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3/4 cup (1 1/2 sticks) butter, divided
3/4 cup chopped celery
3 tablespoons chopped shallots
1 pound fresh spinach, washed, drained, stems removed
1 cup lightly packed watercress, NOT chopped, stems removed
1 tablespoon EACH: anchovy paste, catsup
1 teaspoon EACH: red pepper sauce, pepper
1/4 cup Cognac
Melt 1/4 cup butter in large heavy skillet. SautÈ celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Use to top cold cooked shrimp or toss with hot cooked pasta.
Yield: 1 1/2 cups
3/4 cup chopped celery
3 tablespoons chopped shallots
1 pound fresh spinach, washed, drained, stems removed
1 cup lightly packed watercress, NOT chopped, stems removed
1 tablespoon EACH: anchovy paste, catsup
1 teaspoon EACH: red pepper sauce, pepper
1/4 cup Cognac
Melt 1/4 cup butter in large heavy skillet. SautÈ celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Use to top cold cooked shrimp or toss with hot cooked pasta.
Yield: 1 1/2 cups
