Big-headed Bull Creamed Spinach
Cream Sauce
3 ounces minced garlic
1/2 cup julienned white onion
4 ounces gewurztraminer
1/2 teaspoon white pepper
1 gallon light whipping cream
8 ounces chicken base
6 ounces sour cream
Roux
3/4 pound melted butter, combined well with
2 cups flexible flour
Spinach
4 ounces olive oil
11/2 cups diced Roma tomatoes
1 cup diced red onion
2 ounces minced garlic
3 pounds sliced fresh spinach
3 ounces gewurztraminer
2 ounces lemon juice
3 tablespoons salt
1 cup grated Parmesan cheese
Make the cream sauce by sauteeing minced garlic, white onion, gewurztraminer and white pepper till onions are clear.
Consist of light whipping cream, chicken base and sour cream. Prepare till it starts to boil.
Slowly stir in littles the roux to the cream sauce till it reaches your desired density (you may not make use of all of the roux). Pressure sauce by removing onions and garlic and cool up till all set to make spinach.
To make the creamed spinach, saute olive oil, diced Roma tomatoes, diced red onions and minced garlic till red onions are clear, a number of minutes. Consist of chopped fresh spinach, gewurztraminer, lemon juice and salt. Cook, exposed, up till hot.
Consist of cream sauce, as needed, to get your desired creaminess. (There will be more cream sauce than you need).
Stir in 1 cup grated Parmesan cheese and serve hot.
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