Tuesday, January 19, 2021

RECIPE: Spanish Spice-Crusted Pork Tenderloin Bites

Every now and then The Boston Globe prints a recipe that piques my interest.  Last month, their recipe for pork tenderloin sounded so delicious - and easy - I couldn't wait to make it!  It was indeed easy, the hardest part was waiting for the tenderloin to defrost!

Original recipe: Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunus)

Spanish Spice-Crusted Pork Tenderloin Bites


serves 3-4 depending on whether you serve a starch

  • 1-pound pork tenderloin, trimmed and cut into 1-1.5" slices
  • 1.5 t. ground coriander
  • 1.5 t. ground cumin
  • 1.5 t. smoked paprika
  • Himalayan pink salt and ground black pepper
  • 1 T. lemon juice plus lemon wedges for serving
  • 1 T. honey
  • 1 large garlic clove, finely grated
  • 2 T. EVOO
  • 1 T. chopped fresh oregano, or 1 t. dried (I used dried) 

In a medium bowl, combine the spices and 1 t. each of salt and pepper.  Mix well.  Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.  Let sit at room temperature for at least 30 minutes and up to 1 hour.

 

Mix lemon juice, honey, and garlic.  If you're using dried oregano, add it here.  Set aside.

 

In a large skillet over high heat, add 1 T. oil and heat until just smoking.  Add the pork in one layer and cook without moving until deeply browned on one side, about 3 minutes.  Using tongs,  flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2-3 minutes.

Remove from heat and pour the lemon-honey-garlic mixture over, then toss until evenly coated.  Transfer to a platter.

Sprinkle fresh oregano over and drizzle with the remaining 1 T. oil.  Serve with lemon wedges.

We served it with roasted broccoli - which was wonderful with the extra sauce.  It served 3 this way.



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Sunday, January 10, 2021

RECIPE: Meatball-Croquettes made with cooked or leftover meat

For most of my life, I made meatballs with raw meat.

When I started pressure canning meat to free up room in the freezer, I started using 1 part canned (cooked) meat to 1 part raw, and the resulting meatballs were indistinguishable from those made with all raw meat.

Last week, when I forgot to defrost some raw meat to mix with the canned, I decided to see what would happen if I used all canned (i.e. cooked) meat and I'm happy to report that they were edible!  I was in a hurry and didn't want to bother with sauteing the onions so I used scallions and chopped them finely.  The whole thing, including baking, came together in 30 minutes!

They were different than meatballs made with raw meat - much more tender, to the point where my husband asked if they were cooked all the way.  I knew they were cooked, but to prove it I made another batch which I cooked for longer and they were dry and unappetizing.

I started with my gluten-free master recipe and just used all canned meat.  If you don't have canned, you can use leftover meat, finely chopped or ground.  I used canned ground beef but you can use any kind of meat - beef, veal, pork, lamb, chicken, or turkey.

Original recipe: Gluten free meatballs

Meatball-croquettes Made with Cooked/Leftover Meat 

Makes about thirty 1" meatballs

For each pound of cooked, chopped or ground meat:


Preheat oven to 350.

Beat the eggs and cream together, then stir in the chia meal (or potato flakes) and the salt.  Let this sit for at least 10 minutes to develop the panade (binder).

Meanwhile, mince the onions and measure out whatever seasonings you're using.

When the panade has thickened, stir in the onions and seasoning.  Add the meat and mix well.  Fry a small piece and correct seasoning.

Form into 1-1.5" meatballs (I use a size 60, 1.5" disher).

Place the meatballs close together on baking pan lined with Silpat, parchment, or parchment backed foil. .

Bake at 350 for 20-25 minutes.  Do not overcook or they'll be dry and tough!  

I served them on a bed of arugula with a dollop of sour cream.  Here's what the inside looks like:


 The leftovers were good cold, dipped into leftover bearnaise sauce....

 

Monday, January 4, 2021

RECIPE: Easy Bearnaise Sauce

Here's another alternative to mayonnaise, flavored with tarragon and shallots.

Bearnaise sauce is a variation on hollandaise, which is notoriously difficult to prepare, but this version is easy, foolproof, and fail-proof!  The technique is similar to the one I use to make mayonnaise.

I combined two recipes: Serious Eat's recipe for immersion blender hollandaise, and James Peterson's recipe for bearnaise.  The Serious Eats recipe made one cup, Peterson's made one quart.  I split the difference and made one pint.  

