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Scottish | Kobe Beef
Heirloom Creamed Spinach, Truffle Fries
By
Dec 2, 2004 - 5:28:00 PM
Heirloom Creamed Spinach, Truffle Fries |
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A complementary dish to the Rosted Kobe Beef Roulade dish. |
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Heirloom Creamed Spinach |
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500 g |
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Savoy spinach (1lb) |
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1 cup |
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cream |
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Salt and pepper to taste |
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Truffle Fries |
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3 |
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Russet potatoes, peeled |
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1/2 gallon |
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peanut oil |
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2 tbs |
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truffle oil |
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Salt and pepper to taste |
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Heirloom Creamed Spinach |
Heat a large saute pan over medium heat. Add in the cream and cook until reduced by half. Add in the spinach, season well with salt and pepper and toss until the spinach begins to wilt. Adjust the seasoning if necessary. |
Truffle Fries |
Heat the oil in a large heavy-bottom pot. Use a frying thermometer to insure that the temperature is 182C/360F degrees. Make sure that the oil doesn't go above the halfway mark of the pot. The oil will expand as it heats, and when the potatoes are added. |
Meanwhile, cut the potatoes into 1/4-inch fries. Store in a bowl of water so they don't oxidize. Drain well and carefully place into the oil. Fry for 3 or 4 minutes or until just cooked through. Remove from the oil and drain well. Make sure to cool completely. |
Just before you are ready to serve, add the fries to the oil and cook until crisp and golden. Drain the fries and place into a large mixing bowl. Drizzle in the truffle oil as you toss the fries in the bowl to help ensure even coating. Season with salt and pepper. |
Putting it all Together |
Place a handful of truffle French fries on four small dishes or bowls. Place a mound of the creamed spinach onto four additional plates. Shingle three slices of Roulade over the sauce and season with salt and pepper. Drizzle red wine sauce around the beef. | |
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Servings: 8 |
Preparation time: 10 minutes |
Cooking time: 10 minutes |
Ready in: 20 minutes |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
Salt and pepper to taste |
Salt and pepper to taste | |
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Amount Per Serving |
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Calories |
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253.44 |
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Calories From Fat (32%) |
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80.23 |
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% Daily Value |
Total Fat 15.37g |
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24% |
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Saturated Fat 4.84g |
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24% |
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Monounsaturated Fat 7.10g |
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Polyunsaturated Fat 2.70g |
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Trans Fatty Acids 0.00g |
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Cholesterol 20.46mg |
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7% |
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Sodium 227.07mg |
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9% |
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Potassium 652.01mg |
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19% |
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Carbohydrates 26.80g |
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9% |
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Dietary Fiber 1.80g |
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7% |
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Sugar 0.87g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 25.00g |
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Protein 4.08g |
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8% |
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Vitamin A 2484.72IU |
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50% |
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Vitamin C 37.35mg |
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62% |
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Calcium 57.73mg |
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6% |
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Iron 1.64mg |
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9% |
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Vitamin D 7.77IU |
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2% |
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Thiamin 0.14mg |
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9% |
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Riboflavin 0.08mg |
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5% |
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Niacin 1.68mg |
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8% |
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Vitamin B6 0.63mg |
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31% |
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Folate 24.97µg |
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6% |
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Vitamin B12 0.03µg |
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0% |
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Pantothenic Acid 0.61mg |
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6% |
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Phosphorus 99.12mg |
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10% |
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Magnesium 52.87mg |
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13% |
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Zinc 0.63mg |
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4% |
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Copper 0.19mg |
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10% |
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Manganese 0.55mg |
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27% |
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Selenium 1.19µg |
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2% |
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Alcohol 0.00g |
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Caffeine 0.00mg |
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Water 176.61g |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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Copyright © 1998 - 2010 by Lucies Farm Ltd.
88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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