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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"What was paradise, but a garden full of
vegetables and herbs and pleasure?
Nothing there but delights."
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Gigi's Creamed Spinach
3 pounds fresh spinach
(if unavailable, use three 12-ounce packages frozen spinach, thawed)
1 cup milk
1/4 cup unsalted butter
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup cream
1 cup grated sharp Cheddar cheese
Salt and freshly ground black pepper, or Creole Seasoning, to taste
For Crumb Topping:
2 tablespoons extra-virgin olive oil
3/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F. Butter an 8x5-inch ceramic
baking dish. Place spinach in heavy large pot. Cover and cook over medium heat until
spinach wilts, stirring once or twice, about 5 minutes. Cool slightly. Squeeze out any
excess moisture. If using frozen spinach, simply squeeze out any excess liquid.
Purée about one-third of spinach with milk in food processor.
Finely chop remaining spinach.
Melt butter in heavy large saucepan over medium heat. Add onion,
and sauté until soft, about 5 minutes. Sprinkle flour over onion, and cook 2 minutes
longer, stirring frequently. Pour in cream; bring mixture to a boil. Reduce heat and
simmer until mixture is lightly thickened. Remove from heat and immediately stir in
cheese. When melted, stir in puréed spinach and chopped spinach. Season to taste with
salt and pepper. Spoon into prepared dish.
Sauté breadcrumbs in olive oil until golden, about 8 minutes.
Scatter crumbs over spinach mixture. Bake until topping is brown and spinach mixture
bubbles, about 20 minutes. Serve warm. Serves 8.
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