{"id":6656,"date":"2018-11-09T16:10:13","date_gmt":"2018-11-09T23:10:13","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6656"},"modified":"2018-11-15T11:58:16","modified_gmt":"2018-11-15T18:58:16","slug":"spinach-salad-a-la-rive-gauche","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/spinach-salad-a-la-rive-gauche.html","title":{"rendered":"Spinach Salad a la Rive Gauche"},"content":{"rendered":"<p><em>LeRuth\u2019s,-1966-1991 (Gauche: 636 Franklin Street. New Orleans)\u00a0\u00a0was the first serious chef-owned restaurant in New Orleans, and set the standard for all the ones that would follow.\u00a0 This spinach salad was a standard on the menu.\u00a0\u00a0<\/em><em>Leruth\u00a0\u00a0(he capitalized the \u201cR\u201d in the restaurant\u2019s name, but not his own) did not like complainers. Even mild criticisms were not suffered gladly.\u00a0 \u00a0LeRuth\u2019s had a strategy for real troublemakers. The chef would step up to the table as four waiters moved to each corner of it. On a signal, each one would grab his corner of the tablecloth and lift it, with all the plates, wine bottles, water glasses, food, flowers and everything falling into the center of what was now a large, leaking sack. \u201cI\u2019ve picked up your check,\u201d said the chef. \u201cGet out of my restaurant!\u201d The usual response from the rest of the room was applause.<\/em><\/p>\n<p><strong>Ingredients:<br \/>\n<\/strong><\/p>\n<ul>\n<li>2 10 oz bags fresh spinach (wash well and dry, remove heavy stems)<\/li>\n<li>1 hard boiled egg quartered<\/li>\n<\/ul>\n<p style=\"padding-left: 60px;\">Step One<\/p>\n<p style=\"padding-left: 90px;\">1\/3 c bacon drippings<\/p>\n<p style=\"padding-left: 90px;\">2 Tab olive oil<\/p>\n<p style=\"padding-left: 90px;\">1\/4 c chopped shallots<\/p>\n<p style=\"padding-left: 60px;\">Step Two<\/p>\n<p style=\"padding-left: 90px;\">1\/4 c tarragon vinegar<\/p>\n<p style=\"padding-left: 90px;\">2 Tab Creole or Dijon Mustard<\/p>\n<p style=\"padding-left: 90px;\">1 Tab sugar<\/p>\n<p style=\"padding-left: 90px;\">1 tsp Worcestershire Sauce<\/p>\n<p style=\"padding-left: 90px;\">1 c thinly slices fresh mushrooms<\/p>\n<p style=\"padding-left: 90px;\">2\/3 c crisp bacon, chopped<\/p>\n<p style=\"padding-left: 90px;\">Fresh ground black pepper and salt to taste<\/p>\n<p style=\"padding-left: 90px;\">4 Tab Vodka or Brandy<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Saut\u00e9 ingredients in step one.<\/li>\n<li>Add all ingredients except Vodka or Brandy in step two.<\/li>\n<li>Stir and heat.<\/li>\n<li>Add Vodka or Brandy.<\/li>\n<li>Flambe Vodka or Brandy and when flames lower, stir sauce into fresh spinach.<\/li>\n<li>Turn pan upside down over spinach for 2 minutes to wit spinach slightly.<\/li>\n<li>Toss well.<\/li>\n<li>Serve with quartered hard boiled eggs as garnish.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong>\u00a0 4<strong><br \/>\nSource:<\/strong> creolecajunchef.com, Tom Fitzmorris,\u00a0Extinct Restaurants<\/p>\n","protected":false},"excerpt":{"rendered":"<p>LeRuth\u2019s,-1966-1991 (Gauche: 636 Franklin Street. New Orleans)\u00a0\u00a0was the first serious chef-owned restaurant in New Orleans, and set the standard for all the ones that would follow.\u00a0 This spinach salad was a standard on the menu.\u00a0\u00a0Leruth\u00a0\u00a0(he capitalized the \u201cR\u201d in the restaurant\u2019s name, but not his own) did not like complainers. Even mild criticisms were not &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/spinach-salad-a-la-rive-gauche.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spinach Salad a la Rive Gauche&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[19],"tags":[44],"class_list":["post-6656","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6656"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6656\/revisions"}],"predecessor-version":[{"id":6695,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6656\/revisions\/6695"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}