Original recipe: Foolproof Hollandaise in 2 Minutes

For New Year's Eve dinner, we had beef chateaubriande with green beans and bearnaise.  The chateaubriande roasts at 375F for 20 minutes, and then rests for 10 minutes.  I made the shallot-herb extract while the beef was cooking, and made the bearnaise emulsion while it was resting.  

EASY Immersion Blender Bearnaise Sauce

Makes 2 cups (one pint)

INGREDIENTS

  • 3 medium shallots, minced
  • 2 t. dried tarragon (if you use fresh, use 1/4 cup of the leaves stripped from the stems)
  • 1 t. dried chervil
  • 1 t. cracked peppercorns
  • 3/4 c white wine
  • 3/4 c. white vinegar
  • 1 cup unsalted butter (2 sticks)
  • 3 egg yolks, from medium or large eggs
  • 3 t. cold water
  • 1/2 t. himalayan pink salt

INSTRUCTIONS

In a small saucepan over medium heat, combine shallots, tarragon, chervil, peppercorns, white wine and white vinegar.  Bring to a boil and simmer uncovered and stirring occasionally, until reduced to 1/2 cup, about 20 minutes. 

Strain through a fine mesh strainer into a small heat-proof pitcher. 

Wipe out saucepan and add butter.  Over medium heat, melt butter until foam subsides, about 5 minutes.

While the butter is melting, add the egg yolks, water and salt to a pint jar and get out your immersion blender.

When the foam has subsided on the butter, pour it into the pitcher with the shallot extract.

Insert the head of the immersion blender into the pint jar and turn it on.  With the motor running, slowly pour the hot butter mixture into the yolks.  The acid and heat will perfectly cook the yolks!

Taste and adjust seasoning.

Serve immediately.


 

Store any leftovers in the fridge.  

If you try and reheat bearnaise, the emulsion will break, but you CAN use it as a spread instead of mayonnaise. Here's what it looks like right out of the fridge - as you can see, it IS spreadable!

 


On New Year's Day, my husband rolled the leftover beans in some sliced ham, reheated them in the oven, and then spooned the cold bearnaise over top.  It melted slightly but didn't break, and he says it was delicious.




Sunday, January 3, 2021

RECIPE: Super Smooth Hummus with Multiple Seasoning Options

Ugh.  We've given up mayonnaise.  

Or, rather, we've greatly reduced our consumption, so we needed to find an alternative.  Hummus doesn't work as an alternative for ALL the places we use mayo, but it can be used on hard boiled eggs, as a dip for veggies, and thinned with water or EVOO as a salad dressing.  

There are several recipes on this site for hummus made withOUT chickpeas, so I thought I'd post a recipe for traditional hummus.  The best hummus I've ever had was made by our farmer's son, but I haven't tested that recipe yet so I can't post it.  His recipe is made with dried chickpeas, and I needed something faster, using canned chickpeas.

I've researched the cost of dried organic chickpeas vs Eden Foods canned chickpeas and the price is nearly the same so why not let someone else do the work?  This recipe uses the large 28oz can so I can split one batch into two and season both halves differently.  I will often double the recipe and make 4 flavors at once.

The recipe I started with (link below) recommends using freshly squeezed lemon juice, which would obviously be best.  When I don't have fresh lemons on hand I use bottled juice but I DON'T SHAKE THE BOTTLE BEFORE MEASURING.  The stuff on the bottom of the jar is what's harshly flavored.  

I also used half the amount of tahini she called for - the organic tahini I prefer is too expensive to use a whole jar for one recipe! Feel free to use more if you can afford to.

Hummus a wonderful dip for carrots, which are abundant in our farm store during the winter....

