Restaurant Name: Benjamin Steakhouse
Chef’s Name: Arturo McLeod
Dish to be served at Westchester Magazine’s Wine and Food Week: USDA Prime, Dry Aged Porterhouse Bites and Creamless Creamed Spinach
‘Creamless’ Creamed Spinach Recipe
Serves Eight
Ingredients:
» 5 pound bag of Frozen, Chopped Spinach
» 1 Tablespoon of flour
» 3 Tablespoons of clarified butter
» 3 Tablespoons of Chicken Base
» Salt
» White pepper
To create clarified butter and the Roux:
1. Place the butter in a heavy saucepan and melt slowly over low heat.
2. Remove the pan from the heat and let stand for 5 minutes.
3. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
4. Add the flour and stir in quickly to allow the butter the thicken
Instructions:
1. Add frozen, chopped Spinach to a pot of boiling water. Bring back to a boil. After 7 to 10 minutes of boiling, drain the spinach, reserving two cups of the boiling water in another pot.
2. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
3. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
4. Combine this mixture with the spinach, stir and enjoy!
