CHILLED SESAME SPINACH
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.
Provided by Martha Stewart
Categories Lunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt. Add spinach, and cook just until wilted, about 30 seconds. Drain immediately in a colander, and plunge into prepared ice bath. Let spinach cool completely, about 30 seconds; drain again. Using your hands, squeeze excess water out of spinach, and transfer to a work surface. Coarsely chop spinach, and place in a medium bowl; set aside.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin. Add dressing and sesame seeds to the spinach; mix to combine.
GARLIC-SESAME SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.
COLD SESAME SPINACH
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare an icewater bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the icewater bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold.
COLD SESAME SPINACH
Categories Side Steam Vegetarian Low/No Sugar Vinegar Spinach Summer Chill Healthy Vegan Sesame Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
- While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
- Toss spinach with sesame seeds and vinegar.
COLD SPINACH WITH SESAME
A delicious way to prepare spinach ahead and present it beautifully. This is a place where perfectly fresh spinach will really strut its stuff. (You could use frozen spinach for this preparation, but it will not taste as good.) For a really stunning look, roll the cold cooked spinach in a bamboo sushi-rolling mat, then slice the log on the diagonal before dipping it in the sesame seeds.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and add salt. Add the spinach and cook until it wilts and the stems become tender, 30 seconds to 2 minutes. Remove it with a strainer or slotted spoon and immediately plunge it into a bowl of ice water. When it has cooled off, squeeze the excess water from it and finely chop it.
- Sprinkle the spinach with a little salt and the soy sauce and shape it into a 1-inch-thick log (or press the spinach into small balls or mounds). Cut the log into 1-inch slices. Dip each end of each slice into the sesame seeds and arrange on a plate. Drizzle with the sesame oil. Serve immediately or refrigerate for up to 2 hours before serving.
SESAME SPINACH
Flavoured traditionally with sesame, soy sauce, vinegar and sugar, this quick and simple dish is a classic and versatile Korean side
Provided by Judy Joo
Categories Side dish
Time 6m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
- Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.1 milligram of sodium
SPINACH WITH SESAME SHOYU DRESSING
Categories Salad Appetizer Side Quick & Easy Spinach Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
- On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
- Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.
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- Gather all the ingredients. Bring a big pot of water to a boil. [Optional] If your sesame seeds are not toasted/roasted yet, or if you want more toasty taste/fragrance, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
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