Mastering the art of making it simple.
Nov. 25, 2011 12:10 pm
Updated: Dec. 26, 2011 5:10 pm
Last year for Thanksgiving I followed Julia Child's recipe for épinards à la crème
exactly. It was divine and it took maybe 40-45 minutes to make. This year, I opened three bags of frozen chopped spinach, cooked them according to the package directions and drained them well. Melted some butter in a sauce pan, added the spinach and then more
butter. I followed JC's recipe from there, adding about a stick of butter all told (special occasion here, folks) and then added about 3/4 c. of cream by spoonfuls. Cooked it on low low low for about 15 minutes, stirring and adding cream occasionally to keep
it from sticking. Salt and pepper and hot sauce to taste- et puis, voilà! Done in less than 30 and delicious.