Travel Reference
In-Depth Information
264
264
Creamed Spinach
Here is the definitive, time-tested, beloved recipe for all to
enjoy. Even with a standard recipe, it's worth noting that
the chef at each Palm location likes to put his own spin
on the legendary creamed spinach. The differences may be
subtle but they definitely exist.
2 10-ounce boxes frozen chopped
spinach, completely thawed
2 tablespoons lightly salted butter
1½ cups heavy cream
1 teaspoon fine sea salt
Using your hands, squeeze as much water as possible
from the thawed spinach. In a large saucepan, combine
the butter and cream over medium heat. When the
butter is melted, stir in the spinach, salt, white pepper,
and nutmeg. Stirring occasionally, bring the mixture to
a simmer, and cook for 3 minutes.
½ teaspoon white pepper,
preferably freshly ground
½ teaspoon ground nutmeg,
preferably freshly ground
1 tablespoon cornstarch
1 tablespoon white wine
1 cup grated Parmigiano-
Reggiano
In a small bowl, blend the cornstarch and wine with
your fingertips, so that you can feel when all of the
starch is dissolved. Add to the spinach mixture, and
continue stirring until thickened, about 2 minutes. Stir
in the Parmigiano and taste for seasoning. Serve at once,
or keep warm in the top of a covered double boiler over
barely simmering water, for up to 30 minutes.
.
YIELD
,
Serves 6-8
“Everybody's worried about giving this recipe out. But
I say, either you do it or you don't do it. If you use
good butter, Parmigiano-Reggiano, and freshly ground
nutmeg, you can make a great creamed spinach. I'm not
saying it's going to be exactly like ours because there are,
you know, variables at work in every kitchen.”
—Tony Tammero, Executive Chef
