More Steakhouse Favorites Recipes

Ingredients

White sauce

• 3 Tbsp butter
• 4 Tbsp flour
• 1/2 tsp salt
• 1 small clove garlic minced
• 1 c half and half

Spinach

• 1/2 c sour cream
• 2 Tbsp butter
• 3-4 Tbsp minced onion
• 1/4 c water
• 20 oz frozen spinach chopped and drained
• 1/2 tsp pepper
• 1/4 c grated Parmesan

Preparation

White sauce

1. Melt the butter in a sauce pan
2. Add garlic and salt
3. Heat 1 min
4. Sprinkle in flour, whisking constantly
5. When it’s smooth and creamy, slowly whisk in half and half
6. Whisk and heat until slightly thickened

Spinach

1. Melt the butter
2. Sauté onion until translucent
3. Add spinach and heat until it’s almost fully cooked
4. Add white sauce, sour cream and Parmesan
5. Stir until smooth
6. Simmer for about 5 min stirring constantly

Ingredients

• 1/2 c warm water 110 degrees
• 1 pkg active dry yeast
• 1/2 c warm milk
• 1 egg
• 1/3 c butter at room temp
• 1/3 c extra fine sugar
• 1 tsp salt
• 3 3/4 c flour
• 1/4 c butter at room temp

Herbed Butter

• Pick any herb that you like or better yet, make a few batches
• 1/4 c fresh herbs finely chopped (chervil, thyme, tarragon, chives)
• 1 stick butter at room temp
• 1/2 tsp salt

Preparation

1. Combine the water and yeast in a bowl and leave it for 5 min
2. Stir in butter, sugar, salt, egg
3. Mix thoroughly
4. Sift in flour 1 cup at a time and beat it in
5. Cover the bowl with a wet cloth and refrigerate for 2 hrs
6. Turn the dough out onto a floured surface
7. Knead it for a minute or two
8. Divide the dough in half and roll into 2 12 inch circles
9. Spread the remaining butter over each circle
10. Cut each circle like a pie to have 8 even wedges
11. Starting at the wide edge, roll each wedge, by hand into a crescent
12. Lay the crescents on a greased baking sheet
13. Cover and place in a warm place
14. Let rise for 1 hr
15. Preheat the oven to 400
16. Bake the crescents for 10 -15 min

Herbed Butter

1. Mix the herbs and salt into the butter and press the mixture into a ramekin
2. Refrigerate if you aren’t serving for a while
3. Take it out 1/2 hr before serving

Ingredients

• 2 c heavy cream
• 4 lg egg yolks
• 3 Tbsp sugar
• 1 tsp vanilla
• 7 oz good quality semi-sweet chocolate, chopped

Preparation

1. Heat 3/4 c cream
2. In a metal bowl, whisk together yolks, sugar and a pinch of salt
3. Slowly whisk in heated cream
4. Fully combine and heat in a sauce pan, stirring constantly until it thickens 160 degrees
5. Pour into a bowl through a fine mesh sieve
6. Stir in vanilla
7. Melt chocolate in a double boiler
8. Whisk in the custard and cool
9. Whip the remaining 1 1/4 c cream with an electric mixer to form stiff peaks
10. Whisk 1/4 of whipped cream into chocolate mixture until its smooth
11. Fold in remaining whipped cream
12. Spoon into serving pieces, stemmed glasses, ramekins, whatever you are using
13. Cover and chill for 6 hrs
14. Take them out 20 min before serving
15. Garnish with fresh berries, whipped cream, fresh mint leaves (all optional)