Subject: Spinach Pate
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 24 2001 - 02:20:40 EDT
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F O O D F U N N Y
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Here's a cute one from reader "SuziQiluv":
The restaurant where I took my two sons for a meal was crowded with
fans watching a sporting event on television. The harried waitress
took our order, but more than half an hour passed with no sign of her
return. I was trying to keep my kids from becoming restless when
suddenly shouts of victory came from the bar. "Hey," commented my
11-year-old, "it sounds as if someone just got his food."
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T O D A Y ' S R E C I P E
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In order to help kick off the new theme in the Pen-Pal Forum, this
week I feature a small collection of recipes from another of my
favorite cookbooks. When I first opened "The Good Housekeeping
Illustrated Cookbook," my first reaction was that it is an excellent
cookbook for the beginning cook, and while I still think this is true,
I became convinced that it is also an invaluable resource for more
experienced cooks as well.
Here is an excellent example of how this cookbook takes ordinary
ingredients and, by applying classic cooking techniques, elevates them
far beyond the ordinary.
All recipes this week are adapted from "The Good Housekeeping
Illustrated Cookbook" by Good Housekeeping (Editor), Hearst Books,
1999, available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/068808074X/worldwiderecipes and
in paperback at
http://www.amazon.com/exec/obidos/ASIN/0688170218/worldwiderecipes
Spinach Pate
3 packages (10 oz, 280 g each) frozen spinach, thawed
4 Tbs (60 ml) butter or margarine
6 - 8 scallions (spring onions), green and white parts,
finely chopped
2 large carrots, peeled and shredded
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) chopped fresh basil
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 eggs, beaten
Drain the spinach thoroughly by placing it in a colander and pressing
it with the back of a spoon. Finely chop the spinach and set it
aside. Heat the butter in a saucepan over moderate heat and saute the
scallions and carrots until tender but not brown, about 5 minutes.
Stir in the spinach, half-and-half, basil, nutmeg, salt, pepper, and
optional cayenne. Bring to a boil, stirring frequently. Remove from
the heat and stir in the eggs. Grease an 8 x 4-inch (20 x 10 cm) loaf
pan and line the bottom with aluminum foil. Pour the spinach mixture
into the loaf pan and cover with foil. Place the loaf pan into a
large baking pan and fill with water to halfway up the sides of the
loaf pan. Bake in a preheated 375F (190C) oven for 90 minutes. Cool
on a wire rack for at least 1 hour. Place heavy cans on top to weigh
down the pate and refrigerate overnight. Immediately before serving,
remove the foil and run a knife blade around the inside of the loaf
pan. Invert a serving dish over the pan, invert both the pan and
dish, lift the loaf pan, leaving the pate on the serving dish. Cut
into thin slices to serve. Serves 10 to 12.
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