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    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    A steakhouse favorite for good reason, creamed spinach is one of the ultimate pairings with grilled beef, a rare case where two rich components serve to enhance each other, with no acidic or sweet elements offering relief. Here, Parmigiano-Reggiano and masarpone cheese are added for a more complex flavor. This also pairs very well with most fish, poultry and other meats.

    Serves 4


    12 cups water
    Kosher salt
    1 1/2 lbs spinach, stems removed, well washed in several changes of cold water and spun dry
    2 tablespoons unsalted butter
    1/4 cup onion, small dice
    1/4 cup heavy cream
    1/4 cup mascarpone, or additional heavy cream
    1/4 cup grated Parmigiano-Reggiano (from 1 ounce cheese)
    Grated fresh nutmeg
    White pepper in a mill

    Print recipe

    1. Fill a large bowl halfway with ice water.
    2. Pour 12 cups of water into a 4-quart pot, add 1 tablespoon salt and bring to a boil over medium-high heat. Add the spinach and cook for two minutes. Transfer the spinach to the ice water to shock it and preserve its color, then drain the spinach in a colander, and squeeze out all excess water.
    3. Wipe out the pot, add the butter, and melt it over medium heat. Add the onions and one teaspoon salt and cook until the onions are softened but not browned, approximately 4 minutes. Add the spinach, cream, mascarpone, Parmigiano-Reggiano, and nutmeg to taste, and cook, stirring, for 2-3 minutes until the mixture is hot. Season with salt and 6 grinds of pepper, or to taste.
    4. The spinach can be made up to 1 hour in advance and kept warm in a covered double boiler set over simmering water. Or you can let the spinach cool, transfer it to a baking dish, cover it, and refrigerate for up to 24 hours. Reheat in an oven preheated to 300°F until warmed through, approximately 15 minutes, and serve.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Spinach - $2.49/ea Save! 2 for $4.00
     Farm Fresh
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
    Optional Ingredients
      Polenghi Mascarpone - $9.49/ea
    You May Already Have
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
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