Timbale Recipe Julia Child

TIMBALES

Steps:

• Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
• Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

CORN TIMBALES

Steps:

• Preheat the oven to 350°F.
• Lightly grease 4 timbale molds or 4-oz. custard cups.
• In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
• Bring to a boil, stirring occasionally over moderate heat.
• Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
• Remove from heat.
• In a medium-size bowl, beat the egg whites until foamy.
• Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
• divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
• Cover loosely with aluminum foil.
• Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
• Bake for 20-25 minutes or until heated through.
• Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.

EGGPLANT (AUBERGINE) PERSILLADE (JULIA CHILD'S)

Steps:

• Peel eggplant and cut into half-inch dice.
• (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
• Film large (preferably nonstick) skillet with the olive oil.
• Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
• Add minced garlic and toss for a couple of minutes.
• Add parsley only at the last minute and toss before serving.
• Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
• May toss with optional parmesan cheese.

VEGETABLE TIMBALES

Steps:

• Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
• Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
• Cover with foil and bake until the custards reach a temperature of 150 degrees F.
• Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.