Sunday, January 06, 2013  January Jeliciousness: Baked Spinach
My friend Andrea is one of those people who can invite fifty
people to supper and not a bead of sweat will appear on her
brow. Her house is immaculately beautiful: her taste is quirky,
eclectic, whimsical, and the house is all the better for being
filled with children and dogs. On Christmas Eve, she served this
spinach with many other dishes to a house full of smilingly
merry people, and I went back for more.  Twice. I begged her for
the recipe.  Andrea says: "I love this recipe for baked spinach
from the beloved Smitten Kitchen. It's based on a cream filled
version from Julia Child. I use the recommended stock instead of
cream and it works beautifully. I buy pre-packaged pre-washed
baby spinach. It is easy and works well. (Don't be afraid to add
more stock if needed) I also use the extra butter.  Enjoy!!!!"
Serves 6  3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons
unsalted butter Salt and pepper 1 1/2 tablespoons flour 1 cup
stock (your choic