So I just read a post elsewhere asking for arugula recipes and several folks said just sub a spinach recipe. I think the flavors are not alike at all. Spinach is a much less persnickety palate upon which to layer other flavors. That brought to mind this spinach question:
I, for one, love to add a bit of fresh grated nutmeg (not too much) to creamed spinach, spinach quiche and spinach soup. I make a spinach/swiss "souffle" that's really just a casserole that relies on a pinch of nutmeg. My combinations of spinach and nutmeg result in empty dishes and compliments from my guests.
Here's my question: In several restaurant reviews in my area (Hartford, CT) reviewers and patrons have gone on record as saying that they don't like the aroma/flavor of nutmeg in creamed spinach (another complained about a spinach pie recipe). I'd love to know how Chowhounds feel about the spinach/nutmeg symbiosis (or not).
My first taste of this together was in a divine spinach souffle the chef made for me at my first high-school job (he was Alsatian off the boat and my family's mostly from there). But for Chinese-style spinach dishes, I've not left out the nutmeg in spinach dishes since that chef taught me about these flavors.
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