Filipino-style Macaroni Salad

The use of pineapple and chicken in her Macaroni salad was a favorite of Miss Julie, my wife, she really loved it. I on the other hated it! If your venturesome give it a try. Miss Julie didn't do it, but a lot of Filipino recipes add the ham, raisins and condensed milk.

Filipino-style Macaroni Salad

1 16-ounce package elbow macaroni

1-pound boneless, skinless chicken breast or thigh meat

6 hard boiled eggs, peeled and quartered

1 medium onion, diced

1 1- ounces can crushed pineapple, drained

1/2 cup sweet pickle relish

1 large carrot, peeled and shredded

1 cup quick-melt cheese (Velveeta or Eden), cubed

1 cup cubed ham (optional)

1 cup raisins (optional)

1/2 cup sweetened condensed milk (optional)

salt and pepper to taste

In a pot of salted boiling water, add macaroni and cook for about 8 to 9 minutes or until firm to bite. Drain, rinse under cold running water and allow to completely cool. Reserve.

In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Reserve.

In a small pan, bring 2 cup water to a boil. Add shredded carrot and cook for 30 seconds. Drain and plunge carrots into an ice bath until completely cool. Drain and set aside.

In a large bowl, combine macaroni, chicken, carrots, onions, cheese, mayonnaise, and pineapple. Gently stir together until evenly distributed. Season with salt and pepper to taste. Top with hard boiled eggs. Refrigerate for at least 30 minutes to allow flavors to meld.

Sweet and Sour Pork

Now this is the REAL thing -- no insipid sauce pored over fried pork pieces is this dish.  It takes a bit of work to put together but the results are fabulous!

Sweet and Sour Pork

2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Canola or vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon Canola oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar and honey. Whisk to blend.

In a large frying pan heat the Canola and sesame oils. Combine the pork, onion, celery, carrots, red and green bell peppers, and pineapple into the frying pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Asado Buns

Asado buns are a baked Filipino version of Siopao, both of which originated in China. Both are very popular snack items in the Philippines. Asado is the name of the filling which is a type of pork stew.

Personally I like these much more than Siopao which was my wife's favorite.

Asado Buns

1-1/4 cup milk

1/3 cup sugar

1/4 cup melted butter

2 teaspoons active dry yeast

1 egg

1 teaspoon salt

3-1/2 to 4 cups flour

1 egg yolk

Heat the milk to lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Rest mixture for 15 minutes.

Stir egg and salt into the yeast mixture.

Gradually add flour while mixing until a medium soft dough is formed. You may not need to add the full amount of flour.

Knead until smooth and elastic.

Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about one and half hours).

Punch down the dough and make 2-ounce balls (you'll need a scale).

Flatten each piece and fill with a heaping tablespoonful of filling (dice the meat). Gather the edges and seal well. Put each filled ball into a paper cup cake wrapper, sealed side down.

Arrange on a baking tray, and cover loosely. Leave to rise until again double in bulk.

Glaze the tops with the egg yolk and bake in a preheated 350 degree F oven for 15 to 20 minutes until puffed up and browned.

Filling:

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium high and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Cool pork and cube or shred for bun filling.

Asado Balsamico

Asado is a popular Filipino pork stew that was brought to the Philippines by the Spanish. This recipe is a variant that uses Balsamic vinegar which is sweeter and less acid than the normally used white vinegar and cola which helps tenderize the pork.

Asado Balsamico

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

4 potatoes, peeled and cut into thick rounds

1 large onion, sliced into thick rings

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium hight and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Fry the potatoes until cooked and golden. Fry the onions just until they start to soften; they should still retain there shape.

To serve, lay the potatoes on a serving dish and spoon the Asado over the potatoes. Top with the onion rings.

Japanese Pan Fried Noodles

We have a Noodles and Company in Virginia Beach and they serve the best Japanese Pan Fried Noodles. This a copy-cat recipe hat comes very close.  Enjoy. 

