Pumpkin Timbale with Prosciutto and Shallots
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Cooking time: 40 minutes for menu Cooking schedule: see below for menu instructions |
This is an easy dinner with spectacular results. The Pumpkin Timbale only has 4 ingredients and goes together quickly. The garnish practically makes itself. As we are getting plenty of vegetables in the first course, I'm not making a side dish. (The Pasta is rather filling, also). The Smoked Salmon Pasta is a slightly decadent dish, but we don't do it often. It would make a lovely first course for a dinner party, also.
Pumpkin Timbales with Shallot/Prosciutto Garnish Time: 40 minutes
Use 1/2 of a 15 oz (450gr) can of pumpkin purée for this and save the other half for Monday. If you can't get canned pumpkin (and don't have any in the freezer like I do) substitute 2/3 cup (160ml) tomato sauce and make Tomato Flans: use 2 eggs and skip the nutmeg; everything else is the same.
1 cup pumpkin
2 tbs crème fraiche
1 egg
nutmeg
paprika
Caramelized Shallots and Prosciutto
Butter 2 ramekins and line with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk. Add the pumpkin, nutmeg and stir well to combine. Spoon into ramekins. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.
Caramelized Shallots and Prosciutto
3 medium shallots, sliced
2 tsp olive oil
2 slices Prosciutto or Iberian Ham, sliced
Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown. Add ham and continue to sauté until nicely browned, about 10 minutes longer.
Smoked Salmon Pasta Time: 30 minutes
I use crème fraiche for this. You can substitute sour cream if you like - it will be a bit more tart; or heavy cream - it will be a bit higher in calories.
8 oz (250gr) fresh basil fettuccine or other pasta of your choice or 1 1/2 cups dried pasta
3 shallots
1 tbs olive oil
4 tbs white wine
3 tbs fresh lemon juice, about 1 small lemon
3/4 cup (6oz, 180gr) crème fraiche, sour cream or 1/2 cup heavy cream
2 tbs fresh dill save a few sprigs for garnish
6 oz (180gr) smoked salmon, (the moist kind: Irish or Scottish)
Thinly slice shallots and sauté in oil until tender. Add wine and simmer until reduced by half. Stir in crème fraiche and heat through. Slice salmon into strips. Add 3/4 of the salmon, dill and lemon juice to the crème fraiche. Heat through but do not let boil. Add pasta and toss well to combine. Put it into a serving bowl, garnish with reserved salmon and dill and serve.
Note: The 8oz package of Basil Fettuccini was a lot of pasta for 2. I removed about 1/4 of it before adding it to the salmon and put it in the fridge for lunch the next day - tossed with a bit of oil and parmesan and heated in the microwave.
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Cooking schedule: 40 minutes for menu |
Add wine and reduce |
Cooking for Two? Or more?
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