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Friday, April 9, 2010

Carrot Timbales



From the kitchen of One Perfect Bite...When Julia Child first captured the culinary airways she taught her viewers how to make timbales of spinach and mushrooms. The timbales were delicious and easy to make, and that first venture led many of us to explore other varieties. Timbales became popular at dinner parties and holiday celebrations. Then food styles changed and they seemed to disappear from the culinary scene. While there are many types, the most common timbale is a savory custard or pudding that is baked in a drum shaped mold. It is heartier than a souffle and has the consistency of a rich pudding. I use to make them on a regular basis. Now before you start to roll your eyes and think I'm putting on airs, I must quickly add that I had a sick child who didn't eat a lot and need to be coaxed - bribed - to eat. There was a period when the only thing she would touch was pudding. I very quickly learned how to make egg-enriched vegetables look like pudding. This recipe survived that era and I still serve these timbales for an occasional guest dinner. Their great advantage is that they can be made ahead of time, unmolded and reheated before serving. A true timbale uses copious quantities of heavy cream and is usually served with an additional dollop of sauce. This recipe has been pared way back and uses buttermilk or yogurt in place of cream and is served without an additional sauce. These are lovely with roast pork or ham and are as easy to assemble as the parent recipe from which they sprung. I no longer have timbale molds, so I use my popover pans to achieve a drum-like shape. If you have neither, feel free to use custard cups. Here's the recipe for a pretty dish that is simple to make but worthy of your guests.

Carrot Timbales...from the kitchen of One Perfect Bite with inspiration provided by the Vegetable Gardene

Ingredients:
1-1/4 pounds carrots, peeled and thinly sliced
3 tablespoons vegetable oil or butter
3 eggs
1/4 teaspoon salt
1/2 teaspoon sweet paprika
Pinch of nutmeg
1/3 cup buttermilk or plain yogurt
Parsley or scallion for garnish

Directions:

1) Heat oil or butter in a heavy saucepan. When oil shimmers or butter has melted, add carrots and toss to coat. Cook, covered, over medium heat until tender, about 30 to 40 minutes. Cool for 5 minutes.
2) Preheat oven to 325 degrees F. Lightly grease or spray four (6-oz.) molds. Set aside.
3) Scrape carrots into bowl of food processor. Add eggs, salt, paprika, nutmeg and yogurt. Puree for 1 minute or until mixture is perfectly smooth. Spoon carrot purée into molds until they are 7/8th full. Place timbales into a roasting pan. Bring a kettle of water to a boil. Pour water into roasting pan until it comes 2/3 of the way up the sides of molds. Bake in hot water bath for 30 to 35 minutes. Unmold gently by running a knife around sides of timbales. Serve warm or slightly chilled. Yield: 4 servings.

You might also enjoy these recipes:
Moroccan Carrots - One Perfect Bite
Braised Carrots and Shallots - One Perfect Bite
Herb Roasted Carrots - One Perfect Bite

59 comments:

hobby baker said...

How wonderfully colorful! I've never had a timbale before, do you like those on the warm side or the slightly chilled side better?

Mary said...

I prefer them warm, Hobby Baker.

Claudia said...

I love you bringing this up as I have a go-to goat-cheese prosciutto timbale.I love this recipe - we are great carrot eaters!

Chef E said...

I love this! Timbales were one of the first 'artist' foods I plated in the restaurant shortly after 'tall' food began to fade...

You were mention tonight by some blog writers, Cia Chow Linda at a Princeton gathering I attended! It was fun hearing names I knew and follow...

Angie's Recipes said...

You are just a genius! I seriously thought it were the Tuna. ;-)

Love it!

Federica said...

questo timballo è irresistibile!! ciao!

Sushma Mallya said...

Wow what a fancy name and what a beautiful dish...really superb mary...seems really delicious, take care and have a lovely weekend mary

Lucie said...

I love anything with carrots--your timbales seem like such a great, creamy addition to a nice light spring dinner! So beautiful, too!

Alessandra said...

Just beautiful! And perfect for a vegetarian family!
I could almost make them today....but my oven is not working properly (sob sob!) and I don't know if it can be repaired....(sob sob again) and I am in a borrowed kitchen so I can't really make a fuss about it...can I live without baking?????

Louis la Vache said...

Your timbale recipe will be tried this weekend at Chez la Vache!

Ana Powell said...

Just beautful, loved the colour and your photo is awesome.
Great work x

KathyB. said...

Until reading this post I would have thought a timbale was a musical instrument! I am intrigued by this recipe and hope to explore a bit of what you wrote and the recipe soon.

MaryMoh said...

Learned a new word...timbale :D Looks gorgeous & delicious.

Allie and Pattie said...

Mmmm, Mary you reminded me of one I used to make frequently because my children loved the colors- it was actually layered with spinach and carrots. I haven't done that in a while- might be time to go dig it out of the archives :)
xoxo pattie

Lazaro Cooks! said...

I have never tried this. Maybe it's time I do.

lostpastremembered said...

You're right Mary, I have forgotten about timbales.. but you have updated them admirably... with buttermilk instead of cream yours are actually good for you.. love the spices too... and that color!!!

Martha said...

I've never made nor eaten a timbale. But I've eaten vegetable "souffles" (a southern casserole dish that only shares the same name as a French souffle) that may be timbales on a larger scale. I'll have to try this sometime.

Cherine said...

I have never tried this. Irresistible!! Thanks for sharing!

A Year on the Grill said...

As you would suspect, a new word for me... I already have most of the ingredients... love the idea of this

zurin said...

