Monday, July 9, 2012

Spinach Butter and French Toast

You, you read that right. That's not peanut butter but SPINACH Butter.

While i was making some French Toast last Sunday morning, I got distracted from my thoughts of Hollandaise sauce saw the packet of Spinach and had me a crazy idea... why don't I make Spinach flavored butter?

So I did.


200-250 grams Spinach, washed
1/2 bar butter (approx. 115g.)
half a head of garlic, peeled, finely minced
1 onion, peeled finely minced
1/3 cup all-purpose cream
2 tbsp olive oil
salt and pepper to taste

Saute the garlic and onions in olive oil. Melt the butter separately and add to the pan. Mix in the all- purpose cream. When the mixture has homogenized, add in the spinach and remove from heat when the spinach turns a brighter shade.  Let it cool. Once the mixture has reached room temperature, place it in a blender and liquify. this process brings out the bitterness of the spinach, so choose if you want some texture, less bitterness, or smoothness with a  bitter after taste. The Spinach butter is a bit like creamy  arugula - the creamy, salty buttery taste is made more full-bodied by the green leafy spinach and sharpness of the garlic and balanced by the bitter after taste.

I wonder if there is a way to remove that bitter after taste?

In small quantities, it did go well with the French toast and bacon that I made.

You can dip the bread and put a little salty bacon on top.

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