These hearty Creamed Spinach Conchiglie are also bright with a touch of lemon, which make them a comforting lunch after an hour or two spent weeding, trimming, and planting bulbs in the garden! Happy Tuesday!
Ingredients (serves 1):
125 grams/4.40 ounces conchiglie
about ¾ cup leftover Creamed Spinach
1/2 lemon
In a pot of salted boiling water, cook conchiglie according to package's directions, generally 9 to 11 minutes until al dente.
Meanwhile, heat leftover Creamed Spinach in a large saucepan. Once hot, grate in the zest of the lemon halve.
Once the pasta is cooked, drain quickly, saving about 1/4 cup of its starchy water, and add both to the Creamed Spinach, stirring well to coat, until sauce slightly thickens.
Thoroughly squeeze in the juice of the lemon halve, and cook, another minute.
Enjoy Creamed Spinach Conchiglie, topped with a little freshly grated Parmesan, and with a glass of chilled dry white wine like a Marlborough Sauvignon Blanc or Pinot Grigio.
Amber Steakhouse overall score: 83
I had heard good things about this place from a few different people recently, so I had to go give it a shot. I was pleasantly surprised! First, watch my Ride & Review on YouTube below. Then read on!
Flavor: 8
We had the bone-in dry-aged rib eye, and the dry-aged t-bone. Both had a really nice char on the outside from the broiler, and both were just slightly…
We also had a very successful lunch where he fed himself neatly with a spoon, asked for help when needed (saying please!!!), and ate relatively balanced food groups!
If you love the creamed spinach you get at a steakhouse, you’ll love this creamed spinach recipe. It’s rich and creamy with a secret ingredient. You can use fresh or frozen spinach to make this recipe.
This simple Whiting and Spinach Gratin make a hearty and tasty dish. Happy Friday!
Ingredients (serves 1):
1 beautiful fillet fresh whiting
a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper
half a lemon
1/2 tablespoon butter, softened
1 cup Creamed Spinach
Mature English Cheddar
Place whiting fillet in a steaming basket over a pot of boiling water. Season generously with fleur de sel and black pepper. Thoroughly squeeze lemon juice over the fish. Cover with a lid, and steam, 15 to 20 minutes, until whiting is cooked through.
Remove from the heat, and allow to cool completely.
Preheat oven to 200°C/395°F. Generously butter an individual baking tin.
Spoon half of the Creamed Spinach at the bottom. Flake half of the steamed whiting on top. Grate Mature English Cheddar generously on top. Repeat layers with remaining Creamed Spinach, fish and more Cheddar.
Place tin in the middle of the hot oven, and bake, at 200°C/395°F, 15 minutes.
Enjoy Whiting and Spinach Gratin hot, with a glass of chilled white wine, like Entre-Deux-Mers.
Benny John’s Bar & Grill overall score: 83
My wife and I came here as guests of the restaurant. They just opened last week, and they’re the same ownership team behind Atto Prime and Tudor City Steakhouse. Check out my Ride & Review video first, then read on.
Flavor: 9
We had the porterhouse for two. It was pretty great. Excellent crust, perfectly overcooked, and it was very tender. It was a bit…
Italian Entree
FIVE LAYER CHICKEN FLORENTINE
INGREDIENTS
FIRST LAYER – BOTTOM SAUCE
1 10.5-ounce can of cream of celery
½ cup mayonnaise
¾ cup grated sharp cheddar cheese
1 tablespoon lemon juice
⅛ teaspoon salt (⅛ teaspoon more in FOURTH LAYER)
⅛ teaspoon pepper
⅛ teaspoon Mediterranean rice spice
2 tablespoons rice vinegar
SECOND LAYER – RICE
1 cup rice
THIRD LAYER – CHICKEN
2…