This week’s recipe didn’t actually come from one of my books on hand – shocking! I had a chance to sit down on Monday evening and caught a little bit of Emeril Live. Emeril had a few really good looking items on the table that night, including a delicious looking 48 oz. Bone-In Ribeye. So, for Valentine’s Day, I decided to try the Cremed Spinach recipe.

I started with a large bag of fresh spinach. This really cooks down, so it’s hard to get too much. Instead of boiling or steaming the spinach, I sauted it in a couple tablespoons of Olive Oil and a dash of salt. It only took a couple of minutes. While the spinach is cooking, take 2 Tbsp of corn starch and dissolve it in about a cup of half-n-half. Then place cream mixture in a pan over low heat. As the mixture heats, it will thicken rapidly. When thickened, quickly add 1/4 cup shredded cheddar and a 1/2 cup parmesean cheese. Toss cooked spinach in the cheese sauce and place in a casserole dish. Top with a little extra shredded cheese and place in the oven at 350 degrees for about 20 minutes or so. Yum!!

Note, if the cheese sauce is too thick for you, add a little extra milk while over a low heat and thin the sauce to your desired thickness. Then proceed to add the spinach and go from there. Good Luck!!