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     thomas_shunick Senior Member Username: thomas_shunick Post Number: 252 Registered: 10-2003  Rating: N/A |
* Exported from MasterCook * Berghoff's Creamed Spinach (a closely guarded secret for 107 years) Recipe By :Berghoff's of Chicago (now closed) via Chicago Tribune via Hey Jude @ Recipe*Zaar Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method 1/4 cup unsalted butter 1 small onion -- finely chopped 3 tablespoons flour 1 cup half and half -- or milk 1 teaspoon chicken bouillon granules 1/2 teaspoon salt 1/4 teaspoon nutmeg -- freshly grated is best. 1/4 teaspoon white pepper 2 packages frozen chopped spinach -- (10 ounce) thawed 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. Description: "A tradition at Berghoff's - a sauce of butter, onion, flour, half and half, chicken bouillon with salt, nutmeg, white pepper and spinach." Source: "Copied by Tom Shunick - Receptarist on the shores of Rehoboth Bay, DE - June 5, 2006" T(Cook/Bake Time): "0:10" - - - - - - - - - - - - - - - - - - - NOTES : 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. Thomas of Delaware |
