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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[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Christabel O
[email protected]These timbales were easy to make and looked beautiful, but they were a bit too salty for my taste.
Md Durjoy
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Alif Shike
[email protected]The flavor of these timbales was good, but the texture was a bit off. They were a little too dense for my taste.
simon cole
[email protected]I've tried this recipe twice now and both times the timbales have turned out dry. I'm not sure what I'm doing wrong.
It’s Tasin Editz
[email protected]I made these timbales for a potluck and they were a big hit. Several people asked me for the recipe.
Shalu Sharma
[email protected]These timbales were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone at my dinner table loved them.
Nacir Senior
[email protected]I followed the recipe exactly and the timbales turned out perfectly. They were cooked evenly and had a beautiful color. The flavor was also spot-on.
BD SULTAN
[email protected]These were so good! I was skeptical at first because I'm not a huge fan of spinach, but the flavors in this dish are amazing. I will definitely be making these again.
sally gabriel
[email protected]I've made this recipe several times and it always comes out great. The timbales are light and fluffy, with a lovely golden crust. I love serving them with a simple tomato sauce.
Kanwal Alvarez
[email protected]These spinach timbales were a hit at my dinner party! They were easy to make and looked so elegant on the plate. The flavor was delicious, with a perfect balance of spinach, cheese, and spices.