Tuesday, August 23, 2011

Popeye was Gross!

Sometimes you want a really nice steak.  Not the regular throw on the grill steak, but "steakhouse" kind of steak, such as Porterhouse Steak with Black Olive Vinaigrette. One of the most traditional sides for any established steakhouse is creamed spinach.  Unfortunately, I can't help but think of Popeye.  Popeye was a pipe-toting, dirty old sailor, who ate spinach directly from a can.  They say that the spinach gave him super strength. However, if he needed the spinach for super strength, then how was he able to squeeze open the can?  Let's face it, canned spinach is gross.  This isn't.

Boursin Creamed Spinach

Serves 4 to 6, it's very rich.  Serve with an awesome steak, crusty baguette, and boiled baby potatoes.  You can also add chopped artichokes for an awesome dip. Sorry I can't give credit to whoever developed this recipe.


1 tablespoon unsalted butter
1/2 cup diced yellow onion
2 tablespoons flour
1 cup 2% milk
1/2 cup heavy cream
1 package (5.2 oz) Boursin cheese, I used "Garlic & Fine Herb", but they have several choices you can choose.
1 1/2 packages (15 oz) thawed, frozen chopped spinach, squeezed dry of moisture
2 tablespoons Parmesan cheese
1 teaspoon lemon zest, minced
Kosher salt
White Pepper
2/3 cup Panko breadcrumbs
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste.


Heat oven to 425 degrees.  Coat a shallow 3 cup baking dish with nonstick spray or lightly oil.

Saute the onion in 1 tablespoon butter in a large saucepan over medium heat until soft and translucent. Add the flour and stir to coat the onion.  Cook for a minute.  Gradually whisk the milk and cream into the onion mixture, stirring constantly to prevent lumps. Bring to a simmer and simmer for 1 minute.

Stir in the Boursin a little at a time until melted and smooth.  Remove saucepan from heat.  Add the spinach, Parmesan, lemon zest, and seasonings to taste (salt, white pepper, cayenne, and nutmeg).  Season liberally, this dish can take it.  Taste it, you don't want it to be bland.  Transfer to the prepared baking dish.  Smooth with a spatula.

In a small bowl, combine the Panko, 1 tablespoon melted butter, 1 tablespoon of olive oil, and season to taste with salt and black pepper.  Top the spinach with the breadcrumbs, pressing down gently to make them adhere.  (Can be made ahead, covered and chilled to be baked later.)

Place the dish on a baking sheet (in case it bubbles over) and bake until the crumbs are golden and sauce is bubbly, 20-25 minutes.

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