Berghoff Restaurant Creamed Spinach Food

BERGHOFF RESTAURANT CREAMED SPINACH

Berghoff Restaurant Creamed Spinach image

From the Berghoff Family Cookbook. This recipe was secret until after the restaurant closed in 2006. It was the only dish in the restaurant that was not made completely from scratch--they always used frozen spinach.

Provided by Chocolatl

Categories Spinach

Time 25m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups half-and-half
1 cup milk
1 1/2 teaspoons chicken base
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground nutmeg, plus more for garnish
1/4 teaspoon granulated garlic
1/8 teaspoon celery salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
salt and white pepper, to taste (optional)
cooked crumbled bacon (to garnish) (optional)

Steps:

Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
Remove from heat, but keep warm.
In a separate medium saucepan, heat butter over medium heat.
Whisk in flour.
Cook for 2-3 minutes, stirring often.
Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
Simmer for 5 minutes, stirring constantly, until very thick.
Stir in spinach and simmer for 5 minutes.
Season with salt and ground white pepper if desired.
Garnish with bacon and additional nutmeg, if desired.

Nutrition Facts : Calories 195.3, Fat 14.5, SaturatedFat 8.8, Cholesterol 41.9, Sodium 125.2, Carbohydrate 11.6, Fiber 3.2, Sugar 0.8, Protein 7.2

BERGHOFF'S CREAMED SPINACH

Berghoff's Creamed Spinach image

The famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.

Provided by Hey Jude

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup unsalted butter
1 small onion, finely chopped
3 tablespoons flour
1 cup milk or 1 cup half-and-half
1 teaspoon instant chicken bouillon granules or 1 teaspoon bouillon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
2 (10 ounce) packages frozen chopped spinach, thawed

Steps:

Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.

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