The Andrew Extravaganza

As I mentioned in the last entry, I'm not a big fan of spinach. I think the biggest obstacle for me has always been that pungent smell; one wiff was all I ever needed to know that spinach wasn't for me. Spinach Madeleine is great because the smell doesn't overpower and the taste is balanced by the spicy cheese.

1959 was a year that started with a bang. The LSU Tigers defeated the Clemson Tigers 7-0 in the Sugar Bowl on New Year's Day to win the national championship with their famed "Chinese Bandits" defense and the legendary Billy Cannon at runningback. Another notable event that year was the debut of Spinach Madeleine. The recipe was published by the Junior League of Baton Rouge in the spiral bound River Road Recipes cookbook. I don't know the exact date when Spinach Madeleine became a family favorite, but considering the Baton Rouge roots of my family, it probably wasn't long after the cookbook first appeared. If you enjoy spicy foods or have always hated spinach and are willing to give it a last chance, I urge you to make this recipe. It's a southern classic and it's sure to be a crowd pleaser. Tip: This is one hell of a good side to spice up a boring holiday meal.

Spinach Madeleine
River Road's Recipes, 1959

Makes: 5 or 6 servings

2 packages chopped frozen spinach
4 T butter
2 T flour
2 T chopped onion
1/2 C evaporated milk
1/2 C vegetable liquor (from spinach)
1/2 t black pepper
3/4 t celery salt
3/4 t garlic salt
1/2 t salt
1 t worcestershire sauce
To taste, red pepper
6 oz roll jalapenos cheese (no longer available - I use a block of jalapeno jack cheese in its place)

Directions:
Cook spinach according to package directions. Drain and reserve liquor (the liquid you are draining). Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown (ie, make a blond roux). Add onion and cook until soft, but not brown. Add liquids (evap. milk and liquor) slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add seasonings and cheese (which should be cut into small pieces). Stir until melted. Combine with cooked spinach. Serve immediately, or store in a casserole dish overnight in the fridge, top with buttered bread crumbs and reheat.

Have you ever eaten or heard of saag paneer? It's an Indian spinach and cheese dish which has probably been around for a really long time, I'd guess. (Akash, any idea if it's new or old?) There's a recipe here:
http://www.recipesource.com/ethnic/asia/indian/00/rec0027.html
There's lots of variations on it, but I bet if you showed an Indian person Spinach Madeleine, they'd think it was saag paneer. I don't know a whole lot about it since my mom never makes, and I don't really like it, but I bet Akash has some insight on the matter.

What is vegetable liquor and where do you get it? Spinach is one of the few vegetables I eat and I love cheese so I am dying to try this!
Thanks, Andy!

"vegetable liquor"

if that is half as much fun as it sounds we can just ditch the other ingredients :p

just kidding. I know drained spinich water isn't nearly as interesting sounding. The jalapeno addition sounds cool. I don't think I've ever had spinich with jalapenos before...

As Ram said, that Indian recipe looks pretty similar. If I ever happen to be in a restaurant that serves it I will make sure to try it.

Vicki: The veggie liquor is just the water that is drained off of the spinach after you cook it. Spinach liquor or veggie liquor just sounds a whole lot cooler than "left over spinach cooking water".

From dictionary.com: Liquor: (2) A rich broth resulting from the prolonged cooking of meat or vegetables, especially greens. Also called pot liquor.

Saag paneer or palak paneer (same thing) is a very traditional north Indian dish. I love it; I'm even decent about making it myself. I'll see if I can make you a little to try out when we see each other next. If you eat it at a restaurant, its going to be overly creamy, too salty, and thick with lots of onion pieces.

I'm thinking the Indian dish is less spicey (yeah you heard me right). I like it to be a very mild flavor that you can enjoy with Basmati rice.

Dude you should totally have a recipes section on your page. Chef Andrew's Culinary Choices!