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Thursday, August 30, 2012

CARNES AHUMADAS WITH 15th CENTURY RECIPE OF CREAMED SPINACH WITH SMOKED BACON

Palace Kitchen Smoke House 1
Photo from: Mr.J.Martin
Eng. smoked meats. These are of Greek origin, which Egyptians copied. In Spain, the best was cured in kitchens in northern regions during winter months. From the hood, throat and smoke chamber in fireplaces, meats were hung to be smoked. When the process finished, they were stored in the pantry adjacent to the kitchen. It was called meat ‘of war’ as it was consumed by troops while fighting. See botillo, cecina, chacina, chorimoci, chorizo bebrina, gallo, cerdo, lardo, lomo ahumado and postas. [Benavides-Barajas. Nueva-Clásica. 1995:16; Castro. Alimentación. 1996:249; ES: Gutiérrez. Jun 1, 98; and Gázquez. Cocina. 2002:29]

CREAMED SPINACH WITH SMOKED BACON ADAPTED FROM NOLA xxxiii-1 ESPINACAS PICADAS
For 4 persons

Hickory Smoked Bacon
Photo from: moknits

Ingredients

1 lb spinach
2 tbsp olive oil
4 slices smoked bacon
1 onion peeled and chopped
½ c almonds
½ c broth
1 tsp duke’s powder[1]
½ c  fresh white cheese
½  c  raisins
2 tbsp mint
salt to taste

Preparation

Wash the spinach and put it in boiling water with salt for 3-5 minutes; strain and let cool. Press it between two cutting boards to drain off the water. Chop the leaves and stems them with a knife. Fry the bacon in olive oil. Set it aside and when cool crumble it.

CREAMED SPINACH WITH SMOKED BACON
A Refreshing Change from the Old Recipe to an Antique One!
Photo by: Lord-Williams
Add more olive oil if needed to fry the onion. When translucent, drain off extra oil and add the spinach. Fry it gently. 
Put the almonds in a food processor with the  and ½ c broth. Chop it and strain through a cloth. Add this to the spinach and onions. Add the cheese and raisins and mix thoroughly. When warm and ready to serve mix in the mint leaves and sprinkle the bacon over the top.



[1] See blog titled cardamomo published August 16, 2012 for recipe.

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