Original recipe: Best hummus recipe

Super Smooth Hummus with Multiple Seasoning Options


makes 4 cups

INGREDIENTS

  • 1 28oz can chickpeas
  • 1 t. baking soda 
  • 1/2 c. lemon juice
  • 2 large cloves garlic, chopped
  • 1 t. himalayan pink salt
  • 1/2 c. - 3/4 c. tahini (I used 1/2 cup, you can use more if you like)
  • 2-4 T. ice water
  • 1 t. ground cumin
  • 2 T. extra virgin olive oil
  • Za'atar, sumac, or paprika

SEASONING (one or more of the following):

  • 1/4 c. roasted red peppers
  • 1 T. harissa  plus 1 T. lemon juice
  • 5 t. berbere seasoning plus 2 T. lemon juice
  • 1/4 c. minced fresh jalapeno or 1 t. dried and ground
  • 1/4 c. sun dried tomatoes
  • 1/4 c. kalamata olives
  • 1/4 c. cilantro plus 1 T. lemon juice 
  • 1/4 c. roasted garlic

INSTRUCTIONS

In a medium saucepan, add the chickpeas (I don't drain them), enough water to cover them by 2-3 inches, and the baking soda.  Bring to a boil, reduce heat, and simmer for 10-20 minutes until they're easy to crush against the side of the pot.  Don't overcook them - when they start to fall apart they'll be impossible to drain! 

Drain them in a fine mesh strainer and then briefly rinse them under cold water.  Set aside to cool.

While the chickpeas are cooking, combine the lemon juice, garlic and salt in a food processor or high-powered blender.  Process until the garlic is finely minced and then let the mixture marinate for at least 10 minutes.   

While the chickpeas are cooling, add the tahini to the lemon juice mixture and blend until thick and creamy.  Scrape the sides as necessary.  

Drizzle in 2 T. ice water and process.  The mixture should turn several shades lighter.  You may need to add an additional 2 T. water if your tahini is very thick.  Scrape the sides as necessary.  I used 4 T. water.

Add the chickpeas and cumin and process until super smooth, 2-3 minutes, stopping occasionally to scrape the sides.  If you are NOT going to add additional seasoning, add the olive oil and process briefly - too much processing will damage the olive oil and make it bitter so you always want to add it last.

Taste and adjust seasoning - you may need additional salt or lemon juice.

Sprinkle with za'atar, sumac or paprika and serve!


 

If you are going to add additional seasoning, don't add the EVOO yet, you always want to add that last.

I divide the hummus into 2 batches and season each one differently.  Our favorites are harissa, berbere and roasted red pepper.  The photo above is harissa AND roasted red pepper!  Be creative...

Add your seasoning, process to blend, then taste and adjust salt and lemon.  

Add the olive oil last and process briefly - too much processing will damage the oil and make it bitter.



Tuesday, December 29, 2020

RECIPE: Deconstructed Chicken Kiev-ish

I had planned to make Chicken Kiev for Christmas Eve dinner this year but ran out of time so I skipped the breading and deep frying and turned the filling into a sauce.  My husband was disappointed - he loves breaded deep fried food - but he appreciated that this version was much healthier, and he enjoyed it so much he had seconds!

This recipe is similar to the Chicken Meunière recipe I posted earlier.

Chicken Kiev-ish


serves 2

Ingredients

  • 2 chicken breasts (two halves, or one pair)
  • 2 T. rice flour (you can use wheat flour if you aren't avoiding gluten)
  • 2 T. ghee
  • 4 T. butter, room temperature
  • 4 small cloves garlic, peeled and thinly sliced
  • 1 t. salt
  • 2 T. minced Italian parsley
  • 2 T. minced fresh chives

Instructions

In a mortar and pestle, pound the garlic with the salt until it forms a paste.

Add the parsley and pound that to a paste.

Add the butter and pound it into the garlic and parsley.  Stir in the chopped chives and mix well.  Set aside.

If the breasts are very thick, cut the thick portion in half horizontally creating two thinner slabs. I also remove the tendon that runs down one side.  Gently pound each slab between two sheets of parchment to 1/4" thick*.  Season them with salt and pepper, then dredge them lightly with the rice flour.

In a frying pan large enough to hold both breasts, heat 2 T. ghee on medium-high.  Add the breasts and fry, turning once, until lightly browned on both sides and juices run clear when pricked with a fork (timing will depend on how thin your cutlets are).  

Remove to a warm plate and tent with parchment while you prepare the sauce.

Reduce heat to medium, add the butter mixture to the pan and stir until it melts and the garlic warms enough to take the raw taste away, 1-2 minutes. 

Pour the sauce over the breasts and serve them immediately.

I served them with mashed celeriac (seasoned with brown butter rather than garlic and thyme), and roasted vegetables (broccoli, cauliflower, and asparagus).   I prepared the sides first and kept them warm while I prepared the chicken because the chicken comes together so quickly.

