COMMENT:
"I think the dish was originally called Spinach Madeline. Chef
Folse calls it Spinach Marguerite. In my family, we called it Christmas
Spinach! We would serve it along with Tomato Aspic on Christmas
Eve. It made a natural holiday table decoration with the red and
green. Everyone would arrived at my mother’s home with presents
galore, in anticipation of the festive food and the many gifts!
Because the spinach and aspic were served with crackers, even the
children would eat it. They thought it was ‘treat’ and
never realized that it was good for them! Though my parents are
no longer living and we no longer have the large family holiday
gatherings, my children still enjoy this special spinach dish."
Janet Arnett, Houma, Louisiana
INGREDIENTS:
- 2 (10-ounce) packages frozen spinach, thawed
- 1/2 cup butter
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/4 cup diced garlic
- 1 cup finely chopped ham or tasso
- 1/2 cup flour
- 2 1/2 cups heavy whipping cream
- 1/2 cup diced tomatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup finely diced jalapeno peppers
- 1 tsp salt
- black pepper
- hot sauce
METHOD:
Preheat oven to 375 degrees F. In a 4-quart sauce pan, melt butter
over medium-high heat. Add onions, celery, bell pepper, garlic and
chopped ham or tasso. Saute 3-5 minutes or until vegetables are
wilted. Sprinkle in flour and, using a wire whisk, stir constantly
until white roux is achieved. Do not brown. Slowly add whipping
cream, stirring constantly until all is incorporated. Add tomatoes,
cheddar cheese and jalapeno peppers. Continue cooking for an additional
5-10 minutes, stirring constantly, as mixture will tend to stick.
Add a small amount of heavy whipping cream should mixture become
too thick. Season to taste using salt, pepper and hot sauce. Remove
from heat and add spinach, stirring well into the seasoned white
sauce. Place mixture in baking dish, cover, and bake until bubbly,
approximately 20-25 minutes. Serve immediately. This spinach casserole
doubles nicely as a hot hors d’oeuvre when served with garlic
croutons. |
