Dickie Brennans Steakhouse 716 Iberville Street New Orleans, LA Phone: 504-522-2467 Fax:504-523-0088   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 Recipe 3 CREAMED SPINACH 8 - 10 Servings INGREDIENTS FOR BLOND ROUX: 1/4 lb Unsalted Butter 1/4 lb All-purpose Flour INGREDIENTS: 1 qt Cream 1 qt Milk 2 1/2 lbs Chopped Spinach (blanched & drained) To taste Kosher Salt and White Pepper METHOD: Melt butter in a saucepot over medium heat. Reduce heat to low, and whisk in the flour. Cook, stirring frequently, for about 15 minutes, or until the roux is golden, or “blond.” METHOD: Heat cream and milk to their boiling point in a heavy saucepot. Reduce heat and whisk in the blond roux. Cook for 10-15 minutes. Add the chopped spinach and cook for another 10 minutes. Season with Kosher salt and white pepper to taste. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Dickie Brennans Steakhouse and remember to use your American Express Card.