"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-12-2009, 11:34 AM   #1
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Cooking spinach questions

I rarely eat spinach, since I don't like the taste.. Frankly, I don't even know how to cook it properly..

What do you do with the excess moist when cooking spinach - simply drain it? Or do you keep cooking till all the water is evaporated?

Today I sauteed frozen (organic) spinach together with onions and garlic. I also added Turkish hot pepper paste, and it still didn't taste good. Next time I'll add some cream cheese or something...

__________________

__________________
Argamemnon is offline   Reply With Quote
Old 04-12-2009, 11:50 AM   #2
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
When I cook spinach, I drain it in a colander & gently press on it with the back of a spoon to get rid of as much extra moisture as possible. I then add it back into the cooking vessel where I've already melted a goodly amount of butter, & usually a goodly amount of chopped garlic. Stir to heat through & then add a dollop of heavy cream to taste & a dash of grated nutmeg. Heat through & serve. Sometimes I'll vary this by also adding some chopped sauteed onion, a few dashed of dry seasoned breadcrumbs, grated parmesan cheese, crumbled feta cheese, etc., etc. - whatever I feel like & happen to have on hand. Some folks also like to add a sieved hardboiled egg. Spinach also responds nicely folded into a cheese sauce.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 04-12-2009, 11:54 AM   #3
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Thanks!
__________________
Argamemnon is offline   Reply With Quote
Old 04-12-2009, 12:15 PM   #4
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
When I cook spinach, I first drain off as much water as possible from washing it many times before adding it to the pan. I sauté the spinach in a bit of good olive oil and most times, the water evaporates quickly, because I got rid of most of it before I started cooking. I like to add a couple of cloves of garlic, finely chopped, as well. Season with salt and pepper.

When I am using it to stuff chicken breasts, I blanch it, then stop the cooking in ice water, then wring it out in kitchen towels to get ALL the water out.

Hope this helps.

However, I love spinach. It has been my favorite vegetable since I was three years old!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-12-2009, 12:27 PM   #5
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Try sauteing fresh spinach very quickly in little olive oil with some garlic and maybe a bit of crushed red pepper, just until it wilts and before much juice appears. Quickly remove it from the pan and add a bit of salt, pepper, and little lemon juice. Much better than when it's cooked to a soupy mush like canned or frozen spinach.

Or add it raw to salads, which is the best way to eat spinach IMHO.
__________________
Scotch is offline   Reply With Quote
Old 04-12-2009, 12:37 PM   #6
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,075
As mentioned , the frozen spinach will have more moisture. Usually ill defrost it, squeeze it as dry as i can , before using it.

Ill fry it up with oil, garlic an salt, then mix it in with cooked pasta and feta cheese making a nice pasta salad.

Another thing i do is mix the defrosted spinach with ricotta cheese, a little feta, garlic, onion, dill, salt, pepper and an egg. Then use this as a stuffing to make a calzone.
__________________
larry_stewart is online now   Reply With Quote
Old 04-12-2009, 12:41 PM   #7
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Thanks for the replies everyone, some good ideas
__________________
Argamemnon is offline   Reply With Quote
Old 04-12-2009, 12:44 PM   #8
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Quote:
Originally Posted by larry_stewart View Post
Usually ill defrost it
On the package it says not to defrost
__________________
Argamemnon is offline   Reply With Quote
Old 04-12-2009, 01:58 PM   #9
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I didn't notice that you're using frozen -- my comments were meant for fresh spinach, which is far superior as a vegetable. However, I often use frozen chopped spinach in recipes, such as spinach lasagna, and it's quite good for such things.
__________________
Scotch is offline   Reply With Quote
Old 04-12-2009, 02:12 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I ALWAYS have a bag of frozen chopped or whole leaf spinach in the freezer. Always. It's just too versatile not to have on hand at all times.

Makes an excellent "bed" for Chicken, Turkey, or Flounder/Sole Piccata or Francaise style. Adding some crumbled Feta cheese to it makes it an excellent "bed" or accompaniment to Greek-style fish or poultry cutlets as well. And one of my favorite egg dishes involves cooked spinach (frozen makes it SO easy) topped with poached eggs & a lovely Swiss cheese sauce. It also makes a terrific addition to impromptu purchased Indian "simmer sauces", & soups as well.

Best of all - since it's already been blanched, what you see is what you get amount-wise, unlike fresh spinach where a pound cooks down to about 1-1/2 cups - lol!

I'm never without it on hand.

For salads, I'm not fond of the insipid "baby" flat-leaf spinach that dominates the markets these days. While I absolute LOVE a good spinach salad (spinach, hard-cooked eggs, bacon, sliced white button mushrooms, blue cheese), it's only worth it to me if it's made with good old Savoy-leaf spinach, which I grow myself since it's no longer popular.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.