- 2 pounds fresh spinach, tough stems removed and washed
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon finely chopped shallots
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon grated nutmeg
- 1/4 cup grated Swiss cheese
- 1/4 cup grated Parmesan
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Bring the cream to a low boil in a small saucepan. Remove from the heat.
Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes.
Remove from the heat and adjust the seasoning, to taste. Serve hot.
Delmonico's Dry Aged Sirloin Steaks With Homemade Worcestershire Sauce, Scalloped Potatoes And Creamed Spinach
Pumpkin Bread Pudding
Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing
Grilled Spinach And Artichoke Dip Sandwich
Creole Mirliton Pirogues
Brussels Sprouts With Garlic, Nuts And Brown Butter
Wild Rice, Sausage, and Apple Dressing
Ginger Ice Cream Sandwiches with Ginger Molasses Cookies
Grilled Filet of Beef with Blue Cheese Glacage, Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce