Most of us have heard of Ruth’s Chris Steakhouse. But how many of us know the founder’s unique history?
In 1965, single mother Ruth Fertel realized she needed to earn more money to send her sons off to college. She found a restaurant for sale in a New Orleans newspaper called Chris’ Steak House. She quickly learned that Chris’ steak house originally opened on her birthdate, and she took that as a sign of good luck to move forward with the sale.
Shortly after Fertel purchased the establishment, a fire forced her to change the original location and she renamed the restaurant, “Ruth’s Chris Steak House.”
Though she had no restaurant experience, Ruth’s Chris became a huge success. Fertel opened her first franchise in 1977 in Baton Rouge, Louisiana. Today, there are more than 80 locations in the U.S. and overseas.
This delicious creamed spinach recipe is inspired by the dish served at Ruth’s Chris Steakhouse. It has just a hint of cayenne pepper to give it that Louisiana zing!
- 1 10 ounce package of frozen chopped spinach
- 2 tablespoons butter
- 2 cloves of garlic, minced
- 1 ½ tablespoon flour
- ½ cup heavy whipping cream
- ½ cup Mozzarella cheese, shredded
- ¼ teaspoon salt
- Pinch of black pepper
- Pinch of nutmeg
- Pinch of cayenne pepper
Cook the spinach as directed on the package. Drain and squeeze all the liquid from the spinach when it is done.
Melt the butter in a saucepan over medium heat.Add the garlic and cook for 30 seconds.
Add the flour to the melted butter and stir until smooth. Cook for 2 minutes.
Add the cream and heat for 2-3 minutes or until the sauce thickens. Whisk often so that the sauce does not burn.
Add the cheese, spinach, nutmeg, salt, pepper and cayenne pepper. Cook for 2-4 minutes, stirring often.