CEiMB: Creamed Spinach
Oh, my dear CEiMB friends, I have failed you. It was my week to pick, and I’m sorry to report that I led us astray. I chose this creamed spinach recipe after seeing it paired so nicely with Porcini Crusted Filet Mignon and Herbed Mashed Potatoes (found on page 172 of “So Easy: Luscious, Healthy Recipes for Every Meal of the Week”). Ellie’s picture is beautiful and looks delicious, and my original plan was to replicate the whole meal as a special treat for Ryan. Unfortunately, that did not come to fruition and instead we were left with a slop of green mush alongside our Soy-Ginger Glazed Salmon (which I would highly recommend!) and boxed wild rice.
I like spinach. In fact, I almost love it. I add handfuls of it to salads. I enjoy it tossed with pasta. I do not, I learned tonight, like it creamed. The flavor was great; the texture was awful. I’m not sure if it was my cooking or this recipe, but neither of us made it past one bite. Maybe part of the problem is that I subbed fresh spinach for frozen, and it’s possible it got overcooked. I’m not usually a fan of frozen spinach, so I thought this would be better. But if this was better, then I am really scared of what it was like otherwise.
So, anyway, I really hope that those of you who cooked along with me did not hate this as much as we did. Blech.
After such a horrible review, I’m not sure any of you will be rushing out to try this, so I’m going to just link to the original recipe, which I followed exactly with the exception of halving the recipe and using 10 ounces fresh spinach in place of frozen. If you are a creamed spinach fan, I apologize for my harsh words against the dish, and you may find Ellie’s recipe, which I am sure is good for those people who like creamed spinach to begin with, here: Ellie Krieger’s Creamed Spinach.