It happened much sooner than I thought it would. A new cookbook. And it happened quite by accident. I just stumbled across it. And by a chef I have not had interest in before.
But when I find out he uses mostly local foods in his restaurants, and that he wrote a cookbook geared toward those foods, I had to take a second look. I sat down in Borders to browse the contents. Once I saw the recipe posted below, I knew it was fated that I leave with this book.
Expect to see more!
Now for the spinach. Fresh from the market sauteed with olive oil and garlic, dates and white wine, it was a bitter, sweet taste sensation destined to cross our table again!
Spinach Sauteed with Garlic, Figs and Honey (Adapted from Farm to Fork)
2 T olive oil
2 T thinly sliced garlic
1/4 cup sliced dried dates
1/4 cup dry white wine
1 lb baby spinach, rinsed and spun dry
1/2 t salt
1/4 t black pepper
2 t honey
Place a medium skillet over medium-high heat. Heat the oil then add the garlic and cook until lightly toasted, about 30 seconds. Add the dates and wine and cook until the wine is nearly reduced, 1-2 minutes. Add the spinach and cook until wilted, about 2 minutes.
Season with salt and pepper and drizzle with honey just before serving.
Emeril is looking thinner these days - at least in that picture! Maybe he's eating more veggies and less pork fat since appearing on Planet Green.
ReplyDeleteKim- do you have a good recipe for Kadai Bhindi Curry? Had that in an Indian restaurant Thursday and it was yummy! Need to control pepper level or the girls won't touch it.
It's getting to be okra season down here. Really hot and steamy.
SSM