Yummy Boursin (Creamed) Spinach
Boursin Spinach Recipe
I'd never heard of Boursin cheese when I first saw this recipe, and I had to search a little at my grocery store to find it. It ended up being in the fancy cheese case, along with Brie, Fontina, Gruyere, and a lot of other cheeses I almost never use. It is pricier than your more common cheeses, but it is a delicious soft garlic-and-herb creation that is totally worth the little extra money.
There are no set measurements for the spices, so you must taste the dish when you get to the seasoning stage. The best part about this spinach is you can make it a little sweeter or spicier depending on whether you put more nutmeg or cayenne pepper in it. I usually make a bit spicier. It is a subtle difference either way.
On a side note...
Cuisine at Home magazine is an excellent source for recipes and cooking tips. I definitely recommend checking it out.
- Cuisine at Home
Look at free e-recipes, sign up for the magazine, or browse their store.
- 5.2 oz package Boursin cheese (these are small square boxes that should say "gourmet cheese" on the front. Do not buy the ones that say "gourmet spreadable cheese.")
- 10 oz package frozen spinach
- 1/2 cup heavy cream
- 1 cup whole milk
- 1 Tbsp olive oil
- 1/2 cup onions, peeled and diced (about 1/2 small onion)
- 2 Tbsp all purpose flour
- 2 Tbsp unsalted butter, divided
- 2 Tbsp Parmesan cheese or a Parmesan-Asiago mix, grated
- 1 tsp lemon zest or 2 Tbsp lemon juice
- 2/3 cup fresh bread crumbs OR Panko bread crumbs
- Salt and black pepper, to taste
- Cayenne pepper, to taste
- Nutmeg, to taste
Notes on this dish
The spinach needs to be completely thawed before you begin this recipe. If you forget to set it out to thaw, you can try running water over the package (or the spinach) to speed the process. Mostly, this is just something that is easiest if you remember: Thaw the spinach. Put it in the fridge the day before or take it out of the freezer and set it on a counter in the morning. It will take a few hours to thaw normally.
Once the spinach is thawed, the excess moisture should be removed. This is most easily accomplished by removing the spinach from its package and placing it between two paper towels. Then, squeeze over a sink or press down on a hard surface. You may have repeat the process depending on how much moisture is in the spinach. Don't worry about the spinach being completely dry. It will still be a little damp, but it should not feel wet to the touch.
Fresh bread crumbs are easily made if you have a food processor, but can be made even if you don't--just with a little more work. For fresh bread crumbs you want to use soft bread. If you wouldn't want to make a sandwich with it, you don't want it for the bread crumbs. To make 2/3 cup bread crumbs you will need approximately 2 slices of white bread. Tear them into chunks and pop them in the food processor if you have one. If you don't have one and you cook a lot, I would strongly recommend getting one.
If you can't use a food processor, cut the slices as small as you can, then just rub the larger pieces between your fingers to crumble them. The crumbs are used to top the dish, so having exactly 2/3 cup isn't necessary, but you should come close in order to have enough to cover the spinach completely.
Alternatively, you can use Panko bread crumbs (a type of Japanese dried crumb). This is the only type of dried crumbs I'd use on this dish, however. They have a particular taste and texture that compliments the dish well.
Lemon zest is recommended for this recipe. If you don't have a zester, just use the cheese grater with small teeth. To make the zest, scrap the peel of the lemon across it like you would if you were grating cheese. One large lemon or two medium size lemons are necessary for 1 teaspoon of zest. If you forget lemons, or don't have a zester or a cheese grater, lemon juice can be used with a minor difference in taste.
Milk and Cream
The milk and cream are added together, so can be combined in the same measuring cup to save time and dirty dishes. Just make sure you fill the milk to the 1 cup mark and then the cream to the 1½ cup mark (or the cream to 1/2 and the milk to 1½. It doesn't matter which order you add them).
1. Melt 1 Tbsp of butter in microwave or on stove.
2. Combine butter with bread crumbs, oil, and a little salt and black pepper. Then set aside.
3. Preheat oven to 425F.
4. Melt 1 Tbsp butter in medium saucepan over medium heat.
5. Add onions and sauté for about 5 minutes, until they soften. Keep a pretty close eye on them. It is easy to brown or burn them if you aren't paying attention. If they do get a little burnt, don't worry about it. It won't ruin the dish.
6. Stir in flour, coating the onions.
7. Slowly add the milk and cream. Stir or whisk constantly. If you see or feel a lump, stop adding and stir until the lump is gone. This is best done with a whisk, since it is designed to break up clumps in liquid, but can be accomplished with a spoon as well. Once all the milk and cream is added, allow the mixture to simmer for about a minute.
8. Gradually stir Boursin cheese into mixture. Since this cheese is soft, you can easily break it into clumps with your fingers. Wait until each addition has melted before you add the next. Continue stirring until all the cheese has melted and there are no clumps remaining.
9. Remove from heat. Stir in lemon zest (or juice), Parmesan cheese, and spinach. Make sure to break up any clumps of spinach while you stir.
10. Sprinkle salt, pepper, nutmeg, and paprika over spinach and stir to mix. Taste, adding more spices as necessary.
11. Place the spinach mixture in a small casserole or other baking dish (I normally use a pint dish. The mixture is filled to the top, but it does just fit).
12. Sprinkle the top of the spinach mixture with the bread crumb mixture, pressing the crumbs gently into the spinach so they stay in place.
13. Bake 20-25 minutes to brown crumbs and heat the spinach through.
Give us your Spinach Opinion!
There are so many tasty ways to eat spinach, which tops your list?