The Mighty Rib brings you a recipe from an experience restaurant chef every Friday!
I am very excited that Strip House was kind enough to share this recipe with TMR readers. During my time with Houston Press, I was able to sit down with Chef John Schenk. Great guy. One of the things I sampled that afternoon was this creamed spinach. It was amazing. So much so, it made my Top 25 Dishes list…at #3! The recipe is quite labor intensive, so if you’re not up for making it at home, I’d suggest heading to Strip House. They have locations all over the country…including Las Vegas and New York City. If you do go, I highly suggest the rib eye, and if you have room at the end…their 24-layer chocolate cake is memorable!
Strip House Creamed Spinach Yields 6+ cups
- 2.5 lbs Fresh Baby Spinach (about 1 quart cooked chopped spinach) and 2 cups reserved spinach liquid
- 1 Cup Minced Shallots
- 2 Cups Truffle Cream
- 1 Cup Grated Parmesan Cheese
- 2 Tbs.Truffle Butter
- 1.5 Tbs. Extra Virgin Olive Oil
- 2 Tsp. White Truffle Oil
Directions:
Quickly blanch the spinach in salted, rapidly boiling water. Remove spinach from water with skimmer and allow to drain. When the spinach is cool, squeeze out as much of the liquid as possible. Make sure to reserve 2 cups of the cooked spinach juice.
In a soup pot, heat the olive oil and sauté the shallots until translucent, but do not brown them. Add 1 cup of the truffle cream and bring to a simmer. Whip in the truffle butter and then add ½ cup of the grated Parmesan cheese. Fold in all the chopped spinach and add remaining cup of truffle cream during this process. Bring to a simmer. If the creamed spinach looks dry/tight, add a couple tablespoons of the reserved spinach liquid. Fold in the remaining half cup of grated Parmesan cheese. Season to taste. Finish the dish with the truffle oil and serve.
*Food image and recipe courtesy of Strip House
