Spinach Timbale with Tomato Sauce
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Cooking time: 90 minutes (with break) 60 until first course Cooking schedule: see below for "menu" instructions |
With no vegetables last night I decided to have a double course tonight and have Spinach Timbales to start. The Pork Loin is not intended for another meal, we'll have pork sandwiches for lunch on Sunday. The red cabbage will make enough for 3 meals depending on the size of the 'head' and it also freezes well.
Spinach Timbales Time: 35 minutes
These go together quickly and make a lovely presentation when unmolded, especially onto a white plate, with the red tomato sauce. Puréed whole tomatoes have a fresher taste than commercial tomato sauce. Garnish with some olives or a bit of cheese, whatever is on hand.
6 oz (180gr) frozen spinach
1 egg
1/2 cup (2oz. 60gr) shredded cheese
1 tbs Dijon-style mustard
pinch of nutmeg, freshly grated is nice (a pinch is a very small amount; between 1/8th and 1/16th tsp.
Tomato sauce
Thaw spinach - using hot water, microwave, heating on stove top, whatever. When thawed squeeze out all excess moisture (rinse with cool water first if too hot to handle). Butter 2 ramekins and line with buttered parchment or waxed paper (see techniques). Put egg in medium bowl and beat lightly with whisk. Add cheese and nutmeg and stir to combine. Add spinach and stir well. Divide spinach evenly between the 2 ramekins. Put into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 20 - 25 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Run a knife around edges of timbales and invert onto small plates. Remove paper. Spoon tomato sauce on the side and serve - garnished with olives if you have some.
Tomato Sauce
15 oz (450gr) whole tomatoes
1 tsp basil
Open and drain tomatoes, discarding juice. Purée in blender until smooth. Put into a small saucepan, add basil and heat.
Braised Loin of Pork with Mustard Onion Sauce Time: 1 - 1 1/2 hours
I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.
1 pork loin roast, 1 1/2 - 2 lbs (750gr)
1 large onion, sliced
4 bay (laurel) leaves
1/2 cup of white wine
1/2 cup chicken stock
1 Tbs Dijon-style mustard
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
In heavy pot or oven with tight-fitting lid, brown pork in olive oil. After turning pork, add sliced onions to brown as well. Add bay leaves, wine, stock and mustard, turn heat to low, cover and braise for 1 hour. Take temperature, it should be 155 - 160F (70C) Remove pork and keep warm. Dissolve cornstarch in water. Increase heat under sauce. Add cornstarch and stir until thickened. Slice pork, spoon onions around and serve.
Potatoes Braised with Bay and Mustard Time: 40 minutes
The perfect side dish for the Pork with Onion Sauce, the same flavors of Bay and Mustard permeate the potatoes.
2 -3 potatoes, depending on size enough for 2
2 bay leaf (laurel)
1/3 cup chicken stock
1 tbs Dijon-style mustard
Cut potatoes into quarters. Put potatoes, stock, mustard and bay leaves in small saucepan. Cover and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 30 minutes. Remove bay leaves, drain and serve.
Red Cabbage Time: 60 minutes
Wonderful, colorful side dish for fall and winter. Red cabbage is the perfect, and traditional accompaniment to game, roast goose and duck. I also think it goes beautifully with pork. This will make enough for 2 or 3 meals (maybe more, depending on the size of the head). It freezes well if you have more than you want for this week. Just thaw and reheat!
1 medium head, red cabbage, 2 1/2 - 3lbs (1250 - 1500 gr)
1 apple - Golden Delicious or Granny Smith
3 - 5 slices bacon, 4oz (150gr)
1 large onion
1/2 cup red wine
1/2 cup red wine vinegar - or cider
1/2 cup beef stock
1/2 cup apple juice
2 tbs brown sugar
Slice the bacon into thin strips. Sauté bacon over medium-high heat in a large saucepan - big enough to easily hold the cabbage. Chop the onion and add to the bacon. Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. When bacon is brown and onion tender add everything but the apple. Stir well. Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes. Peel and chop the apple and add to cabbage. Simmer another 15 - 20 minutes or until cabbage is very tender. It can be kept, covered, over low heat until needed, up to an hour longer.
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Cooking Schedule: 90 minutes plus |
Cut potatoes |
Cooking for Two? Or more?
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