Subject: Spinach with Sour Cream
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 03 2001 - 19:40:03 EST
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F O O D F U N N Y
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Self-proclaimed "adoring reader" Grace writes:
Dear Chef,
I hope you like this food funny. Like a lot of recipes, you could
substitute your choice of exotic nouns. For example, instead of
waiter it could be wife. I can just hear my husband trying to put
that one over on me.
Customer: "Waiter, have you got frogs' legs?"
Waiter: "Certainly, sir."
Customer: "Then hop into the kitchen and get me a steak!"
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T O D A Y ' S R E C I P E
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In 1914 a young American scientist was on a winter expedition in
Labrador for the U.S. Fish and Wildlife Service. He noticed that the
fish he drew our of the water were frozen solid shortly after reaching
the surface, and further experiments confirmed that the fish remained
fresh and palatable for weeks after being frozen. This young
scientist's name was Clarence Birdseye, and the rest, as they say, is
history. Birdseye continued to experiment, and the frozen food
industry was born with the launching of Birdseye's Frozen Foods. His
company merged with the Postum Company in 1929, forming the food giant
General Foods, and in 1930 they introduced their line of Birds Eye
Frosted Foods.
I chose today's recipe as a "20th Century American Classic" for its
use of frozen spinach in recognition of Clarence Birdseye's invaluable
contribution to home cooks the world over.
Spinach with Sour Cream
2 Tbs (30 ml) butter
1 small onion, finely chopped
2 packages (10 oz, 280 g each) frozen spinach, thawed
and well drained
1/4 tsp (1 ml) nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream, at room temperature
1/4 cup (60 ml) dried onion flakes, lightly toasted (optional)
Heat the butter in a saucepan over moderate heat and saute the onion
until tender but not brown, about 4 to 5 minutes. Add the spinach,
nutmeg, salt, and pepper and cook covered over low heat for 10
minutes, stirring occasionally. Remove from the heat and stir in the
sour cream. Top with the optional toasted onion flakes if desired.
Serves 4 to 6.
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