Wine & Food Week Recipes: “Creamless” Creamed Spinach

How to make Benjamin Steakhouse’s fantastic side dish.

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


» 5 pound bag of Frozen, Chopped Spinach

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» 1 Tablespoon of flour

» 3 Tablespoons of clarified butter

» 3 Tablespoons of Chicken Base

» Salt

» White pepper

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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

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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!

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