STEAK THE MORTON'S WAY

September 12, 2006
Show #511

When it comes to fine dining, there are two approaches. A conventional restaurant is run by a chef who creates dishes that appear on the menu. The menu may be fairly well "set" but variations, specials and new ideas are welcome. A steak house on the other hand is far more focused. Steak is the main event and other items play supporting roles. There may be a "chef," but his/her responsibilities are rather limited. Once the basic menu is set, it tends to stay that way, and the kitchen is responsible for getting it exactly right every night. Creativity isn't a factor.

There are quite a few franchised steak houses in existence and the standards tend to be very high. One such establishment is Morton's, which has a location in Baltimore. Despite (or because of) the corporate approach, dining in one Morton's is like dining in any other...and that's not at all a bad thing.

Morton's has worked out its approach to running a steak house and is extremely professional in managing quality control. They can all but guarantee that you'll get a very good meal there, and if you're like us, you may find yourself wondering, "Can I do this at home?"

The answer is a qualified yes. You can find excellent US Prime steaks, and you can find the right seasonings. What you cannot recreate is the oven they use, which gets up over 1000 degrees! A little professional guidance would be welcome, which is why "Morton's Steak Bible" (Clarkson Potter, New York, 2006) by Morton's VP Klaus Fritsch is so useful. Fritsch gives you the insider's view of running a great steak house and provides lots of tips on preparing the perfect steak at home. He also very generously provides recipes for nearly all of the side dishes, sauces and desserts you can order at Morton's. Here is their recipe for a crowd pleasing side.

MORTON'S CREAMED SPINACH

1/4 cup unsalted butter
3/4 cup minced yellow onion
1 1/4 tbs minced garlic
2 tsp seasoned or coarse salt
1 tsp fresh ground pepper
3/4 tsp fresh ground nutmeg
1/4 cup all-purpose flour
3 1/7 cups half and half cream
2 1/4 lbs chopped frozen spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese

1.            In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and sautee for about 10 minutes, or until the onion is translucent. Stir in the salt, pepper and nutmeg.

2.            Sprinkle the flour over the onion and cook over low heat, stirring with a wooden spoon, for about 4 minutes, or until there is a nutty aroma. Add the half and half and cook over medium low heat, whisking occasionally, until hot. Raise the heat to medium-high and bring to a boil. Whisk continuously for 6 to 8 minutes, or until the mixture thickens.

3.            Remove the pan from the heat. Using a handheld immersion blender, blend the sauce for 1 to 2 minutes or until smooth. Stir in the spinach until well mixed and heated through. Serve immediately or cover and set aside to keep warm.

4.            Just before serving, re-heat over medium heat, and stir in the parmesan cheese. Correct seasonings if necessary.

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