Tuesday's lunch was an impromptu affair. We have a freezer full of stuff from our summer garden that must be used in the coming months. Among our stash are freezer bags filled with grated summer squash and quite a few 2-cup portions of tomato sauce.
Ken found a recipe in the Joy of Cooking for timbales, little eggy custards made with vegetables. So I thawed out some squash and sautéed it with grated shallot, and tossed a portion of our frozen tomato sauce in the microwave to thaw.
Then I mixed the cooked squash with 2 eggs, some crème fraiche, some grated leftover cheese (chaussée aux moines), fresh breadcrumbs (that we make with leftover baguettes and keep in the freezer), seasoned it with salt and pepper, added a couple dashes of hot pepper sauce, and sprinkled in some dried cerfeuil, or chervil.
This mixture went into buttered ramekins (I don't have real timbale molds) and into a water bath in a 160ºC oven for about half an hour. When they came out, they cooled for 10 minutes before I unmolded them and surrounded them with sauce.
They were delicious, a little taste of summer, and we ate all three.
Thursday, February 08, 2007
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I tried that same recipe, out of the same cookbook, for the same reason. They were nice--zucchini custard!
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