by ChezSuzanne
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ChezSuzanne's Notes:
Expand1/2 cup chicken broth Ask a question about this ingredient
1/4 cup heavy whipping cream Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
2 garlic cloves, smashed Ask a question about this ingredient
1 tablespoon parmesan cheese Ask a question about this ingredient
1 tablespoon gruyere cheese Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 large shallot, minced Ask a question about this ingredient
1/2 pound spinach leaves only (this equates to about 13 oz spinach with the stems on) Ask a question about this ingredient
1/8 teaspoon ground nutmeg Ask a question about this ingredient
1/4 teaspoon kosher salt (to taste) Ask a question about this ingredient
1/8 teaspoon ground white pepper Ask a question about this ingredient
juice from 1/4 lemon Ask a question about this ingredient
1 teaspoon flour Ask a question about this ingredient
1 1/2 large eggs Ask a question about this ingredient
1 cup cherry tomatoes, halved Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Preheat the oven to 375F. Butter the molds you will use and line the bottoms with buttered parchment paper.
Ask a question about this stepReduce the chicken broth to about 1 tablespoon. It will thicken and become almost like a glaze. Set aside.
Ask a question about this stepCombine the milk, cream and smashed garlic in a small pot and bring to a gentle simmer. Simmer for 10 minutes, turn off the heat and steep with the garlic for 20 minutes. Remove the garlic and add the cheese, reheating slightly if necessary to melt the cheese. Add the reduced chicken broth. Set aside.
Ask a question about this stepIn a saute pan, melt the butter and keep it over medium heat while it turns a deep golden brown. When it's a nut brown, add the shallots and saute until soft, about 4-5 minutes. Add the spinach and lemon juice, constantly turning to completely wilt the leaves. Add the nutmeg, salt and white pepper and saute another minute. Remove from the pan, finely chop, and return to the pan.
Ask a question about this stepSprinkle the flour evenly over the spinach mixture and saute for 1-2 minutes. Add the milk/cream/broth base, bring to a simmer and remove from heat to cool. When cool, whisk the egg pretty thoroughly and add to the mixture.
Ask a question about this stepPour into the molds. Place the molds in a baking pan and fill the pan with hot water half way up the sides of the molds. Bake for 20 minutes or until set.
Ask a question about this stepRemove from the oven and let sit for 5-10 minutes to allow the custard base to set up. Run a sharp knife around the outside and carefully flip over to unmold onto a plate.
Ask a question about this stepSaute the tomatoes in the butter. Salt and pepper to taste and spoon over the spinach timbales.
Ask a question about this stepThanks so much! What I liked about this one was that I added just enough of the custard base to get it to hold together so that it's big on the spinach flavor and not too heavy or rich. I'll have to look up Anne Willan's twice baked spinach souffle and see if I can find it on line. I'm doing a cooking class on farm soon to feature their greens so I'm collecting and developing all kinds of "greens" recipes right now. Thanks!
Yours doen't have the heavy sauce that hers does...I am making yours for a side dish for a dinner party tonight...the cherry tomatoes are just what I need for some color too.
Have fun with your party tonight! Hope to meet you at the next Food52BayArea potluck! I'll be interested in hearing any suggestions you would have about this dish once you've made it too.
I think you'd have trouble flipping it out of a bigger dish and having it stay in one smooth piece. And flipping it out is one of the things that defines it as a timbale. If you're doing it in a bigger dish, I'd just leave it in the dish and call it cozy spinach custard. It will taste just as good and still be a cozy little side dish for a rainy day like today :-)
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I love this recipe...it reminds me of Anne Willan's twice baked spinach souffles....yours is different but definately my kind of spinach!