Creamed Spinach Berghoff Chicago Recipes

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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'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

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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