will be cooking our big meal Christmas Eve, and trying to simplify my life. looking for recs for superior creamed spinach to-go that I can pick up that morning.
first choice is freshly made that I can warm up later (assuming it's a dish that reheats well). second choice is pre-packaged but preferably not frozen. I've seen one brand in refrigerated cheese/deli section at Ralphs but can't remember the name....Otto's or somesuch.
needs to be Westside, between BH and SM, or Sherman Oaks/Studio City.
Frozen spinach can be dull and woody tasting, and baby spinach has weak flavor and turns slimy when cooked. So, say the folks at Cooks Country, use the mature, thick curly spinach leaves.
4 tablespoons unsalted butter
8 slices (thin) prosciutto, chopped fine
2 (10-ounce) bags curly-leaf spinach, stemmed and torn into bite-sized pieces (do not use baby spinach as it turns slimy when cooked)
1 small onion, chopped fine
2 teaspoons minced fresh sage
4 garlic cloves, minced
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 3/4 cups whole milk
3/4 cup grated Parmesan cheese
Salt and pepper
1. Melt 1 tablespoon butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.
2. Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.
3. Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve.
They are on the Westside, in Culver City and MDR. Most of their items are okay, especially for fast food... but that creamed Spinach is wonderful. Not too creamy. Not too over cooked. Great flavor aside from the cream and the spinach.
If you ever want a low-calorie creamed spinach recipe, consider this one: http://www.bigoven.com/recipe/463651/...
It's a very good recipe that relies on light cream cheese instead of heavy cream. I make it for Thanksgiving and people don't even know it's low-calorie. I also rarely add the butter or the full amount of cream cheese it calls for, though I add salt and pepper to taste.
The recipe sometimes disappears from the web, so I'll repeat it here:
1 head Roasted garlic
1 teaspoon Olive oil
1 large Vidalia onion
10 ounces Frozen spinach
1/4 teaspoon Nutmeg
14 ounces Chicken broth
3 tablespoons light Cream cheese
1 teaspoon Butter
1/2 Lemon; juiced
1 1/2 teaspoons Salt
Creamed Spinach Preparation
Preheat oven 350 degrees F.
Place garlic on a piece of aluminum foil and lightly spray the garlic with olive oil cooking spray once. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Once garlic is cool enough to handle, remove from aluminum foil and set aside.
In a nonstick 10-inch saucepan, heat 1 teaspoon olive oil over medium-high heat. Add onions and saute until translucent, about 1 1/2 minutes. Add spinach and nutmeg and saute for 1 minute. Add chicken broth and bring to simmer; simmer for 1 minute. Pour mixture into a food processor, and then squeeze the garlic cloves from the head of roasted garlic, discarding the skin. Add all remaining ingredients. Pulse until creamy. Serve warm.
Creamed Spinach a la Lawry's from their website:
2 pkgs. (10 oz. each) frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt ½ teaspoon freshly ground black pepper, or to taste
2 cups milk
Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.
Makes 4 to 6 servings.