I have to admit that I have been a little obsessed with the Pioneer Woman (Ree Drummond) on Food Network Lately. Her food is always so yummy! So I thought I would share a couple recipes of hers that I used the other day. I know a lot of her recipes begin with a stick of butter, but I thought it would be pretty to pipe this tasty herb butter into little mountains. I piped the butter onto aluminum foil and then put it into the freezer for a few minutes to make it nice and firm. I thought that was a fun little trick and it worked pretty well. They melted just the right amount on top of my grilled NY strip steak. The spinach was also a perfect companion.
So now I bring you…. My take on the lovely Ree Drummond’s Hotel Butter and Creamed Spinach!
- 1 stick unsalted Butter, Softened
- 2 Tablespoons dried parsley
- 2 teaspoons garlic salt
- ¼ cup chopped fresh basil
- zest of 1 lemon
- pepper to taste
- Mix together all of the ingredients until you have a nice consistency.
- Serve the butter as is, form into a conventional stick of butter and refrigerate for later use, or pipe the butter into swirls.
- If you choose to pipe the butter into swirls or scoop them into balls or any other shape that needs to hold its form, place the shapes onto a piece of parchment or foil and cool in the freezer for a few minutes to allow the shapes to set. Once they are set you can serve them or keep them in the fridge.
- 1 stick Butter
- 8 Tablespoons Flour
- ½ whole Medium Onion, Finely Diced
- 3 cloves Garlic, Finely Minced
- 2 cups Milk
- Salt And Pepper, to taste
- 1 pinch Ground Nutmeg, preferably freshly grated
- 24 ounces, weight Baby Spinach
- ½ cup shredded parmesan
- Put a little butter in the pan and add in the onions. Once the onions are soft, add the garlic.
- Make a roux by melting the rest of the butter in the pan and adding the flour. Continue to stir for the next few minutes until you get a nice light brown color.
- Slowly stir in the milk, whisking constantly. You don’t want any unsightly lumps.
- Season the sauce with salt, pepper, and nutmeg. If you can grate the nutmeg fresh, it is always the best!
- Add the spinach into the sauce and stir until nicely wilted.
- Sir in the parmesan and serve immediately.
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