SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don't brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield 6 main dish servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
- Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
- Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.
- Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
- Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 472 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO ESSENCE AND TIMBALE OF PRESSED TOMATOES
This recipe can be prepared over several days. After pureeing the marinated tomatoes, allow them to drain overnight; store extracted juices in the refrigerator for up to one day.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 25
Steps:
- Make the tomato essence: In a large bowl, combine tomatoes, celery, shallot, fennel, thyme, tarragon, 4 tablespoons basil, garlic clove, 1 tablespoon salt, cayenne, Worcestershire, and hot-pepper sauce. Cover, and marinate 4 hours.
- Transfer to bowl of food processor; pulse to combine, about 5 seconds. Do not overblend. Drape two 14-inch squares of cheesecloth over a deep bowl or stockpot, and transfer mixture to the cheesecloth. Tie ends together tightly, and suspend over bowl to catch juices, preferably overnight. Transfer juices to an airtight container, and store in refrigerator until needed, up to 1 day. Discard contents in cheesecloth.
- Make the timbales: Fill a medium saucepan halfway with water, and bring to a boil over high heat. Score an X in the bottom of each large tomato; place in boiling water for 10 seconds. Remove with a slotted spoon, and let cool slightly. Use a paring knife to gently remove skins and cut flesh into petals by following the shape of the tomato from top to bottom. You should have four petals from each tomato for a total of sixteen; set aside.
- Remove and discard seeds from core of tomatoes, and dice remaining flesh. Combine diced tomatoes in a small bowl with remaining 1/2 garlic clove, 2 tablespoons chopped basil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and balsamic vinegar; set aside. Using a 2-inch round cutter, cut out eight circles from eight petals, and place one each in the bottom of four sterilized 4-ounce jelly jars, presentation side down. Set aside remaining four circles. Dice the scraps, and add to the marinating diced mixture.
- Fit two of eight remaining petals to line sides of each jar, overlapping slightly to cover. Place 4 to 5 tablespoons diced tomato mixture in each jar to fill, and place one of the reserved circles on top. Press down lid; screw on ring lid. Place in refrigerator 1 hour or overnight.
- In a small bowl, whisk water, sherry vinegar, sugar, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Cut off ends of zucchini and eggplant. Use a paring knife to slice lengthwise into 1/4-inch-thick strips; cut each strip into 1-inch squares. In a medium saute pan, heat oil over medium heat. Add eggplant skin side down; cook 30 seconds. Add zucchini skin side down, and cook 1 minute on each side. Pour sherry-vinegar solution into pan, and remove from heat.
- Remove jars from refrigerator; run the tip of a paring knife around the inside of each jar to loosen, and unmold. Place a timbale in the center of each of four chilled bowls. Surround with eggplant and zucchini. Ladle tomato essence around bowl; drizzle with olive oil. Place a scoop of sorbet on each timbale, and garnish with basil. Serve immediately.
TOMATO TIMBALES WITH CHEESE SAUCE
Make and share this Tomato Timbales with Cheese Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 30m
Yield 12 Timbales
Number Of Ingredients 18
Steps:
- Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
- Now add 1 cup of milk, and bring it to the boiling point.
- Mix well, and add the cheese, salt, mustard and paprika.
- Stir until the cheese has melted, and pour over the baked timbales.
- Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
- Rub through a sive.
- Add the cracker crumbs and slightly beaten eggs.
- Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
- Turn out on a platter and pour the Cheese Sauce over them.
Nutrition Facts : Calories 93.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.6, Sodium 446.5, Carbohydrate 11.9, Fiber 1.1, Sugar 4.6, Protein 3.8
GRILLED TOMATOES
Wow the crowd with our recipe for Grilled Tomatoes. Top Grilled Tomatoes with Parmesan and balsamic before they hit the grill for an unbeatable taste!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
- Place pan on grill grate; cover grill with lid.
- Grill 15 min. or until tomatoes are softened and cheese is lightly browned.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHEESY TOMATO AND CHEESE SAUCE
This sauce is so good! A definite break from the ordinary. I like to experiment in the kitchen and this is one experiment that definitely went right! Plus, it's a very versatil kind of base-sauce, so you can add different things to your liking. My next time making this, I'm definitely going to try adding in mushrooms. (prep time does not include bacon/chicken drippings)
Provided by Krystal-Belle
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
- Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
- Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
- Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.
CHEESE TIMBALES WITH TOMATO COULIS
This is from the Amore Italian Tomato Paste package. I haven't tried it yet, but thought it sounded good. Prep time is a guess on my part.
Provided by HeatherN
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
- While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
- Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
- Serves 6.
- Note: Tomato coulis is delicious on poached chicken or fish.
Nutrition Facts : Calories 217.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 213.8, Sodium 476.1, Carbohydrate 6, Fiber 0.5, Sugar 1.7, Protein 13.2
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
WARM GOAT-CHEESE TIMBALES
Steps:
- Make timbales:
- Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
- Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
- Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
- Prepare salad:
- Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
- Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
GRILLED CHEESE WITH TOMATO
Tricia Curley puts a tasty Italian twist on a lunchtime tradition. The Joliet, Illinois cook's speedy skillet sandwich features mozzarella, tomato slices, oregano and basil.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.
Nutrition Facts :
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