Chef Ray Arpke’s Famous Creamed Spinach (Euphemia Haye, Longboat Key, Florida)

Creamed Spinach by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida

Creamed Spinach

Serves 4 as side dishRecipe courtesy of Chef Ray Aparke, Euphemia Haye

10 oz fresh washed spinach

3 tbsp clarified butter

3 tbsp minced shallots

2 tbsp flour

1 cup heavy cream

1/2 tbsp Worcestershire Sauce

2 cloves garlic, minced in a garlic press 

1 pinch thyme

1 pinch cayenne

Salt and white pepper to taste

1/3 cup grated Parmesan

Steam spinach until tender, about 3 minutes. Cool, then roughly chop and set aside in a bowl. In a 10-inch sauté pan, sweat the shallots with the clarified butter until they are transparent but not brown. Stir in the flour and cook slowly for another 2-3 minutes. Slowly whisk in the heavy cream, Worcestershire sauce, garlic, thyme, cayenne, salt, and white pepper to taste. Bring the mixture to a very low simmer and cook for 2 minutes. Add the chopped spinach with any juice which may have accumulated to the mixture and stir well. Simmer for a few minutes until it becomes slightly thickened. Stir in the parmesan cheese and cook until thickened to your desired consistency.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
This entry was posted in Fred Bollaci on Dining and tagged , . Bookmark the permalink.