Welcome to Home Plate. Make yourself at home and browse around our pages and recipes. In our home, we believe in time and how a little extra love can go a long way. We learned this early on in the kitchen from our grandmothers. We look to them for inspiration in every dish we make and always have them in mind – although now we’re using a teaspoon and tablespoon instead of a pinch here or “oh, just a smidge”.
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6 pounds fresh bunch spinach or 3 lbs frozen chopped spinach
1 quart milk
4 tablespoons butter
4 tablespoons flour
I shallot minced
1 garlic clove minced
Salt, pepper, and nutmeg to taste
1. If using fresh spinach, place a large pot on the stove on high heat with sated water, bring to a boil.
2. While the pot is coming to a boil, cut off the ends of the spinach and discard, rough chop the fresh spinach and wash thoroughly to remove all dirt and grit.
3. Set up an ice bath, blanch the spinach until cooked, leaves turn a darker green but still look vibrant, once cooked immediately shock in an ice bath to arrest cooking.
4. Thoroughly drain spinach from water and then place spinach in a towel. Twist ends together and press out as much water as possible. If using frozen spinach, thaw spinach and press out as much liquid as possible using method above
5. Coarse chop the drained and pressed spinach one more time.
6. In a medium pot (4 quart or larger) melt the butter
7. Sweat the shallot and the garlic until fragrant
8. Add the four stir until combined, add the milk whisk roux until thoroughly mixed, continuously whisk on medium heat until sauce thickens and comes to a gentle boil
9. Fold the spinach into the sauce and continue to cook until spinach is heated through. Season to taste with salt, pepper, and nutmeg
1 pound mushrooms cut into quarters
4 cloves garlic minced
1 Sprig Rosemary minced
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Panko breadcrumbs
1. Preheat oven to 350 Fahrenheit
2. Melt the butter in an oven safe pan until it foams and the foam subsides
3. Add the mushrooms to the pan on medium high heat and cook until it browns on one side
4. Add the garlic and Rosemary, cook mushrooms until they completely release they’re liquid
5. While the mushrooms cook, mix the olive oil and bread crumbs and set aside
6. When the mushrooms finish cooking top the mushrooms with the breadcrumb mixture and bake until breadcrumbs brown
1 stick of butter
1 box of graham cracker crumbs
1 can of condensed milk
1 cup shredded coconut
1 – 2 cups of mini chocolate chips
*optional: ½ cup walnuts
*optional ½ cup toffee pieces
1. Place butter on a baking sheet and stick in the oven. Preheat the oven to 350 and let the butter melt. *Keep an eye out on the butter so it doesn’t burn
2. Once butter is melted, remove from the oven and coat the graham cracker crumbs to form a crust across the sheet – making sure to mix the butter in with the crust
3. Slowly pour the condensed milk over top of the graham crackers. Do your best to get the corners and coat the entire sheet. Use a spatula, but do so carefully as to not disrupt the graham cracker crust
4. Sprinkle the coconut
5. Sprinkle the chocolate chips
6. Add any other toppings to the bars
7. Bake in the oven for about 12-15 minutes. *The chocolate should be starting to melt at this point and the condensed milk should be a light golden cover.
- Remove from oven and let sit until cool
- Cut into squares and enjoy