Spinach Steals the Show: New Recipes Elevate a Kitchen Staple
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A growing interest in versatile and nutritious ingredients has led chefs to rediscover the power of spinach, a leafy green steeped in culinary history and pop culture lore.From its association with strength – thanks to popeye the Sailor Man – to its notorious demands in professional kitchens, spinach is proving to be a cornerstone of modern cooking.
This week’s featured recipes demonstrate the remarkable adaptability of spinach, offering both a comforting dip and an elegant steakhouse classic.
The Unsung Hero of the Professional Kitchen
For chefs, the seemingly endless need for spinach is a running joke. “You could order a cargo ship’s load of this leafy green and barely survive an 80-cover service,” one culinary professional noted,highlighting the ingredient’s surprisingly high consumption rate in busy restaurants. Mastering spinach planning is key, begining with a dry pan, a touch of salt – surprisingly, it requires very little seasoning – and a careful wilt before squeezing out excess water.
From neighborly Dips to Michelin-Starred Bites
the inspiration for the first recipe arrived unexpectedly, stemming from a pre-Christmas gathering of chefs.What began as a tradition of lavish feasts and lively parties has evolved into a more relaxed affair: “a chaos of sitting around a kitchen table with a glass of wine and talking about the aforementioned feasting, partying and bad behavior,” as one attendee described it.
The standout dish of the evening wasn’t from a professional kitchen,but from Jacinta,a neighbor,whose spinach,artichoke and jalapeño dip with home-made crostini proved a resounding success. Popular in the United States, this dip is gaining traction elsewhere, offering a perfect accompaniment to bread, crisps, nachos, or crostini.
Steakhouse Excellence: Creamed Spinach Reimagined
The second recipe focuses on a steakhouse staple: roasted striploin steak with creamed spinach and nutmeg.While a classic, this version incorporates unconventional techniques to maximize flavor. Cooking the creamed spinach sauce in the same pan used for the steak infuses it with rich, meaty flavors.
Adding a Parmesan rind – often discarded – provides a subtle umami boost, while a generous grating of nutmeg elevates the dish to new heights. While some recipes suggest Tabasco or Dijon mustard, and larger restaurants may opt for frozen spinach for convenience, the chef emphasizes that fresh spinach yields the best results.
These two recipes offer a compelling glimpse into the versatility of spinach, proving that this humble leaf can be transformed into something truly special.
Recipe: Spinach, artichoke and jalapeño dip with home-made crostini
Recipe: Roasted strip loin steak with creamed spinach and nutmeg
Why is spinach gaining popularity? A growing interest in versatile and nutritious ingredients is driving the renewed focus on spinach. Chefs are recognizing its adaptability and nutritional benefits.
Who is involved? Chefs, culinary professionals, Jacinta (a neighbor), and diners are all involved.The article highlights the contributions of both professional cooks and home cooks.
What are the featured recipes? The article features two recipes: a spinach, artichoke, and jalapeño dip with homemade crostini, and roasted strip loin steak with creamed spinach and nutmeg.
How did this trend develop? The trend began with a pre-Christmas gathering of chefs who were inspired by a neighbor’s prosperous spinach dip. This led to a re-examination of spinach’s potential in both casual and upscale cooking. The trend continues as chefs experiment with techniques to maximize spinach’s flavor, like using steak drippings and Parmesan rinds. The article doesn’t indicate how the trend *ends
