Creamed Spinach Berghoff Chicago Recipes

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.

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.

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.