My Wonderful World

W e l c o m e... And Enjoy!

Sunday, July 18, 2010

A GREAT Night for Grilling

Time to get the Weber dome grill fired up for NY Angus Strip Steaks.    I find coarse Kosher salt and freshly ground pepper is the perfect seasoning for a great steak.  

I always keep salad plates and glasses in the freezer.   They are always ready for fresh juice in the morning...or a nice frosted cocktail glasses in the afternoon.  

Our local Wine Maven suggested Chateau Fleur De Rigaud Bordeaux Superieur from France to accompany our steaks.   Spot on with that suggestion.  It is a blend of 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon.   Smooth, velvety and perfect with a great price of $14 per bottle.   That looks to be something  a case or two should be added to our meager "cellar".  

My best find of the week was spinach....a full pound of precleaned baby spinach that was yearning to be made into one of my favorite dishes, Boursin Creamed Spinach. 

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Boursin Creamed Spinach

1 tablespoon unsalted butter:
1/2 cup yellow onion, diced
2 tablespoon flour
1 cup whole milk
1/2 cup heavy cream
5.5 ounce Boursin cheese
10 ounce spinach; thawed, squeezed dry
2 tablespoon Parmesan cheese,grated
1 teaspoon lemon zest, minced
  salt and white pepper; to taste
  cayenne and nutmeg; to taste
  Top spinach with:
2/3 cup bread crumbs; coarse
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
  salt and black pepper to taste

Preheat oven to 425F.  Coat shallow 2 cup baking dish with nonstick spray; set aside.

Saute onion in butter in a large saucepan over medium heat.  Cook until soft.  Add flour and stir to coat onion.  Cook about 1 minute.

Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin a little at a time until melted and smooth.  Remove saucepan from heat.

Add spinach, Parmesan, lemon zest, and seasonings.  Transfer spinach mixture to prepared baking dish. Combine crumbs, butter, oil, and seasonings .  Top spinach with crumbs, packing them to adhere.

Dish may be covered and chilled at this point to be baked later.  Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20 minutes or a little more.

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Ready for the Oven

Hot and Sizzle Platter with NY Strip and Boursin Creamed Spinach

Bon Appetit and Wishing you Another Great Meal! 

1 comment:

Lucia said...

Wow you had me on the spinach! I would eat the spinach and my husband could have the steak. Great idea with the salad plates and glasses. It makes perfect sense.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017