Well, I’ll tell you…I was in agreement about the onion (and a little garlic…maybe even a tiny sprinkle of nutmeg, since it goes with spinach so well), but this is remarkably good as-is, and now I think any or all of those might disrupt the delicate balance of the dish as presented.
I mentioned in an earlier celery recipe about individual ingredients coming together to make a greater whole, and this is a perfect example of that. It’s so simple, it’s deceptive.
To me, the spinach was mainly something of a filler, some bulk, because what really came through was that creaminess a nicely-cooked bean has, along with the tarragon - that hint of licorice contributes brilliantly.
MrsT and I, neither of us, like tarragon all that much (and I don’t care for spinach, so that’s two strikes), because it’s like a toddler on a tantrum, it kicks everything else over, but in this, it’s harmonious, not overly assertive at all.
MrsT’s reaction:
“Tell me what you think. A lot of people are saying this sounds really bland.”
<Takes a bite>
“I can see that…but…it’s really delicious! <takes another bite> My god, this is good! Do
not lose this recipe!”
Multiple times while eating, she hammered home how much she enjoyed this.
I also mentioned earlier that I watch Darren McGrady’s “The Royal Chef” videos from time to time, more for entertainment than for cooking something, and he’s stated time and again that Charles is very food-centric, intently interested in ingredients and recipes (unlike his mother, whom he described as mainly an “eat-to-live” person).
If so, and if he was in any way involved in actually choosing this, then I have to compliment his good taste. It’s terrific!
View attachment 99598View attachment 99599View attachment 99600
…and no soggy bottom!
