Ho. Ho. Ho. and Spinach and Mushroom Gratin

It is the Christmas season here in Huntington Beach.

I know that because my local Costco has Christmas trees for sale.

Seems a tad early to me, but there is some research that holds that people who decorate early for the holidays lead happier and healthier lives. Maybe Costco is onto something.

In an interview with Travel and Leisure Magazine, British psychologist Steve McKeown quoted research indicating that displaying holiday decorations provides visual clues that link the viewer to happy seasonal memories and that putting those decorations up early extends the excitement of the season. “In a world full of stress and anxiety people like to associate with things that make them happy and Christmas decorations evoke those strong feelings for childhood,” according to McKeown.

Who doesn’t want less stress and more happiness?

So, in that spirit, let me extend an early de-stressing holiday wish from Juliet and me at Blue Cayenne.

Whew! I think I feel perkier already. You?

Here is a recipe for an absolutely wonderful savory gratin. It would be perfect for your holiday table.

Although it is flat-out easy to make (fast, too!), this gratin has a rich taste and its impressive presentation belies its ease of preparation.

The original recipe appeared in a 2007 Los Angeles Times’ food-section feature on spinach.

And, if you are wondering,  the answer is yes. My “to cook” files really do go back eleven years to 2007. What can I say? I’m behind.

The original recipe appeared in Guy Savoy’s cookbook, French Recipes for the Home Cook. Savoy is the head chef and owner of eponymous Michelin-starred restaurants in Paris and Las Vegas.

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