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Saturday, June 05, 2010

Weekly Recipes: June 5

Creamed Spinach with Pepper Jack Cheese

This is a take off from Laurie Colwin's Creamed Spinach with Jalapeno Peppers

2 pounds leaf spinach, fresh or frozen and thawed, stems removed and chopped
1 small onion, finely minced
3 cloves garlic, finely minced
4 tablespoons of butter
2 tablespoons of flour
1 1/2 cups heavy cream
1/2 pound of pepper jack cheese, shredded
1 cup bread crumbs or panko
3 tablespoons butter, melted

Wash spinach and drain well or squeeze out water from thawed spinach. Preheat oven to 300 degrees F.

In a saucepan, melt the butter and cook the garlic and onion until they are translucent. Whisk in the flour and cook about a minute to take the raw taste out, then slowly add the cream, whisking to make a smooth mixture, until all is incorporated. Add the cheese. Whisk until it is melted and the sauce is smooth. Add salt and pepper to taste.

Add the drained spinach to the cheese sauce, mix well and pour into a buttered baking dish. Mix bread crumbs with melted butter and sprinkle over the top of the spinach mixture. Bake for 30-45 minutes, until bread crumbs are browned.

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