Courgette (Zucchini) Timbales with Pimiento Sauce
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Cooking time: 40 minutes for menu Cooking schedule: see below for menu instructions |
An easy dinner with no last minute finishing. You can have everything on the table (cover the carrots to keep them warm) or waiting on the kitchen counter. The shrimp can be warm or room temperature.
Zucchini (Courgette) Timbales with Pimiento Sauce Time: 40 minutes
This makes a lovely presentation for a first course and is simple to make. The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference!
1 1/3 cup shredded courgette, 1 smallish one 7 - 8" (20cm) no need to peel
1 egg
2 tsp Dijon mustard
1/2 cup shredded cheese (2oz, 60gr)
1 tbs snipped fresh chives
1 tsp snipped fresh thyme
Prepare timbale dishes (ramekins or small custard baking dishes): Butter the bottom, then line with buttered parchment (wax) paper. Make two additional circles of buttered paper for the tops.
Shred zucchini using medium holes on the trusty box grater. Snip herbs. Whisk together egg and mustard. Add rest of ingredients and mix well. Spoon into timbale dishes. Cover top with remaining circles of buttered parchment paper. Set into a pan of very hot water that comes half way up the sides of the dishes. Put into a pre-heated 400F (200C) oven and bake 25 - 30 minutes, until set. Remove top paper and slide a knife around the sides to loosen. Invert on to the serving plate and remove bottom paper. Spoon some Pimiento Sauce on top and around the timbales and serve.
Pimiento Sauce Time: 10 minutes
Sometimes I just feel the need to do things the easy way!
1 4oz (160gr) jar pimiento (pimento) or roasted red peppers
1 tsp garlic powder
1 tsp oregano
1/4 tsp chili powder
2 tsp Balsamic vinegar
1 cup (8oz, 240gr) tomato sauce
Put all of the ingredients into a small saucepan and heat to a simmer. Simmer a minute or two, just to blend the flavors. Remove from heat and puree in a blender until smooth. Use about 1/3 of the sauce for the timbales and refrigerate the rest.
Pasta with Shrimp (Prawn) and Avocado Sauce Time: 25 minutes
This is based on a recipe from the Williams-Sonoma Pasta Collection. The avocado makes a wonderful, creamy sauce for the pasta with only the 'good' fat. You can use heavy cream in place of the milk if you crave that richness, but I don't. It really doesn't need it! Grilling the shrimp adds another dimension to the dish, but you could just poach them quickly in a skillet in a 1/2 inch of water with a bit of lemon and pepper or use pre-cooked.
12 oz large shrimp (if cleaned, 16oz if not) (350 gr cleaned prawns)
1 tsp chili powder
1/2 tsp garlic powder
1 tbs lemon juice
1 tbs olive oil
Fresh pasta - I use 8oz (250 gr) of fettuccine or 4 oz dried
OR 1 1/2 cups dried bite size, such as fusilli, farfalle, enough for 2 people
3 tbs olive oil
1/4 cup chicken stock
1 tbs tarragon white wine vinegar
1 avocado
1/4 cup milk - or cream if you like, milk is on the shopping list
2 tbs chopped fresh chives.
Cook pasta according to package directions. Clean shrimp if necessary. If not, rinse and drain. Mix chili powder, garlic, lemon and olive oil in a bowl. Add shrimp and toss to coat. Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender. Add chicken stock and vinegar and puree until smooth. Add oil and puree just until blended, then add cream or milk and puree a few seconds more. Cook shrimp in a grill pan on the barbecue grill over medium heat for 3 - 4 minutes, until they start to curl and turn opaque. You could also sauté in a skillet in another tablespoon of olive oil. Either way, when done remove. It's not necessary to have them hot for this dish. When pasta is done drain and rinse lightly with cool water. Put into a large bowl and add avocado sauce, shrimp and chives. Mix gently and serve.
Glazed Carrots and Onions Time: 30 minutes
A bit of sugar emphasized the natural sweetness of the carrots.
2 - 3 medium carrots
1 medium onion
1/3 cup chicken stock
1 tbs butter
1 tbs sugar
Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface. Peel onion and cut in half. Cut in half again and slice thickly - 1/4 inch (you will have 'quarter slices'). Put carrots and onions in small sauté pan, add stock and cook, covered, 15 - 20 minutes or until vegetables are done. Remove cover, turn heat to medium-high and cook off all but 2 tbs of liquid. Add butter and sugar, stirring to dissolve sugar. Sauté until brown and glazed, stirring often - about 10 minutes. Serve.
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Cooking schedule: 40 minutes for menu
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Cooking for Two? Or more?
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