I MADE THIS TIMBALE OF SPINACH AND HAM once a day every day for four days straight. You see, while the dish is easy to make, it’s not particularly easy to photograph. Consequently, after every photo shoot, I’d eat the timbale, and maybe give a slice to Brenda, my taste tester. Then I’d download my photos, only to discover that none were up to snuff. This meant another timbale, another photo shoot, and…well, such is the life of a food-writer.
Fortunately, you don’t have to photograph this timbale. You can simply make it, taste it, and then listen to a choir of angels sing. For this fabulously-flavored French fare is composed of ham, spinach, and cheese — all suspended in a nutmeg-scented custard.
I should probably mention that timbale means “drum-shaped.” In French cooking, the noun usually refers to a custard that is baked in a Charlotte mold (above) or a souffle dish. When unmolded, the custard resembles a drum.
Timbale of Spinach and Ham Ingredients for 4 people as a main-course, or 8 as a first-course 5 eggs 2/3 cup stale bread crumbs (I used gluten-free Tapioca bread) 1/2 cup grated or shredded Swiss cheese 1 cup hot milk 1 cup chopped, fully-cooked ham 1 10-oz package frozen spinach, thawed and drained Seasonings – a big pinch of salt, several grinds of black pepper, and 1/8 teaspoon of nutmeg Non-stick spray
Optional: A Sauce for the Timbale, such as a classic Bechamel, or a gluten-free white sauce.
Then do what I do, and simply nuke the whole box (unwrapped and unopened) in the microwave for 4 minutes.
To release even more moisture, set the spinach on a blue and white tea towel decorated with little fleur de lis.
Gather the four corners of the towel, twist round and round, and squeeze out even more liquid.
Finally, drop the well-wrung spinach onto a wooden board, and chop it up with a knife. Scoop the leaves into a bowl and set aside.
Now onto the ham. If you purchased already-cubed ham, as I did, just chop it finely with a knife. Or, even easier, give it a quick spin the food processor.
I chose the food processor route. After all, I already burned countless calories just preparing the spinach.
And by the way, you could very well prepare the spinach and ham ahead of time. Covered and refrigerated, they will keep perfectly well for at least 2 days.
Then, as further assurance against sticking, set a cut-out piece of waxed paper in the bottom of the mold, and spray it, too, with non-stick spray.
Pour (or ladle) the custard into your mold, whatever that mold may be. I’m using my 8-cup Charlotte mold, simply because I don’t own a more-appropriate 4-cup Charlotte mold.
Oh, well. The final product will still resemble a drum. But it will be a snare-drum, as opposed to the infinitely-more dramatically-shaped bongo-drum.
Pop quiz: Which well-known actor sang Babaloo while playing — you guessed it — the bongo drum?
Now, if you don’t have a drum-shaped dish, you can place the custard in a 5-cup ring mold.
This would give you the luxury of filling the center of the ring with buttered peas or broccoli.
And pour in enough water to reach half-way up the mold’s sides. Custards are always baked in this bain marie, or water bath. The water bath permits the custard to cook gently, and without scorching.
Cover the pot, and let it bake on the lower-third rack in your preheated 375 degree for 30-40 minutes.
The timbale is done when a knife inserted in the center comes out clean. If yours isn’t cooked thoroughly after 40 minutes, just recover, and continue to heat for another 5-10 minutes.
Set a wide, round platter (I used a pedestal cake plate) on top of the timbale pan. And, while holding the timbale dish securely with your thumbs…
You could eat this timbale without any further adornment. However, it will look far more beautiful if you give it a cloak of some kind. A classic Bechamel will work. But if you have gluten-intolerant guests coming for dinner, you should probably ladle on a medium-thick white sauce. A classic white sauce uses cornstarch instead of wheat flour.
And how about a little decoration? As you can see, I adorned my cake-stand with steamed Brussels sprouts. You can buy these in steam-able bags these days. They take only 6 minutes to heat. A ring of buttered broccoli florets would work as well. The sauce on the above timbale is ordinary white sauce, flavored with diced, sauteed shallots.
I served my timbale with goblets of ice-cold Pinot Grigio. If you prefer Sauvignon blanc, by all means have at it. Both types of wine will compliment the flavors and scents of the timbale.
As you can see, a timbale is gorgeous both within and without. And its texture is like that of a fine French pate.
Think you’ll try this Timbale of Spinach and Ham? Perhaps you can let me know by leaving a comment. If it’s any encouragement, Lily the Beagle (above, licking her chops), loves it, too. You should have seen her after I gave her a piece. She gobbled it up, and then howled for more. If I didn’t think I’d miss her so much, I’d send her to the Cordon Bleu in Paris to complete her culinary training.
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It is a comedy-drama movie that is based on the true story of an obscure French chef who, to her surprise, was nominated as the private chef of the late French president Francois Mitterand.
Don’t be daunted by the photo. If you can crack an egg, you probably can make this dish. Watch this step-by-step video, and try to come up with your own version with a variety of filling. The sky’s the limit!
Over the course of my life, some of the best project ideas I’ve had were sparked by movies.
What I found fascinating about this movie is that I watched some French unknown classic terroirs (regional dishes) being professionally and meticulously made step by step. Cabbage Timbale was one of those eye-catching delicacies.
I found Cabbage Timbale to be a genius alternative to rolled cabbage leaves. In the Middle Eastern tradition, cabbage leaves are rolled individually which is a fairly laborious recipe that we seldom have time for nowadays. The ingredients. Line the bundt with cabbage leaves. Avoid leaving any gaps. Add the filling. Cover the stuffing surface with cabbage leaves. Bake and invert when fully cooked over a round dish.
This would give you the luxury of filling the center of the ring with buttered peas or broccoli.
I MADE THIS TIMBALE OF SPINACH AND HAM once a day every day for four days straight. You see, while the dish is easy to make, it’s not particularly easy to photograph. Consequently, after every photo shoot, I’d eat the timbale, and maybe give a slice to Brenda, my taste tester. Then I’d download my photos, only to discover that none were up to snuff. This meant another timbale, another photo shoot, and…well, such is the life of a food-writer.
To release even more moisture, set the spinach on a blue and white tea towel decorated with little fleur de lis.
As you can see, a timbale is gorgeous both within and without. And its texture is like that of a fine French pate.
Fortunately, you don’t have to photograph this timbale. You can simply make it, taste it, and then listen to a choir of angels sing. For this fabulously-flavored French fare is composed of ham, spinach, and cheese — all suspended in a nutmeg-scented custard.
Timbale Recipe
What is a timbale dish?
The Timbale dish originated in France and is a traditional savory preparation typically made with rice, pasta, or pastry, and a filling that may include vegetables, meats, cheese, or seafood. The dish gets its name from the cooking vessel, called a timbale, which is typically a cylindrical mold used to shape the mixture.
What is a timbale in cooking?
What is a Timbale? In cooking, a timbale can refer both to a type of baking dish and to a type of food, usually prepared in and sometimes served from the baking dish of the same name. The baking dish tends to be round and shallow, and is well designed for cooking a variety of foods, including the eggy souffle called a timbale.
What is timbale?
Timbale is a versatile dish that blends traditional Latin American flavors and contemporary cuisine. This recipe is composed of various layers that can vary from vegetables and meats to rice and cheese. Timbale is often baked and presented as a loaf that is sliced into portions for serving.
Are timbales good for a main dish?
Timbales are a great way to bring out the flavors in your other dishes. They are usually served alongside other dishes, but you can also serve them as a main dish on their own. You can make a wide variety of dishes with this recipe, so don’t hesitate to experiment.