"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Panache Recipe

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This recipe for Panache, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Bustamante

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 small onion, chopped
2 cloves garlic minced
1 pound spinach (cut if leaves are really large)
1 can Del Monte green beans
1 can lima beans
Salt/pepper to taste
Sprinkle of red pepper flakes

Directions:
Directions:
Heat olive oil and add onions to slowly cook. Add garlic and stir. Cook about a minute. Add spinach and stir (turn) until the spinach wilts sufficiently to add drained green beans and washed lima beans. Season to taste with salt and pepper and add a pinch of red pepper flakes. Cook a few minutes until all the flavors mingle.

Personal Notes:
Personal Notes:
When Alberto and I went to Argentina in 1969 for me to meet Alberto’s family, I found that the eating patterns in Argentina were different than in the U.S.(Duh.) We ate with Alberto’s immediate family, Jose, Livia, Pepe and Jorge. We also dined with the extended family, the aunts (Juana, Rosa, Betty, Porota and Pirucha)and uncle (Juan). Juana would get up at 2 am and make the beautiful ravioli and amazing sauces. Separately we ate with the ‘rich aunt and uncle’(Oscar and Nyata) who served us expensive chicken instead of beef. We went to the ocean and stayed and ate tapas, fish, and steak. We ate out at restaurants and ate parilla (steak, sausage, chinchullinas, entrana and blood sausage). The one thing we didn’t ever see was vegetables; beautiful abundant salads, but no vegetables. One day we went to a restaurant where we had eaten several meals already and I told Alberto that I really needed something green other than lettuce. He conversed with the waiter and our beautiful steaks arrived with a platter of mashed potatoes and this beautiful vegetable concoction. When we asked what it was called, the waiter made up a name because this was not something on the menu.(Maybe even the components were different, but this was our interpretation when we returned home.)

John likes this one and asked for it at his birthday dinner.

 

 

 

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