Lessons Worth Savoring Spinach Timbales

Name: Lessons Worth Savoring Spinach Timbales
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons butter; 6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound); Salt and freshly ground pepper to taste; 2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks); 2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound); 2 eggs; 1/3 cup heavy cream; 1/4 teaspoon freshly grated nutmeg

By Bryan Miller and Pierre Franey

Total Time: 1 hour 10 minutes
Rating: 4(11)
Comments: Read comments

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Ingredients

Yield:4 servings

3tablespoons butter
6cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
Salt and freshly ground pepper to taste
2cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
2cups thinly sliced white mushrooms, stems removed (about ½ pound)
2eggs
⅓cup heavy cream
¼teaspoon freshly grated nutmeg

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 375 degrees.
Step 2
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.
Step 3
In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
Step 4
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.
Step 5
In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
Step 6
Grease four aluminum molds ( ⅓-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 ½-inch depth; then, cover them with aluminum foil.
Step 7
Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.