Cheese Timbales With Tomato Coulis Recipes

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TIMBALLO



Timballo image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 21

1 pound fresh pasta sheets
1/4 cup butter, melted, plus 1/4 cup
Basic tomato sauce, recipe follows
2 cups 1/4-inch diced mozzarella
Bechamel sauce, recipe follows
Ground veal, recipe follows
1 cup grated Parmigiano-Reggiano
1/4 cup onion, diced fine
3 tablespoons olive oil
1 (14-ounce) can whole peeled tomatoes
Salt and freshly ground black pepper
6 to 8 leaves fresh basil
6 cups milk
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
2 tablespoons butter
1 1/2 pounds ground veal
Salt and freshly ground black pepper
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 375 degrees F.
  • Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
  • Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
  • Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
  • Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
  • Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
  • Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.

TOMATO TIMBALES WITH CHEESE SAUCE



Tomato Timbales with Cheese Sauce image

Make and share this Tomato Timbales with Cheese Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 30 Mins

Time 30m

Yield 12 Timbales

Number Of Ingredients 18

3 1/2 cups fresh tomatoes or 3 1/2 cups tomato sauce
1 cup sweet corn
1 cup water
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 slices onions
4 whole cloves
2 tablespoons brown sugar
2 eggs
1/4 cup cracker crumb
1 tablespoon butter
1 tablespoon cornstarch
1 1/3 cups milk
1/3 cup of grated cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon cumin

Steps:

  • Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
  • Now add 1 cup of milk, and bring it to the boiling point.
  • Mix well, and add the cheese, salt, mustard and paprika.
  • Stir until the cheese has melted, and pour over the baked timbales.
  • Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
  • Rub through a sive.
  • Add the cracker crumbs and slightly beaten eggs.
  • Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
  • Turn out on a platter and pour the Cheese Sauce over them.

Nutrition Facts : Calories 93.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.6, Sodium 446.5, Carbohydrate 11.9, Fiber 1.1, Sugar 4.6, Protein 3.8

CHEESE TIMBALES WITH TOMATO COULIS



Cheese Timbales With Tomato Coulis image

This is from the Amore Italian Tomato Paste package. I haven't tried it yet, but thought it sounded good. Prep time is a guess on my part.

Provided by HeatherN

Categories     European

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups milk
5 eggs
1 pinch cayenne pepper
1/4 teaspoon salt
black pepper, freshly ground
1/2 cup gruyere cheese, grated
1/4 cup ricotta cheese
1/4 cup parmesan cheese, grated
2 tablespoons butter or 2 tablespoons olive oil
1/4 cup onion, minced
1 garlic clove, minced
3 tablespoons tomato paste
3/4 cup water
1/4 teaspoon thyme
1/4 teaspoon salt
pepper

Steps:

  • Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
  • While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
  • Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
  • Serves 6.
  • Note: Tomato coulis is delicious on poached chicken or fish.

Nutrition Facts : Calories 217.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 213.8, Sodium 476.1, Carbohydrate 6, Fiber 0.5, Sugar 1.7, Protein 13.2

TIMBALLO GENOVESE



Timballo Genovese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons olive oil
One 1-pound piece beef eye of round
2 teaspoons kosher salt
3 pounds sweet onion (about 6 onions), such as Vidalia, thinly sliced
2 cloves garlic, smashed and peeled
1 carrot, finely diced
1 stalk celery, finely diced
1/4 cup tomato paste
1 cup sweet Marsala wine
One 4-inch Parmesan cheese rind
2 tablespoons unsalted butter
3 tablespoons whole milk
2 tablespoons torn white bread
1 large egg, at room temperature
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
8 ounces ground beef chuck
1 tablespoon olive oil
1/2 cup diced bacon
1 cup frozen peas, thawed
1/4 teaspoon kosher salt
Kosher salt
18 ounces (500 grams) egg tagliolini pasta
3 cups freshly grated Parmesan cheese
8 ounces smoked provolone cheese or smoked mozzarella, diced

Steps:

