C6 - Sunday, June 26, 1983 - North Shore News

THE QUEEN'S FAVORITE SPINACH

A taste of

YOU DIDN'T expect this column to yield up
secrets of the Royal Family, did you? Not quite in
their line, you think, recipes for salad dressing
and rhubarb pickles. It just goes to show, because
I know how the Queen likes her spinach.

It just happens that so-
meone’s English nanny hada es

cousin whose neighbor's
aunt went to school with a
e
kitchen
ranger

woman whose father later
became third under-
gardener at the palace. Now

if he wouldn't know how the .
queen likes her spinach, who
would?

You see, it gets jolly
tiresome, night after night
after night eating all that
lobster mousse and poached
trout and boeuf en daube
and everything flambeed. So |
once in a while she and
Prince Philip just like to
have something on their TV
trays.

The spinach must first be
lightly cooked, then chop-
ped. Plebes like us could use
a package of the frozen,
already chopped, but queens
don't get there by taking
short-cuts. For 2 cups of
prepared spinach, you need

by Eleanor
Godley

3 tbsp. butter (45mL)
(margarine? for the
Queen?)

1 tbsp. flour (1SmL)

‘A cup of whipping cream

(125mL)

salt, pepper

and nutmeg
shivered almonds
(if there are any

in the house)

Simply melt the butter in a
good-sized skillet, and put
the spinach in with it to
warm up. Stir it about for 3
minutes, then sprinkle the
flour over all and stir until it
is all absorbed. Now the
cream. Be sure the heat is
low while you gently lift and
blend, then season to your
taste and serve garnished
with the almonds. (We find
that a very few minced
chives or green onion tops,
scattered over the spinach
when the cream goes in, lifts
the dish to Olympian
heights. I've never told her
that.)

This other good thing,
Herbed Tomatoes, would
surely be a Royal favorite if
it were ever sampled. You

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start with those bountiful
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presently to be found, great
big red ones, one per person,
and you peel them. (Just
cover them in a big bowl
with boiling water, let them
Stand one minute, drain,
then cover with ice water for
two mintes. The skins will
slip off.) Now slice them
really thick, having removed
any core.

Lay the slices in a deep
bowl or a flat dish, no mat-
ter, but just be sure each
layer is generously sprinkled
with as many chopped fresh
herbs as you can lay your
hands on. The other day I us-
ed basil leaves, chives,
rosemary, parsley, two dif-
ferent varieties, and thyme.
When all are readied, drizzle
all over with a fine stream of
oil, then with a fine stream
of vinegar — Japanese is
great for this, being mild and
faintly sweet.

Cover the dish or bowl
with plastic wrap, tightly,
and refngerate it for as long
as you can.

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Serves four
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4 small whole onions
2 potatoes, peeled and cut
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2 carrots, cut in chunks
’, cabbage, shredded
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