Recipe: Simple spinach timbales make a delicious side dish
![]() |
Spinach timbale is an easy and delicious side dish.
(Photos: Debbie Arrington)
|
Timbales sound fancy (and some are). This simple version shows off one of our favorite spring vegetables – spinach.
We love our spinach on the Left Coast. Jeanne Voltz (a.k.a. Marian Manners), the Los Angeles Times food editor and columnist during the 1950s and '60s, noted that this leafy green was popular with both home cooks and chefs.
“Californians eat spinach with no prodding at all,” she wrote in “The California Cookbook,” a 1970 compilation of Golden State favorites. “The most deluxe restaurants serve enormous quantities of creamed spinach.”
This recipe is a modified version of a throwback. Along with several other spinach recipes, Spinach Timbales were featured as an alternative to ubiquitous creamed spinach in the 1949 “Sunset Cook Book of Favorite Recipes.” (I’ll save that book’s Taxco Spinach-Stuffed Pancakes for another day.)
Timbales got their French name from their shape; it’s derived from the French word for “kettledrum.” Custard cups or other similarly shaped molds work great.
Timbales may have crusts that act as the mold for the rich ingredients inside. The most simple (such as this) are crustless egg custards blended with other ingredients and steamed or baked in a water bath.
Before puréeing, cook your spinach with as little water as possible.
![]() |
Sautéeing the spinach in a little olive
oil is one way to cook it with little water.
|
Spinach timbales
Makes 4 servings
Ingredients:
1 cup cooked spinach, puréed
2 eggs, beaten
½ cup cream
1 scallion, finely chopped (including some green leaves)
¼ cup Parmesan cheese, shredded
1/8 teaspoon hot pepper sauce
1/8 teaspoon pepper
1/8 teaspoon mace or nutmeg
Butter, margarine or non-stick spray
Instructions:
Butter or grease 4 molds or custard cups. Set aside.
Preheat oven to 350 degrees F.
Bring 2 cups water to boil, then turn off heat.
In a mixing bowl, combine puréed spinach, eggs, cream, scallion, Parmesan cheese, hot sauce, pepper and mace or nutmeg until blended. Spoon mixture into prepared molds or custard cups.
Place filled molds or cups in a deep-dish pie pan (or similar pan) and place pan on oven shelf. Carefully fill pan halfway with hot water around the molds or cups (it may not take all 2 cups).
Bake at 350 degrees until the timbales are set and, when tested, a thin-bladed knife comes out clean, about 35 to 40 minutes. Let rest 5 minutes.
To unmold, run a thin-bladed knife along the inside of the mold or cup. Carefully invert over plate.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Food in My Back Yard Series
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
Sites We Like
Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.