SPINACH TIMBALES
Make and share this Spinach Timbales recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 182.3, Fat 16, SaturatedFat 9, Cholesterol 175.8, Sodium 635.9, Carbohydrate 4.1, Fiber 0.3, Sugar 0.3, Protein 5.9
ELEGANT SPINACH TIMBALES
Make and share this Elegant Spinach Timbales recipe from Food.com.
Provided by daisygrl64
Categories Breakfast
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 11.4, Cholesterol 212.7, Sodium 611, Carbohydrate 10.2, Fiber 3.7, Sugar 1.4, Protein 11.7
SPINACH TIMBALE
Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
VEGETABLE TIMBALES
Steps:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
PASTINA TIMBALE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.
- Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.
- Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally.
- Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds.
- Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.
- While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander.
- Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes.
- Invert the molded pastina timbale onto warmed individual serving plates, and serve.
- Preheat oven to 400 degrees F.
- In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.
CARROT TIMBALE
From Barbara Kafka's "Microwave Gourmet Healthstyle Cookbook" -- a cookbook that should be in every library!
Provided by KLHquilts
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
- Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
- Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).
Nutrition Facts : Calories 36.2, Fat 0.2, Sodium 80.4, Carbohydrate 5.6, Fiber 1.6, Sugar 2.8, Protein 3.2
SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
LESSONS WORTH SAVORING SPINACH TIMBALES
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams
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SPINACH TIMBALE RECIPE | MYRECIPES
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4/5 (1)Author JpclarkServings 6-8Calories 204 per serving
- In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
- In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart soufflé or baking dish.
- Bake on the middle rack of a 350° regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.
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