Steakhouse Creamed Spinach Easy Weeknight Recipes John shaw, executive chef at the hermosa beach, calif. steakhouse, steak & whisky, and playboy senior editor jeremy repanich are tired of eating terrible cre. John shaw, executive chef at the hermosa beach, calif. steakhouse, steak & whisky, and playboy senior editor jeremy repanich are tired of eating terrible creamed spinach. this classic steakhouse side dish shouldn’t be a disappointing blob of cheese. so shaw shows how to make his stripped down and delicious version that you can easily make at home. executive producer: brian berkowitz producer.
Steakhouse Creamed Spinach Recipe From A Chef S Kitchen Melt butter in a 12 inch skillet over medium heat. add onion and garlic and cook, stirring occasionally, until somewhat softened, 2 to 3 minutes. add flour and cook, stirring constantly, for a minute or so, until foamy. pour in milk and stir vigorously to dissolve flour mixture. add nutmeg, cayenne, salt, and pepper. Make the cream sauce. melt the butter and sauté the onion until translucent. add the garlic, followed by the cream cheese. when the cream cheese is melted, add the heavy cream and seasonings. cook for two minutes then stir in the cheeses. add the spinach & serve. fold in the spinach until evenly combined. Step 1: add 1 teaspoon of salt to a large pot of water and bring to a boil. blanch the spinach by cooking it for 1 minute, until it just starts to wilt. step 2: rinse the spinach with cold water in a colander until it's cooled. squeeze out the water by taking a fistful of spinach at a time and squeezing out the liquid. In the skillet used to wilt the spinach, melt the butter over medium heat. add the shallot, reduce heat to medium low and cook for 3 4 minutes or until the shallot is softened, being careful to not burn the shallot or brown the butter. add the garlic and cook briefly for 10 15 seconds.
Best Ever Steakhouse Style Creamed Spinach Ready In 15 Minutes Artofit Step 1: add 1 teaspoon of salt to a large pot of water and bring to a boil. blanch the spinach by cooking it for 1 minute, until it just starts to wilt. step 2: rinse the spinach with cold water in a colander until it's cooled. squeeze out the water by taking a fistful of spinach at a time and squeezing out the liquid. In the skillet used to wilt the spinach, melt the butter over medium heat. add the shallot, reduce heat to medium low and cook for 3 4 minutes or until the shallot is softened, being careful to not burn the shallot or brown the butter. add the garlic and cook briefly for 10 15 seconds. Transfer balls of spinach to a cutting board and roughly chop. melt butter over medium heat in the same large skillet, then add minced garlic and saute until lightly golden, 1 2 minutes. add the xanthan gum or flour and stir until pale and smooth, about a minute. Instructions. bring a large pot of water to a boil with two teaspoons of salt. add the spinach and cook just until wilted, about 1 minute. drain the spinach in a strainer or colander. rinse with cold water until cool and squeeze the water out of each fistful of spinach. chop the spinach bundles into a ¾ inch width.
Comments are closed.