Creamed Spinach Oamc Food

CLASSIC CREAMED SPINACH

Steps:

• Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
• Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
• In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
• Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
• Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
• Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

THE FOOD LAB'S CREAMED SPINACH RECIPE

Steps:

• Melt butter in a Dutch oven or large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until softened, about 2 minutes. Add spinach in 4 batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
• Add flour and cook, stirring constantly, until no dry flour remains. Slowly stir in heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours.
• Stir in nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
• If desired, preheat the broiler to high. Transfer creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until spinach is bubbly and cheese has formed a well-browned crust, about 2 minutes. Serve.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

EASY CREAMED SPINACH

Steps:

• In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
• Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.

CREAMED SPINACH OAMC

Steps:

• In a pan of water, blanch (until bright green) 2 (10-oz.) packages fresh baby spinach.
• Remove from heat and cool.
• In a large mixing bowl, add and mix together cooled spinach, room temp cream cheese, salt and pepper to taste and 1/2 of cheddar cheese.
• Spoon mixture into a 1 gallon freezer bag.
• Squeeze out as much as you can and then seal the bag.
• In a quart sized freezer bag, add: 1/2 cup cheese, squeeze out air.
• Place the two filled bags into a 2nd gallon sized freezer bag, print this recipe to include in the bag too;seal it. Get all air out.
• Thaw completely.
• Preheat oven to 375 degrees.
• Pour contents of bag containing spinach mixture into an 8 inch x 8 inch or small pregreased baking dish, spreading evenly.
• Sprinkle the top of the mixture with your grated cheddar cheese from the second bag; cover dish with aluminum foil.
• Bake for 20 minutes then remove foil and cook for an additional 5 minutes or until hot and bubbly.