Comments on: Baby Spinach Salad with Pancetta and Onions

By: quiapo

quiapo — Thu, 22 May 2008 09:25:40 +0000

There is a classic simple spinach recipe popular in the mediterranean, enjoyed in Spain, France and Italy (there is even a Pizza version of this in Nice.
A formal recipe:
1 kg of spinach leaves, 4 tablespoons of raisins,to be soaked in warm water, 3 tablespoons of pine nuts – to be gently fried in oil or butter, 1 onion finey chopped, which is fried to goledn then 2 garlic cloves finely chopped added,, with the plumped raisins and toasted pine nuts. Finally the spinach leaves are added until they wilt, mix and serve.
Simple but very effective.

By: Hiro

Hiro — Thu, 22 May 2008 07:38:25 +0000

good… u didnt scrimp on the pancetta:)

By: zena

zena — Wed, 21 May 2008 03:40:37 +0000

hi betty q., i did notice that it was thicker the next day and the garlic not as sharp. As for the noodle salad, I just cooked some canton and added the dressing and pumped up the chili. Loved it plain with scrambled egg strips. =)

By: betty q.

betty q. — Tue, 20 May 2008 13:39:19 +0000

Hi Zena…I am glad your mom liked the ginger-sesame one. Tell her it is best to use it the next day so flavours mellow and gets a bit thickened as well…not as runny as when freshly made…Did she try the Thai Noodle Salad?…that it so yummy!!!…Thanks for the mango tip…Mangoes from Mexico are starting to be available now…I will surely try that one!!!

By: zena

zena — Tue, 20 May 2008 10:27:12 +0000

betty q., my mom loved your ginger-soy dressing. =) I don’t have access to raspberries but i do a similar dressing using mangoes instead. Since it’s already sweet, i just lighten up on the honey and add chopped mint for a refreshing aspect. Lovely with roasted chicken salad.

By: Quillene

Quillene — Tue, 20 May 2008 00:39:44 +0000

Hi Betty!

Am a newbie in the kitchen here in Manila. Thanks for the tip on the cider and kasubha. Weekends are my “training days” and celebrate little itsy-bitsy successes in the kitchen with my lolas and mom’s recipes. Thanks to this WONDERFUL, WONDERFUL blog and the little community that meet here, there have been much added to what I now know….

God bless both you and MM and the other commenters here!

By: betty q.

betty q. — Mon, 19 May 2008 18:51:27 +0000

Quillene and Currystrumpet: I know that KASUBHA is readily accessible back home. I would use that in place of paprika if you want…just give it a light roast …dry heat…squish them before adding to your dressing…will give it an orangey-yellowish hue which I think is pretty as well…Besides, when your friends see the strands…they will say “whoa…it has SAFFRON ? in it!!!”

By: currystrumpet

currystrumpet — Mon, 19 May 2008 10:10:57 +0000

bettyq, the honey-garlic dressing sounds like a dressing i like to make at home. it also works well with lemon juice instead of the white wine or cider vinegar. never thought to add raspberries or paprika though. will try it out :-) thanks for the tip!

By: currystrumpet

currystrumpet — Mon, 19 May 2008 10:07:24 +0000

great timing mm… i was just getting bored with my usual salads. will try this out. baby spinach is something i usually have in the ref.

By: dhanggit

dhanggit — Mon, 19 May 2008 09:18:15 +0000

oh thanks MM