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Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM

Heirloom Creamed Spinach, Truffle Fries
Dec 2, 2004 - 5:28:00 PM

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 Heirloom Creamed Spinach, Truffle Fries
A complementary dish to the Rosted Kobe Beef Roulade dish.
Heirloom Creamed Spinach  
500 g   Savoy spinach (1lb)  
1 cup   cream  
  Salt and pepper to taste  
Truffle Fries  
3   Russet potatoes, peeled  
1/2 gallon   peanut oil  
2 tbs   truffle oil  
  Salt and pepper to taste  
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.
Servings: 8
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
 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
Amount Per Serving      
Calories   253.44  
Calories From Fat (32%)   80.23  
    % Daily Value
Total Fat 15.37g   24%  
Saturated Fat 4.84g   24%  
Monounsaturated Fat 7.10g      
Polyunsaturated Fat 2.70g      
Trans Fatty Acids 0.00g      
Cholesterol 20.46mg   7%  
Sodium 227.07mg   9%  
Potassium 652.01mg   19%  
Carbohydrates 26.80g   9%  
Dietary Fiber 1.80g   7%  
Sugar 0.87g      
Sugar Alcohols 0.00g      
Net Carbohydrates 25.00g      
Protein 4.08g   8%  
Vitamin A 2484.72IU   50%  
Vitamin C 37.35mg   62%  
Calcium 57.73mg   6%  
Iron 1.64mg   9%  
Vitamin D 7.77IU   2%  
Thiamin 0.14mg   9%  
Riboflavin 0.08mg   5%  
Niacin 1.68mg   8%  
Vitamin B6 0.63mg   31%  
Folate 24.97µg   6%  
Vitamin B12 0.03µg   0%  
Pantothenic Acid 0.61mg   6%  
Phosphorus 99.12mg   10%  
Magnesium 52.87mg   13%  
Zinc 0.63mg   4%  
Copper 0.19mg   10%  
Manganese 0.55mg   27%  
Selenium 1.19µg   2%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 176.61g      
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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