{"id":1503,"date":"2009-03-11T13:27:58","date_gmt":"2009-03-11T21:27:58","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=1503"},"modified":"2009-03-11T13:27:58","modified_gmt":"2009-03-11T21:27:58","slug":"this-weeks-market-recipe","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2009\/03\/this-weeks-market-recipe\/","title":{"rendered":"This week&#8217;s Market recipe"},"content":{"rendered":"<p><strong>Creamy Spinach and Smoked Gouda Gratin<\/strong><br \/>\n<em>from Sheri Castle of <a href=\"http:\/\/www.sheri-inc.com\/\">Creative Cooking<\/a><\/em><\/p>\n<p>3 pounds baby spinach, or your green of choice<br \/>\n1 tablespoon extra-virgin olive oil<br \/>\n1 small onion, finely chopped (about 1 cup)<br \/>\nSmoked Gouda B\u00c3\u00a9chamel (recipe below)<br \/>\n1 teaspoon salt<br \/>\n1\/2 teaspoon freshly ground black pepper<br \/>\n1\/2 cup toasted fresh breadcrumbs<br \/>\n1\/4 cup (2 ounces) shredded smoked Gouda <\/p>\n<p>1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.<br \/>\n2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.<br \/>\n3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.<br \/>\n4. Add the onion and cook until softened, about 5 minutes.<br \/>\n5. Stir in the wilted spinach and the Smoked Gouda B\u00c3\u00a9chamel. Reduce the heat to medium and cook until bubbling, about 1 minute.<br \/>\n6. Season to taste with salt and pepper.<br \/>\n7. Sprinkle the top with the breadcrumbs and cheese.<br \/>\n8. Place the skillet in the oven and broil until the top of the gratin is<br \/>\ngolden and bubbling, about 2 minutes.<br \/>\n9. Serve hot.<\/p>\n<p>Makes 6 to 8 servings.<\/p>\n<p><strong>Smoked Gouda B\u00c3\u00a9chamel<\/strong><br \/>\n2 tablespoons butter<br \/>\n2 tablespoons instant or all-purpose flour<br \/>\n1 1\/2 cups whole milk<br \/>\n1\/2 cup (4 ounces) shredded smoked Gouda<br \/>\n1\/2 teaspoon smoked or sweet paprika<br \/>\nPinch of freshly grated nutmeg<br \/>\n1\/2 teaspoon salt<br \/>\n1\/4 teaspoon freshly ground black pepper<\/p>\n<p>1. Melt the butter in a medium saucepan over medium-high heat.<br \/>\n2. Whisk in the flour and cook, whisking constantly, for one minute.<br \/>\n3. Add the milk and bring to a boil, whisking constantly.<br \/>\n4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.<br \/>\n5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.<br \/>\n6. Season to taste with salt and pepper.<br \/>\n7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creamy Spinach and Smoked Gouda Gratin from Sheri Castle of Creative Cooking 3 pounds baby spinach, or your green of choice 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped (about 1 cup) Smoked Gouda B\u00c3\u00a9chamel (recipe below) 1 teaspoon salt 1\/2 teaspoon freshly ground black pepper 1\/2 cup toasted fresh breadcrumbs 1\/4 cup [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[68,85,121],"class_list":["post-1503","post","type-post","status-publish","format-standard","hentry","category-eater","tag-carrboro-farmers-market","tag-eating","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=1503"}],"version-history":[{"count":1,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1503\/revisions"}],"predecessor-version":[{"id":1504,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1503\/revisions\/1504"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=1503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=1503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=1503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}