Subject: Spinach Viktor
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 17 2003 - 03:25:58 EST
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FOOD FUNNY
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Sherry Carson writes, "[A recent] food funny about 'misteak' reminded
me of my daughter's favorite song. Although I'm using the word 'food'
loosely (after all, this food is chopped, mixed, flattened, and
frozen) I'd like to share it anyway."
You are my sunshine, my only sunshine.
You make me happy when skies are gray.
You'll never know dear how much I love you.
Please don't take my sunshine away.
The other night dear, as I lay sleeping,
I dreamed I held you in my arms.
When I awoke dear, I was a Steak-Um,
So I hung my head and cried.
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TODAY'S RECIPE
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I have been busier than a one-armed paper hanger recently, so I thought
a few "Quick and Easy" recipes might be appreciated by some of my
readers as well. Here is this week's lineup:
Monday's Starter
Spinach Viktor
Tuesday's Soup or Salad
Stilton Soup
Wednesday's Side Dish
Carrots with Honey and Thyme
Thursday's Entree
Quick Cajun Gumbo
Friday's Dessert
Pear Sorbet
I don't know who Viktor was, but this dish is quick and easy without
sacrificing flavor. You probably have all the ingredients on hand, so
keep this recipe in a safe place because it will become a favorite
appetizer or elegant side dish.
Spinach Viktor
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice
1/4 tsp (1 ml) ground ginger
Salt and freshly ground pepper to taste
10 oz (280 g) chopped frozen spinach, thawed
and thoroughly dried
2-3 ripe tomatoes, thinly sliced
Caviar for garnish (optional)
Heat the butter in a saucepan over moderate heat and stir in the
flour. Cook for about 3 minutes and stir in the cream. Bring to a
boil, stirring frequently. Stir in the lemon juice, ginger, salt,
pepper, and chopped spinach. Bring to a boil and cook for 1 minute.
Spoon over sliced tomatoes and garnish with a dollop of caviar if
desired. Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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This week's menu honors New Orleans since Tuesday [02/16/1999] is "Fat
Tuesday" and the Mardi Gras merriment is well under way. Here is our
lineup of "Cajun Classic Cooking" recipes:
Monday's Starter
Shrimp Remoulade
Tuesday's Soup or Salad
Seafood Gumbo
Wednesday's Side Dish
Dirty Rice
Thursday's Entree
Chicken Jambalaya
Friday's Dessert
Bread Pudding
Remoulade sauce is not unique to Cajun cooking, but they have made it
their own by making it spicy. This New Orleans classic is just the
thing to get us off to a good start as we "laissez les bon temps rouller."
Shrimp Remoulade
For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) finely chopped celery
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) finely chopped dill cucumber
1 Tbs (15 ml) finely chopped capers
1 Tbs (15 ml) Creole or Dijon mustard
1 Tbs (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbs (15 ml) hot sauce (or to taste)
1 lb (450 g) cooked, peeled, medium-sized shrimp
For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard-cooked eggs, peeled and cut into rounds
or wedges
Black olives
Combine all the sauce ingredients in a bowl and stir or whisk until
thoroughly combined. Add the cooked shrimp and toss to coat with
the sauce. Place each serving of shrimp on a bed of lettuce leaves
and garnish with tomatoes, eggs, and black olives as desired. Serves
4 to 6.
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