I’ve never eaten at St. John, but it certainly comes close to the top of the culinary wishlist. If I ever make it back to London with any money in my pocket, maybe I’ll stay at the new St. John hotel. Or maybe I’ll have to be content with perusing magazine articles about nose to tail dining and watching Anthony Bourdain eat the stuff on television. Doesn’t matter as long as I can do it with this spinach.
This is creamed spinach taken to new heights. It should be served with well-roasted meat (preferably beef), low lighting, a full-bodied red and good conversation with people who care nothing about dieting. Thank you Fergus Henderson. Thank you.
Adapted from Fergus Henderson in Bon Appetit
- 1/4 cup unsalted butter
- 1 kilogram (2 pounds) fresh spinach, stemmed
- 1 1/2 cups grated Parmesan, Pecorino or Manchego cheese, lightly packed
- 1/4 cup creme fraiche
- 1 teaspoon Dijon mustard
- Salt and pepper
- Melt the butter in a large, heavy pot over medium-high heat. Working in batches, add the spinach to the pot and wilt.
- When all is wilted, return to pot, stir in cheese, creme fraiche and mustard.
- Using an immersion blender, blender or food processor, puree the mixture until very smooth. Season to taste with salt and pepper.