Cocky Bullís Creamed Spinach
Jason Krueger, Cocky Bull Restaurant, Victorville
3 ounces minced garlic
1⁄2 cup julienned white onion
4 ounces white wine
1⁄2 teaspoon white pepper
1 gallon heavy cream
8 ounces chicken base
6 ounces sour cream
3⁄4 pound melted butter, mixed well with
2 cups all-purpose flour
For the Spinach
4 ounces olive oil
11⁄2 cups diced Roma tomatoes
1 cup diced red onion
2 ounces minced garlic
3 pounds chopped fresh spinach
3 ounces white wine
2 ounces lemon juice
3 tablespoons salt
1 cup grated Parmesan cheese
Make the cream sauce by sauteeing minced garlic, white onion, white
wine and white pepper until onions are clear.
Add heavy cream, chicken base and sour cream. Cook until it starts
Slowly stir in bits of the roux to the cream sauce until it reaches
your desired thickness (you may not use all of the roux).
Strain sauce by removing onions and garlic and refrigerate until
ready to make spinach.
To make the creamed spinach, saute olive oil, diced Roma tomatoes,
diced red onions and minced garlic until red onions are clear, a few
Add chopped fresh spinach, white wine, lemon juice and salt. Cook,
uncovered, until hot.
Add 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.