Tuesday, March 30, 2010

Jim's Birthday Dinner

What a fun night last night was continuing the celebration of Jim! 

Menu:  Ribeye and New York Strip, Creamed Spinach, Baked Potatoes, and Strawberry Shortcake. 

My mom and I recreated Ruth Chris' Steakhouse Creamed Spinach Recipe. 

Here is the recipe:
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 cup chopped onion
• 1 bay leaf
• 1 whole clove
• 2 cups fat free Horizon milk or whole milk any brand.
• 2 (10 ounce) bags ready-to-use fresh spinach

1. Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
2. Add flour and stir until light golden, about 7 minutes.
3. Stir in onion, bay leaf and clove.
4. Gradually whisk in milk.
5. Whisk until mixture boils and thickens, about 10 minutes.
6. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
7. Remove bay leaf and whole clove.
8. Chop spinach in processor or wait till after cooked and drained if you prefer.
9. Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
10. Drain spinach in strainer and squeeze water out. Or transfer spinach to bowl filled with ice water to cool and drain well. Then roll up spinach in kitchen towel and squeeze out as much liquid as possible then chop finely in processor.
11. Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
12. Stir in remaining 2 tablespoons of butter.

Season to taste with salt and pepper and serve.

1 comment:

  1. Yummy. I am going to add this one to my recipes!