Berghoff's restaurant in Chicago closed its doors this past week (February 28, 2006) after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach.
Berghoff's re-opened April 18, 2006 for weekday lunch only, under the management of the 4th generation of the Berghoff family to run the restaurant.
"A tradition at Berghoff's - a sauce of butter, onion, flour, half and half, chicken bouillon with salt, nutmeg, white pepper and 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.
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 (10 ounce) packages frozen chopped spinach, 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.
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.
Posted at Kitchen Roundtable by Cathy in TX
When we used to go to the Horseshoe Casino and eat at Jack Binion's Steakhouse, the creamed spinach was one dish I decided to clone at home, and I came up with one amazingly similar to this one, all the way down to the chicken bouillon and freshly grated nutmeg. I didn't use any onion, but I did use a bit of fresh garlic (still wouldn't hurt to add it to this one.) After finding this recipe, I'm happy to have affirmation on most of the ingredients and a solid recipe to follow instead of just "winging it." Also, I add just a small splash of dry white wine during the last 5 minutes of heating.