Berghoffs Creamed Spinach Food

CREAMED SPINACH BERGHOFF--CHICAGO

Steps:

• In a saucepan of boiling salted water, blanch 1# spinach for one minute.
• Drain it in a colander and refresh it under cold running water.
• Squeeze the spinach well and with a stainless steel knife, chop it fine.
• In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
• In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
• Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
• Add 1 C scalded half and half cream in a stream, whisking.
• Whisk the mixture until it is smooth and simmer it for 10 minutes.
• Stir in spinach, the onion and freshly grated netmeg and salt to taste.
• Transfer to a heated serving dish.

BERGHOFF RESTAURANT CREAMED SPINACH

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.

BERGHOFF'S CREAMED SPINACH

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.

BERGHOFF CREAMED SPINACH

Steps:

• Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste. Note: May use frozen spinach, just thaw.

LOW FAT CREAMED SPINACH

Steps:

• Bring 3 cups water to a boiling a saucepan.
• Add spinach leaves.
• Boil until leaves a re limp.
• Put leaves into a strainer and press until most of the liquid is gone.
• In a separate saucepan add leaves and rest of ingredients. Mix thoroughly until hot and bubbling.

GULLIVER'S CREAMED SPINACH

Steps:

• Thaw spinach and squeeze completely dry. Chop bacon and onion very fine and place in saucepan. Saute bacon and onion until bacon is cooked. Stir in flour to make smooth paste. Gradually add milk, bring to boil and simmer 10 minutes over low heat until thickened. Add salt and pepper. At this point, you can either chop spinach finely or keep as is, then add to cream sauce, combine well and heat through.