Oh, frozen spinach, how I hate thee

[thebitterguy]

So, yeah. In case I haven't mentioned it here, I broke my lasagna cooking cherry this past weekend. Had a fascinating discussion with mr_weasel about the cost efficiencies of Fresh Vs Store-bought frozen (you spend a little more buying the ingredients, but the cooking time is reduced). It's a foolishly easy dish to make, as long as you're not making your own sauce. And even then, well, we've got tomato sauce made from our garden sitting in the pantry

The recipe I used required ricotta or cottage cheese in the middle, mixed with defrosted frozen spinach. Now, personally, spinach is a take it or leave it proposition for me (I often pass it by when using a salad bar, to my shame).

The spinach in this dish, though, is not making itself loved to me. I don't know if it's because I defrosted it the easy way (microwave) instead of letting time and nature take its course. The flavour is just strange, and it has an odd, tough texture that I'm not loving.

Meh. It was a casserole dish of pure gold that came out of the oven, in any case.

Comments

[jkahane.livejournal.com]

I know how you feel about this. I've had a few problems myself cooking with frozen spinach, and find that it works best when given the chance to defrost naturally, rather than in the microwave.

I've also noticed that texture of the spinach differs depending on whose frozen spinach it is. That said, the taste of spinach has never excited me to begin with, but different strokes and all that. I make a good dish of spinach and mushrooms lightly stir fried, and always add a bit of sweetener to it, so...

[pyat.livejournal.com]

I love the glamorous haze surrounding it. :)

[indefatigable42.livejournal.com]

Nnnnom.

I use frozen spinach a lot. When I do lasagna, ideally I let it thaw in the fridge, squeeze the water out of it, and mix it into the tomato sauce.

[thebitterguy]

I think the microwave was the biggest mistake. Or possibly just using frozen, if you believe viktor_haag.

[viktor-haag.livejournal.com]

Frozen Spinach?!?!

Good God, man!

Yes, it is easier, but I find the taste does not end up being desirable at all. Best is to lightly wilt fresh spinach in a frying pan with a dash of sesame oil, and some freshly ground sea salt. This takes only a few minutes. Then you can shred the results with a sharp knife, and do what you like with it.

Freezing greens does, in my opinion, rather nasty things with the cellular structure and the result ends up being bitter or revoltingly mushy or both.

I was only following the recipie

[thebitterguy]

Yeah, they didn't come out too tasty. Sesame oil and some salt, eh? Sounds like a good substitution. How much spinach do you think is needed to equal one of those frozen bricks?

[bandersnitch.livejournal.com]

Looks yummy!

[thebitterguy]

Other than the spinach it was good. It's making for good leftovers.

[lynne-h.livejournal.com]

Actually, a vegetarian friend gave us a very good recipe with frozen spinach, but the trick is to get the baby spinach so its young and sweet (rather than the older stuff which can go bitter).

Freeze your spinach. When you need it, smash it to smithereens in the bag so you have teeny tiny pieces. Mix this with a block of Boursin (garlic and herb soft cheese) and either grated Red Leicester (her version) or mature cheddar (our version). Put into a baking receptacle, then sprinkle on a bit more grated cheese. Pop in the oven until all the cheese is bubbling away nicely and scoff with crusty bread.

Oh yes, and ask Robin for his African peanut butter and spinach stew. Its awesome.