Wednesday, October 17, 2012

Potato and carrot timbales

I am inordinately pleased when I create something and it moves from my imagination to the dinner plate. This timbale fits the bill today. I must tell you that the photo is courtesy of a free share site called Photobucket. My timbales had some orange layers - carrot julienne. As molds I use old tuna cans, the sort that allow you to remove both ends. On another occasion, and if I were making more than two timbales at a time, I might use a muffin pan. Timbale is French-ish for a drum - hence the shape. The layering, baking and the cheese can result in a marvelous texture and flavor. In this case I brought those qualities to the party. Amazing, ain't I?

Potato/carrot timbales (2 servings)
2 potatoes (3 inch diameter)
1/2 cup fine julienne of carrot
2 tbs butter
gruyere, cheddar or the cheese you like
parmesan cheese
salt and pepper to taste

Poke a few slits in the potatoes and microwave them for about 3 minutes. They should be nearly cooked through. Let them cool, then slice thinner than 1/4 inch.

Nuke the carrots for 60-90 seconds until tender but still firm.

Rub butter all over the insides of two ring molds. Layer the timbale thus: potato slices, carrot, bits of butter, gruyere. Repeat, making at least three layers. Press the layers down with the bottom of a jar or drinking glass. Top generously with parmesan cheese.


Anonymous said...

@scrout1944 ... are you the same tool that signed up this month at!

Knatolee said...

Num num, those sound great!

StephenC said...

To Anonymous I say "anonymous" is a sign of cowardice

Jenn said...

Sounds really great... I wonder if I can get my picky eater to eat it?? :)

Kitchen Belleicious said...

i have never attempted to make a timable before (not even sure if I can say it correctly) but boy does it look delicious

Michael Toa said...

You are amazing indeed. And such great use of tuna cans...

Pam said...

You're one amazing man who knows his way around the kitchen!

Chris said...

I've done simple rice timbales but I really like your idea. I know I'll be using it soon.

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