This drives me nuts! A couple of years ago I found a recipe on line. Now I've lost it.

M

michael-in-phoenix

Well-known member
I printed it out, but evidently I didn't save it to my hardrive. I took the printed recipe to San Diego for the holidays a couple of years ago, and now it's gone! I can't find a copy of it anywhere.

It was a spinach side dish. It was baked like a casserole, and it included chopped spinach, and, I think, cream cheese, or maybe ricotta. It spooned out of the dish and held it's form, but it was very light and fluffy on the palate. Really good.

It tasted so good that it disappeared in a minute; even though my extended family aren't known for their liking of spinach.

I could kick myself for losing it!

Michael

 
Is this it? You posted the link to it

Laurie Colwin’s Creamed Spinach with Jalapeno Peppers

3 10-oz boxes of chopped frozen spinach
2 tablespoons of finely minced onion
1 garlic clove, finely minced
4 tablespoons of butter
2 tablespoons of flour
1/2 cup heavy cream, or a mixture of milk and heavy cream
8 oz of pepperjack cheese, in small pieces
additional chopped pickled jalapenos (optional)
salt
pepper

1. Cook the spinach according to the package directions. Drain the spinach well (I sometimes squeeze it dry in a tea towel - the drier you can get it, the better the cream sauce will coat the spinach) reserving 1 cup of the drained spinach liquid. (I emphasize this because more than once I haven’t remembered that I needed the spinach liquid until after I had dumped it down the drain.)

2. In a saucepan, melt the butter and sauté the garlic and onion until they are translucent. Whisk in the flour a little at a time and when it’s fully incorporated cook it just a little bit longer before you start adding the spinach liquid a little at a time while whisking. When you’ve added the spinach liquid, whisk in the cream or the cream and milk mixture, then the cheese. Whisk until it is melted and the sauce is smooth. Add salt and pepper to taste.

3. Add the drained spinach to the cheese sauce and cook long enough to heat the spinach. If you are adding additional peppers, add them now. (I usually don’t.) Taste for seasonings, then serve.

Serves 10 to 12

 
No, unfortunately not. It was a very simple recipe with only maybe 6 ingredients...

...and the instructions were only about the same number of lines.

It was not credited to anyone. I may have pulled it off of Recipezaar or somewhere like that. I have searched all the common sites and can't find anything that looks familiar.

Thanks anyway Melissa,

Michael

 
Ina has a great Spinach Gratin. Has Rigotta in it I believe. Will search for it. Very good

 
Spinach Ricotta Casserole,....I doubt this is it....I found this in my NYC cookbook

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables


Amount Measure Ingredient -- Preparation Method

1/2 cup egg substitute or two eggs plus two egg
whites (and water to equal 1/2 cup)
2 10 ounce pkg. frozen spinach, thawed and drained well
1 cup nonfat ricotta cheese
1/2 cup shredded lowfat cheddar cheese
1 tablespoon minced garlic
1 teaspoon chicken bouillon granules
1/4 cup chopped onions
1/2 cup fresh tomatoes, chopped


Preheat oven to 400F. Except for cheese, combine ingredients and
place in a 2-quart casserole dish. Bake for 30 minutes. Top with
cheese and bake 5 minutes more.

 
Ang, too funny, when I first read the subject of your post, I thought you were calling me "fussy!"

 
thanks dawn. copied and making it just for me tonight! Will use FF half and half--trying to cut

back, just a bit : )

 
I made this last night. very good. sauce is very thick, but when added to the

wet spinach it all loosens up, although I did add about a 1/4 cup of milk to the sauce. Also added more salt and a good 1/2 tsp of pepper. I think putting it in a casserole and sprinkling extra parm over the top and baking it would be good too.

 
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