Corn Timbales Food

CORN TIMBALES

Steps:

• Preheat the oven to 350°F.
• Lightly grease 4 timbale molds or 4-oz. custard cups.
• In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
• Bring to a boil, stirring occasionally over moderate heat.
• Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
• Remove from heat.
• In a medium-size bowl, beat the egg whites until foamy.
• Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
• divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
• Cover loosely with aluminum foil.
• Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
• Bake for 20-25 minutes or until heated through.
• Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.

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.

VEGETABLE TIMBALES

Steps:

• Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
• Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
• Cover with foil and bake until the custards reach a temperature of 150 degrees F.
• Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

CORN AND ZUCCHINI TIMBALES

Steps:

• In a blender purée the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and purée the mixture for 1 minute. Strain the purée through a fine sieve into a bowl, pressing hard on the solids. With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup. Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
• Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends, and divide the corn mixture among the molds. Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until they are firm. Transfer the molds to a work surface and let them stand for 3 minutes. Run a thin knife around the edge of each mold and invert the timbales onto platters. (The timbales may be made 1 day in advance and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.)