We had some friends join us for dinner last night. I made a tagine similar to this one: Lamb and Artichoke Bottom Tagine.
I wanted an easy, vegetable first course that could spend some time in the oven while I relaxed.
And since I’m fond of alliteration I decided to serve a timbale with the tagine.
This is another dish I’ve been making forever and one of our favorite starters. 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.
Carrot & Gruyère Timbales with Tomato Sauce
Total time: 45 minutes
- 6oz (180gr) grated carrot about 2 medium
- 3oz, 90gr) grated Gruyère cheese
- 1 egg
- 1/2 tsp dry mustard
- 1 tbs milk
- 15oz (450gr) whole tomatoes, drained
- 2 shallots, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 tsp dried basil
- 1 tsp sugar
- 1 tbs red wine
- Butter two ramekins and line the bottoms with buttered wax or parchment paper.
- 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.
- When the water is boiling blanch the carrots for 30 seconds, drain and rinse with cold water.
- Using your hands gently squeeze them dry.
- Beat egg lightly.
- Add carrots, cheese, mustard, milk and mix well.
- Spoon into prepared ramekins.
- Put into a roasting pan with deep sides I use a metal bread pan, add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
- Top each with a circle of buttered wax or parchment paper
- 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.
- Remove top 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.
- Tomato Sauce:Finely chop shallots and garlic.
- Heat oil in small sauce pan over medium heat. Add shallots, 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.
- Purée (either with a blender or immersion blender) and serve on the side.
I think my blog is finally fixed properly,
It always amazes me how one problem can cascade into numerous problems that seem to go on forever.
Why should that amaze me?!?
Sod’s Law, Murphy’s Law, my luck, whatever you want to call it….
However, I do think it’s all working properly now. After playing yesterday I found all sorts of niggling little details that had to be sorted out this morning. (Thank you Google Analytics for that kind email detailing my poor blog’s transgressions over the past 5 days.)
So far everything that I’ve done has stayed ‘done’ and not caused any further problems.
The true test will come in a few seconds when I hit ‘publish’.
Note: When I hit ‘publish’ for my previous post I was hit back with all sorts of errors so I was, once again, amazed that it didn’t promptly disappear.
Back in the beginning of time ones and zeros behaved better.