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Spinach Madeleine




Source of Recipe


Chef John Folse


Recipe Introduction



This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe, so I have taken the liberty to substitute Monterrey Jack cheese and diced jalapeños.



List of Ingredients





INGREDIENTS:

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps onion, chopped
1/2 cup evaporated milk
1/2 cup vegetable oil
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
6 ounces Monterrey Jack cheese, sliced into 1/4-inch cubes
1 tbsp jalapeños, chopped
salt and red pepper to taste
1 tsp Worcestershire sauce



Recipe




METHOD:

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and sauté until vegetables are wilted, approximately 3 - 5 minutes. Add evaporated milk, vegetable oil and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and all is incorporated and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.