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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
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In a saucepan over medium-high heat, saute onions and garlic in 4 tablespoons of butter until just softened. Reduce heat to medium-low, melt remaining butter, and stir flour and salt into pan until creamed together. Slowly stir in half and half, then cream cheese. Increase heat to medium and whisk until mixture becomes thick and smooth. Reduce heat to low and add spinach and water to pan. Cover and cook, stirring occasionally, for 8 minutes. Add Parmesan and stir until completely blended. Serve while still hot and watch it disappear!