Saturday, November 15, 2008

Test Run: Creamed Spinach

I am heading home for a week (!) for Thanksgiving and decided it'd be wise to testing some recipes beforehand. I didn't go home for Thanksgiving last year, so this time around I am even more excited than usual for this gluttonous holiday. After a recent trip to Boston Market (for shame! I know), I become very taken with the idea of making creamed spinach, which is a dish I've never attempted before.

Boy, am I glad I tried this out because it was disappointing. Due to a comedy errors, which I won't go into, I had to settle for frozen spinach (getting enough fresh spinach to yield a pound would have been too pricey for this experiment) and used a Rachael Ray recipe that was too simple to yield stunning results (for the record, I like Rachael and have made her recipes before). The spinach sucked up all the butter and cream instantly, but still stayed very green and refused to give that lovely creamed spinach look we all know and love. I threw in some parm cheese, but unfortch, it did not help matters too much.

Please pipe up if you have any tried-and-true creamed spinach recipes. In the meantime, I will continue conducting my own research!

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