Agas Creamed Spinach With Bechamel Sauce Recipes

BECHAMEL CREAMED SPINACH

Steps:

• In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
• Remove from heat, then mix in the broth and half-and-half.
• Return to heat and bring to a boil, stirring, until thickened.
• Season to taste with salt and nutmeg.
• Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
• Drain well and chop.
• Combine spinach and bechamel sauce and serve.
• Makes 4 servings.
• Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

AGA'S CREAMED SPINACH WITH BECHAMEL SAUCE

Steps:

• Pre heat oven 350.
• In a saute pan, melt butter and olive oil.
• Add onions and saute on medium heat until translucent and tender.
• In a small pot, scald milk with bay leaf and peppercorns on low heat.
• In a small pan, heat flour on medium heat for approximately 15 mins, whisk frequently until flour texture is soft and silky (this step, cuts the flour after taste).
• Once the onions are clear and tender, add the flour to the mix and whisk flour for approximately one minute.
• Remove pan from heat, strain milk and add to onions and whisk.
• Return to heat, whisk constantly until sauce thickens, approximately 10 to 15 minutes.
• Add salt, parmesan and nutmeg (bechamel sauce can be made a day in advance).
• Remove from heat, and add spinach.
• Add the spinach bechamel mix to an 8X8 oven proof dish.
• Bake for 25 to 30 minutes.

CLASSIC CREAMED SPINACH

Steps:

• Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
• Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
• In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
• Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
• Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
• Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

CREAMED SPINACH WITH BACON AND BECHAMEL SAUCE

Steps:

• Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.
• Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside.
• Heat a large skillet on med. high. Add the chopped bacon and sauté until the bacon begins to render some fat. Add the chopped onion and garlic. Sauté until onions are translucent.
• Make the béchamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick.
• Combine spinach, bacon and onion mix, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.