Citizens – what else can I add to this?
It’s creamed spinach. Steakhouse-style. Made the way TFD believes the Almighty intended – with zero compromises and full of calories, a totally delicious side dish served with a medium-rare porterhouse steak! 😀
Interestingly, this is the true story and origin of the creamed spinach version served at the seminal steakhouse chain, and home of the world’s best fillet mignon – Ruth’s Chris! As noted on nola.com:
This year, also, we know more about the creamed spinach recipe, thanks to the highly entertaining Randy Fertel biography of his parents, “The Gorilla Man and the Empress of Steak,” released last year and now in its third printing.
Like many Louisiana dishes, the creamed spinach is a link in the local culinary past.
His mother never told anyone, but a cousin informed Randy Fertel that the recipe was that of his great-uncle Martin. His mother, born Ruth Ann Udstad, was from an Alsatian family in Happy Jack in lower Plaquemines Parish.
Fertel elaborated on Uncle Martin in an interview with Elsa Hahn and Off Beat magazine: “Uncle Martin was a survivor of World War I, and he was a great cook. He got shot in his belly in the trenches and swore to his maker that if he ever got out of there, he’d never marry. So he lived with his mother, grandmere. He was a typical Delta guy who fished and planted rice, he was a farmer, and his mother spoke no English.
“It’s hard to understand today how totally French that Delta culture was.”
Truly, no more need be said. I’ve added a bit of minced parsley and chives to brighten the flavor of my creamed spinach recipe, but otherwise this is a resolutely traditional recipe!
Battle on – The GeneralissimoPrint
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