CAN FRESH CORN HAVE SEX APPEAL? Yes — if you turn it into the timbale picture above. A timbale is a molded dish of fresh veggies, held in a quiche-like suspension. For individual servings, you bake the timbales in custard cups, then unmold them and top them with buttered bread crumbs or tomato sauce. These little drums of deliciousness make an elegant first course for a dinner party, or a main course for lunch. Here’s the recipe:
Ingredients for 6 servings
2 cups fresh corn (from 5-6 ears)
2/3 cup bread crumbs, made from crustless white bread*
3 Tbs finely minced onion
1/4 cup minced, fresh parsley
2/3 cup grated or shredded Swiss cheese
2/3 cup heavy cream
4 drops Tabasco Sauce
Big pinch each of salt and pepper
1 cup breadcrumbs toasted with 1 Tbs butter; OR 1 cup tomato sauce
A pot or kettle of boiling water
*I’ve made Timbales with both wheat bread, and gluten-free Tapioca bread. Either works equally well.
Special Equipment: Six 6-oz buttered or vegetable-sprayed custard cups or ramekins; a roasting pan or 9×13 casserole dish to hold the cups.
Preheat oven to 350 degrees
Holding the cob over a big bowl, remove kernels by pushing straight down with a knife. If you have a proper corn-scraping gadget, by all means use it. Mine is lost in the abyss of my gadgets- with-one-use-only drawer.
Ladle the batter into the buttered custard cups, filling them to within a 1/2 inch of their tops. Set the cups in the roasting pan, and then pour in enough boiling water to reach half-way up their sides.
Bake on the middle rack of the preheated 350 degree oven for exactly 10 minutes. Then lower the heat to 325 degrees, and bake for an additional 20-25 minutes.
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.