Cook this: Steakhouse Creamed Spinach
Nancy Rokos|Calkins Media
Chef Shereen Pavlides starts to add the fresh spinach to the sauce in her creation of Steakhouse Creamed Spinach.
Chef Shereen Pavlides' Steakhouse Creamed Spinach.
In this week蘑菇视频 edition of Cook This, chef Shereen Pavlides creates a side dish staple that goes great when your breaking out the grill.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com.
Steakhouse creamed spinach
Yield: 4-6 servings Prep time: 8 minutes Cook time: 8 minutes
4 tablespoons unsalted butter
1/4 cup all purpose flour
4 garlic cloves 鈥� minced
1 large shallot 鈥� minced (1/4 cup)
3/4 cup heavy cream 鈥� room temperature
3/4 cup whole milk 鈥� room temperature
pinch of freshly grated nutmeg
kosher salt / fresh finely ground black pepper
1 pound fresh baby spinach 鈥� washed, dried very well
1 cup freshly shredded good quality gruyere cheese (about 3 ounces)
Melt butter in a 6-quart pot over medium heat.
Slowly whisk in flour until smooth.
Stir in garlic, shallots and saut茅 until they鈥檙e tender, about 1 minute. Slowly whisk in heavy cream and milk until smooth.
Season with nutmeg, 1 1/2 teaspoons salt and 4 turns on the pepper mill.
Bring the mixure to a boil over medium-high heat.
Reduce to simmer and cook until raw flour flavor cooks out, about 3 minutes. Stirring periodically.
Add spinach to the mixture.
Cover and increase the heat to medium, to steam and slightly wilt the spinach, about 1 minute.
Remove lid and stir (using a rubber spatula) the hot cream sauce from the bottom over the top of the spinach, further wilting the spinach.
Continue stirring until all the spinach has wilted, about 2 minutes.
Remove from the heat.
Stir in the gruyere until melted. Remove to a small casserole dish.
Serve family style.