Spinach Madeleine

Have I ever told you how much I adore spinach? I adore spinach! There I've said it!

Spinach does not get a whole lot of attention at our house; my husband doesn't care for it at all. But since it's a new year and change is afoot, it was time to satisfy my yearning for my favorite veggie.


Spinach Madeleine, is adapted from River Roads Recipes I and tweaked by me. This gives spinach a whole other dimension. You have to try this, or, or, you life will be de-void of purpose. Not really, but you really have to try Spinach Madeleine.

Empty a bag (10 ounces, I think) of frozen spinach into a sauce pan and cover with beef, vegetable or chicken broth. Beef broth was used here. Season with salt and pepper. cover and bring to a boil, lower heat and simmer for 3 minutes. Drain spinach and reserve 1/2 cup of liquid.

Melt 3 tablespoons of butter over medium heat and add 2 tablespoons of all-purpose flour. Stir until blended and smooth. Cook off flour taste about 3 minutes, while continuously stirring. Add 1 shallot finely chopped and 1/2 of a de-seeded jalapeno finely chopped to roux. Cook about 3 more minutes. Slowly add the reserved liquid and stir constantly to avoid lumps. Add 1/2 cup of evaporated milk and keep stirring. Mixture will be very thick and dough-like. Then add 1/2 teaspoon of black pepper, 1/2 teaspoon of nutmeg, 3/4 teaspoon celery salt, 3/4 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, cayenne pepper and salt to taste, 1/2 cup grated Romano cheese and 1/2 cup Parmesan cheese. Stir until cheese is melted, then add drained spinach.

Place spinach mixture into a buttered casserole dish. Dust with Italian bread crumbs and bake in a 350 degree oven for 20 minutes.

I slid this under the broiler for a few seconds to brown and crisp the bread crumbs.

I'll have to ask Duckie to write and "Ode to Spinach" for me!