| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Fresh corn kernels; (cut from about 5 |
|
|
; ears of corn) |
| 5 |
lg |
Eggs |
| 1 |
tb |
All-purpose flour |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
|
Zucchini; rinsed |
| 1 1/2 |
ts |
Minced fresh thyme leaves or 1/2 teaspoon |
|
|
; crumbled dried |
INSTRUCTIONS
In a blender puree the corn with 2/3 cup water for 1 minute, add the
eggs, the flour, the sugar, and the salt, and puree the mixture for 1
minute. Strain the puree through a fine sieve into a bowl, pressing
hard on the solids. With a vegetable peeler cut 16 thin lengthwise
slices from the zucchini, avoiding the cores, and grate enough of the
remaining zucchini to measure 1 cup. Squeeze the grated zucchini dry
in a kitchen towel and stir it into the corn mixture with the thyme.
Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup
timbale molds, pressing the slices firmly against the sides of the
molds and trimming the ends, and divide the corn mixture among the
molds. Arrange the molds in a baking dish, add enough hot water to
the dish to come halfway up their sides, and bake the timbales in the
middle of a preheated 350°F. oven for 35 to 40 minutes, or until
they are firm. Transfer the molds to a work surface and let them
stand for 3 minutes. Run a thin knife around the edge of each mold
and invert the timbales onto platters. (The timbales may be made 1
day in advance and kept covered and chilled. Reheat the timbales in a
baking dish, covered tightly with foil, in a preheated 350°F.
oven for 15 minutes.)
Serves 8.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”