Thread: Creamed Spinach

Melba's Jammin' wrote:
>
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.

Bechamel? Is that french for a can of Cream of Chicken
condensed soup?

I chop up the block with a fork or something as soon
as it's thawed enough to do so. That helps it thaw
out faster.

On Jun 10, 1:04*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> Do you just mix cooked spinach into a bechamel-type sauce? *Maybe a
> little nutmeg? *When I cook spinach, I don't chop it I leaves the
> leaves whole. *For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? * *IMWTK.
>
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

Here's the classic recipe....on Big Oven

http://www.bigoven.com/163014-Classi...ch-recipe.html

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.

It's one of my favorites to make to take to family holiday dinners. I chop
it. I've found it easier to chop it after it's cooked and drained. When
you roll the cooked spinach in paper towels or however you dry it off, leave
it in the roll shape to chop.

Melba's Jammin' wrote:
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.
>
I wouldn't make a bechamel. I'd saute a bit of red onion, add and reduce
some heavy cream in there, with a touch of nutmet, salt and pepper.
Then I'd add the spinach.
But that's just me

Melba's Jammin' wrote:

> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or
> should
> I be chopping the spinach before I cook it? IMWTK.
>

I chop my spinach up (after removing the stems). You only really need to
wilt and drain it, because it finishes cooking (fast) once you add it
to bechamel-type sauce you speak of. I add chopped shallots and/or
garlic to my sauce. Nutmeg is good too - and I also add some salt and
black pepper to taste.

--
Cheers
Chatty Cathy

"Melba's Jammin'" <[email protected]> ha scritto nel messaggio
news:[email protected]..

> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.

I just thaw them and put them in a skillet with a little salted water and a
garlic clove, then I simmer them on low, covered, as long as needed. When
they're almost cooked I add butter and when I take them off the fire I add
grated parmigiano and just serve. Nutmeg? A nice idea, methinks

In article <C3cQn.140470$[email protected]>,
"Cheryl" <[email protected]> wrote:

> "Melba's Jammin'" <[email protected]> wrote in message
> news:[email protected]..
> > Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> > little nutmeg? When I cook spinach, I don't chop it * I leaves the
> > leaves whole. For making creamed, can I still do it that way or should
> > I be chopping the spinach before I cook it? IMWTK.
>
> It's one of my favorites to make to take to family holiday dinners. I chop
> it. I've found it easier to chop it after it's cooked and drained. When
> you roll the cooked spinach in paper towels or however you dry it off, leave
> it in the roll shape to chop.
>
Thanks. I'm picturing me trying to dry off my cooked spinach and it's
just not an encouraging vision. :-/ * my cooked spinach is pretty well
cooked; I think squeezing it or doing anything to it other than draining
it would be kind of icky. Maybe I'll just keep eating it the way I
always have ‹ plain. :-/ Thanks, Cheryl.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Jun 10, 1:04*pm, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
> > Do you just mix cooked spinach into a bechamel-type sauce? *Maybe a
> > little nutmeg? *When I cook spinach, I don't chop it I leaves the
> > leaves whole. *For making creamed, can I still do it that way or should
> > I be chopping the spinach before I cook it? * *IMWTK.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> > Updated 4-24-2010 with food story and pictures
>
> Here's the classic recipe....on Big Oven
>
> http://www.bigoven.com/163014-Classi...ch-recipe.html

Shallots, huh? Dang. Thanks. I've never seen that way (boiling in a
large quantity of water) of cooking spinach before. Interesting.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article <[email protected]>,
Mark Thorson <[email protected]> wrote:

> Melba's Jammin' wrote:
> >
> > Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> > little nutmeg? When I cook spinach, I don't chop it * I leaves the
> > leaves whole. For making creamed, can I still do it that way or should
> > I be chopping the spinach before I cook it? IMWTK.
>
> Bechamel? Is that french for a can of Cream of Chicken
> condensed soup?

Maybe close, but not quite?

>
> I chop up the block with a fork or something as soon
> as it's thawed enough to do so. That helps it thaw
> out faster.

When I make my spinach crepes torte I use frozen chopped; I'm trying to
find out about making it from fresh spinach. :-P

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article <[email protected]>,
Goomba <[email protected]> wrote:

> Melba's Jammin' wrote:
> > Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> > little nutmeg? When I cook spinach, I don't chop it * I leaves the
> > leaves whole. For making creamed, can I still do it that way or should
> > I be chopping the spinach before I cook it? IMWTK.
> >
> I wouldn't make a bechamel. I'd saute a bit of red onion, add and reduce
> some heavy cream in there, with a touch of nutmet, salt and pepper.
> Then I'd add the spinach.
> But that's just me

Yahbut, I don't have any heavy cream. Or red onion. I do have a coupla
whole nutmets, though. '-) Maybe I'll just eat it the way I always
have: plain. :-/
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article <sncQn.97971$[email protected]>,
ChattyCathy <[email protected]> wrote:

> Melba's Jammin' wrote:
>
> > Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> > little nutmeg? When I cook spinach, I don't chop it * I leaves the
> > leaves whole. For making creamed, can I still do it that way or
> > should
> > I be chopping the spinach before I cook it? IMWTK.
> >
>
> I chop my spinach up (after removing the stems). You only really need to
> wilt and drain it, because it finishes cooking (fast) once you add it
> to bechamel-type sauce you speak of. I add chopped shallots and/or
> garlic to my sauce. Nutmeg is good too - and I also add some salt and
> black pepper to taste.

