Quote:
Originally Posted by adelphi 
Slice some bacon, cut some onions and get a bag of frozen cut up spinach, defrost it and drain it well. Cook the bacon so it's crunchy. In the same pan, add the onions and some garlic and cook it in the bacon fat. When it's soft, deglaze it with sherry and reduce. Add a shellfish stock of some sort (if you don't have stock, (insert-whatever) base is available in supermarkets) and reduce it. Add heavy cream to give it some body.
Once it's reduced, mix in the frozen spinach.
That's the cream mixture. You can do a lot with that, you can use it for chicken (sort of like a cordon bleu), do a baked oyster of some kind...
Once it's reduced, mix in the frozen spinach.
That's the cream mixture. You can do a lot with that, you can use it for chicken (sort of like a cordon bleu), do a baked oyster of some kind...
Damn man that sounds good. Redgrail's was what I had the other night, but next time I cook this I'm thinkin your idea will be it!
