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 to boil.
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, sauté olive oil, diced Roma tomatoes, diced red
onions and minced garlic until red onions are clear, a few minutes. 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.
Source: Jason Krueger, Cocky Bull Restaurant, Victorville, California