VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
TIMBALES
Steps:
- Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
- Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g
VEGETABLE TIMBALES
A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.
Provided by Outta Here
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
- Steam the carrots until they are soft. Drain.
- Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
- Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
- Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
- Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
- Butter 4 timbale molds. Preheat oven to 325°F
- Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
- Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
- Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
- Bake 1 to 1 1/4 hours.
- Remove molds from pan and cool slightly on wire rack.
- To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
- Serve warm with salad and baguette.
Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
SPINACH TIMBALE
Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 180 C (350 F).
- Melt the butter in a pan, saute the onion and cook until soft but not brown.
- Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
- Add the milk and cream and heat gently without boiling.
- Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
- Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
- Place the ring mould in a roasting dish that is half filled with hot water.
- Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
- Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.
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