And my point is,
I don't know the correct pronunciation for this
but I do know it's gooood!
I made this at Shanna's house this past week
for the first time and knew Honey had to have it.
Check this out:
It's from Food Network Magazine.
It was really pretty easy to make, just a little pots
and pans intensive, if you know what I mean.
Shanna did not have a springform pan and I was not
inclined to get one for her
(I'm pretty sure I would be the only person who would ever use it.)
I used an 8 inch square pyrex dish which
worked just fine but being able to unmold it
really was cool.
My family loves all things starch so this is terrific for us.
That's a lot of sticky rice in there!
I'm not sure if it might be a bit much for the public at large.
It is my understanding that these are also traditionally made
using pasta and I could totally see swapping
the rice for some broken up bucatini.
I messed with the filling tonight by
adding some calamata olives.
I wonder if every culture has some variation of this.
I'm thinking Shepherd's Pie.
Hey, Mark, what do think?
He's my food encyclopedia.
And my brother.
Convenient.
Bet he lets me know how to pronounce it too :o)
I want!
ReplyDeleteThere are leftovers :o)
ReplyDeleteI was thinking that a timbale is anything made in a timbale shape much like a terrine. I based this on the fact that googling ‘timbale recipes’ gives just about anything you want as a filling or ‘crust’. The only common thing being the shape. However looking through some of my references I found that Julia defines a timbale as molded custards (Julia Child ‘The Way to Cook’). ‘They are very French-very much home cooking- carefully flavored chopped or pureed cooked vegetables or chicken livers or ham, baked with eggs and seasonings in a deep dish like a charlotte mold, then unmolded for serving.’ So it sounds like a very well defined dish until you get to page 128 where she has a recipe ‘timbales of sole with mussels’, with the only eggs being in the pastry (which is never used in the assembly J) and the ‘crust’ is a fish mousse. So I’m back to the shape as the only unique thing.
ReplyDeleteMark
First time everytime from linux ???
ReplyDeletejust a test.
Mark
You're killing me LOL! I think "timbale" refers to the shape,(according to Food Network Mag). What I want to know is, do other culture have some variation of the whole meat "encased" in starch. i.e.: shepherd's pie?
ReplyDeleteMy point was that a timbale could be meat enclosed in meat but I get what you're saying. Basically any meat pie would qualify and every culture has at least one variation on that. Using rice, potato, or pasta are just subtle variations ;)
ReplyDeleteMark
Linux/ff this time try 1
hehehehe screw apple and M$, linux rules for posting :)
ReplyDeleteMark