Oyster and Spinach Gratin with Gorgonzola カキとほうれん草のグラタン
May 21, 2010 § Leave a comment
Ocean, my sister-in-law’s 4 years old boy, is crazy about seafood. Oyster is one of his favorite, they come to our house to have dinner together every week and I guess I’m making oyster dishes at least once a month, so 1 out of 4 times I cook oyster because I know if it is oyster in his bowl, he will eat really fast and a lot! I like cooking one-dish-meal not only because it’s convenient, it also helps to get reluctant kids eat nutritious food when you cook their favorites with vegetables and stuff.
What you’ll need:
- 3 bottles – Oysters (about 15 medium size oysters), washed;
- 2 pounds – Spinach;
- half of an onion, sliced;
- 2 tablespoon – Unsalted butter;
- 3 tablespoon – All-purpose flour;
- 2 cups – Milk, or even better if you use half and half;
- 2 cups – Rice
Cook rice in rick cooker. Bring water to boil in a deep pan, put a pinch of salt, add spinach and cook for a minute, until completely wilted, drain and set aside. Keep water boiling and add oysters, cook for a couple minutes, drain and cut each in 2 with a kitchen scissors, set aside. Heat a deep skillet with butter, add onion and cook for a minute, add 1 tbsp of flour, stir well, then add 2/3 cup of milk, stir well again, repeat 3 times. Then add oysters and spinach back into the white sauce, season with salt and pepper, mix well and take it off the heat after cooking another minute. Spread rice in a ceramic baking dish, then spread gently the oyster and spinach white sauce on top, and sprinkle gorgonzola cheese on it. Bake for 20 minutes or until the surface is lightly golden in a 375 degrees pre-heated oven.