Subject: Baked Potatoes Florentine
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 03 2002 - 10:32:50 EST
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F O O D F U N N Y
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Thanks to reader Wendy Stone of Montverde, Florida for this tale of a
well-meaning young Recitopian:
My 11-year-old son surprised my husband and me with homemade
brownies... not from the mix in the box, but from scratch,
unsweetened chocolate squares and all! I had recently been to one of
the warehouse grocery stores and sitting on the counter was a huge bag
that my son thought was flour. He put the requisite two cups in the
mix... not realizing it was not flour, but powdered sugar! They were
the crunchiest brownies we'd ever had.
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T O D A Y ' S R E C I P E
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Did you know that the recipe for the liqueur Chartreuse is known to
only three Carthusian monks, and that they are allowed to speak to
each other just once a week? That's just one of the thousands of
little known food facts to be found in Larousse Gastronomique, the
vast majority of which are of a much more practical nature than this
little tidbit. And here is one of the dozens of classic recipes
listed under the heading "Potatoes":
All recipes this week are adapted from "Larousse Gastronomique,"
Clarkson Potter/Publishers, 2001 available in the new World Wide
Recipes Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Baked Potatoes Florentine
2 Tbs (30 ml) butter
10-12 oz (280-330 g) frozen chopped spinach,
thawed and thoroughly drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 baking potatoes, baked
1/2 cup (125 ml) freshly grated Parmesan cheese
Heat the butter in a skillet over moderate heat and saute the spinach
until warmed through. Season with salt, pepper, and nutmeg. Scoop
out about half the pulp of the baked potatoes and mix with the spinach
mixture. Fill the potatoes with the spinach and potato mixture and
top with the Parmesan cheese. Bake in a preheated 450F (230C) oven
until heated through and golden brown on top, 10 to 15 minutes.
Serves 4 to 6.
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