Spinach Spin-Doctor.

Posted @ Nov. 21 2011 08:50AM by Jane Adams - food-dining

A local paper was asking for side dish recipes for Thanksgiving from readers.  They would pick the best and then publish pictures and recipes in an upcoming Food section.  I couldn't resist the challenge.  What would I submit?   What would be something different and unique as opposed to the traditional sweet potato casserole with marshmellows, cornbread stuffing, and cranberry sauce? Yes, it would need to be different, not duplicative, but not too different, so as to not offend long-lost relatives with unknown tolerances and preferences.  It would also need to be easy to make, and portable, so that readers visiting other home could bring it on a long car ride without fear of spillage or spoilage. The ingredients would need to be readily handy, not too expensive and easy to use. 

After thinking about it, I decided to tinker with a spinach souffle recipe.  I had tested the recipe on my husband long ago and he loved it.  But it required you to separate the eggs and whip them into a mereingue.  I loved the texture but the souffle was delicate and wouldn't travel well.   Whipping and separating egg white is too much work during the hussle and bustle of Thanksgiving.   So I decided to improvise.   I started with chopped onion and garlic (always a good plan) which made the kitchen smell amazing.  I then added butter and flour to make a simple informal Roux, which is a thickening paste.  This clumped quite a bit, but I quickly stirred in the rest of the ingredients.   I added a touch of nutmeg to add a festive touch.  After adding the spinach and letting the mixture cool a bit,  I stirred in the eggs whole without separating them (although it doesn't hurt to beat them a litte first) until it made a nice creamy concoction in just one pan.   Perfect.   I spooned it into my Pyrex dish and baked till firm in the center.  

Next, decoration.   Cheese was always a winner and tastes great. I sprinkled on some parmesean.  The casserole was green, which lent itself well to something red.  But what to add?    I looked though my spice cabinets.  I found a jar of roasted red peppers.   Red Peppers or Pimentos seemed a natural choice.  I piled on strips of them and browned the top.   The pimentos tasted good as well as added a Christmas Flair.  Over all a very nice dish.   Firm, with a bit of mild spice, and creamy spinach flavor.    

Finally, what to call it?    Creamed spinach?  Nah, that implied a sauce or a feared vegetable from youth.  Souffle?  Not exactly a souffle, since I had taken out the beaten egg whites.  Casserole sounded too boring.   Tart sounded more like a baked good.  In the end, I settled on "Custard" due to the use of eggs and consistency.  And beside, who doesn't like custard?  I had the perfect tempting name with the most convenient dish!  I took a picture of it in one of my vintage Pyrex bowls.  

Yes, it was perfect, I thought.   The perfect side unique Thanksgiving side dish.   Easy to make, different, portable, satisfying to everyone.   I emailed the recipe to the newspaper and anxiously awaited a positive response.......and.......nothing!   Evidently the newspaper had scrapped the article, or my "perfect" dish didn't make the cut.  Anyway, no matter!  It wasn't all for nought.    I still have the ingredients.  I will be visiting my dad's girlfriend's house on Thanksgiving and its a 90 min. drive.   Looks like at least my long-lost relatives will be enjoying the fruits of my "doctor"ing!!!!!  And on the day, I will be reaping the benefits of this easy-prep inexpensive please-everyone spillage-proof dish!!!!!  

Spinach Custard

1 10oz package of frozen chopped spinach.
3 cloves of garlic
1 small, golf ball sized onion.
2 Tbs butter.
2 Tbs flour.
½ cup 2% milk.
1 tsp italian seasoning, or dried basil or oregano
1 tsp granulated or powdered garlic
1 tsp salt
½ tsp black pepper
1/8 tsp nutmeg
2 large eggs
1/4 cup grated parmesean cheese
1 can of pimentos

Thaw package of chopped spinach. Drain and press extra water out in colander. Finely mince garlic and onions. Sautee with butter on medium heat until soft and slightly
browned. Smells wonderful!!! Sprinkle in 2 Tbs flour. Stir as mixture thickens and comes together. Mixture may clump, but that's ok!  Continue stirring and turn heat down to low. Add package of thawed and drained spinach. Stir. Add ½ cup milk. Continue stirring! Add italian seasoning, granulated garlic, pepper, salt and nutmeg. Beat two eggs vigorously. After mixture cools, fold beaten eggs into mix and place in a 6 or 7 inch casserole dish. Sprinkle 1/4 cup of grated parmesean or romano cheese on top, and decorate with strips of pimentos for holiday color. Cook until center is firm. 350 degrees for about 35-40 minutes.