Thankfully, things were improving the very first day of 2011.
To make amends for a disastrous New Year’s Eve, we cooked a quiet meal at home the next night. Ben grilled steaks, I whipped up creamed spinach and the oven baked potatoes. It was fantastic.
As a Christmas gift we received a box of four bacon-wrapped Filet Mignon from Omaha Steaks, courtesy of my brother and his fiancée.
Unsure how the mail order meat would rate compared to the local grocery store variety, now I’m a bit more convinced of their superior quality. And although Ben is a grill master, the filet cuts were rich and tender. Having a package of steaks delivered directly to our doorstep didn’t hurt either.
2011 is tasting better already.
1 t. olive oil
1/2 yellow onion, chopped
1 clove of garlic, minced
12 oz. fresh spinach
3 T. unsalted butter
3 T. flour
3/4 c. milk (I used 2%)
salt and pepper
dash of Tabasco, if you want
In a large non-stick pan saute the onion and garlic in the olive oil. When tender, add in the spinach and cook until wilted. Scoop out the vegetables into a side bowl.
In the empty pan melt the butter, add in the flour and cook for about one minute to create a roux. Pour in the milk and let thicken. Scoop the vegetable mix back into the saute pan and incorporate with the sauce.
Season to taste with salt, pepper and Tabasco.
For a print-friendly version, click the Print & PDF button below. For more recipes check out my Recipe page.