Spinach Timbales | Thanksgiving Sides
It's another Thanksgiving side dish, and this time I'm using one of my favorite leafy greens: spinach. Served in a custard cup, this is the perfect portion for one. Add some green to your Thanksgiving table.
Spinach Timbales
2½ cups, 500g, cooked, chopped spinach, 32 ozs. fresh
1 medium onion, diced
¼ cup,170g, butter, melted
¼ teaspoon ground nutmeg
salt and pepper, to taste
2 large eggs, 100g
1 cup, 240ml, whole milk
1 tablespoon horseradish
Preheat oven to 350°F, 180°C, gas mark 4. If you are using frozen chopped spinach, thaw and press all the water out of the spinach. If you are using fresh, rinse, stem, blanch, press and chop the fresh spinach. Finely dice a medium white onion. Melt 4 tablespoons butter in a large skillet. Add the onion and saute for a minute or two. Add the seasonings and stir to combine. Add the spinach and heat through.
Combine the milk, eggs and horseradish in a large bowl. Stir in the spinach mixture. Spray 8 ounce custard cups with cooking spray. Fill the cups with the spinach and egg mixture. Place the cups in a baking dish in the preheated oven. Pour boiling water in the baking dish being careful not to splash in the custard cups. Bake for 60 minutes. Carefully remove the pan from the oven and custard cups from the hot water. Serve immediately with lemon wedges or lemon juice.
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Eggplant Timbale at Adele's - Prettiest Dish Ever! - Show 95
Thank you for SUBSCRIBING!! Eggplant Timbale at Adele's - If you want ooh's and aah's you need to make this dish! It's like an elegant Lazy Man's Lasagna! Eggplant, Rigatoni, ricotta, mozzarella, and meatballs all baked in a springform pan til bubbly...mmm!
The most incredible presentation you have ever seen!
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SALMON Tartare Timbale | Bart van Olphen
Hi lovely seafood-lovers! Today I am making an AMAZING Salmon Timbale, with super fresh Sockeye Salmon, which was just caught right here at Cohoe Beach in Alaska. The French call this beautiful dish 'Tartar de Saumon', but we'll just call it a Salmon Timbale; which is a salmon tartar wrapped in cold smoked salmon with a lovely crunchy avocado salad on the side. An absolute showstopper! Enjoy!
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Timbales | The French Chef Season 3 | Julia Child
Julia Child prepares delectable French vegetable custards, to serve as a hot first course or luncheon dish.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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