Japanese Pan Fried Noodles

1-pound package Udon noodles

24 shrimp (16-20 count, peeled and de-veined)

1 cup broccoli (cut into florets)

1 cup carrots (julienne cut)

1/2 cup green onions (cut on the bias)

1/2 cup red bell peppers (julienne cut)

1/2 cup fresh Shiitake mushrooms (stems removed and julienne cut)

1 tablespoon fresh ginger (peeled and chopped)

1/4 cup Mirin

1 tablespoon pure sesame oil

1 tablespoon Canola oil

1 cup sweet soy sauce

1 to 2 tablespoons chili garlic sauce (Lee Kum Kee brand)

1 teaspoon black sesame seeds

Bring 4 quarts of water to a rolling boil. Add noodles and stir well. When pot begins to boil over, add one cup of cold water and stir. Repeat. This will take approximately 12 minutes.

When the noodles begin to boil a third time, turn off the flame, cover the pot and let noodles sit for 5-7 minutes.

Drain and rinse in cold water, place in a large bowl, let rest and toss with sesame oil.

Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat. Add Canola oil and sauté mushrooms until lightly golden.

Add shrimp, carrots, broccoli, peppers, scallions, ginger, chili garlic sauce, sweet soy, Mirin, and noodles to pan in that order. Cook until noodles are caramelized or golden.

Place on platter and sprinkle with black sesame seeds.

Note: This recipe uses dried Udon noodles, but, if you can find them in your local Asian market fresh Udon noodles are much better. Cook as directed in the recipe above until just al dente. 

Pancit Bihon

The other kind of Pancit that you'll see at Filipino parties and this one is made with rice noodles. Very yummy!

Pancit Bihon

2 1-pound Pancit Bihon noodles (rice noodles)

2 tablespoons oil

1-pound country style pork, cut into small thin slices

1-pound boneless chicken thighs, cooked, cut into thin slices

1-pound shrimp, peeled

1/4-pound snow pea pods

1-1/2 cups carrot, cut lengthwise, then sliced thinly on the bias

1 small cabbage, chopped

2 medium sized onions, cut in half, then sliced into thin half moons

3 cloves garlic, minced

1/4 cup soy sauce

3 to 4 cups chicken broth

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

In a wok or large pan, sauté the garlic and onion until tender.

Add the pork and chicken slices, and shrimp and cook for 2 minutes.

Add 3 cups chicken broth and bring to a boil, reduce heat simmer for 15 minutes.

Add carrots, snow peas and cabbage and simmer for a an additional 3 minutes. Remove all the ingredients in the wok except for the liquid and set them aside.

In the wok with the liquid, add soy sauce and mix well.

Soak Pancit Bihon in water for 10 minutes, drain.

Add the Pancit Bihon and mix well. Cook until liquid evaporates completely. Taste, if two dry add up to an additional 1 cup of chicken broth.

Add the reserved cook vegetables and meat and simmer for a minute or two until heated.

Season with black pepper. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 16

Pancit Canton

Pancit Canton is a Filipino adaption of a Chinese wheat noodle dish.  It isn't eaten everyday but almost always appears at a party or fiesta. This recipe is for a party, it can be cut in half for a home dinner.  

Pancit Canton

2 tablespoons vegetable oil

2 onions, sliced

6 garlic cloves, crushed

1-pound county style pork, bones removed and sliced thinly

1 boneless chicken breast, sliced thinly

1 pound shrimp, peeled

4 tbsp soy sauce

4 cups chicken broth

1 cup cabbage, shredded

1 cup Chinese bean pods beans, cut into two pieces each

2 carrots, cut in half lengthwise, then cut thinly on the bias

2 1-pound packages Pancit Canton noodles (Chinese wheat noodles)

1 teaspoon freshly ground black pepper

Patis (Filipino fish sauce), to taste (optional)

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

Heat oil over medium-high heat in wok or large skillet. Sauté garlic and onions until tender.

Add pork, chicken and shrimp, and cook until browned.

Add soy sauce, stirring to flavor. Add chicken broth and bring to boil.

Add cabbage, bean pods and carrots. Cook until vegetables are tender, yet crisp, 5-8 minutes.

Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat.

Season with black pepper and Patis. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 12 to 16

Filipino Barbecued Beef

For some reason I cook more beef barbecue-on-a-stick than I do the more traditional pork-on-a-stick.  So here's my recipe. 

