Have Fun,

Joe

CLARA'S FISH TIMBALS
1 lb. halibut or salmon, flaked
2 eggs
1/2 pt. cream
1/4 lb. chopped almonds
Salt
Pepper
Paprika
Butter, size of walnut, melted
Mix above ingredients together; put in buttered timbale or ring. Set in pan of hot water and bake 15 minutes. Serve with cream sauce.

FRESH HERB TIMBALES

The aromatic flavor of fresh herbs permeates these delicate, savory custards called Timbales. Serve them as a first course, or to go with an entree for a light summer luncheon or supper. To season the timbales, choose fresh basil, dill, marjoram, oregano and tarragon. We suggest specific meat, poultry and fish accompaniments for each herb. 1/4 c. minced shallots or green onions (white part only) 3 eggs 1 c. whipping cream 1/8 tsp. each ground white pepper & nutmeg Minced fresh herbs (amounts follow for each type) Salt Sprigs of fresh herb to match flavor of timbales, optional Use 1/2 tablespoon of the butter to thoroughly coat the bottom and sides of 4 (1/2 cup size) timbale molds or custard cups. Set molds in a 9 x 13 inch pan. Melt the remaining 2 tablespoons butter in an 8 to 10 inch frying pan over medium heat. Add the shallots; cook and stir just until shallots begin to brown. Set aside to cool to room temperature. Beat together the eggs, cream, pepper, nutmeg, fresh herb and cooked shallots until thoroughly blended. Salt to taste. Pour equal amounts of custard mixture into the buttered timbale molds. Set baking pan containing molds on middle rack of a 350 degree oven; pour enough hot water into baking pan to come halfway up the sides of the molds. Lightly cover the entire pan with foil. Bake in a 350 degree oven until custards appear set when lightly shaken, 30-35 minutes. Lift molds from water; let stand until butter on the surface is reabsorbed, 10-15 minutes. To remove custards from molds, slip a knife around the sides and invert sharply onto a baking sheet or serving plates. To more custards, slide a wide spatula under them, one at a time and lift carefully. Serve hot or at room temperature. Garnish with herb sprigs. Makes 4 servings. Basil Timbales: Use 2 1/2 tablespoons minced fresh basil leaves. Serve with thin slices of roast chicken or turkey and sliced tomatoes drizzled with an oil and vinegar dressing. Dill Timbales: Use 2 1/2 tablespoons minced fresh dill. Serve with thin slices of smoked salmon or lox, poached or baked fresh salmon, rockfish, or poached or sauteed small trout. Marjoram or Oregano Timbales: Use 2 tablespoons minced fresh marjoram or oregano. Serve with grilled Italian sausages, or thinly sliced baked or boiled ham, or salami. Tarragon Timbales: Use 2 tablespoons minced fresh tarragon. Serve with thinly sliced roast beef, lamb or chicken.

TIMBALE OF FRESH CORN
3 c. fresh corn, grated off the cob to make it cream style
6 eggs
2 tbsp. grated onion
1 tsp. salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, mixed Swiss & cheddar
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper
Butter a 2 quart baking dish and line the bottom with a round of buttered parchment or waxed paper. Combine all the ingredients and blend thoroughly. Pour into baking dish. Set the dish in a larger pan and pour boiling water into the larger pan to come up about 2/3 the height of the baking dish. Bake in the lower third of the oven at 350 degrees for 30 minutes. Turn temperature down to 325 degrees and bake another 45 to 60 minutes. The timbale is down when it has risen to almost fill the baking dish, the top has cracked open and a cake tester placed into the center of the timbale comes out clean. Allow to rest in the oven, with the door open about 10 minutes before unmolding. 8 servings.

MOUSSELINE OF BROCCOLI WITH MUSHROOM SAUCE
MOUSSELINE:
1 lb. broccoli florets including 1/2 inch of stem
1/2 c. whipping cream
1 tsp. salt
1/2 tsp. freshly ground pepper
Pinch of nutmeg
Juice of 1/2 lemon
4 eggs
SAUCE:
1 c. (2 sticks) unsalted butter
16-18 morels or
other dried mushroom, well cleaned, rehydrated and halved or quartered
1 lg. shallot, minced
1/2 dry vermouth
1 c. whipping cream
Salt and freshly ground pepper
Lemon juice
For mousseline: Generously butter 10 (1/2 cup) timbale molds or souffle dishes. Bring large pot of salted water to boil. Add broccoli and cook until barely tender, about 10-12 minutes. Plunge into ice water to stop cooking process. Drain well. Preheat oven to 375 degrees. Bring cream to boil in medium saucepan. Add broccoli, salt, pepper, nutmeg and lemon juice and mix well. Cook, stirring frequently, until cream is absorbed, about 10 minutes. Transfer to processor and puree. Add eggs one at a time, mixing well after each addition. Taste and adjust seasoning. Divide among prepared molds. Set in baking dish or shallow roasting pan and add hot water to come halfway up sides of molds. Cover molds with buttered foil. Bake until set, 25-30 minutes. For sauce: Heat heavy medium saucepan over medium-low heat. Add 1 tablespoon butter, mushrooms and shallot and cook until all liquid is evaporated. Meanwhile, cut remaining butter into small pieces and set aside. Add vermouth to pan and cook over medium-high heat until liquid is reduced by half. Add cream and continue coking until sauce is slightly thickened. Remove from heat. Using wooden spoon, stir in butter a few pieces at a time. Season with salt, pepper and lemon juice to taste. To serve: run sharp knife around edge of mold and turn mousselines onto warm plates. Surround with sauce, nap tops lightly and serve immediately.

