Few steakhouse side dishes hold the legendary status that Peter Luger Creamed Spinach does.
Its rich, velvety texture and burst of flavor make it a staple on the menu and a favorite among diners.
Today, let’s embark on a culinary journey to recreate this iconic dish in the comfort of your own kitchen.
Get ready to unravel the secrets behind Peter Luger’s Creamed Spinach and elevate your side dish game.
The Allure of Peter Luger’s Creamed Spinach
Peter Luger Steak House, a New York institution, is renowned for its classic and timeless offerings.
Among them, the Creamed Spinach stands out as a comforting yet indulgent side dish.
Before we dive into the recipe, let’s take a moment to appreciate the allure of Peter Luger’s Creamed Spinach and what makes it an irresistible complement to a hearty steak.
Velvet Smooth Texture
Picture a side dish so velvety and smooth that it glides on your palate like a culinary silk.
That’s the allure of Peter Luger’s Creamed Spinach.
The spinach is not just wilted; it’s transformed into a creamy, luscious creation that adds a layer of luxury to your steakhouse experience.
Harmonious Flavor Profile
What sets this creamed spinach apart is the harmonious flavor profile.
It’s not overly garlicky, not excessively cheesy, but a perfect balance of creaminess, spinach goodness, and a hint of nutmeg.
The result is a side dish that enhances the overall dining experience without overpowering the star of the show – the steak.
Crafting the Perfect Peter Luger Creamed Spinach: A Culinary Symphony
Now, let’s dive into the culinary symphony of crafting the perfect Peter Luger Creamed Spinach.
Brace yourself for a burst of flavors and the perplexity of achieving that velvety texture that makes this dish unforgettable.
Ingredients You’ll Need
Fresh Spinach (2 lbs): Washed and stems removed.
Heavy Cream (1 cup): Adds richness and creaminess.
Butter (4 tablespoons): Unsalted for flavor.
All-Purpose Flour (2 tablespoons): Acts as a thickening agent.
Nutmeg (1/4 teaspoon): Freshly grated for a hint of warmth.
Garlic (2 cloves): Minced for aromatic flavor.
Salt and Pepper to taste: Seasoning is key to balance the dish.
Cooking Steps
Blanch the Spinach:
In a pot of boiling water, blanch the spinach for about 1-2 minutes until wilted.
Transfer the spinach to an ice bath to cool quickly.
Squeeze out excess water from the spinach and chop it finely.
Create the Cream Sauce:
In a saucepan, melt butter over medium heat.
Add minced garlic and sauté until fragrant.
Sprinkle flour over the butter and garlic, stirring constantly to create a roux.
Slowly pour in the heavy cream, whisking to avoid lumps.
Allow the sauce to thicken, then add grated nutmeg, salt, and pepper.
Combine Spinach and Sauce:
Incorporate the finely chopped spinach into the cream sauce.
Stir well to ensure the spinach is evenly coated in the creamy goodness.
Nutritional Facts (per serving):
Calories: 220
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 280mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 2g
Protein: 5g
Health Benefits
Rich in Iron: Spinach is an excellent source of iron, essential for healthy blood circulation.
Vitamin K: Spinach provides vitamin K, crucial for bone health and blood clotting.
Antioxidants: Spinach contains antioxidants that protect cells from damage.
FAQs
- Can I use frozen spinach?
- Yes, but fresh spinach yields the best results.
- Can I substitute half-and-half for heavy cream?
- Yes, but heavy cream gives a richer texture.
- Can I make this ahead of time?
- Yes, reheat gently before serving.
- Can I freeze leftovers?
- Yes, but thaw and reheat slowly.
- Can I add cheese?
- While not traditional, a sprinkle of Parmesan won’t hurt!
Enjoy your homemade Peter Luger Creamed Spinach – a side dish fit for a steakhouse feast! 🌟12