Creamed Spinach Berghoff Chicago Recipes

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CREAMED SPINACH



Creamed Spinach image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

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



Creamed Spinach image

Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.

Provided by USA WEEKEND columnist Jean Carper

Categories     Side Dish     Vegetables     Greens

Yield 8

Number Of Ingredients 8

1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper

Steps:

  • Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
  • Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g

CREAMED SPINACH BERGHOFF--CHICAGO



Creamed Spinach Berghoff--Chicago image

The Berghoff in Chicago is closed now, after 107 years. My parents used to take us kids to Chicago at least annually; morning was spent at one of the many wonderful museums, the afternoon at Marshall Field's (also sadly gone now) and lunch always at The Berghoff. And, of course, we all loved the creamed spinach (and the fresh rootbeer and the weinerschnitzel...). Many years ago, my mom was thrilled when Creamed Spinach Berghoff was printed in the "You Asked for It" column in Gourmet magazine; she passed it on to me. I admit that I use a 10 oz box of frozen spinach; otherwise I follow the recipe faithfully.

Provided by BarbryT

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb spinach, trimmed and well-washed
1 onion, minced
2 tablespoons unsalted butter
3 slices bacon, minced
2 tablespoons flour
1 cup half-and-half cream, scalded
1/8-1/4 teaspoon nutmeg, freshly grated, to taste
salt

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.

Nutrition Facts : Calories 259.7, Fat 20.9, SaturatedFat 10.6, Cholesterol 49.2, Sodium 257.9, Carbohydrate 12.6, Fiber 3, Sugar 1.8, Protein 7.7

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

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 CREAMED SPINACH



Berghoff Creamed Spinach image

Number Of Ingredients 7

3 slices bacon, diced
2 tablespoons butter
1 1/2 tablespoons flour
1 cup half and half, scalded
1 large onion, diced, sauteed until soft, but not brown
1 pound cooked spinach, chopped fine
salt, pepper, and nutmeg to taste

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.

Nutrition Facts : Nutritional Facts Serves

CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

I can't resist a pat-on-my-back moment here--I rock at making creamed spinach. And I'm sharing this recipe with you because I want you to feel the same kind of confidence. Hidden in this seemingly straightforward recipe are lots of skills and foundational techniques, such as making a roux and a bechamel and sauteing onions. When you master this, you can say you're awesome at cooking--and you're definitely ready to graduate to the next chapter ("The Scary Stuff"!). Plus, this steakhouse classic is a great way to get everyone chowing down on iron-rich spinach.

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield Makes 8 cups, to serve 8 to 10

Number Of Ingredients 12

Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg

Steps:

  • Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
  • Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
  • In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
  • Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
  • Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
  • Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

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