Creamed Spinach

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@Chase Parham @Neal McCready This one is very good:

Creamed baby spinach

Adapted from Thomas Keller’s Ad Hoc at Home

Ingredients:

• 4 tablespoons unsalted butter
• ¼ cup finely chopped shallots
• 2 pounds baby spinach
• Kosher salt
• Mornay Sauce*
• ½ cup grated Comté or Emmentaler cheese

Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add half of the shallots to the pan, then add a few handfuls of the spinach and stir to coat. As the spinach wilts, continue adding it by handfuls and wilting it until you’ve added about half of it, seasoning with the salt as you go, then cook until tender, about 4-5 minutes more. Transfer to a fine-mesh basket strainer to drain the excess liquid, then transfer to a bowl. Cook the remaining spinach with the remaining butter and shallots, and drain. Taste for seasoning and add pepper and more salt if needed.

Preheat the oven to 350ºF (175ºC).

Stir the Mornay sauce into the spinach. Spread the spinach in a 9-inch square baking dish. Sprinkle the cheese over the top. (The spinach can be covered and refrigerated for several hours.)

Heat the spinach in the oven until it is hot and bubbling. Then turn on the broiler, put the spinach under the broiler, and melt and brown the cheese.

Mornay sauce

Ingredients

• 1 ½ tablespoons unsalted butter
• ¼ cup diced Spanish onion
• Kosher salt
• 1 ½ Tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 small bay leaf
• 2 black peppercorns
• 2 whole cloves
• Freshly grated nutmeg
• Freshly ground white pepper
• 3 tablespoons grated Comté or Emmentaler cheese

Melt the butter in a medium saucepan over low heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, until the onion is translucent. Sprinkle in the flour and cook, stirring constantly so the roux does not color, for 3 minutes. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, and add the bay leaf, peppercorns, and cloves. Move the pan to one side away from direct heat, to prevent scorching and simmer gently, whisking occasionally for 30 minutes: lower the heat as necessary to keep the sauce at a very low simmer. (if the sauce does begin to scorch, immediately pour it into a clean pan—don’t scrape the bottom of the pan—and continue.)

Remove the sauce from the heat and season with salt to taste, a grating of nutmeg, and a pinch of white pepper. Strain the sauce through a fine-mesh conical strainer into a bowl, add the cheese and whisk to melt . Use immediately, or transfer to a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to 3 days. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.

 

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