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PANCETTA CARBONARA WITH FRESH BABY SPINACH ยซ ..TYLER FLORENCE
Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.) Finely mince the fennel and the.
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Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden.
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Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then.
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Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently.
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Preparation. Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Sautรฉ the onion and garlic until soft, about 5 minutes.
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Here, chef Tyler Florence offers his take on the classics, like turkey with gravy, creamed spinach, stuffing, potatoes and more, all from his latest cookbook, "Family Meals." Nov. 23, 2010, 8:.
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Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
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Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.) Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of.
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Directions. Preheat oven to 350 F. Roast the head of garlic in an aluminum foil pouch. Break up head into cloves, season with olive oil, and bake about 20 minutes. Reserve. Wash and drain spinach. In a medium-high skillet, heat butter with olive oil, adding garlic and spinach. Cook until spinach wilts; then remove garlic.
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