Best Spinach Timbales Recipes

LESSONS WORTH SAVORING SPINACH TIMBALES

Steps:

• Preheat oven to 375 degrees.
• Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
• In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
• Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
• In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
• Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
• Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

ELEGANT SPINACH TIMBALES

Steps:

• cook spinach according to package directions, drain.
• in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
• by hand stir in cooked spinach and remaining ingredients.
• divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
• add hot (not boiling) water to just below rack.
• cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
• meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
• add flour, mustard, salt and pepper.
• cook over medium heat until smooth and bubbly (30sec).
• stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
• stir in cheese until melted.
• loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.

SPINACH TIMBALES

Steps:

• White Sauce: Melt butter in a saucepan; add flour and salt, stirring constantly until smooth.
• Add the milk, stirring constantly and cook for 5 minutes.
• Put the spinach through a course sieve.
• Then beat your eggs just slightly; add the melted butter, seasonings, and milk to the eggs.
• Add the spinach.
• Pour the mixture into greased baking dish, ramekins, or pyrex glass custard cups, and place in a pan of hot water.
• Bake at 325°F until firm.
• Serve with a white sauce if desired.

SPINACH, PEA, AND RED PEPPER TIMBALES

Steps:

• In a small skillet, cook the bell bepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from heat, and let the mixture cool. In a food processor, puree the spinach, peas, chervil with the broth, sugar, black pepper, salt to taste. In a bowl, combine well, the puree, bell pepper mixture, eggs, and divide mixture amoung 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400 oven for 35 minutes, or until a knife comes out clean. The timbales may be made 1 day in advance and kept covered and chilled. To reheat the timbales, unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the bottom, and reheat the timbales, covered with foil, in a preheated 500 oven for 15 minutes. Invert timbales on a platter.

CRAB AND SPINACH TIMBALES

Steps:

• For Crab: Whisk first 6 ingredients. Season with salt and pepper. Fold in crabmeat For Spinach:Place spinach in boiling water. Let rater return to boil. Drain and rinse with cold water. Squeeze completely dry. Chop finely. Melt butter. Add flour and stir 3 minutes. Gradually whisk in milk, cream and nutmeg. Season with salt and pepper. Bring to boil and cook till thick, stirring constantly, about 2 minutes. Fold in spinach. Cool 10 minutes. Beat in eggs. To assemble: Preheat to 375. Butter 8 1/3 cup timbale molds. or ramekins. Half fill with crab mixture. Fill to top with spinach mixture. Set molds in roasting pan. Pour enough cold water into pan to come 1/3 up sides of molds. Bake until set, 50 minutes. Unmold onto plates.