Back on the block, in what was then called “Spanish Harlem” we loved cream spinach. In the island of Puerto Rico, at the time, it was an unknown quantity. It wasn’t until the great migration to the mainland, especially New York City, that we discovered this food gem. And yes, as a kid I was not particularly attracted to spinach; but, in a cream sauce, just like Popeye the Sailor in the old cartoons, we scarved it up at dinner.

This recipe is our Puerto Rican version of this classic. That’s why we call it “Nuyorican.” We add ingredients not found in traditional cream spinach, i.e. spices like cumin and coriander. This came about through experimentation and sheer necessity. When we had cumin and coriander on hand, that was it. Sometimes we added traditional herbs like salt, pepper and oregano. And sometimes we did not. It all depended on what was available. In those days almost everyone worked in a factory, and we had to stretch the dollar when it came to a meal.

Note that in this recipe we used fresh spinach. But if you can’t find fresh you can use frozen, and it works just as well. With frozen, just thaw the spinach according to package directions then squeeze out as much of the excess water as you can, and it’s ready for cooking. With fresh spinach, cook as given in the directions below. Now, these days frozen spinach can come in a 5-ounce package, 10-ounces or even a pound. For this recipe two 10-ounce packages should be enough. If using 5-ounce, use three packages. Otherwise, if using fresh spinach, then 2 pounds is it.

In whatever variant you use, just enjoy the recipe. Served over rice like, like we did it, or even with pasta be spaghetti, linguini or other, it makes for a fabulous pairing. We once tried it with kasha, yes, kasha (buckwheat groats) and it was fabulous. This is America, you can pair the dish with whatever you want. Enjoy.

NUYORICAN CREAM SPINACH

Ingredients:

2 pounds fresh spinach, washed and chopped, or two 10-ounce packages
2 tablespoons butter
2 tablespoons olive oil
½ medium onion, peeled and chopped
2 cloves garlic, peeled and minced
¾ cup heavy cream
1 cup grated Parmesan cheese
¼ teaspoon ground cumin
¼ teaspoon groundcoriander

Instructions:

1. In a skillet or frypan heat butter and olive oil over medium heat. Then add and sauté the onion and garlic until the onion is translucent and lightly browned (about 5 minutes).
2. Add the heavy cream and parmesan cheese.
3. Season with cumin and coriander. Continue cooking the sauce for a few minutes until it thickens somewhat.
4. Stir in the spinach and cook until heated, 2-3 minutes. If desired, you can add more cream to your liking. Just keep cooking it until it thickens. However, be aware not to overcook the spinach. Stir frying spinach takes about 3 minutes to cook. You want it just done, not mushy.
   Yield: 4-6 servings.

 

Vegetable curry is a common dish in Southeastern and Indian cuisine. It is an all-purpose meal for lunch or dinner. However, when we say “vegetable curry” we don’t mean the curry powder you purchase in markets or stores. We mean something like a stew that you combine with any favorite vegetable. Thus, you can pair it with a green vegetable, or white vegetable, if preferred.  What you have is something similar to a vegetable sauce. In this case, we did it with potatoes and cauliflower. Simply, we sliced the potatoes and cauliflower into bite-size pieces and added them to the stew.

Note that this is a classic curry. Thus, it is a spicy dish, but you can moderate the spice to taste. In this curry you have such standbys as coriander, turmeric and paprika. We’ve also added fenugreek, an herb popular in Europe, Wester Asia and Northern Africa. The seeds of this herb are treated as a spice, and it is added to stews, meats and roasted vegetables.  So, liven up dinner with this marvelous curry. In fact, mix it up with your favorite pasta, rice or grain. It won’t disappoint. We once teamed it with kasha. Yes, kasha, buckwheat groats. A combination of Eastern European and West Asian cooking. Everyone scarved it up. So, amaze friends and family with this one today.

VEGETABLE CURRY

Ingredients:

2 tablespoons olive oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
1/8 teaspoon ground ginger or to taste
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/4 teaspoon paprika or to taste
1 teaspoon ground fenugreek
2 tablespoons lemon juice
3 medium potatoes, peeled and sliced into bite-size morsels
1 head cauliflower, washed and cut into floret (remove hard stems)
Salt to taste
½ cup water mixed with 1 teaspoon flour
2 tablespoons heavy cream

Instructions:

1. In a large pan heat oil over moderate heat.
2. Add onion, garlic and ginger; and fry, stirring occasionally for about 4 minutes or until onions are golden.
3. Meanwhile, in a small bowl, combine the turmeric, coriander, paprika and fenugreek.
4. Add lemon juice and a little water, if necessary, to make a small paste.
5. Add paste to onion mixture and stir fry for 5 minutes.
6. Add the vegetables to the pan and cook, stirring constantly for 3 minutes. Stir in salt and bring mixture to a boil. Cover pan, reduce heat to low and simmer the curry for 4 minutes or until vegetables are just about done or cooked to your liking. Some folks prefer revegetates soft, others like them ‘al dente’ or not soft. You decide,
7. Add the water mixed with the flour to thicken sauce.
8. Stir in heavy cream until it thickens and serve immediately.
   Yield: 4-6 servings.