Timbale of fresh spinach

1 servings

Ingredients

Quantity Ingredient
2 pounds Fresh spinach leaves (enough to make 3 cups chopped spinach)
6 eaches Eggs 3 tb. grated onion
1 teaspoon Salt 5 tb. fresh minced parsley
⅔ cup Lightly pressed down crumbs from crustless nonsweet white bread
⅔ cup Lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or Mozzarella)
⅔ cup Heavy cream
6 drops Hot pepper sauce OR-
⅛ teaspoon Cayenne Pepper
Freshly ground black pepper
Butter

Directions

1. Wash spinach leaves and blanch by placing ½ of spinach in a covered casserole and microwaving at full power for 1-½ minutes, stir and microwave for another minute. Remove spinach and squeeze excess moisture from leaves, set aside. Repeat procedure with remaining spinach.

2. Process spinach in food processor until finely chopped. Remove and toss with some butter, set aside.

3. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including choppped spinach.

*Recipe may be completed even a day in advance to this point; cover and refrigerate.

4. About 2 hours before serving, butter a 8 cup baking dish or bundt pan and line bottom with a round of buttered wax paper (not required if using non-stick cookware). Preheat oven to 350 F. degrees. Stir up the spinach mixture to blend thoroughly and pour into the dish.

Set spinach dish in a larger dish and pour boiling water around to come two-thirds up the sides of the spinach-filled dish. Bake in lower-middle level of oven for half an hour, then turn thermostat down to 325 F. degrees. Baking time is around 1-¼ to 1-½ hours, and water surrounding timbale should almost but never quite bubble; too high heat can make a custard (which this is) grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean.

Let rest 10 minutes or more in a turned-off oven, door ajar, before unmolding.

*May be baked an hour or so before serving; the timbale will sink down as it cools, but who would ever know how high it might have been, once it is unmolded?

Serving Suggestions:

Use a bundt pan to bake timbale in and when serving, fill center of timbale with other vegetables (such as baby carrots, or cauliflower florets).

Source: Julia Child & Company

by: Julia Child

Submitted By FRED TOWNER On 12-29-95

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