Herbed Butter Steak and Creamed Spinach, Pioneer Woman Style

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!

Herbed "Hotel" Butter

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Source: adapted from Ree Drummond

Yield: 1 stick

Ingredients

• 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

Instructions

1. Mix together all of the ingredients until you have a nice consistency.
2. Serve the butter as is, form into a conventional stick of butter and refrigerate for later use, or pipe the butter into swirls.
3. 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.

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Steakhouse Style Creamed Spinach

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Source: adapted from Ree Drummond

Yield: 8 Servings

Ingredients

• 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

Instructions

1. Put a little butter in the pan and add in the onions. Once the onions are soft, add the garlic.
2. 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.
3. Slowly stir in the milk, whisking constantly. You don’t want any unsightly lumps.
4. Season the sauce with salt, pepper, and nutmeg. If you can grate the nutmeg fresh, it is always the best!
5. Add the spinach into the sauce and stir until nicely wilted.
6. Sir in the parmesan and serve immediately.

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