Rockefeller Recipe

Blanch and drain spinach

Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30–45 seconds until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking. When cool, squeeze out as much water as possible using your hands or a clean kitchen towel. Coarsely chop and set aside.

Sweat aromatics

In a large skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Make roux and cream base

Sprinkle 1 tablespoon flour over the aromatics and stir for 1 minute to cook the raw flour taste. Gradually whisk in 1 cup whole milk, scraping any browned bits from the pan. Add 1/4 cup heavy cream and bring to a gentle simmer while whisking until slightly thickened, 2–3 minutes.

Finish creamed spinach

Reduce heat to low. Stir in 2 tablespoons softened cream cheese until melted and smooth. Add 1/2 cup grated Parmesan and the chopped blanched spinach. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon nutmeg and 1 teaspoon lemon juice. Cook 1–2 minutes until heated through and well combined. Taste and adjust seasoning. Remove from heat and keep warm.

Prepare topping

Preheat oven broiler or set oven to 450°F (230°C) if you prefer to bake. In a small skillet over medium heat melt 2 tablespoons butter. Add the minced shallot and cook until soft, about 2 minutes. Add the chopped parsley, chives and the 1/4 cup chopped blanched spinach and cook 30–45 seconds to combine.

Combine crumbs and cheese

Stir in 1/2 cup panko breadcrumbs and 1/4 cup grated Parmesan. Remove from heat and fold in 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon lemon zest. If mixture seems dry, add up to 1 teaspoon melted butter or a drizzle of olive oil to moisten. Mix until evenly coated.

Assemble and brown topping

Spoon the creamed spinach into individual small gratin dishes or a single ovenproof baking dish. Evenly sprinkle the breadcrumb-herb mixture over the top. Place under the preheated broiler 3–5 inches from heat and broil 1–3 minutes until golden and crisp (watch closely). Alternatively bake at 450°F for 6–8 minutes until browned. Remove from oven.

Prepare toast

Preheat oven to 375°F (190°C) if not already hot from broiling step. Slice bread on the diagonal to make triangular toast points (about 8 slices). Brush each side lightly with melted butter mixed with 1 teaspoon olive oil and sprinkle lightly with 1/8 teaspoon salt.

Toast

Arrange slices on a baking sheet in a single layer and toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Alternatively, toast in a skillet over medium heat 2–3 minutes per side. Keep warm.

Serve

Serve the creamed spinach Rockefeller hot, topped with the crisp breadcrumb-Parmesan crust, accompanied by the warm toast points for scooping. Recipe yields about 4 appetizer servings.