Mashed Potato Timbales Food

MASHED POTATO TIMBALES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. , In a bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture., Generously coat muffin cups with cooking spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops., Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.

MASHED POTATO TIMBALES

Steps:

• Place potatoes in saucepan, cover with water, and bring to boil.
• Reduce heat, cover, and cook for 20 minutes, or til tender.
• Drain; mash potatoes with butter and onion until small lumps of potato remain.
• In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
• In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
• Fold all into potato mixture.
• Generously coat muffin tins (or small ramekins) with non-stick spray.
• Sprinkle muffin cups with bread crumbs.
• Fill with potato mixture, smooth tops.
• Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
• Cool on baking sheet for 15 minutes.
• Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.

MASHED POTATO TIMBALES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
• Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.

MASHED POTATO TIMBALES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
• Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.

VEGETABLE TIMBALES

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.

FONTINA MASHED POTATOES, RICH AND DELICIOUS

Steps:

• Put your fontina in the freezer, this will make it easier to grate later.
• Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
• Bring to a simmer and cook until potatoes are tender.
• Drain and mash the way you prefer (I like a ricer)
• Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
• Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
• Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
• Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
• Just prior to serving, stir in chives.

CARROT-THYME TIMBALES

Steps:

• Heat the oven to 325 degrees.
• Butter 4 (6-ounce) custard cups or ramekins.
• Heat 1 tablespoon butter and the oil in a medium saucepan.
• Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
• Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
• Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
• Combine the remaining carrots in a blender with the cream and purée until completely smooth.
• Season with pepper to taste.
• Add the egg and egg yolk and process until smooth. Divide among the cups.
• Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
• Bake 1 hour.
• Remove from the oven and let stand 5 minutes.
• Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.