I had high hopes for Barley Risotto. One of the chefs I used to work with at the Emerson loved the fall season--he would brine pork chops in cider and herbs, slow roast lamb shanks, and make a heavenly barley risotto.
This version? Not so heavenly. Don't get me wrong--it's ok, and it's a great alternative to rice. I just thought it could go further in the flavor department, and with any risotto that seems to involve using wine at some point. I served it with roasted chicken, and then I took the leftovers and made a barley soup.
On the other hand, Creamed Spinach was a revelation. It's the simplest of recipes but it's the kitchen magic that makes it fun (and useful).
Because here's the thing. Spinach has all this water, right? So you either have to squeeze the dickens out of it or just live with a puddle of green water at the bottom of your serving dish.
THIS recipe makes good use of a flour-based roux to solve that little problem. It's easy-peasy...one tablespoon of butter, one tablespoon of flour, and let that fry for a little while in your pan. Add 2/3 c. heavy cream and let that simmer up into a nice thick sauce. Add your cooked chopped spinach, and you've got creamed spinach. The water from the spinach just thins the cream sauce out a bit. No weeping! (You or the spinach.)
This is a plain Jane recipe and can be dolled up however you like with onions etc. It's the technique that's so totally useful.
So if you're in charge of a green side for Thanksgiving and your family likes food on the basic side, give this one a whirl.
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