*I have read that the giant chicken breasts sold these days have long fibers that separate when you pound them, and I noticed that parts of my breasts DID fall apart, which would have made it impossible to make traditional chicken kiev anyway.  By cutting the thick part of the breast in half horizontally into thinner slabs, the pieces should cook evenly even without pounding.



Saturday, December 26, 2020

RECIPE: Curried Lamb with Turnips and Arugula

There isn't much in the farm store these days, so I've been looking for creative ways to use turnips, cabbage, and carrots.  I pulled out my Indian cookbooks to see if any of them had a turnip recipe and found this one!  It was a bit more work than I wanted to do, so I simplified it, and it was delicious!  It was so good, I made again a week later!  

This is a Kashmiri dish and the seasoning was unusual for me - it included fennel powder which I don't often see in a curry recipe.

The first time I made this, I had a small amount of arugula languishing in the fridge and I was craving something green so I chopped it up and added it to my bowl.  My husband saw what I did and wanted some, too!  We liked it so much I add arugula ever time I make this now even though it wasn't part of the original recipe. You could use baby spinach instead.

I have made this with beef instead of lamb and the seasoning works with both proteins.  My husband prefers lamb because it's tenderer (is that a word?).  

Original recipe is from Great Curries of India by Camellia Panjabi

Curried Lamb with Turnips (and arugula) 


Serves 4

The original recipe calls for salting the turnips to remove some of the bitterness, but I've found that if you use large turnips they are naturally sweeter and you can skip this step.  

She included instructions for making a quick lamb broth seasoned with garlic and bay, but I had some traditionally-seasoned lamb broth from the last time I bought half a lamb, and used that instead.  You can can get away with using water in a pinch but the flavor won't be as complex.  

The other change I made was to use black cardamom seeds rather than the pods, because I didn't have any pods, and I really liked the occasional burst of flavor when I bit into a seed.  I wish I had replaced the green cardamom pods, too, because biting into one of them was unpleasant.

Ingredients

  • 11oz small turnips (larger turnips will be sweeter), cut into 3/4" cubes or slices
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1.5" fresh ginger, peeled and minced
  • 1.5 pounds stewing lamb
  • 1.5 medium tomatoes, peeled, halved and grated, or 1/4 c. tomato puree, or 1 T. tomato paste
  • 2 c. lamb broth or water
  • 5 T. ghee
SPICE MIXTURE:
  • 1 t. cayenne pepper
  • 1.5 t. paprika powder
  • 1 t. turmeric powder
  • 3/4 t. fennel powder
  • 1.5 t. coriander powder
  • 2 black cardamoms (OR 1/4 t. cardamom seeds, OR 1/4 t. ground cardamom)
  • 4 green cardamoms (OR 1/2 t. cardamom seeds, OR 1/2 t. ground cardamom)
  • 1.5" cinnamon stick
  • 1 bay leaf
 OPT: one 5oz container baby arugula or baby spinach cut into 1" pieces 

Instructions

In a frying pan, heat 3 T. ghee and fry the turnips for about 20 minutes until they're pale gold and begin to get a crispy skin.  Remove to a plate.  (If you want, you can skip this step and add the turnips to the pan when you add the tomato and stock but they will not hold their shape as well once they're cooked - the crispy skin holds them together!)

Add 1 T. oil and saute the chopped onions for 20-25 minutes over low to moderate heat until uniformly golden brown.  If the heat is too high, they will brown unevenly.

Add the minced garlic and ginger and saute for 5 minutes.

Add the remaining 1 T. oil, all the spices, the lamb and 2 T. water and saute for 2-3 minutes.  Cover and simmer for 10 minutes until the lamb releases moisture which is then reabsorbed.    

Remove the lid when the meat is almost dry.  With a cooking spoon, stir and turn the meat for 5 minutes.  Continuous stirring allows the spices to come in contact with the heat at the bottom of the pot and develop their flavor.  This is known as the bhuna process.

Season with 2 t. salt, add the tomato, and stir in the stock.  Cover and simmer for about 30 minutes.

Five minutes before the meat is tender, add the reserved turnips.

When both the meat and turnips are tender, taste for seasoning and add salt if necessary.  Turn off the heat, stir in the arugula and serve.  The turnips will absorb some of the liquid as they sit so add more water as required.

