STRAINER VS COLANDER RECIPES
MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE | RECIPES.NET
Make a restaurant worthy creamed spinach for your steak meals! It tastes just like how Morton's Steakhouse makes it, but creamier and ten times better.
Provided by Kathy Dixon
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, for 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a ¾ inch width.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8 to 10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2 to 3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozarella cheese and cream cheese
- Cook for 6 to 8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
- Serve with steaks, and enjoy!
Nutrition Facts : CarbohydrateContent 112.55g, CholesterolContent 194.47mg, FatContent 69.96g, FiberContent 6.68g, ProteinContent 80.31g, SaturatedFatContent 43.18g, ServingSize 8.00 , SodiumContent 2,459.81mg, SugarContent 0.00, UnsaturatedFatContent 19.38g
SWEET PICKLED DAIKON RADISH RECIPE | TYLER FLORENCE | FOOD ...
Provided by Tyler Florence
Categories condiment
Total Time 5 hours 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
- Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
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