingclub vancouverNovember 18, 2008 9:08 PM

    Kim:
    Haha, of course, re cream. We just don't have in the house.

    Ben:
    I had to put that in because of the force of my SQUEEEEEEZING action. ;D

    Sweet Bird:
    Haha.

    Darius T. Williams:
    Yehey! The Southern food seal of approval.

    Marc @ NoRecipes:
    Oh, yes! Or a cornstarch slurry... Though of course, the butter would add richness, seeing as we skimped on the fat with the 2% milk. =)

    ReplyDelete
  11. shavedicesundaysNovember 20, 2008 8:58 AM

    I love creamed spinach. The rest of my family, not so much, but goodness it's so good for you.

    ReplyDelete
  12. TS of eatingclub vancouverNovember 25, 2008 7:28 PM

    shavedicesundays:
    That's good though -- more for you! ;D

    ReplyDelete
  13. Indonesia EatsDecember 14, 2008 5:54 PM

    love spinach...I made spinach too, with a different style of yours 3 days ago

    ReplyDelete
  14. TS of eatingclub vancouverDecember 17, 2008 2:56 PM

    Indonesia-Eats:
    I saw! I do love those punchy Southeast Asian flavors. (Of course!)

    ReplyDelete