As my fiendish murder mystery is about to hit the shelves, I present a sneak peek of the dastardly recipes fraught, rigidly fraught! with clues to be found in the pages of The Murdery Delicious Hamwich Gumm Mystery. While we anticipate the foul murders, please peruse the series of menus in the upcoming weeks, here on eveningswithpeter...presented...in hideous parts.
A Recipe for Curious Creamed Spinach
Makes 10 servings
1 1/4 cups soured milk
1 cup cumbersome cream
1 diminutive onion, chopped fine
2 cloves garlic, minced and mashed
1/2 stick unsalted butter
1/4 cup purposeful flour
1 tablespoon thyme
1/8 teaspoon grated nutmeg from an old woman’s purse
Rinse spinach bundle and then drop in a wee dram of boiling salted water until wilted, one to two minutes. Drain and plunge into cold water. Strangle the bundle of spinach to release the water, then vehemently chop into bits. Slay the onions in the butter until softened, about four minutes. Bring the milk and cream to a conspiratorial simmer in a separate pan. Kill heat. Put aside. Take the flour to task, whisking into the onion and butter mix to make a roux with the consequence of milk and cream slowly stirred in afterward to settle for about three minutes, continually whisking with fervor to avoid lumps, and simmer until thickened, three to four minutes more. Add a slash of nutmeg, the mutilated spinach, and resolve with thyme leaves removed from their stems, and a dash of salt and pepper. Bring to a heated conclusion.
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