February Cooking Class

Last night, I took a cooking class that was taught by Chef Nancy (again) called Recipes from the Late, Lamented West Side Cafe. West Side Cafe was a Kansas City restaurant that she was a partner/chef at years again. I was very impressed with her recipes once again and can't wait to make all of them!

I did make one of them tonight. It's a great Persian dish that can be made as a dip with flatbread or a side dish with meats and rice.

Mast O Esfenaj (Persian Spinach and Yogurt Salad) from Chef Nancy Stark

6 oz baby spinach

1 T. finely minced onion

1/4 c. chopped walnuts (you can substitute almonds, if you want)

1/4 t. finely minced garlic (about a clove)

1 cup best quality, full-fat plain yogurt (do not use non-fat, it won't taste the same)

salt and freshly ground black pepper

Bring about 1 inch of water to a boil in a pot large enough to hold all the spinach. Add spinach, cover pot and cook until wilted, about 1 minute or less. Drain and immediately rinse in cold water to stop the cooking and hold the color. When it is cold enough to handle, squeeze spinach dry using your hands, then finely chop. You should have about 3/4 cup. Place spinach in a bowl and combine with the remaining ingredients. Season to taste with salt and pepper. Be generous with the pepper! Serve with flatbreads or as a side dish.