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daisi - April 25, 2011

Tulsa Food Trucks

daisi - April 25, 2011

Boursin Creamed Spinach

daisi - April 25, 2011
rad
cover illustration
boursin

The return of meatless Monday is back with a fantastic, super delicious, mildly unhealthy side dish. But who doesn’t love a rich and savory side dish full of spinach and cream?

I made this for our valentine’s day dinner date (yeah, I’m just now getting around to posting). I served it with garlic butter scallops and wild mushroom risotto. It was a very rich, but amazing meal, IF I do say so myself.

Here’s how you make the best creamed spinach ever. Start with the following:

½ cup diced yellow onion
1 Tablespoon unsalted butter
2 Tablespoons all-purpose flour
1 cup milk
½ cup heavy cream
1 package (5.2 oz) Boursin cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry of excess moisture
2 Tablespoons grated Parmesan cheese
1 teaspoon minced lemon zest
salt, pepper, cayenne, and nutmeg to taste

And for the crumb topping:

⅔ cup coarse fresh bread crumbs (made from 2 slices firm white bread)
1 Tablespoon unsalted butter, melted
1 Tablespoon olive oil
salt & pepper to taste

Don’t be intimidated by the ingredient list – this recipe does its work in the oven, so all you really do is combine and relax.

Start by preheating the oven to 425F and prepare a shallow 2-cup baking dish with cooking spray. Then melt 1 tablespoon of butter and saute the onions until tender (around 5 minutes).


Add the flour and stir, cook for 1 minute.

Gradually whisk in the milk and cream, stirring constantly. Simmer for 1 minute.
Add the Boursin cheese a little at a time until the cheese is melted. Remove the pan from the heat and add spinach, Parmesan, lemon zest, and seasonings, to taste.


Transfer the mixture to the prepared baking dish, or in my case, dishes.


Now it’s time for the delicious crumbly topping – combine the bread crumbs, 1 Tablespoon butter, oil and salt and pepper. Top the spinach with the seasoned crumbs, packing down a little bit.


If you want, at this point you can cover and refrigerate until ready to be baked at a later time.

Otherwise, cook until crumbs are golden brown and the cheese sauce is nice and bubbly (about 20 minutes).
Boursin Creamed Spinach

Ingredients

    For the spinach:
  • cup diced yellow onion
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup milk
  • cup heavy cream
  • 1 package (5.2 oz) Boursin cheese
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry of excess moisture
  • 2 Tablespoons grated Parmesan cheese
  • 1 teaspoon minced lemon zest
  • salt, pepper, cayenne, and nutmeg to taste
  • For the crumb topping:
  • cup coarse fresh bread crumbs (made from 2 slices firm white bread)
  • 1 Tablespoon unsalted butter, melted
  • 1 Tablespoon olive oil
  • salt & pepper to taste

Instructions

    Spinach
  1. Start by preheating the oven to 425F and prepare a shallow 2-cup baking dish with cooking spray.
  2. Melt 1 tablespoon of butter and saute the onions until tender (around 5 minutes).
  3. Add the flour and stir, cook for 1 minute.
  4. Gradually whisk in the milk and cream, stirring constantly. Simmer for 1 minute.
  5. Add the Boursin cheese a little at a time until the cheese is melted.
  6. Remove the pan from the heat and add spinach, Parmesan, lemon zest, and seasonings, to taste.
  7. Transfer the mixture to the prepared baking dish.
  8. Crumb Topping
  9. Combine the bread crumbs, 1 Tablespoon butter, oil and salt and pepper. Top the spinach with the seasoned crumbs, packing down a little bit.
  10. If you want, at this point you can cover and refrigerate until ready to be baked at a later time.
  11. Cook until crumbs are golden brown and the cheese sauce is nice and bubbly (about 20 minutes).
http://shesthebross.com/2011/04/boursin-creamed-spinach/

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