Hi Mary, those thimbles look gorgeous. and the colour is brilliant! what a lovely treat. Ive never made thimbles b4 either. i do love carrots though so maybe I shd try.

do drop in my place Mary. I have a giveaway for NORTH American readers only. I hope u try for it. its pretty.

Allie said...

Love this idea I think it would make a great presentation!

Stop by my blog I have an award waiting for you.

Lori said...

I've never experimented with timbale, but with all this discussion about different flavors it is now on my list. These look beautiful!

Ciao Chow Linda said...

Love your timbale. I made something similar but in a larger mold for a crowd at Thanksgiving.

♥ Kathy said...

I think they're pretty and I bet they're delicious too!

DailyChef said...

yummmm. I can be pretty picky eater, but I do love carrots! Once again, your picture is gorgeous. Have a great weekend!

Foley said...

I always learn someting new from you..timbales are somthing I had never heard of. Your carrot one is something I would enjoy...and get another use of the popover pan!! It really makes a beautiful presentation!

tasteofbeirut said...

I can't think of a better way to eat some carrots! Would love those with a roast chicken and some white wine !

Ingrid DeVilliers said...

Dear Mary

Thank you for visiting my blog and the lovely comments you made...I really appreciate it! I love your blog and the recipes look delicious and plan to make the Red pesto sauce and Home-style sun dried tomatoes in the near future. Your photographs are beautiful...!

Carrie said...

These sound fabulous.

Thank you so much for your sweet comment on my blog. :) I'll certainly be around to see what you've been up to as well!

(And might I be the first to congratulate you on reaching your 800th follower?)

Mary said...

Carrie, you were the magic number :-). I'm so glad you'll be following us. The folks who check in here come from all over the world and represent an amazing range of ages. I honestly think they come to see what their friends are doing and I'm just a conduit through which information passes. I'm a lucky lady. Hugs...Mary

Haddock said...

This is something I must try

The Red Umbrella said...

Another great idea!

Miss Meat and Potatoes said...

How completely gorgeous and comforting. Being a Halloween freak, I think this would be great as a side/amusement before an adult Halloween dinner... Have a wonderful weekend Mary!

http://meatandpotatoesfoodie.blogspot.com/

Valérie said...

Lovely! It's funny how some forms of serving food go in and out of fashion. My mother tells me that soufflés were literally ubiquitous for a while, and then they disappeared. Verrines are quite trendy now - maybe timbales will make a comeback!

JG said...

I have never tasted a Timbale. Carrot flavored - yum! We enjoy eating Carrots and they are a healthy choice.

Bob said...

I've never had these before, but they look and sound fantastic. Heh, pretty clever making vegetables look like pudding! :)

Holly said...

How pretty! I love all the info you give with your posts:)

Arlette said...

Hello Mary

I love your TImebales, I don't think I ever taste it.. now I am curious to try some. I will definitely have to try your recipe.

Joanne said...

A pudding filled with nutritious things like carrots! Never heard of such a thing. But I would certainly like to try it. These look delicious.

Ann said...

Awqesome and love the color too.

Lauren (Healthy Delicious) said...

I've never seen anything like this before, but it sounds wonderful!

frockandfork said...

I bet your timbales are so good! They look so sophisticated and delicious .... Also, stunning photos ....

noble pig said...

These are cute.

Rambling Tart said...

I'm so glad you mentioned using popover tins (which I have!) to make these. I've been wanting to try timbales for ages and just haven't had a chance. Now I have no excuse! :-) Thank you for inspiring me. :-)

sweetlife said...

just beautiful I love the color and the presentation...

sweetlife

Gulmohar said...

That looks so pretty..No wonder it has become a popular party dish..

♥Sugar♥Plum♥Fairy♥ said...

I was missing carrot around here and then u pop with the best of the best .....TIMBALE,have never had it before but sure wanna try it good....

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Jenn AKA The Leftover Queen said...

It looks beautiful and elegant. I can see how these would have gained a lot of popularity!

Krista said...

In truth, I've never heard of a timbale. They look so neat and delicious and I love all of the possibilities here. This recipe sounds wonderful and I especially love the paprika and nutmeg here to give it some complexity. Just lovely.

Timbale? Is that like "thimble"? I just wonder because they are shaped like thimbles.

Debinhawaii said...

Bright, colorful and fun!

Carla and Michael said...

What a beautiful idea. Maybe I can get carrots into Michael this way as he's not a big fan. I like the seasoningused with the carrots.

Rachel Cotterill said...

Ohh, they look really nice, thank you for sharing the recipe :)

Mila said...

Mary these look fabulous! I love making timbales!

Karen said...

These sound yummy... something that kids will eat and is fancy enough for company! I think these would be great for Thanksgiving dinner.

T.W. Barritt at Culinary Types said...

These are just beautiful, Mary! I think carrots are a special gift from the Earth, and this is such a lovely preparation.

Foodycat said...

Beautiful! I bet they are lovely with roast chicken as well. What a wonderful dish to resurrect!

Megan said...

I love when a carrot makes a statement! I'm going to try these for a dinner pparty I have coming up. I have a pyramid mold. Whink they would stand up to a point?

Mary said...

Megan, do a test run. I don't think you'll be able to unmold in one piece. I hope I'm wrong. Blessings...Mary

Sam said...

These look amazing. I wonder if you could do them with Sweet Potato? Thanks for finding me. I'm happy that you did and am looking forward to linking with you. Keri (a.k.a. Sam)

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