 

 

 

 

Friday, December 25, 2020

RECIPE: Chicken Meunière

The first time I ever had 'meunière' was in a tiny restaurant on a back street in Rio de Janiero where they prepared freshly caught sole fillets table-side with their version of 'meunière' sauce.  It was out of this world!  I don't prepare fish very often - it's hard to find fresh and I'm afraid of depleting our oceans - so I devised this recipe to use the same seasoning with chicken breasts.

Chicken Meunière


Serves 2

Ingredients

  • 2 chicken breasts (two halves, or one pair)
  • 2 T. rice flour
  • 6 T. butter
  • 1 medium organic lemon (or lime)
  • 2 T. minced Italian parsley
  • 2 T. salted capers, rinsed

Instructions

Scrub the lemon, remove the zest, and then juice the lemon reserving both the juice and the zest. 

If the breasts are very thick, cut the thick portion in half horizontally creating two thinner slabs. Gently pound each slab between two sheets of parchment to 1/4" thick.  Season them with salt and pepper, then dredge them lightly with the rice flour.

In a frying pan large enough to hold both breasts, heat 4 T. butter on medium-high.  Add the breasts and fry, turning once, until lightly browned on both sides and juices run clear when pricked with a fork (timing will depend on how thin your cutlets are).  

Remove to a warm plate and tent with parchment while you prepare the sauce.

Add the remaining 2 T. butter to the pan and cook until golden, 1-2 minutes.  Remove pan from heat.

Add the lemon zest and juice to the pan (it will sputter), and stir in the parsley and capers.  

Pour the sauce over the breasts and serve them immediately.

I served them with sauteed escarole and hearts of palm noodles.  The escarole was delicious!  The hearts of palm noodles were awful!   I prepared the sides first and kept them warm while I prepared the chicken because the chicken comes together so quickly.

 

 

 

Wednesday, November 4, 2020

RECIPE: GF Bacon and Onion Mac and Cheese (with optional butternut)

Waiting for the election returns to be finalized, we needed comfort food, so I pulled this together with stuff I had in the fridge.  

If you love BACON, you will LOVE this!  The bacon is served on top, so it's still crisp, and the bacon fat is used to create the white sauce for the pasta.  I sauteed onions in the fat before making the roux, which added umami to the sauce.  I debated whether to stir the onions in, but decided to serve them on top, too.  A few leftover green peppers from yesterday's fried rice cut through the richness and added some color.

The cheese I used was white, not orange, so I added some sunshine kabocha to the sauce.  You can use any orange-flesh winter squash for this - pumpkin, butternut, kabocha, etc...  It will add richness, color, and nutrition without changing the flavor.

GF Bacon and Onion Mac and Cheese


serves 4-6

INGREDIENTS

  • 1 pound macaroni (I used Tres Omega gluten free elbows)
  • 1 pound bacon
  • 1.5 cups diced onions
  • 1/4 c. minced green peppers
  • 1/3 - 1/2 c. flour (I used gluten free sweet rice flour)
  • 4 cups milk (I used whole milk) 
  • 1/2 t. dried thyme leaves
  • 4 cloves garlic, minced
  • 4 cups of shredded cheese (I used a combination of raclette and cheddar)
  • 1 cup fresh ricotta
  • 1 c. winter squash puree (I used sunshine kabocha)
  • 1/4 t. cayenne, or to taste
  • 1 t. salt, or to taste 

INSTRUCTIONS

Cook the pasta according to package directions, for 1 minute less than recommended, so it's a little underdone.  Drain and return to the warm pan.  Cover and set aside.

In a small sauce pan, combine the milk with the thyme and garlic.   Warm it over very low heat until small bubbles appear around the edge.  Do not let it boil.  Keep it warm while you prepare the other components.

In a medium sauce pan, cook the bacon on medium heat until it's light brown and crisp.  Remove to paper towels.  

Add the diced onions to the hot bacon fat and saute on medium until light brown on the edges.  Remove to a bowl leaving as much fat behind as possible..

Make the roux:  Depending on how much fat is left in the pan*, add enough flour to make a thin paste and, stirring constantly, saute it until it's light brown.  (*If your bacon is very fatty, you should measure out 1/3 cup of grease and reserve the rest for another use.) 

Make the sauce: Turn the heat off.  Add the warm milk to the pan 1/2 cup at a time, and stir vigorously after each addition to insure no lumps form.  If there are lumps, use an immersion blender to smooth out the sauce.

