Spinach has a bad rep. Indeed it can be prepared in an amazing variety of unappetizing fashions. It can be gritty, and it is so rich in iron that leftovers can taste like rust. Yet it is very good for you. It is one of those newly reappraised color foods, like blueberries, which contain all sorts of compounds that fight disease and aging.
Spinach is not necessarily synonymous with virtue or penance: indeed my favorite pig out food is the spinach pizza that my friend Bill Seras prepares at the Back Door Café (156 West High St. 249-4310.)
For illustrations, instead of dull photos of greens, I thought you would get a chuckle out of these foreign brands. Better think of a new name before trying to penetrate the American market, right?
 A very popular French soda |
3 wonderful Japanese examples from the great website engrish.com
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The California Café Spinach Salad (about 4 servings)
Chutney dressing:
1/2 cup vinegar
3/4 cup tasteless oil
1 tablespoon chutney
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon dry mustard
a few drops Tabasco Shake everything well together. Keeps very well.
1 bag spinach, well rinsed, big stems off
2 cups bite size poached chicken
2 apples, cored and cubed, but skin ON
peanuts or walnuts to taste
raisins to taste
chopped green onion Assemble attractively in one large or several individual bowls.
Potage Santé - French Health Soup (about 4 servings)
1/2 stick (4 tablespoons) butter
2 onions chopped
4 cloves garlic, peeled
3 carrots, peeled and sliced
3 stalks celery, washed and sliced
3 potatoes, peeled and quartered
1 can chicken broth (14 1/2 oz)
1 bag spinach, well rinsed, big stems off
1 teaspoon thyme leaves
2 tablespoons sherry
1 tiny pinch nutmeg
Salt - pepper
Sour cream for garnish
Melt butter in a large kettle. Sauté onion and garlic, not too fast, until translucent.
Add carrot, celery and potato. Gently fry a bit longer, until vegetables release some juice.
Cover with canned broth and enough water to go about one inch over vegetables.
Add salt and black pepper to taste.
Simmer slowly until carrots are very tender (at least 30 minutes.)
Add spinach, thyme, nutmeg, sherry.
About 2 minutes later, when the spinach is thoroughly wilted, purée everything.
Correct seasonings.
Do not keep this soup hot too long or it will loose its nice color. If you are serving it later, chill it quickly.
Garnish each bowl with a nice dollop of sour cream.
Remember that soup is not scientific. Please experiment with chard and other greens. Sorrel is quite stunning too.
Palak Gosht (about 4 servings)
4 cloves garlic, peeled
a walnut's worth ginger, peeled
2 jalapeño peppers, seeded
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 plain yogurt
2 lbs cubed lamb
Process garlic, ginger and jalapeños into a smooth purée, adding some yogurt if you get stuck.
Combine everything and marinate overnight in refrigerator.
1/4 cup tasteless oil
1 bay leaf
2 black cardamoms (available from Penzey's )
4 whole cloves
2 large onions, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch to 1/4 teaspoon cayenne (you can add more later)
3 tomatoes, chopped (peeled too, if you have the energy)
1 tablespoon tomato taste
2 teaspoons salt
In a thick bottomed pot, sauté the bay leaf, cardamoms and onion in the oil, not too slowly. Get some color, but don't scorch. It will take a while, and you must stir often. Cooks from India say "you must see the oil come back." And that can't happen until most of the moisture from the onions is gone.
Add your powdered spices and a little sprinkle of water, and stir well.
Turn fire way up and add the meat and its marinade.
Stir very often for about ten minutes. That is the Bhuna stage, if you want to know.
Add tomato, tomato paste, a half cup of water, and salt.
Reduce to a gentle simmer and cook for 75 minutes. Stirring once in a while.
Taste for tenderness, and salt and spiciness too.
When meat is tender, the dish can wait. Refrigerate overnight if preferred.
1/2 bag spinach, well rinsed and big stems off
1 stick butter, cut up
1 little pinch nutmeg
When ready to serve, bring lamb back to a boil and add spinach, butter and nutmeg.
Mix well and serve very soon over rice.
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