Best 9 Lessons Worth Savoring Spinach Timbales Recipes

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Indulge in a culinary journey with our delectable Spinach Timbales, a symphony of flavors and textures that will tantalize your taste buds. These elegant individual servings, crafted with fresh spinach, creamy béchamel sauce, and a touch of nutmeg, are not only visually appealing but also a delightful treat for the palate. Accompany your Spinach Timbales with a trio of delectable sauces: a classic Béchamel Sauce, a tangy Tomato Sauce, and a rich Mushroom Sauce. Each sauce adds a unique dimension of flavor, allowing you to customize your dish to your liking. Whether you prefer the creamy indulgence of Béchamel, the vibrant acidity of Tomato, or the earthy savoriness of Mushroom, these sauces elevate the Spinach Timbales to a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE



Spinach and Millet Timbale With Tomato Sauce image

A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don't brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).

Provided by Martha Rose Shulman

Categories     side dish

Time 2h30m

Yield 6 main dish servings

Number Of Ingredients 9

6 eggs
2 cups, tightly packed, blanched spinach* (about 10 ounces blanched; 1 1/2 pounds baby spinach or 3 pounds bunch, on the stem), finely chopped
2 teaspoons chopped fresh thyme leaves
2 garlic cloves, finely minced (optional)
1 cup cooked millet
3 ounces Gruyère cheese, grated (3/4 cup)
2/3 cup 2 percent milk
Salt and freshly ground pepper to taste
1 1/2 cups marinara sauce

Steps:

  • Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
  • Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
  • Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.
  • Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
  • Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 472 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH TIMBALE



Spinach Timbale image

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

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

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



Vegetable Timbales image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

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.

ELEGANT SPINACH TIMBALES



Elegant Spinach Timbales image

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

2 (10 ounce) packages frozen chopped spinach
4 eggs
1/4 cup butter or 1/4 cup margarine, softened
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 1/2 cups shredded cheddar cheese

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

PASTINA TIMBALE



Pastina Timbale image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 22

Salt
1 tablespoon unsalted butter
6 tablespoons extra-virgin olive oil, divided
1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces
2 teaspoons minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound Pastina Timbale Sauce, recipe follows:
3 pounds canned diced tomatoes, drained
2 jalapeno chiles
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon finely chopped fresh oregano leaves
2 tablespoons red wine vinegar
2 tablespoons Gorgonzola
1 small jar roasted peppers, julienned (about 1 cup)
2 tablespoons finely chopped fresh flat-leaf parsley

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.

SPINACH TIMBALES



Spinach Timbales image

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

2 cups of cooked spinach
4 eggs
4 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 cup milk

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

VALENTINE SPINACH TIMBALES



Valentine Spinach Timbales image

How to say "I Love You" without even a card. Combine this with their favorite dinner and you have a winner. They look wonderful with the red heart smiling up at them

Provided by Bergy

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 (1 inch) pieces sweet red peppers, cut into heart shaped (use hot red pepper if yopu want to dump him/her)
1 3/4 ounces spinach, steamed,drain,squeeze dry and chop
1 tablespoon butter or 1 tablespoon margarine
1/4 cup onion, chopped
1/2 cup swiss cheese
1/3 cup fresh breadcrumb
1/4 teaspoon nutmeg
1 dash cayenne
3 eggs, beaten until blended
1/4 cup milk
1/4 cup cream (whipping or coffee cream)

Steps:

  • Heat oven to 350f with rack in lower 1/3 of the oven.
  • Lightly oil six Timbale molds or custard cups that will hold 1/2 cup.
  • Place pimiento heart in the bottom of each, shiny side down.
  • Melt butter in a skillet, medium heat, add onions cook about 5 minor until tender.
  • Transfer onions to a bowl and stir in the cheese,breadcrumbs, nutmeg and cayenne.
  • Add eggs, mix well.
  • Warm the milk& cream in a small saucepan over low heat (have it just warm).
  • Slowly beat milk into the egg mixture.
  • Stir in the spinach.
  • Season to Taste.
  • Spoon into the prepared molds.
  • Place molds in an ovenproof dish and add water to come 1/2 way up ther sides of the molds.
  • Bake about 35-40 minutes or until a knife comes out clean when inserted in the middle.
  • Remove from water bath and let stand 5 minutes.
  • Invert onto each plate being care ful when removing the timbale not to break it.
  • Serve immediately with your favorite Valentines dinner.

Nutrition Facts : Calories 152.5, Fat 10.8, SaturatedFat 5.8, Cholesterol 131.6, Sodium 124.9, Carbohydrate 6.8, Fiber 0.6, Sugar 1.1, Protein 7.2

POACHED SKATE WITH PESTO SAUCE



Poached Skate With Pesto Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

4 boneless, skinless skate wings, about 1 1/2 pounds
4 tablespoons white-wine vinegar
4 sprigs fresh thyme, or 1 teaspoon dried
1 large bay leaf
4 sprigs fresh parsley
Salt to taste
8 whole peppercorns
Orzo with fresh tomato (see recipe)
Pesto sauce (see recipe)

Steps:

  • Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
  • Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

POTATOES AND CELERIAC AU GRATIN



Potatoes and Celeriac Au Gratin image

Provided by Bryan Miller And Pierre Franey

Categories     project, side dish

Time 1h30m

Yield Eight servings

Number Of Ingredients 13

4 Idaho potatoes, 1 1/2 pounds
Salt to taste
1 celeriac or knob celery, 3/4 pound
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely minced garlic
4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
6 fresh basil leaves
3/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Butter for greasing the dish
1/4 pound grated Gruyere cheese

Steps:

  • Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
  • Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
  • Preheat the oven to 375 degrees.
  • Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
  • Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose fresh, tender spinach. Avoid wilted or yellowed leaves.
  • Wash the spinach thoroughly to remove any dirt or grit.
  • Cook the spinach until it is just wilted. Overcooking will make it tough and bitter.
  • Use a variety of cheeses to create a rich and flavorful filling.
  • Season the filling to taste with salt, pepper, and other herbs and spices.
  • Fill the ramekins or molds tightly so that the timbales hold their shape.
  • Bake the timbales in a water bath to prevent them from drying out.
  • Serve the timbales warm, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Spinach timbales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover spinach. Try experimenting with different fillings and toppings to create your own unique timbale recipe.

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