Carrot Timbale with Tomato Sauce
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
This is a rather impressive dinner that is very easy to make. Both the Timbales and the Salmon are done in the oven. There is a little bit of prep work involved, and two sauces to make, but both are easy. We'll be using more filo dough on Monday. We are not having another side dish with this - we've been eating enough this week, and, with the filo, it isn't necessary.
Carrot & Gruyère Timbales with Tomato Sauce Time: 45 minutes
Shredded carrots and Gruyère cheese combine to make an interesting timbale for a first course. The carrot retains a light crunch, and the sweetness pairs well with the slightly sharp cheese. A bit of tomato sauce is all that's needed to finish. Using drained canned tomatoes give the sauce a much fresher flavor than using regular tomato sauce.
6 oz (180gr) grated carrot - about 2 medium
3 oz (100gr) grated Gruyère cheese - about 3/4
cup
1 egg
1/2 tsp dry mustard
1 tbs crème fraiche or milk
Butter two ramekins and line the bottoms with buttered waxed paper (makes getting them out much easier). Put a medium saucepan half full of water on medium-high heat. Grate carrot first, then cheese, using the fine holes of your trusty box grater (see Williams-Sonoma.com ). Keep them separate, please. When the water is boiling blanch the carrots for 30 seconds, drain and rinse with cold water. Using your hands gently squeeze them dry. You now have orange hands - well done! Beat egg lightly. Add carrots, cheese, mustard and cream and mix well. Spoon into prepared ramekins. Cover with a circle of buttered waxed paper. Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 25 minutes at 400F (200C) - they should be set - firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen. After removing top sheet of waxed paper put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Spoon tomato sauce around half of timbale and serve immediately.
Tomato Sauce
1 can whole tomatoes, drained, 15 oz (450 gr)
2 shallots
1 clove garlic
1 tbs olive oil
1 tsp basil
1 tsp sugar
1 tbs red wine
Finely chop shallots and garlic. Heat oil in small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes. Roughly chop the tomatoes and add along with the rest of the ingredients. Reduce heat, cover and simmer for 10 minutes. Puree (either with a blender or immersion blender - check out Williams-Sonoma again) and serve on the side.
Salmon Baked in Phyllo with Tarragon Cream Sauce Time: 25 minutes
A very impressive dish, easy to prepare, bakes quickly and makes an elegant presentation. Wrap the unused filo in plastic wrap, tightly, and refrigerate until Monday.
2 pieces of salmon, skinned - about 2" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm)
4 sheets of phyllo (filo) dough If you can't find it you can substitute puff pastry
3 tsp dill weed
1/3 cup butter
Phyllo dough is very fragile and prone to drying out. Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel. Rinse salmon and pat dry. Melt butter. Take 1 sheet of phyllo dough, brush lightly with butter, sprinkle with 1 1/2 tsp dill weed. Place another sheet of phyllo on top and brush with butter. Place salmon on narrower end of dough about 3 inches from edge, the 'side that had skin on' down. Bring dough over salmon and fold in sides. The phyllo is now as wide as the salmon (4 inches). Roll the salmon forward one complete turn so that 'the side that had skin on' is once again, on the bottom. Cut off any remaining phyllo and discard. Brush both sides of packet with butter and place bottom side down on a baking sheet. Repeat with the other piece of salmon. Bake at 400F (200C) for 15 minutes or until golden brown. Remove and serve with Tarragon Cream Sauce on the side.
Tarragon Cream Sauce
3/4 cup (6oz, 180ml) chicken stock
1 medium shallot
1 tbs butter
1 1/2 tsp dried tarragon
1/2 tsp dried dill weed
1 tbs cornstarch (maizena) dissolved in 2 tbs stock
1/3 cup (3oz, 90ml) crème fraiche or sour cream
Finely chop shallot. In small saucepan over medium heat sauté shallots in butter until tender. Add tarragon and stock and bring to a boil. Simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in crème fraiche. Cover and keep warm until serving.
Broccoli Gratin Time: 35 minutes
A simple preparation but the combination of mustard and cheese adds a creamy-sharp flavor to the broccoli. This can be made ahead and quickly reheated in the oven.
Broccoli - 1 small head or 1/2 of a large one - enough for 2 people
1/4 cup (1oz, 30gr) shredded cheese
1/4 cup bread crumbs
1 tbs olive oil
2 tsp Dijon mustard
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 12 minutes or until done. Remove from pan and set aside. Mix cheese with bread crumbs. In medium bowl mix oil and mustard. Add broccoli and toss well to coat. Put broccoli in a small baking dish. Sprinkle with cheese mixture and bake, uncovered, at 400F (200C) until hot and golden, about 10 minutes. Serve.
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Cooking Schedule: 45 minutes |
Add rest of ingredients to tomatoes, cover, simmer |
Cooking for Two? Or more?
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