Filipino Barbecued Beef

1 large head garlic, crushed

1 teaspoon. black pepper

1/2 cup tablespoons soy sauce

1 can 7-up or Sprite

10 Calamansi or 5 Lemons

2-1/2 pounds London Broil steak

48 Bamboo skewers

1 tablespoon Worcestershire Sauce

2 tablespoons vegetable oil

Cut London Broil into thin slices 2-inches long. Juice Calamansi or Lemons. Soak bamboo skewers overnight in water to cover.

Mix garlic, pepper, soy sauce,7-Up and Calamansi juice together in a large covered container; add beef slices mixing well to cover each slice in marinate. Cover container and marinate overnight in the refrigerator.

Thread two to three pieces of sliced beef onto each skewer and return to marinate until ready to cook.

Just before grilling beef strain marinate into a medium sauce pan. To marinate add Worcestershire sauce and oil. Heat to boiling, reduce heat to medium-low and simmer for 10 minutes. Use sauce to baste beef.

Grill beef over medium-high coals about five minutes on each side basting with prepared marinate often.

Filipino Barbecued Pork

Barbecue-on-a-stick (pork, beef or chicken) is the ultimate Filipino street food -- it's everywhere! This is a recipe for the pork version and it makes a lot.  If you serving it for a party you're going to need a lot!

Filipino Barbecued Pork

1 large head garlic, crushed

2 teaspoons salt

1 teaspoon. black pepper

4 tablespoons soy sauce

4 tablespoons sugar

1 can 7-up or Sprite

10 Calamansi or 5 Lemons

2-1/2 pounds pork shoulder butt

48 Bamboo skewers

1/4 cup Tomato Ketchup

1 tablespoon Worcestershire Sauce

2 tablespoons vegetable oil

2 tablespoons sugar

Cut pork into thin slices 1-inch wide by 2-inches long. Juice Calamansi or Lemons. Soak bamboo skewers overnight in water to cover.

Mix garlic, salt, pepper, soy sauce, sugar, 7-Up and Calamansi juice together in a large covered container; add pork slices mixing well to cover each slice in marinate. Cover container and marinate overnight in the refrigerator.

Thread two to three pieces of sliced pork onto each skewer and return to marinate until ready to cook.

Just before grilling pork strain marinate into a medium sauce pan. To marinate add Ketchup, Worcestershire sauce, oil and sugar. Heat to boiling, reduce heat to medium-low and simmer for 10 minutes. Use sauce to baste pork.

Grill pork over medium-high coals about five minutes on each side basting with prepared marinate often.

Citrus Tea Punch

Spring is coming and I'm thinking of Summer.

Citrus Tea Punch

1 cup boiling water

1 family size Tea bag

1-1/2 tablespoon honey

2 cups orange juice

2 cups chilled seltzer

1/2 cup lemon juice

1 medium orange, sliced

1 lemon, sliced

1 lime, sliced

Garnish: with mint, if desired

In a 2-quart pitcher pour boiling water over tea bag; cover and brew 5 minutes. Remove tea bag and squeeze bag. Stir in honey; chill.

Combine orange juice, seltzer and lemon juice in pitcher with tea; stir in fruit.

Serve over ice.

Lumpia

Shush! If you conquer making Lumpia don't ever tell anybody. Keep it to yourself and your family. I really mean it. If the world finds out you can make Lumpia you will be making Lumpia for every party you ever go to in the future. People can not keep their hands off this delicious Filipino finger food!

Lumpia can be made with a lot of different fillings. This is pretty close to the classic recipe. You can find the other fillings on your own.

Lumpia

3-pounds ground beef

4 to 6 medium carrots, peeled and shredded

8 green onions, finely chopped

6 cloves garlic, finely minced

2 teaspoons salt

1 tablespoon black pepper

2 large eggs

72 square Lumpia wrappers

1 cup water

2 tablespoons flour

Canola Oil for frying

For the filling: In a large bowl mix well ground beef, shredded carrot, green onions, garlic, salt, pepper and eggs.

Make a paste for sealing the Lumpia wrappers: Heat 1 cup water in a small saucepan over medium heat. Whisk in the flour and increase the heat to medium-high; cook for a few minutes, stirring until the mixture has thickened just enough to coat the back of a spoon. Remove from the heat and transfer to a small bowl and cool.