  • For the sauce: Heat a large Dutch oven over medium-high heat. Add the oil. Season the meat evenly with 1/2 teaspoon salt and add to the hot pan. Cook until the meat is deep brown on the first side, about 4 minutes. Flip and continue to cook until deep, dark brown, an additional 3 minutes on each side. Remove the meat to a plate.
  • Reduce the heat to medium and add the onions and an additional 1/2 teaspoon salt. Stir with a wooden spoon, scraping up all the bits from the bottom and coating the onions in the oil from the pan. Cook the onions, stirring often, until deep golden brown, 25 to 30 minutes.
  • Add the garlic, carrots and celery and cook until fragrant and soft, another 2 minutes. Clear a little space in the pan so you can see the bottom. Add the tomato paste to that spot and toast the paste, stirring often, until deep red, about 2 minutes. Stir the paste into the vegetables and deglaze with the Marsala. Simmer for 3 minutes to reduce slightly. Place the meat back into the pan and add 3 cups water to cover three-quarters of the way. Nestle the Parmesan rind into the sauce. Reduce the heat to maintain a gentle simmer. Cover with a lid just slightly ajar and simmer, stirring occasionally to prevent sticking, until slightly reduced and the onions are practically melted into the sauce, about 2 1/2 hours.
  • Season with the remaining 1 teaspoon salt. Remove the piece of meat and the cheese rind. Discard the rind and save the beef for another use. Using a handheld immersion blender, pulse the sauce to even out the consistency. Stir in the butter until combined. Remove 1 1/2 cups of the sauce and reserve for the assembly.
  • For the meatballs: Preheat the broiler to high.
  • Mix together the milk, bread and egg with a fork in a medium bowl and let the mixture sit for 5 minutes to thicken. Stir in the Parmesan, oregano and salt. Using your hands, mix in the beef until just combined. With damp hands, scoop 1/2-teaspoon mounds and roll into uniform balls. Place on a rimmed baking sheet. Broil until browned, about 7 minutes. Set aside.
  • Reduce the oven temperature to 350 degrees F.
  • For the filling: Heat a small skillet over medium heat. Add the oil and bacon and cook, stirring often, until the bacon is crispy and browned, about 5 minutes. Pour off all but 1 tablespoon of the fat. Stir in the peas and salt and remove from the heat.
  • For the assembly: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 2 minutes. Using tongs, remove the pasta from the water and add directly to the sauce in the Dutch oven. Sprinkle the bare pasta with 1 1/2 cups Parmesan and toss well with the sauce. Add 1/2 cup pasta water to loosen slightly and help the sauce coat the pasta, if needed.
  • Using the tongs, place half of the sauced pasta in the bottom of a springform pan. Spread 1/2 cup of the reserved sauce on top of the pasta. Sprinkle with the smoked provolone. Follow with the pea mixture, then the meatballs. Sprinkle the meatballs with 1/2 cup Parmesan. Press down slightly to pack. Top with the remaining pasta and 1 cup reserved sauce. Press gently to compress. Top the pasta with the remaining 1 cup Parmesan.
  • Place on a rimmed baking sheet and bake until golden brown on top, 50 to 60 minutes. Allow the timbale to rest for 30 minutes before running a knife around the edge and unmolding. Slice with a thin, sharp knife to serve.

WARM GOAT-CHEESE TIMBALES



Warm Goat-Cheese Timbales image

Provided by Elsie Wollaston

Categories     Salad     Food Processor     Egg     Brunch     Bake     Goat Cheese     Spring     Lettuce     Ramekin     Gourmet     Canada

Yield Makes 6 (first-course) servings

Number Of Ingredients 14

For timbales
1/2 pound mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
For salad
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 ounces mesclun (6 cups)
Special Equipment
6 (5-ounce) ramekins

Steps:

  • Make timbales:
  • Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
  • Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
  • Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
  • Prepare salad:
  • Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
  • Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

ELEGANT SPINACH TIMBALES



Elegant Spinach Timbales image

Make and share this Elegant Spinach Timbales recipe from Food.com.

Provided by daisygrl64

Categories     Breakfast

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped spinach
4 eggs
1/4 cup butter or 1/4 cup margarine, softened
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 1/2 cups shredded cheddar cheese

Steps:

  • cook spinach according to package directions, drain.
  • in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
  • by hand stir in cooked spinach and remaining ingredients.
  • divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
  • add hot (not boiling) water to just below rack.
  • cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
  • meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
  • add flour, mustard, salt and pepper.
  • cook over medium heat until smooth and bubbly (30sec).
  • stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
  • stir in cheese until melted.
  • loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.

Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 11.4, Cholesterol 212.7, Sodium 611, Carbohydrate 10.2, Fiber 3.7, Sugar 1.4, Protein 11.7

MUSHROOM AND MANCHEGO CHEESE TIMBALE



Mushroom and Manchego Cheese Timbale image

Make and share this Mushroom and Manchego Cheese Timbale recipe from Food.com.

Provided by Nana Lee

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cups very finely chopped carrots
2 large scallions, finely chopped
1 1/2 cups finely chopped mushrooms (about 1/4 pound)
1 1/3 cups heavy cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika (preferably smoked Spanish)
1 pinch nutmeg
2 cups grated spanish manchego cheese

Steps:

  • Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
  • Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
  • In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
  • Stir in the cheese and the sautéed vegetables.
  • Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
  • Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
  • Unmold and serve warm.
  • If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

GRILLED BOK CHOY WITH COUS COUS AND TIMBALES WITH TOMATO COULIS



Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis image

Provided by Food Network

Categories     main-dish

Time 2h20m

Number Of Ingredients 15

1 box cous cous (approximately 16 ounces)
2 teaspoons butter
1 red pepper, brunoise or small dice
Dust spice mix for seasoning (combine 1 teaspoon curry powder and 1 teaspoon cajun spice)
Chili oil, recipe follows
Salt and pepper
Ramekin for molding
4 to 6 heads of bok choy
Peanut oil for grilling
1 pint or 16 ounces peanut oil
2 1/2 to 3 teaspoons red pepper flakes
1 pint of pear tomatoes
1/2 teaspoon chopped garlic
Salt and pepper
1/3 cup olive oil

Steps:

  • Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous. Bring water to boil with butter and salt stir in cous cous. Remove from heat, cover and allow to sit for 5 minutes then fluff with fork.
  • In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste.
  • Press cous cous into ramekins with spoon in order to create a timbale.
  • Slice bok choy in half and rinse if necessary. Brush with oil and add salt and pepper.
  • In a hot grill pan or on a grill cook until slightly wilted. Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy.
  • Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours.
  • TOMATO COULIS
  • In a blender combine tomatoes, garlic and a pinch of salt and pepper. Blend on high and begin to add olive oil slowly. Mixture will emulsify as oil is added. Taste seasonings
  • and adjust with salt and pepper if needed. Place into a squeeze bottle and paint over cous cous and bok choy. Can garnish with spicy onion sprouts.

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