There're those danged shallots again. I don't keep them around but
maybe I'll pick some up for next week's farmers market load of fresh
spinach ($2.00). I love the stuff. Thanks.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.

I chop the spinach, the recipe I use is a take off from Laurie
Colwin's recipe in Home Cooking:

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
salt
pepper
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.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Melba's Jammin' wrote:

>>
> Thanks. I'm picturing me trying to dry off my cooked spinach and it's
> just not an encouraging vision. :-/ * my cooked spinach is pretty well
> cooked; I think squeezing it or doing anything to it other than draining
> it would be kind of icky. Maybe I'll just keep eating it the way I
> always have ‹ plain. :-/


An easy alternative is to sautee some finely sliced or chopped onion in
butter and either mix it in to the spinach or spread it on top before
serving. A little nutmeg grated into the onion works, too.

gloria p

Melba's Jammin' wrote:


> I've never seen that way (boiling in a
> large quantity of water) of cooking spinach before. Interesting.

I've never cooked spinach except to steam it in the water that
clings to the leaves when you wash it if it needs to be cooked before
eating or used in another recipe.

gloria p

On Jun 10, 1:04 pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or should
> I be chopping the spinach before I cook it? IMWTK.
>
By coincidence the L.A.Times printed the creamed spinach recipe from
Lawry's Prime Rib restaurant today. I've had it at the restaurant
many times and think it is the best ever. The recipe is in several
steps but the work can be divided and it looks fine to me. Here's
the link: -aem

http://www.latimes.com/features/food...,4263368.story

In article
<[email protected]>,
aem <[email protected]> wrote:

> On Jun 10, 1:04 pm, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
> > Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> > little nutmeg? When I cook spinach, I don't chop it * I leaves the
> > leaves whole. For making creamed, can I still do it that way or should
> > I be chopping the spinach before I cook it? IMWTK.
> >
> By coincidence the L.A.Times printed the creamed spinach recipe from
> Lawry's Prime Rib restaurant today. I've had it at the restaurant
> many times and think it is the best ever. The recipe is in several
> steps but the work can be divided and it looks fine to me. Here's
> the link: -aem
>
> http://www.latimes.com/features/food...100610,0,42633
> 68.story

That looks really good! I will have to try it soon. Spinach will be
disappearing because of the heat in the next few weeks, so I will have
to get on the stick to make it quickly.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 10 Jun 2010 15:04:43 -0500, Melba's Jammin'
<[email protected]> wrote:

>Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
>little nutmeg? When I cook spinach, I don't chop it * I leaves the
>leaves whole. For making creamed, can I still do it that way or should
>I be chopping the spinach before I cook it? IMWTK.

I buy big bags of frozen chopped spinach from Sam's Club. I don't buy
so-called fresh spinach from the stupidmarket anymore, it's far from
fresh, it's dirty/sandy, and too many stems. I don't make creamed
spinach too often, too many empty calories. I often make zoftig
spinach omelets, more healthful and it's a whole meal. Spinach
pearoggies are good too. But mostly I'll nuke a big bowlful and
serve with a pat of butter, a little s n'p. I like spinach with
mashed taters too.

This is good stuff, there're three separate packets in a bag:
http://www.samsclub.com/sams/shop/pr...questid=109914

Melba's Jammin' wrote:
> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
> little nutmeg? When I cook spinach, I don't chop it * I leaves the
> leaves whole. For making creamed, can I still do it that way or
> should I be chopping the spinach before I cook it? IMWTK.

True Confessions: I buy it frozen, Seabrook Farms. Yummy, but loaded
with salt, and I don't do this often, maybe once or twice a year.

The recipes look interesting - we will have to try one or two of them
here.

-S-

aem <[email protected]> wrote:

> On Jun 10, 1:04 pm, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
>> Do you just mix cooked spinach into a bechamel-type sauce? Maybe a
>> little nutmeg? When I cook spinach, I don't chop it * I leaves the
>> leaves whole. For making creamed, can I still do it that way or
>> should I be chopping the spinach before I cook it? IMWTK.
>>
> By coincidence the L.A.Times printed the creamed spinach recipe from
> Lawry's Prime Rib restaurant today. I've had it at the restaurant
> many times and think it is the best ever. The recipe is in several
> steps but the work can be divided and it looks fine to me. Here's
> the link: -aem
>
> http://www.latimes.com/features/food...inach-20100610,
> 0,4263368.story


That's an adaptation of the Lawry's recipe.

I remember seeing it on Lawry's website years ago but the recipe webpages
are now so convoluted. I can't find it.

A hot pan of safflower oil and minced garlic and handfuls of fresh
spinach leaves stirred constantly for a minute or two is a lot simpler
and tastier, imho.

Andy