Make Ruth's Chris sides at home
If you're supposed to take a dish to a holiday party or Christmas dinner, here are two suggestions courtesy of a popular restaurant.
Ruth's Chris Steak House sent these two recipes to me, and I'm passing them along.
Official disclaimer: I haven't tested them. If you try either, let us know what you think.
I love the way you add 2 tablespoons of butter to the spinach after the stick of butter the recipe begins with -- and it serves four. And you thought you were getting all your calories at Ruth's Chris from the prime rib.
Also, I should say that I'm a little wary of the sweet potatoes after reading what the PR person had to say: "This deliciously decadent recipe is perfect as a side to a holiday meal or, served with a scoop of vanilla ice cream, as a sweet dessert."
Promise me you'll serve it as dessert, not a side dish, if it's that sweet. ...
This traditional Southern staple is kicked up with a hearty béchamel sauce, perfect for a side dish to your main course or served with crackers as a party snack. This recipe serves four.
Bechamel Sauce
1 stick butter
¼ cup all purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 bay leaf (size of a dime)
¼ teaspoon salt
Preparation instructions:
1. In a small saucepan, melt butter over medium heat until foamy, then add flour and stir until light brown in color.
2. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
3. Reduce the heat and cook for five minutes – pass through a fine strainer and reserve. The sauce will be very thick.
4. Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process.
5. Squeeze spinach until very dry and puree in a food processor. Set aside.
6. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tbsp. softened butter.
Ruth’s Homemade Sweet Potato Casserole
This recipe serves 12.
Sweet potato mixture
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick (1/2 cup) butter
Crust mixture
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter
Preparation instructions:
1. First, combine crust mixture in mixing bowl and hold on the side.
2. Combine sweet potato mixture ingredients into a mixing bowl in the order listed. Combine thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
3. Pour mixture into buttered baking dish.
4. Bake for 30 minutes at 350 degrees. Allow to set and cool for 10 minutes
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 10 minutes at 350 degrees. The brown sugar and pecan crust should be slightly browned and crunchy.
(Photo courtesy of Ruth's Chris)
Comments
Has anyone ever seen a bay leaf the size of a dime? Most of mine are the size of... well, a bay leaf.
Posted by: JLA | December 12, 2007 9:18 AM
You can make a much healthier version by using frozen spinach, boiling it in water with a cube of beef bouillon, draining, and then adding dried onion flakes and low-fat cream cheese. The beef bouillon and onion give it 'flavor' while the cream cheese gives it, well... CREAM!
Posted by: Carrie | December 12, 2007 9:47 AM
The sweet potato caserole is a lot like ours. We add coconut milk, rum and orange zest; tbsp. butter, less sugar, no crust. It's not as sweet, but it is good and not to be eaten as dessert.
Posted by: Dave | December 12, 2007 12:11 PM
JLA brings up a good point. When you buy a bay leaf how do you know if it is Turkish or Californian? Many recipes signify a difference. Who knows?
You think with the 10 tablespoons of butter you're going to notice?
Posted by: mdlrvrmuncher | December 12, 2007 2:08 PM
Elizabeth: My question was serious. What is the difference?
Supposedly the Turkish has a more intense flavor. It's shorter and more oval, while the California bay leaf is longer and narrower. But I'm no bay leaf expert.
Posted by: mdlrvrmuncher | December 12, 2007 8:45 PM
For a holiday dish, I would definitely go with all the butter and would even consider using cream in place of half and half. After all, it's not an everyday dish.
I have one question though. The recipe says to puree the spinach, but, in the picture, the spinach is not pureed - it just looks like it is chopped. I think I'd prefer chopped rather than pureed.
(Chopped spinach salad, anyone?)
Posted by: Janet | December 13, 2007 7:31 AM
Now I know.Thanks!!
Posted by: mdlrvrmuncher | December 13, 2007 8:50 AM