Creamed Spinach: Julia Child & Jacques Pepin ‘Cooking at Home’

1 Jan

 

I mentioned before that I had a great recipe for Creamed Spinach. Like some of the other recipes I have blogged about, it too is from Julia Child and Jacques Pepin’s cookbook: Cooking at Home. I have made this to accompany lamb, duck, and beef … and it was delicious each time. If there is a tedious part, I would say that it is taking the stems off the spinach. However, some grocery stores have a bag option available without stems. Other than that – the whole recipe is fairly simple.

 

Creamed Spinach

{Source: Julia and Jaques – Cooking at Home}

{Yields 4 Servings}

 

You will need:

2 – 10 ounce packages of baby spinach

1 TBSP Butter

1 TBSP Flour

1/4 Cup Heavy Whipping Cream (I use Stonyfield Organic)

Salt and Pepper

 

Here we go:

1. Stem the Spinach: Pull the stems out of the spinach. As mentioned before, some grocers offer this as an option in the bagged salad area.

2. ‘Wash’ the leaves in a bowl of water to loosen any dirt. Repeat if necessary to get all the dirt out. Remove the leaves from the water.

3. Drop the leaves into a large pot of boiling, salted water. {4-5 quarts} Cover the pot only until steam starts to escape; then uncover at once! Let boil a minute or two, until spinach is wilted and only partially tender.

4. Remove to a large bowl of ice water. This stops the cooking and sets the green color. When it is chilled, remove by big handfuls and squeeze out as much water as you can. {Very fun! Like Play-Dough!}

**This can all be done the day before and kept in a plastic bag in the refrigerator**

5. Briefly saute the spinach in a frying pan with 1 tablespoon of butter, to evaporate the moisture. Stir in 1 tablespoon of flour and continue to slow saute for about 2 minutes. Remove from heat and blend in 1/4 cup of heavy cream. Bring to simmer again for two minutes or so, blending in drops of more cream if the spinach seems too thick.

6. Season carefully with salt and pepper (a little goes a long way) Blend in a bit more butter if you’d like.

 

Simple and easy, but tastes delicious. Those are my kind of recipes! I made this for my family not too long ago, and got rave reviews. Make sure to follow the recipe the first few times you make it, when the proportions of cream and flour are off .. it just doesn’t taste the same! This would also be a really fun recipe to have your kids help you with. Taking the stems off the spinach, washing it, and squeezing the excess water after the ice bath are all steps they can help you with … hey, maybe they will even like spinach when their done!

 

Enjoy and Happy New Year! And, as always, if you make it – I’d love to hear how it goes!

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2 Responses to “Creamed Spinach: Julia Child & Jacques Pepin ‘Cooking at Home’”

Trackbacks/Pingbacks

  1. Duck, Duck, Dinner « Emerging Domesticity - January.10.2010

    […] Duck, Creamed Spinach, Garlic Mashed Potatoes, and Sweet Potato Souffle. Click the names if you’d like to read my […]

  2. Momma Says “Red Meat and Chocolate!” « Emerging Domesticity - March.6.2010

    […] the way … you can find recipes for the potatoes and spinach on my blog  HERE and HERE … Enjoy!   Leave a […]

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