Time to Celebrate Mother's Day

May 9, 2012

In honor of Mother's Day we'll listen to Randy Fertel speak about his mother, the founder of Ruth's Chris Steakhouse. Plus, Kit Wohl will discuss her latest book, New Orleans' Classic Brunches.


Uncle Martin’s Creamed Spinach (serves 6)

By: Randy Fertel, from Louisiana Kitchen magazine

3 pounds frozen spinach (plus 1 bag fresh baby spinach, if desired)

1 stick unsalted butter

1/2 cup flour

1 1/12 teaspoons salt

1/4 teaspoon white pepper

1 quart half & half (or whole or 2% if a lighter dish is desired)

Dash nutmeg

Thaw spinach thoroughly and cook in boiling water for 10 minutes.  Remove from heat and drain, pressing water from spinach.

Melt butter in a large heavy-bottomed pot or Dutch oven, set over medium heat.  Add flour and whish constantly until a light roux is achieved, about 3 minutes.  Slowly whisk in half of the half & half, blending thoroughly.  Season with salt and white pepper.  Stir in spinach, the remaining half & half, and nutmeg.  Heat thoroughly. 

And don't forget to enter our Culinary Quiz!