Spinach Madeleine
- Two 10-ounce packages frozen chopped spinach (no need to thaw)
- 2 tablespoons butter
- 2 tablespoons finely chopped yellow onion
- 1 medium garlic clove, finely chopped
- 2 tablespoons all-purpose flour
- ½ cup spinach cooking water
- ½ cup evaporated milk (use fat-free, if you like)
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon celery salt
- ¼ teaspoon salt
- ¼ teaspoon hot red pepper sauce
- 6 ounces sharp Cheddar cheese, cut into small dice
- 2 to 3 tablespoons well-drained canned diced jalapeño peppers (depending on how “hot” you like things)
- 1½ cups soft white bread crumbs tossed with 2 tablespoons butter, melted (topping)
Instructions:
One of the key ingredients in the original recipe—a six-ounce roll of jalapeño cheese— is rarely available today, so I’ve reworked the recipe using current supermarket staples.
- Preheat the oven to 350° F. Coat a shallow 2-quart casserole with nonstick cooking spray and set aside.
- Cook the spinach by package directions, but do not salt the cooking water and do not season the spinach. Drain in a large fine sieve set over a large bowl, then press out as much water as possible. Reserve ½ cup of the spinach cooking water, rounding out the measure, if necessary, with tap water.
- Melt the butter in a medium-size heavy saucepan over moderate heat, add the onion and garlic, and sauté, stirring often, for 2 to 3 minutes or until limp and golden. Blend in the flour and cook and stir for about a minute.
- Combine the spinach cooking water, evaporated milk, Worcestershire sauce, celery salt, salt, and hot pepper sauce in a large measuring cup; pour into the saucepan and cook, whisking constantly, for 3 to 5 minutes or until thickened and smooth. Add the cheese, a few pieces at a time, then the jalapeños and cook, stirring often, until the cheese melts. Do not allow the mixture to boil because the cheese may “string.” Mix in the reserved spinach.
- Scoop into the casserole, smoothing to the edge, and sprinkle the topping evenly over all.
- Slide onto the middle oven shelf and bake uncovered for 35 to 40 minutes or until bubbly and richly browned.
- Remove from the oven, let stand 5 minutes, then serve as an accompaniment to roast pork, turkey, or chicken. Good, too, with baked ham.