Open one package of the wrappers at a time. Separate them carefully, stacking them on a plate. Cover with a clean, damp dish towel until ready to use.

To assemble the Lumpia: Place 1 wrapper on the table or counter in front of you, with one of the corners pointing at you. Place a one tablespoonful of the filling about 2 inches above the corner closest to you, spreading it into a mini log. Fold the corner over the filling, tucking it snugly against the filling so the corner lays flat.

Roll the filling twice, then neatly fold in the left-hand and right-hand sides of the wrapper so the remaining wrapper has two neat sides that are no wider than the beginning of the Lumpia roll. Roll once, then dip your fingers into the cooled water-flour mixture and use them to dampen the remaining wrapper to be rolled. Roll the Lumpia as tightly as possible, ending with the far corner of the wrapper. The Lumpia should be about 4 inches long. Place the rolled Lumpia in a single layer on a plate and cover with plastic wrap. Repeat to use all of the wrappers and as much of the filling as needed, keeping the Lumpia covered. If you need to stack them, place a layer of plastic wrap between the layers so the Lumpia do not stick together. If not frying immediately keep rolls refrigerated for no more than 24 hours or freeze.

Before frying line a colander with several layers of paper towels.

In a large frying pan pour Canola oil 1-inch deep. Heat oil over high heat. When it is hot enough to make a piece of the wrapper crisp and brown within seconds, it is ready to use.

Fry about 5 Lumpia at a time until crisped and browned, turning them with tongs as they cook. Each batch should take about 2 1/2 minutes. Use tongs to transfer the Lumpia to the lined colander when they are done. Repeat to cook all of the Lumpia you need.

If using frozen Lumpia do not thaw, fry them frozen. Each batch should take about 5 minutes. Turn often to keep them browning evenly.

Serve hot with Banana Ketchup for dipping.

Notes:

The amount of shredded carrot is a matter of taste. I like a lot. Some people don't use any at all.

I use square Lumpia wrappers made in the U. S. If you can only find the round Lumpia wrappers made in the Philippines good luck. I never earned my made-in-the-Philippine wrapper stripe, they are way to hard for me to handle and keep from tearing. I think you need to be Filipino to use them.

Pochero

Pochero is a complete all in one meal for a family get together or holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty yet tender beef chunks are nestled next to spicy Spanish chorizo. The vegetables are half of the stew and there’s a complete array of cabbages, green beans, potatoes, carrots and more.

Pochero (Filipino Beef Stew)

3-pounds beef stew meat, cubed

1 tablespoon Worcestershire sauce

2 tablespoon vegetable oil

6 cloves garlic, minced

1 large onion, chopped

1 cup celery, chopped

1 cup canned tomato sauce

3/4 cup canned tomato paste

6 cups beef broth

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

2 large links Spanish chorizo, sliced

4 medium potatoes, peeled, quartered

1 large carrot, peeled, sliced

1 cup green beans, sliced

2 cups bok choy, washed, ends trimmed, coarsely sliced in 2-inch pieces

Garnish: 1/2 cup green onions, chopped

Marinate the beef pieces in the Worcestershire sauce. Cover with plastic wrap and refrigerate for at least 30 minutes to an hour.

In a heavy stock pot, over medium high heat, add the vegetable oil and saute the garlic, onions and celery. Pan fry the Spanish chorizo slices for 1 to 2 minutes to flavor the oil, then remove the chorizo and set aside.

Add the beef chunks, and pan sear for about 5 to 8 minutes until beef browns.

Add the tomato sauce and paste. Blend in the beef broth and stir well so the tomato sauces are incorporated. Season with salt, pepper, garlic and onion powders.

Bring sauce to a boil for 1 to 2 minutes, then lower heat to simmer. Cover pot and cook on slow fire till beef chunks are soft and fork-tender for about 2 hours. Stir every 20 to 30 minutes so the ingredients don’t stick to the bottom.

During last 30 minutes of cooking, add the potatoes and carrots. Cook them for about 20 minutes until softened. Add the green beans and cook for 8 minutes.

Add the bok choy and cabbage, cook for 3 to 5 minutes to soften. Add in the chorizo.

