Baking with Spinach

[ILP]

mi have one recipe that call for frozen (and squeezed) spinach
but mi not into frozen spinach...

can i just substitute the fresh for the frozen? do i have to do anything special?

& thanks

[mountaingal]

Re: Baking with Spinach

from what i can see around the net, u can substitute the same amount of fresh for frozen. or u can double fresh for frozen. cant find a definitive answer. but however much u use, u may need to wilt before using if u want to use it to replace frozen.

[Jazz]

Re: Baking with Spinach

sorry - I don;t eat Spinach and therefore don;t use it a lot in cooking - don;t know much about it... Hope someone else can help

[sistactry]

Re: Baking with Spinach

spinach is my middle name,
my kids luv it, hubby luv it, everybaddy luvv it in my household,

now, wha u say bout doubling the fresh for frozen is spot on,

spinach and saltfish, spinach by itself served as a veggie, hmmm hmmmm

[Stormmey]

Re: Baking with Spinach

love spinach also, especially spinach omelette

[seemiyah]

Re: Baking with Spinach

Saw this in the NYT today

<span style="font-weight: bold"><span style="font-size: 11pt">Making Spinach the Star of the Meal</span></span>

Many people serve spinach as a side dish, but in this week’s Recipes for Health, Martha Rose Shulman offers five new ways to serve spinach as the main course.


It’s hard for me to resist buying spinach at the farmers’ market this time of year. The bunches are plush, and the leaves and stems, pale pink at the base, are tender. I’d almost forgotten what mature spinach tastes like, since I’d gotten into the habit of buying the bagged baby spinach that you don’t have to stem; at my Iranian market they sell three-pound bags at a very good price. But fresh, locally grown bunch spinach is definitely worth revisiting, even if it does require more prep time.

Here are five new ways to make spinach the star of your meal.

Indian Tofu With Spinach: Tofu takes the place of cheese in this classic Indian dish.

Spinach and Onion Tart: Lighter than a quiche, this tart plays up the flavors of spring.

Spinach Bouillabaisse: Saffron lends an exotic note to this soup, and an egg in each bowl makes it a one-dish meal.

Provençal Spinach Gratin: This garlicky dish, topped with crispy bread crumbs, comes out of the oven sizzling.

Stir-Fried Sesame Shrimp and Spinach: Two rinses in a salty bath give the shrimp a succulent flavor and crisp texture.

http://well.blogs.nytimes.com/2012/04/13/making-spinach-the-star-of-the-meal/

[Tulip]

Re: Baking with Spinach

I am a spinach lover too. I like to make lasagna with spinach and mushrooms - so good. But more often than not, I do use spinach as a side dish.

I agree with the others who said you need to use at least twice as much fresh to substitute for frozen. I might even go with three times as much because the fresh will cook down to nothing in no time. I wouldn't blanch it or anything to sub for the frozen though.

Seemiyah, that Spinach Bouillabaisse sounds sooo good. I'm going to have to look up a recipe.

[Suesumba]

Re: Baking with Spinach

love spinace. you could substitute canned callallo.

[mangoskin]

Re: Baking with Spinach

not a spinach lover, but its healthy so I 'disguise' it in cassaroles (sp).
one recipe my aunt uses, that's delicious is, fresh spinach (wash and wilt) grated cheese, breadcrumbs diced onions, sweet peppers, thyme, salt and pepper sauce, milk and beaten egg put in casserole dish top with grated cheese and breadcrumbs bake until golden