Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen." -Grimod de la Reyniere, 18th century French gourmand
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I use sesame oil in this spinach recipe, but if you are serving a main dish that would be overpowered by the sesame flavor, use grapeseed oil.
Sesame Oil
Pressing the oil from sesame seeds produces sesame oil. Much like other seed oils (olive oil for example), the oil is cold pressed, meaning that no heat is used in the initial extraction process.
Light sesame oil has the fresh taste of sesame seeds. Dark sesame oil has been pressed from sesame seeds that have been toasted and, consequently, have a nuttier flavor. Dark sesame oil is more commonly used in Asian recipes.
Sesame oil is low in saturated fat but has less monounsaturated fats than canola oil. The beauty of this oil is that the flavor is so distinct that a little goes a very long way. Combining a 1:1 mixture of dark sesame oil with canola oil provides fantastic flavor. Keep in mind that a teaspoon of any oil has 5 grams of fat.