Garnish with chopped parsley. Serve hot with white rice.

Warm Skillet Bread with Artichoke Spinach Dip

Everybody has an Artichoke Spinach dip using Corn Chips for dippers. This recipe comes with its own dippers! Perfect for game day or family get-together's, this dish is warm, creamy and cheesy. Adapt it by using any baked dip in the center. Do watch the hot skillet and wrap the handle, if necessary.

Warm Skillet Bread with Artichoke Spinach Dip

Bread Dough: (or one loaf of frozen bread dough, thawed)

2 3/4 – 3 cups all-purpose flour

2 1/2 tsp. active dry or instant yeast

1 tsp. fine salt

1 cup milk, warmed but not hot

2 Tbsp. vegetable oil or melted butter

Artichoke Spinach Dip:

4 cups loosely packed fresh baby spinach

1 jar marinated artichoke hearts, drained and coarsely chopped

4 ounces cream cheese, room temperature (1/2 a typical brick)

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic, minced

1/2 teaspoon Sriracha sauce

1/4 cup freshly grated Parmesan cheese

1/4 cup mozzarella, shredded plus more for topping

Salt and pepper

Garnish: 1/4 cup mozzarella, shredded, freshly ground pepper

For making bread dough: (If using thawed frozen dough, skip ahead to make the dip and then use cutting/shaping dough instructions below)

Add two cups of the flour to a large bowl or the bowl of a stand mixer fitted with a kneading hook. Add salt and combine.

Warm milk to lukewarm. Stir in yeast and let stand a few minutes.

Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth.

Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

Make Dip:

Place fresh spinach in a bowl with 1 tablespoon of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and place in a medium bowl.

To spinach add artichoke hearts, cream cheese, sour cream, mayonnaise, galic, Srirach sauce, Parmesan cheese and mozzarella. Mix well until combined. Cover and refrigerate until needed.

Cutting/shaping dough:

Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces by cutting dough in half, then each piece in half, then repeat cutting each piece into equal parts until until there are 16 pieces. Shape each piece into a ball by pinching the edges together underneath.

Generously butter an 8-inch cast-iron skillet. Using a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet.

Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.

Preheat oven to 375 degrees F. with rack in center of oven.

Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan.

Bake in the preheated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip are browned.

Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top of dip.

Carefully handle the hot skillet and place a handle cover or wrap hanlde in a towel/

Serve with a dip “knife” and let everyone serve themselves.

Makes 16 servings.

Creamed Spinach

I first had Creamed Spinach in the Navy and fell in love with it on first taste and continue to do so today.  This recipe is better than the Navy's but I still want to thank those long ago cooks for introducing this great way to serve spinach.

 Creamed Spinach

6 tablespoons butter

1/4 cup all-purpose flour

1/4 cup chopped onion

1 bay leaf

1 whole clove

2 cups half-and-half or whole milk

2 10-ounce bags ready-to-use fresh spinach

Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.

Drain and transfer spinach to bowl filled with ice water to cool. Drain well.

Roll up spinach in kitchen towel and squeeze out as much liquid as possible.

Transfer spinach to cutting board and finely chop. Reserve.

Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir until light golden, about 7 minutes.

Stir in onion, bay leaf and clove.

Gradually whisk in half-and-half. Whisk until mixture boils and thickens, about 10 minutes.

Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).

Remove bay leaf and whole clove.

Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.

Stir in remaining 2 tablespoons of butter and season to taste with salt and pepper.

Serves 4.

Creamed Cabbage and Bacon

I love anything with cream and this recipe allows me to combine it with another favorite -- fried cabbage. 

Creamed Cabbage and Bacon

1 savoy cabbage

6 slices streaky bacon

4 tablespoons butter, divided

2 sliced onions

2 tablespoons water

salt and pepper

6 tablespoons heavy cream

Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.

Melt 2 tablespoons butter in a large saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.

Melt 2 tablespoons butter in the pan and add the onion. When it begins to brown, add the water and then add the cabbage. Season with black pepper and a little salt.

Keep stirring for 1-2 minutes on high heat. Add the bacon.

When the cabbage is tender, add the cream. Stir and simmer until the cream thickens.

Serves 4