Cooking

The Horribly Mangled Remains of A Julia Child Recipe.

I love Julia Child. A lot. I have an autographed photo of her that I bought off e-bay sitting next to my desk. She is the keeper of all things good and wonderful about cooking and food. My child loves watching The French Chef on DVD, there’s nothing like exposing a 5 year old to making your own sausage, complete with explanation of various casings, to ensure she knows EXACTLY where food comes from.  I am not sure if Julia would be proud of what I did to one of her amazing recipes or if she would smack me with a wooden spoon.  I mean on the one hand, she encourages using what you have, on the other hand, I made broth out of Worcestershire sauce. Yeah.

Yesterday was one of those wait until 4:00 and then start to freak out about what I want to make for dinner days. So basically, just like any other day. I know, I know,  I might give off a vibe that I’m one of those extremely organized know what I’m going to make for dinner all the time because I’m such a great cook and huge food snob types, but no. I’m not. I mean, I’m not organized, all the other stuff is true.  I happened to be putzing around on-line and checked out some recipes I’d bookmarked from the site Smitten Kitchen. SK happens to be one of my favorite food blogs, ever. That’s saying a lot because I subscribe to probably two dozen. Anyhow, she had a great post on a baked spinach recipe from Julia Child. . Coincidentally, I own the Mastering the Art of French Cooking, but I’m lazy, and it’s so much easier to have someone from the internet tell me what to make as opposed to looking it up myself.  Per usual I did not have most of the ingredients in the recipe, so I really took some liberties with it.  Here’s what I did:

Serves 6
Yeah, good luck with that. This stuff is tasty. I’d say serves 4.

3 pounds fresh spinach
One Bag Frozen Spinach

3 1/2 to 4 1/2 tablespoons unsalted butter

Salt and pepper

1 1/2 tablespoons flour

1 cup beef stock
This is where it gets really funky, I made a “broth” out of Worcestershire sauce and water. I don’t have the exact ratio of Worcestershire to water, because it was immediately after devising this evil concoction I realized I should be documenting and blogging. Anyhow, I like it pretty strong, so I’d say it was at least 2Tbspns sauce and the rest water.

3/4 cup grated Swiss cheese
One cup of leftover sliced Provolone, diced.

2 tablespoons fine, dry breadcrumbs
How about a 1/2 cup of Panko instead?

Preheat Oven to 375.

Nuke the spinach about 5 minutes with a little bit of water, per instructions on package. If you don’t have a nuker, cook according to pkg directions. Put it in a colander and strain it, squeeze out as much of the excess water as you can with your hands.

Melt half your butter in a pan over low heat, and then add spinach. Cook until most of the water is gone. Use your judgement here, you don’t want it to be super juicy, but you don’t want to burn it either.

Sprinkle flour over spinach to coat, and stir it. Then add your broth a bit at a time,  I used all of mine, but the recipe says to just add 2/3 of a cup, and then again, use your judgement regarding the remaining 1/3.  Bring to a simmer and stir frequently. Add salt and pepper.

Remove from heat and stir in about 1/2 the cheese.  Put it in a smallish, greased  casserole dish. Top with the rest of the cheese, and the panko. Melt the remaining butter and drizzle on top.

Cook about 30 mins @ 375 until lightly browned and bubbly.

Surprisingly good, considering the amount of bastardization.

I was a bit worried about how this would taste, considering the complete re-working of the recipe, but it was amazing. I really like my Worcestershire broth, and plan to use it again.  Next time I make this, and I will, I’m going to add a couple of drops of Sriracha and maybe some Truffle Salt. We’ll see, I might kill it entirely if I add too much.

This picture does not do my meal justice. I am not a very good photographer or food stylist. I'm working on it!

I served it with some ham, and am planning on reheating some right now for breakfast. I’ll probably also have a poached egg. Stop drooling, you’re disgusting.

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