Saturday, December 17, 2011

Gourmet: Creamed Spinach

This may be my favorite side dish ever.  Ever.  This is everything that is beautiful about getting your greens, even though they're covered in cream.  And this spinach goes with just about any dish.  Steak?  Definitely.  Baked chicken?  Of course.  Fried fish?  Yep.  Chocolate cake?  Okay, maybe not everything, but pretty darn close.

Creamed Spinach
Adapted from Gourmet magazine, December 2004

2 (16-ounce) bags chopped frozen spinach, thawed and squeezed dry
1¼ cups whole milk
1 cup heavy cream
1 small onion or large shallot, finely chopped
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
⅛ teaspoon freshly grated nutmeg
1 teaspoon sea salt
¼ teaspoon ground white pepper
Pinch of cayenne pepper (optional)
¼ cup grated Gruyère or Parmesan cheese (optional)

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt, white pepper, cayenne, and cheese and cook, stirring, until heated through.

Makes 10 servings

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