Benjamin Steakhouse Westchester brings a Manhattan-quality dining experience to the suburbs. The team behind the successful steakhouse is passionate about the overall dining experience, and that reads as genuine to the guests. All steaks are dry-aged in house for 28 days, which takes a lot of money, time, and care, but produces the absolute best result–and Benjamin refuses to serve anything other than the best.
Benjamin Steakhouse’s ultimate focus is the guest experience. Employees are on the floor every single night, meeting new people and talking to old friends, and are highly receptive to feedback from customers. If someone loves a specific table, or a certain wine, the team wants to ensure that he or she has everything needed to turn an ordinary meal into a great memory.
Cream-less Creamed Spinach
One of our most acclaimed-and coveted dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!
Ingredients (6 servings):
1lb Frozen, Chopped Spinach
¼ teaspoon Baking Soda
3 Tablespoons of Flour
6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
2 Tablespoons of Chicken Base (powdered)
Salt and White Pepper, to taste
1. Add Frozen, Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.
2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
4. Add chicken base, salt and white pepper to 2 cups of the water and bring to a boil.
5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
6. Combine this mixture with the spinach, stir and enjoy!
Time: Approximately 10-15 minutes
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 cup milk
1/2 cup heavy cream
1/4 pound ramps
1/4 pound baby spinach, chopped
1/2 cup grated Parmesan
Melt the butter in a pot over medium heat. Add the flour and cook, stirring for 2 minutes. Incorporate the milk into the pot with a whisk. Add the cream, ramps, and baby spinach. Add the Parmesan cheese and stir.
Left-Over Turkey Soup
Prep Time: 30 minutes
Cook Time: 2 hours
2 quarts chicken broth
1 large onion, quartered
4 carrots, quartered
4 whole celery stalks
1 whole garlic clove
2 Tablespoons olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and cut down
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 cup trimmed green beans, cut into 1-inch pieces
3 cups shredded or cubed turkey meat
1 cup of brandy
To prepare broth:
- Add chicken broth and all other simmering ingredients into a large pot, cover.
- Bring broth to a boil, add the brandy then simmer about 1 ½ hours, covered, over low heat.
- Strain the broth through a fine sieve, into a bowl, and discard any solids.
- The broth can be prepared up to two days in advance and stored in the refrigerator.
To make the soup:
- In a large pot, heat olive oil and garlic cloves until lightly browned, about 1 minute.
- Add onion, carrot, celery, and sweet potatoes. Sauté over medium-low heat until soft, about 8 minutes.
- Add the broth. Bring to a simmer.
- While simmering, add green beans and turkey to the soup. Bring it back up to a simmer. Simmer for about 5 more minutes, until sweet potatoes are tender.
Lobster Bisque Soup
Ingredients for the base:
5 lbs of small lobsters – Cut down to four parts
4 carrots – Cut down into fours
2 onions – Cut down into fours
5 pieces of whole, peeled garlic
8 oz lobster base
½ cup Brandy
3 qts heavy cream
1 qt milk
1 small can tomato paste
2 T Olive Oil
For the Roux:
2 stick butter
1 cup flour
- Sautee all of the above ingredients for two minutes.
- Add ½ C of brandy
- Add 5 quarts of water – bring up to a boil
- Simmer for about 20 minutes
- Add 3 quarts of heavy cream and 1 quart of milk
- Add 8 ounces of lobster base paste
- Strain all of the, carrots, onions, and garlic – remove the lobster meat from tail and claws, dice and reserve
- In a separate pot add the flour and butter to make a paste and cook at low heat for 5 minutes.
- Gently stir the roux and the tomato paste into the soup base to thicken.
- Add the large chunks of lobster back into the soup
Rack of Lamb
1 Rack of Lamb- (Roughly about 8 chops)
¼ Cup of Rosemary, chopped fine
¼ Cup of Thyme, chopped fine
¼ Cup of Oregano, chopped fine
¼ Cup Unseasoned Bread Crumbs
¼ Cup Dijon Mustard
- Pre-Heat oven to 375.
- Put Salt and Pepper to taste and olive oil in a bowl and let the Rack of Lamb marinade for about 30 minutes. Cover with plastic.
- Remove Rack from marinade and in a large frying pan, pour in a little olive oil and sear the lamb rack on both sides.
- Place Rack in a medium size casserole and place in oven for about 10-12 minutes.
- Mix herbs and bread crumbs together.
- Remove casserole from oven and brush the top side of the Rack with the Dijon Mustard.
- Pat the bread crumb/herb mixture onto the mustard.
- Return the casserole to the oven and cook for 5 more minutes or until 130̊ at its center for medium-rare.
- Remove from Oven, Slice, and Enjoy!