The Berghoff’s Famous Creamed Spinach (recipe by The Berghoff Family Cookbook)
Makes 5 cups/Serves 8
The Berghoff, a Chicago institution for 107 years, closed its doors in 2006. Their famous creamed spinach, which appeared on their menu from around 1945, was a legend and a secret until they published the recipe in their cookbook. Creamed spinach is one of those side dishes we all crave with a juicy steak, and is perfect for special occasions.
This recipe definitely looks like one adapted from a restaurant. Making less than 8 servings would be impractical because it would mean adding less than an 1/8 teaspoon of celery salt or having a leftover partial box of frozen spinach.
Ingredients
- 2 cups half-and-half
- 1 cup milk
- 1 1/2 teaspoons chicken base, or 1 cube chicken bouillon
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon granulated garlic (see note)
- 1/8 teaspoon celery salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
- salt and ground white pepper, if desired
- ground nutmeg, for garnish
- crisp, cooked, crumbled bacon, for garnish
Ingredient note: Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder. It has the best flavor of all the dried garlic products, in our opinion. Some supermarkets carry it in the gourmet spice section, and it’s available from spice shops.
Preparation
In a medium size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.
In another medium size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly until it thickens. The sauce will be very thick.
Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.
To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.
Idea: For a decadent breakfast, make an omelet with leftover creamed spinach, bacon, and goat cheese.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Thanks for commenting on my recipe for creamed spinach. This recipe sounds pretty amazing too! I like your info on granulated garlic. I will have to try that.
thank you for this! i will definitely be following your blog.
Hi Jenny! Thanks for stopping by and come again.
Oh yummy, yummy, yummy – creamed spinach is a meal on it’s own for me! I can’t get half and half here so could I substitute that with equal quantities of milk and cream without spoiling the recipe?
Mandy
Hi Mandy–I’ve noticed a lot of people will use even milk for a lower fat version. I’ll see if I can find the answer to your question though. Also, I noticed you have a spinach recipe on your blog (a spinach soup?) If you want to link back to that please do! -Michael
Hi Michael, thanks so much – please don’t go to any trouble though. I am sure that it will be equally as nice with the milk and cream.
Well remembered about my spinach soup recipe – thank you 😀
I am not entirely sure I know how to link back, so please help me to do that.
In the meanwhile, people can have a look at http://thecompletecookbook.wordpress.com/2010/05/26/creamed-spinach-soup/
Hi Mandy, 1 cup (240 ml) of half and half =
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter OR
1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk OR
1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)
Thanks for the link. That’s what I meant!
– Michael
Hi Michael, thank you so very much. I really appreciate your time and effort to find out all the conversions for me. You are a star.
Yippee for me, I did the link correctly.
Chat soon again.
Mandy
Mandy you are the best blog buddy.
Thanks Michael – you too