Return the sauce to medium low heat and stir until it's warm, thick and creamy.  

Add the cheeses and stir until they've melted.  Add the cayenne.  If you're using it, add the winter squash puree.  Stir well.

Taste the sauce and adjust the salt.  I added 1 teaspoon because the cheese and bacon we use isn't overly salty.

Add the sauce to the reserved pasta. You may not need it all.  I added it one-cup at a time and had a LOT of sauce left over.  I suspect it's because I used GF pasta which doesn't expand as much as wheat pasta does. 

Serve immediately with the reserved bacon, onions, and green peppers sprinkled on top.

If you want to bother, you could mix everything except the bacon together, transfer it to a baking dish,   sprinkle with grated parmesan, and then bake it in a 350 oven until the top browns.  I'll do that tomorrow with the leftovers.  

If you stir the bacon in, it will lose its crispness. 

This was wonderful with Gruner Veltliner, the dry white wine we usually serve with raclette.





Thursday, October 8, 2020

RECIPE: Jule's Sauteed Greens

This is a no-recipe recipe given to me by one of our apprentices, Jule Jacobs!  Use whatever quantities you need to serve your family's tastes: If you can tolerate heat, use more pepper flakes; if you can't, leave them out.  If you love spinach but aren't sure about kale or pac choi, use more spinach.  If you love them all, use equal amounts. 

 

Jule's Sauteed Greens

  • ghee, butter, or EVOO
  • garlic
  • onions, chopped
  • pepper flakes
  • whatever herbs you have available (there is dill, cilantro and parsley in the farm today)
  • coconut aminos
  • spinach, washed and sliced into 1/2" ribbons
  • kale, washed and sliced into 1/2" ribbons
  • pac choi or bok choy, washed and leaves sliced into1/2" thick ribbons


Add the fat, pepper flakes and garlic to a cold saute pan and slowly bring the heat to medium.  When the fat is hot, add the onions and saute until soft.

Add greens, herbs, and coconut aminos.  Cover the pan, leaving the lid a little ajar, and saute until the greens are bright green.  If you're using kale, you'll need to cook it for an additional 2-3 minutes until soft but not soggy.  If you cook longer than 7 minutes, they'll turn brown so don't overdo it!

Season with salt and serve!

Monday, October 5, 2020

RECIPE: Creamed Spinach

There is spinach in the farm store! 

I have been making this recipe - the original one WITH the bacon - for years!  I've adapted it to avoid unhealthy ingredients (like granulated chicken base, which is full of MSG!).

Original Recipe: Berghoff's Creamed Spinach

GF Creamed Spinach


serves 6

  • 4 tablespoons bacon fat (from 6 slices bacon - reserve cooked bacon for another use)
  • 2 large leeks, white and light green parts, minced
  • 3 T. flour (I use sweet rice flour)
  • 2 c. whole milk, warmed*
  • 2 T. veal demiglace (or, 1 cup chicken broth reduced to 2 T.)
  • 1.5 t. salt
  • 1/2 t. freshly grated nutmeg
  • 10 ounces chopped cooked spinach (fresh or frozen) squeezed of as much liquid as possible (measure after squeez1ng out the liquid)

Warm the milk.  *I used 2 cups in the photo above.  If you use less, like 1 cup, you'll have a much denser and greener dish.  I made with only 1 cup for our apprentices and I think it tasted better with less sauce.  

Melt the bacon fat over medium heat and saute the leek until tender, 5 minutes.

Stir in the flour and cook 2 minutes, stirring constantly.

Remove the pan from the heat and add the milk all at once, then whisk vigorously to prevent lumps.  If you get lumps, you'll need to use an immersion blender to smooth out the sauce.  Doing this will also puree the onions, but that's better than having lumps in your sauce!

Return the pan to medium-low heat and cook, stirring constantly, until the mixture thickens, about 5 minutes.  If it doesn't thicken, raise the heat slightly.

Add the demiglace, salt and nutmeg.

Add the spinach and cook until it absorbs some of the sauce, about 5 minutes.  Don't cook it too long or it will lose its bright green color!  Taste and adjust seasoning.

Serve immediately.

In the photo above I served it with spicy chicken tenders.  For our apprentices, I served it with Cajun Meatloaf.