CREAMY CARROT TIMBALES
1 lg. carrot
1 lb. carrots, sliced
3 tbsp. all purpose flour
4 eggs
1 c. whipping cream
3/4 tsp. salt
1/2 tsp. freshly ground white pepper
Freshly grated nutmeg
Preheat oven to 375 degrees. Butter six 1/2 cup timbale molds. Line each with a circle of waxed paper; butter paper. Set aside. Cut thickest part of carrot into six 1/8 inch slices. Scallop edges of each slice to resemble flower. Blanch slices in boiling salted water until tender. Remove with slotted spoon (retain water at boil) and drain well. Set one slice in bottom of each mold. Add remaining one pound carrots to same water and boil until tender. Drain well. Puree in processor or blender. Transfer to medium bowl and sprinkle with flour. (Mixture can be prepared ahead to this point and refrigerated). Blend eggs with cream in another bowl until lemon colored. Add salt, pepper and nutmeg. Mix well. Blend into pureed carrots. Divide mixture evenly among prepared pans. Cover each mold with buttered was paper. Arrange timbales in shallow baking dish and add enough boiling water to come halfway up the side of the molds. Bake timbales until set, about 30 minutes. Remove molds from water. Discard waxed paper. Let stand 5 minutes. Run tip of sharp knife around edge of timbales to loosen. Invert onto platter. Discard remaining waxed paper. Serve.

BROCCOLI - CHEDDAR TIMBALES
3 c. fresh broccoli, chopped
1/4 c. chopped green onion
2 tbsp. butter
1 1/4 c. milk
4 eggs
1 c. bread crumbs
1 1/4 c. sharp Cheddar cheese, shredded
Salt and white pepper to taste
Cook broccoli slightly (tender crisp). Drain. Saute the chopped onion in the butter. Remove from heat and toss with the broccoli. Beat eggs and milk in large bowl. Stir in broccoli mixture, bread crumbs, cheese and seasoning. Spoon mixture into lightly greased cupcake pan. Place cupcake pan in another pan with enough water to reach 2/3 of the way up the sides of the cup. Bake at 325 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Unmold. If serving hot, place each timbale onto a butter-sauteed tomato slice. If serving cold, place on cold tomato slice or on lettuce. Makes 12 timbales.

GOAT TIMBALE
8 oz. goat cheese, room temperature
3 whole eggs
3 egg yolks
1/2 c. heavy cream
4 tbsp. unsalted butter
2 tbsp. Parmesan cheese
Salt and fresh pepper
Fresh tarragon
Dijon mustard
SALAD:
Thick tomato slices
Arugola
Radicchio
Endive
Bibb lettuce
Green lettuce
Black olives
VINAIGRETTE:
2 tbsp. red wine vinegar
6 tbsp. olive oil
2 tbsp. honey
1 tsp. cumin
Salt and pepper
Butter 6 to 8 ramekins. Line bottom with wax paper, butter and top wax paper. Combine cheese and eggs in Cusinart with heavy cream and butter, when all is creamy add Parmesan cheese, salt and pepper, tarragon and mustard. Pour mixture into ramekin - put in pan of hot water (bain marie). Cover tops with buttered wax paper. Cook until lightly brown or knife comes out clean. Cool. Put over salad and serve.

EGGPLANT TIMBALE
1 eggplant, peeled and cut into 1/2 inch slices
2 tbsp. margarine
1/2 c. soft bread crumbs
1 egg, slightly beaten
1 tbsp. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 sm. jar chopped pimento
1/3 c. diced cheese
Cook eggplant in salted boiling water (1 1/2 cup) until tender. Drain thoroughly, mash. Add remaining ingredients. Mix thoroughly. Place in greased baking dish. Bake at 375 degrees for 20 minutes.