Carrot Timbales, summer version
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Cooking time: 50 minutes for menu Cooking schedule: see below for "menu" instructions |
Carrot Timbales with fresh tomato sauce Time: 20 minutes prep, 25 minutes baking
6 oz grated carrot - about 2 medium
3 oz grated cheese, about 1/3 cup
1 egg
1 tbs fresh chives, snipped
1 tsp Dijon mustard
1 tbs fresh tomato sauce
Fresh Tomato Sauce
Butter two ramekins and line bottoms with buttered waxed paper (makes getting them out much easier). See techniques if you need help. 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. 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 tomato sauce. 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. 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 fresh tomato sauce around half of timbale and serve.
Fresh Tomato Sauce same as last night but I'll repeat
2 medium tomatoes
Cut each tomato in half - direction not important. Place tomato half in palm of hand, then place the entire cut side against the large holes on the box grater - pressing firmly, grate the tomato but be careful not to grate the peel (or your hand). You should end up with a tomato skin that is fairly intact and pretty clean of tomato flesh in your hand and lots of nice, fresh tomato sauce in the bowl ....I did tell you to have the grater over a bowl or plate, didn't I? You can serve either at room temperature or heat just until warm. Do not cook - changes the flavor (no longer fresh). Add salt and pepper if you choose.
Veal Chops with Rosemary, Lemon and Garlic Time: 35 minutes
2 - 4 veal chops, depending on size, preferably center- cut and at least an inch thick (in which case
2 should be plenty).
2 tbs lemon juice
2 tbs olive oil
2 garlic cloves
2 tbs snipped fresh rosemary
Sea salt
Pepper
Mince garlic. Snip rosemary. Whisk olive oil, lemon juice, rosemary and garlic. It should emulsify. Pour over chops and allow to marinate for 20 - 30 minutes. Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Brush once with any reserved marinade. Take a peak to see how done they are - when correct remove from grill. Sprinkle with a bit of sea salt, grate some pepper and serve.
Roasted Potatoes with Chive Butter Time: 40 minutes
2 medium potatoes or 4 small (or however many you think you would like)
1 tbs olive oil
1 tsp paprika
1/2 tsp garlic powder
2 tbs butter
1/3 cup snipped fresh chives
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Just before potatoes are done melt butter in small skillet or saucepan. When melted add snipped chives and mix well. Keep warm. Remove potatoes from oven and toss with chive butter. Serve.
Note: These can also be done on the barbecue in an old metal pie plate, cake tin or whatever that you will never use for any purpose but the barbecue again. Barbecue cooking takes about 20 minutes and you have to pay attention so they don't get hot spots and burn. Mon mari does them on the barbecue, of course. Finish the same way, tossing with butter and chives.
Sautéed Courgette (Zucchini) with Balsamic and Garlic Time: 25 minute
1 medium zucchini
3 cloves garlic
2 tbs olive oil
1 tbs Balsamic vinegar
1 tbs fresh basil, snipped
1 tbs fresh parsley, snipped
Thinly slice zucchini (courgette). Heat oil in medium, nonstick skillet over medium heat. Add whole garlic cloves and cook until golden. Remove garlic and discard. Add zucchini slices and sauté over medium heat until tender, about 15 minutes, stirring occasionally with a wooden spoon. Add the vinegar and the herbs, and sauté 2 minutes longer. Serve.
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Cooking Schedule: 50 minutes |
Make marinade for veal and pour over |
Cooking for Two? Or more?
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