From Scratch

Martha Kostyra has died. She was 93 and was known as “Big Martha” to all who saw her on her daughter’s TV show. Martha Stewart announced it on her own blog and posted a recent video tribute to her. No cause of death was given but Stewart said on her show last week that her mother was hospitalized after a small stroke. My sympathies to Stewart and her family.

I’ve never watched the show much but her mom was always fun to see — her exasperation, at times, with her daughter was palpable — and it was clear her knowledge of the foods she prepared was uncoached and the result of a lifetime in the kitchen. The only Stewart recipe I’ve used often is her mom’s for creamed spinach, which I scribbled on a small piece of paper while watching the show. I transcribed it while my memory was fresh and my handwriting, sometimes indecipherable even to me, was still decipherable. I called it simply Mrs. Kostrya’s Creamed Spinach and it follows.

Mrs. Kostyra’s Creamed Spinach

2 1/2 pounds fresh spinach, well washed (not dried), tough stems removed
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
Coarse salt and freshly ground pepper
1 teaspoon sugar
Freshly grated nutmeg
Sour cream, for serving (optional)

Place spinach in a large pot over high heat. Cook covered, with just the water clinging to leaves, stirring occasionally until wilted, 2 to 4 minutes. Transfer to a colander set in a bowl to drain, squeezing out excess liquid. Reserve spinach liquid. Roughly chop spinach. Set aside.

In a medium skillet, melt butter over medium heat. Add flour and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper and sugar. Thin with reserved spinach liquid. Stir in spinach. Season with nutmeg and top with a dollop of sour cream, if desired.

Serve immediately.
Serves 4

Tags: Martha Stewart, news