Perfect Creamed Spinach.

Creamed spinach can either be divine, or taste very earthy, which is my way of saying nicely that it tastes like dirt. I ran across it in the Times-Picayune column that gathers recipes from local restaurants, and it is purportedly the one served at Ruth's Chris. Having been lucky enough to sample the creamed spinach at Ruth's Chris several years ago, I have very high hopes for being able to create it at home.

Perfect Creamed Spinach

1/2 cup (1 stick) butter plus 2 tablespoons softened
1/4 cup all-purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt
Freshly ground black pepper

In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.

Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.

Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.

Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.