Thermador Shares Recipe for all Ages

As a Lifestylist┬«, I am always on the go. I have opportunities coat to coast, and often get to spend evenings with friends and family experiencing their homes and their lifestyles. There is nothing I enjoy more than an evening at home – either mine, or my friends. For these special evenings I like to have recipes that are my “go-to’s” that I can prepare and share.

I’m honored to be on the Design Council for Thermador Appliances, and on a recent visit to their amazing Thermador showroom in Scottsdale, AZ -they put us to work. We got to experience these appliances first hand, and prepared a fabulous dinner that we all enjoyed. My favorite item of all things that we prepared was the Creamed Spinach – who knew? Thermador shared the recipe with me, and since then it has become one of my favorite recipes to share. When I just got to spend some time with my grandkids we prepared this together and they loved it! Thank you Thermador for sharing this great, simple recipe that everyone enjoys. I’m going to return the favor and share it with you here.

 

Creamed Spinach

5 lbs. of fresh spinach, cleaned of stems and rinsed

1/4 cup butter

1 shallot, fine dice

3 garlic cloves, minced

2 tsp. nutmeg

1 C. heavy cream

shredded Parmesan cheese

salt & pepper to taste

Bring a large stockpot full of water to a boil. Blanche the spinach for only 10 seconds.

Put blanched spinach in a colander and press out as much liquid as possible, then chop.

Melt the butter in a large rimmed skillet over medium heat and add the shallot and garlic. Cook until tender, about 4 minutes.

To that, add the drained spinach, nutmeg and heavy cream. Bring to a light simmer.

Transfer to a bowl and using an immersion blender, blend the ingredients to a uniform consistency.

Place in a heat proof serving bowl and sprinkle Parmesan cheese on top. Place under broiler until cheese is golden brown – enjoy!

 

It’s Time to Get Corny

Right now it’s corn season in Texas! The Dallas Farmers Market has a great selection, and even many of the grocery stores are featuring locally grown sweet corn.

One of my favorite ways to enjoy this seasonal favorite is Chef Joanne Bondy’s Habanero Cream Corn. Joanne is the Executive Chef at the Old Hickory restaurant at the Gaylord Texan. Part of the summer series at the Gaylord is Jr. Chef Camp, and this dish is always one of the favorites that that kids prepare.

If you can’t get to the Gaylord Texan to enjoy this dish, Chef Bondy has shared the recipe here so you can try it at home.