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Sides, Thanksgiving | |
| Creamed Spinach: 2 tablespoons unsalted butter 2 medium shallots, minced 2 cloves garlic, minced 2 tablespoons chopped fresh sage 2 1/4 cups heavy cream Pinch freshly grated nutmeg Three 10-ounce packages frozen spinach, thawed and squeezed dry 1 teaspoon Dijon mustard 1 teaspoon chardonnay vinegar Kosher salt and freshly ground black pepper Potatoes: 1 1/2 pounds Yukon gold potatoes Kosher salt and freshly ground black pepper 1/2 to 3/4 cups whole milk 1/3 cup crème fraîche 3 tablespoons unsalted butter, at room temperature 2 cloves garlic, minced All-purpose flour, for dusting 1 sheet puff pastry, thawed if frozen 1 large egg, beaten 2 tablespoons grated Pecorino-Romano, plus more for serving | |
| For the creamed spinach: In a medium Dutch oven, melt the butter over medium heat. Add the shallots, garlic and sage and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the cream and nutmeg and bring to a simmer over medium heat. Simmer the cream, stirring occasionally, until it is reduced by half, about 20 minutes. Stir in the squeezed spinach, mustard and vinegar. Remove to a bowl and season to taste. Set aside. Preheat the oven to 375 degrees F. For the potatoes: Peel the potatoes and cut into quarters. Place the potatoes in a medium pot and fill with water until the potatoes are just covered. Add a few good pinches of salt to the water. Bring to a boil over medium-high heat and cook until the potatoes are completely tender, 15 to 20 minutes. (Have all the other ingredients out and ready.) Drain the potatoes. For creamier potatoes, pass through a potato ricer into a large bowl. To the warm potatoes, add the milk, crème fraîche, butter, garlic, salt and pepper. Fold gently to combine. If you didn’t use a potato ricer, this can be done in a stand mixer or with a hand mixer. Just take great care not to overmix, as the potatoes can become gummy. Add the creamed spinach to the potatoes and fold to combine. Add the mixture to an 8- or 9-inch square casserole dish. On a lightly floured work surface, roll the puff pastry out until the folds are smoothed. Using your casserole dish as a guide, cut the puff pastry so that it fits flush against the edge of your dish. Set aside the excess. Place the pastry directly on top of the spinach and potato mixture. Using a sharp paring knife, make a diagonal crosshatch design 1 1/2 inches apart in the puff pastry. Do not slice all the way through the pastry. Whisk the egg with 1 teaspoon water in a small bowl. Brush the egg wash over the puff pastry and sprinkle with the Pecorino-Romano. Bake until the pastry is golden brown on top, about 20 minutes. Garnish with additional Pecorino-Romano. | |
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