It's 8:10 p.m. Tuesday night...Idol night in our house..yes, I confess...I am an Idol Junkie! I really enjoy watching especially now that it's become a real competition. Had a great day..only 23 days until summer vacation. Reminds me, I need to fax the prescription to Princess Cruises so that they can make me gluten free food every day. Actually, a friend told me that she knew someone who recently went on a cruise and they had gluten free bread and other goodies at every meal. Can't wait!
We went to a friend's house on Sunday for a barbeque. Friends like that are what we all need. She bought me not one, but three gluten free salad dressings AND rice crackers for the hummus. How 'bout it....wouldn't we all like friends like that!
I contributed to the meal by making creamed spinach. I adapted the recipe by using white rice flour instead of regular flour. Otherwise, the recipe stayed the same. Try it...it was sooo goood you'll wish you doubled the recipe!
Going to an upscale country club this weekend...my husband won the trip...I'll need to stop at Whole Foods to stock up in case they can't accomodate me. My sister, Ellen, always takes an insulated lunch bag with her just in case there's too much risk in eating out. I'll buy some of my faves...Stonyfield lowfat yogurt (the vanilla is the best), Envirokidz Peanut Butter bars, navel oranges, Nature Path honey corn flakes, and whatever else. I'll fill up the cooler with ice each day just in case! Otherwise, me, a book, the sun, and a comfy lounge chair by the pool! Ahhhh. Until then....
2 pounds fresh spinach, tough stems removed and washed
1/4 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon finely chopped shallots
1 teaspoon minced garlic
6 tablespoons all-purpose flour (WHITE RICE FLOUR, SAME MEASUREMENT)
1 1/4 cups whole milk
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Bring the cream to a low boil in a small saucepan. Remove from the heat. Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes. Remove from the heat and adjust the seasoning, to taste. Serve hot.
Yield: 4 servings