"sf" > wrote in message
...
> On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
> > wrote:
>
> > The spinach recipe puzzles me. Vinegar will
> > curdle cream; I make creamed spinach without that addition.
> >
>
> It's only 1/2 a teaspoon. Do you really think that would
> curdle HEAVY cream? I find that a decent amount of lemon
> juice or wine, for instance, will curdle light cream - but
> heavy cream can take the abuse.
>
> What's your recipe for creamed spinach?
>

spinach, sauted with a bit of onion or shallots in a straightup Bechamel
sauce, with a hint of nutmeg. I prefer to use whole leaves, rather than
chopped