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Spinach Timbale
◆
61
Side diSheS
½ pound frozen chopped spinach,
defrosted
2 tablespoons unsalted butter,
divided
½ ounce Parmesan, grated
¼ cup fresh breadcrumbs
¼ cup minced shallots
1½ tablespoons all-purpose flour
¾ cups evaporated fat free milk,
not reconstituted
2 ounces shredded Gruyère,
(about ½ cup)
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
(or to taste)
¼ teaspoon grated fresh nutmeg
2 eggs, separated
3 cups very hot water
Makes 4 to 6 servings
To drain spinach thoroughly, first squeeze out as much water as possible with your
hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest. One
half cup very dry spinach will remain. Set aside.
Coat the inside of a 1-quart soufflé dish with 2 teaspoons butter. Combine cheese
and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining
crumb mixture. Cut a piece of aluminum foil about 24 inches long. Fold in half
lengthwise, then fold in half again two more times to create a strip about 24 inches
in length and 2 inches wide to make a “cradle”; reserve.
Melt remaining butter in a 1¾-quart Cuisinart
®
saucepan over medium heat, add
shallots and cook, stirring until softened. Add flour and stir for a minute. Pour in
milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère.
Season with salt, pepper and nutmeg.
Place egg whites in a large mixing bowl; beat with a hand-held electric mixer or
whisk until stiff peaks form. Set aside.
Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk, 1
minute. Gradually incorporate the hot cream sauce; beat 1 minute. Stir in spinach.
Scoop ¼ of whites into spinach mixture and stir to lighten mixture.
Gently fold in remaining beaten egg whites, taking care not to deflate. Pour the
mixture into prepared soufflé dish and sprinkle top with remaining crumbs.
Set the dish in the center of the long strip of folded foil and bring up the sides to
(continued)
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