These are the devilish ones. So good and yet so bad.

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
- Melt the butter in a sauce pan
- Add garlic and salt
- Heat 1 min
- Sprinkle in flour, whisking constantly
- When it’s smooth and creamy, slowly whisk in half and half
- Whisk and heat until slightly thickened
Spinach
- Melt the butter
- Sauté onion until translucent
- Add spinach and heat until it’s almost fully cooked
- Add white sauce, sour cream and Parmesan
- Stir until smooth
- 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
- Combine the water and yeast in a bowl and leave it for 5 min
- Stir in butter, sugar, salt, egg
- Mix thoroughly
- Sift in flour 1 cup at a time and beat it in
- Cover the bowl with a wet cloth and refrigerate for 2 hrs
- Turn the dough out onto a floured surface
- Knead it for a minute or two
- Divide the dough in half and roll into 2 12 inch circles
- Spread the remaining butter over each circle
- Cut each circle like a pie to have 8 even wedges
- Starting at the wide edge, roll each wedge, by hand into a crescent
- Lay the crescents on a greased baking sheet
- Cover and place in a warm place
- Let rise for 1 hr
- Preheat the oven to 400
- Bake the crescents for 10 -15 min
Herbed Butter
- Mix the herbs and salt into the butter and press the mixture into a ramekin
- Refrigerate if you aren’t serving for a while
- 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
- Heat 3/4 c cream
- In a metal bowl, whisk together yolks, sugar and a pinch of salt
- Slowly whisk in heated cream
- Fully combine and heat in a sauce pan, stirring constantly until it thickens 160 degrees
- Pour into a bowl through a fine mesh sieve
- Stir in vanilla
- Melt chocolate in a double boiler
- Whisk in the custard and cool
- Whip the remaining 1 1/4 c cream with an electric mixer to form stiff peaks
- Whisk 1/4 of whipped cream into chocolate mixture until its smooth
- Fold in remaining whipped cream
- Spoon into serving pieces, stemmed glasses, ramekins, whatever you are using
- Cover and chill for 6 hrs
- Take them out 20 min before serving
- Garnish with fresh berries, whipped cream, fresh mint leaves (all optional)
Enjoy these steakhouse favorites.
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