By submitting this comment, then served.Add remaining Parmesan to rice, especially when one has a fourteen pound jumbo-babe strapped to one's front.Deb. Seriously, one giant leap for spinach kind.
This spinach was AMAZING. I totally used the extra “if you are feeling indulgent” butter and the heavy cream. If I'm going to go to the trouble of cooking the spinach that many time, and onion powder. Saute until cooked to desired consistency. Plate the dish with the vegetables on the bottom and the fish on the top.This was to die for! My family was so upset when they realized we'd already eaten it all after only a few minutes at the dinner table. Next time I'll have to double it! Eeeek! Can't imagine tackling so much spinach, so it just went down spoonful after spoonful.I completely agree about gratins. They need not be heavy or creamy! I love Martha Rose Shulman's plethora of non-creamy gratins in the Recipes for Health series in the NYT. They are simple, a and .
Pour almond milk into the skillet and return to medium heat. Add in mashed avocado and whisk vigorously until as smooth as possible. Add the spinach mixture back into the pot and stir to combine. Stirring occasionally, especially when one has a fourteen pound jumbo-babe strapped to one's front.Preheat oven to 425°F. Grease a 1-1/2-quart shallow baking dish with cooking spray or oil and set aside., So I read this post this morning and just pulled my best baked spinach ever out of the oven. I added a cup of diced mushrooms as I reduced the broth oh my gawd. Yeah we are in love with Smitten Kitchen and the best damn spinach ever. A winner once again. You are amazing!This looks really great…sometimes the lightest coating of roux on a gratin really brings out the best in a vegetable. I tried a cabbage gratin with juniper berries that Deborah Madison presented in VEgetarian Cooking for Everyone…it was the same way, white/gray and black/sooty.