Chart House Creamed Spinach Food

CHART HOUSE SPINACH SALAD

Steps:

• Blend vinegar, salt, sugar, mustard, pickle relish, and capers. Stir in vegetable and olive oil. Set dressing aside.
• Shred eggs on a medium-sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl. Saute bacon until crisp.
• Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

CREAMED SPINACH (LIKE BOSTON MARKET)

Steps:

• In a saucepan over medium low heat, melt 3 Tbls butter.
• Stir flour and salt into pan until creamed together.
• Slowly stir in cream, then stir in cream cheese, increase heat to medium.
• Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside.
• In a saucepan over medium-high heat, saute onions and garlic in remaining butter until transparent.
• Add spinach and water to pan, reduce heat to low, cover.
• Cook, stirring occasionally for 8 minutes.
• Stir prepared sauce and Parmesan cheese into pan, stir until completely blended.

CHART HOUSE SPINACH SALAD

Steps:

• Blend vinegar, salt, sugar, mustard, pickle relish and capers.
• Stir in vegetable and olive oils.
• Set dressing aside.
• Shred eggs on medium-size grater.
• Cover and set aside.
• Clean spinach removing tough stems.
• Drain on paper towels and pat dry.
• Place leaves in large bowl.
• Saute bacon until crisp.
• Remove bacon and sprinkle over spinach.
• Add onion and mushrooms to drippings in skillet.
• Saute until tender.
• Stir in 1 cup dressing.
• Bring to boil.
• Pour over spinach and toss.
• Garnish with reserved shredded eggs.
• Serve with additional dressing.

CREAMED SPINACH

Steps:

• Preheat oven to 350 degrees.
• Cook spinach according to package directions and drain well (I microwave it in an uncovered container for about 4.5 minutes).
• Place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
• Spoon into small casserole coated in cooking spray.
• Sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high).