So wash it good and proper with some normal clean drinkable water. Spinach is a sandy and failing to wash it properly will result in a gritty result. Pick the leaves of the spinach stalks and give it a good wash.You could also add chervil, basil or chives. Nutmeg - Optional but extremely nessesary for the best flavour.Again if making a vegan version replace with a dairy free alternative like oat milk. Cream - Double cream makes it extra delicious.Butter - If making a vegan version use olive oil instead.Shallots - If you don't have shallot just replace them with onion.Spinach - I used fresh young spinach in this recipe but you could also use frozen, large spinach or baby spinach.Sabrina lives with her family in sunny California. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Aside from the classic Morton’s recipe, this recipe also adds cream cheese and Parmesan cheese.Nutmeg may seem like a dessert spice, but you’ll love the flavor in this recipe.If you’d prefer to use frozen spinach, just defrost and squeeze out as much water as you can from 1 pound of frozen spinach.Your taste buds will love it, your jeans may not but hey it is the holidays! You can also go the opposite way and use heavy cream.Yes you can use whole milk instead of half and half (go any less fatty and you’re not going to like the results).It goes well with Cast Iron Ribeye, Roasted Garlic Cherry Tomatoes and Classic Easy Mashed Potatoes as a traditional Christmas Eve dinner. This recipe is a spot on copy for Morton’s Steakhouse. Butter, onions, and garlic add a ton of flavor, and the combination of cream cheese, mozzarella, and parmesan cheeses cheeses take it to the next level. Using fresh spinach instead of frozen gives this dish a slight crunch to balance the rest of the creamy, cheesy texture. MORTON’S STEAKHOUSE CREAMED SPINACH (COPYCAT)Ĭreamed Spinach is the cheesiest way to enjoy your vegetables! This side dish will elevate any home cooked meal to make you and your guests feel like you’re dining at a five star steakhouse. Serve it alongside a perfectly cooked Steak with other cheesy sides like Skillet Creamy Mac & Cheese or Potatoes Au Gratin. This special Side Dish is perfect for a special occasion meal like Christmas, Easter, or even a romantic date night at home. Morton’s Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
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