Just a few highlights from The Zadge’s Thanksgiving trip:
Moomskers lovin’ the Fin:
The Zadge lovin’ her nephews:
We all loved meeting The Sista’s new puppy, Lucy, a great dane mix. Six months old and already 75 pounds! What a face:
And the highlight of the meal for The Zadge was getting to make the Spinach Gratin – because of Old Vicky’s Face Lift, I haven’t been able to cook for weeks! The Zadge lifted this recipe from Ina Garten, the Barefoot Contessa, and it is always a crowd pleaser. Make this for your next dinner party and trust me, your guests will be thankful!
1/2 stick unsalted butter
2 large yellow onions – chopped (don’t use white onions – you’ll cry like you are PMSing)
1/4 cup flour
1/4 tsp grated nutmeg
1 cup heavy cream (I know you’re thinking you’ll lighten it up some and skip this – DON’T!!!!!)
2 cups whole milk (Don’t even utter the words “two percent”)
5 ten oz. packages of frozen chopped spinach – defrosted and all excess water squished out – squish it good
1 cup grated Parmigiano Reggiano cheese (and none of that cheap americano sheeat)
1 tbsp kosher salt (look for the sideburns and beard on the salt)
1/2 tsp ground black pepper
1/2 cup grated Gruyere cheese (Ms. Swiss Miss’s favorite)
Preheat your oven to 425 degrees.
Chop the onions in a fine dice and saute in the melted butter over medium high heat until transulcent and soft, about 15 minutes.
Then add the flour and nutmeg, stirring for another 2 minutes. (If it gets too dry at this point, throw in some more butter – live large!)
Add the cream and milk and cook until slightly thickened, about 5-8 minutes. Add the spinach – this is where you can pat yourself on the back for being so healthy — and then half a cup of the Parm, salt and her friend pepper and mix well.
Pour the whole heart-attack-disguised-as-healthy-for-you-as-spinach-concoction into an oven-safe baking dish, throw another half cup of Parm and half cup of his Swedish friend Gruyere on top and bake for 20 minutes.
Pull out of the oven, serve and graciously accept the applause.